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!
I first made this pie for a Christmas party. But fans of pecans, pie — and bourbon! — will enjoy this recipe any time of the year. For a little something special, melt a bit of chocolate and lightly drizzle it over the completed, cool pie.