Method

Heat butter or oil in a heavy sauce pot over med/low heat until just hot. Add the flour and stir until a roux is formed, cook for only a few minutes, just enough to cook out the raw taste. Add cream gradually to the roux stirring constantly. (Cream should be on the warmer side, if not hot, when added to the roux.) Bring sauce to a light simmer and thin out if necessary with more cream or reduce on stove to thicken.

Remember this is just a basic sauce with very little flavour, but now it can be turned into a lot of different variations. Use 1 litre (4cups) of hot Béchamel sauce as a base for each of the following sauces:

Cheddar Cheese Sauce: Stir in 375 ml (1-1/2 cups) of cheddar cheese, 2 ml (1/2 tsp) dry mustard and season with salt and pepper to taste.

Mustard Sauce: Add 125 gm (4 oz) of prepared mustard and season with salt and pepper.

Sun-Dried Tomato Sauce: Stir in 250 ml (1 cup) of chopped sun-dried tomatoes, add 15 ml (1 tbsp) of fresh basil, and season with salt and pepper.

Rosé Sauce: Season the Béchamel with salt and pepper and add equal parts of Béchamel to tomato sauce.

NOTE: A Béchamel sauce can also be seasoned via the roux. This is done in some Alfredo sauces and is accomplished by sautéing shallots and garlic in the butter or oil before the flour is added to make the roux.