Considered one of the “mother sauces” of French cuisine, you can’t not feel fancy when you master this staple.

Note About This Recipe: This recipe is for a basic bechamel sauce. Once you’ve mastered this, you can experiment with fun flavor combinations by infusing your favorite herbs, spices, veggies, and cheeses into the milk base. In fact, this base sauce is the foundation for other staple sauces, like alfredo, mornay, and more complex recipes like chowders and even souffles — super fancy!

Another Side Note: In the photo above there are mushrooms. All I did to add those was sauté them in a separate pan, discarded the residual juices, and stirred them into the completed sauce.

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