Ingredients
Base Sauce (bechamel):
¼ cup butter or regular margarine
¼ cup unsifted all-purpose flour
½ teaspoon salt
⅛ teaspoon pepper
2 cups milk or light cream
Cheese Sauce:
½ teaspoon dry mustard
2 cups grated sharp cheddar cheese (½ lb)
Dash cayenne
Deluxe Cream Sauce:
2 egg yolks
Horseradish sauce:
⅓ cup prepared horseradish
1 tablespoon lemon juice
Dash cayenne
Directions
Base:
In heavy, medium-sized saucepan, slowly heat butter just until melted, not browned, stirring with wooden spoon. (for a savory sauce, add 1 tablespoon chopped onion to butter; cook, stirring, until golden and tender, not browned - about 5 minutes). Remove from heat. Gradually add flour, salt and pepper; stir until smooth. (combining fat and flour first prevents lumping) Add milk, stirring to mix well. (liquid may be light cream, chicken broth, fish stock or wine depending on sauce. Add cold liquids all at once. Add hot liquids gradually, stirring after each addition.) Return to heat. Over medium heat, bring to boiling, stirring constantly, until thickened; reduce heat; simmer 3 minutes stirring. (sauce must come to boiling and be held there briefly to cook flour so it thickens sauce and does not have raw taste). Makes 2 cups.
Cheese Sauce:
Add to base sauce. Stir over low heat until cheese melts and sauce is smooth. Nice over broccoli, cauliflower, asparagus and egg dishes.
Deluxe Cream Sauce:
In medium bowl, beat 2 egg yolks. Stir in about ½ cup hot base sauce; mix well. Return egg-yolk mixture to rest of sauce in sauce-pan, stirring constantly. Cook, stirring, over low heat until thickened; do not boil. To keep sauce hot, cover and place over hot water.
Horseradish sauce:
Add ⅓ cup undrained prepared horseradish, 1 tablespoon lemon juice and dash cayenne to base sauce. Heat, stirring constantly to combine. Nice with beef, ham or tongue.