Originally posted by KonaWhit:


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This is a very basic, classic sauce you can use for a variety of bases for other sauces like cheese etc and can be used with variety of veggie dishes; you can be spoon it over hot cooked vegetables just before serving or mixed with them to make an easy creamed vegetable course. You can also use it to make a gratin by placing the vegetables in a baking dish, top with cheese and then bake in the oven until golden.



To make the cheese sauce from this recipe whisk 1/2 cup (50g) of freshly grated Parmesan, Cheddar or other cheese into the finished bechamel sauce. I mix 3 different cheeses into my cheese sauce (parmesan, cheddar and cheshire) The more cheese you add, the stronger it will be, and I always add a teaspoon or two of dijon mustard.

Ingredients:

3 Tablespoons unsalted butter
3 Tablespoons plain or all purpose flour
1 teaspoon of paprika
1 bay leaf
2 cups (1/2 pint) milk, heated
Salt and freshly ground black pepper

Directions

1. In a saucepan over medium heat, melt the butter.
2. Stir in the flour and cook, stirring, until blended to make a rue.
3. Add the paprika and bay leaf. Gradually add the milk, whisking constantly.
4. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened. If it goes lumpy, dont worry as you can sieve it and it will come out really good anyway smile.gif
5. Season with salt and white pepper.
6. Increase the heat to medium and simmer to blend the flavors, for about 3 minutes.

Discard the bay leaf before using. Makes about 1/2 pint

Great veggies to use with this are Broccoli, Cauliflower, Asparagus, Broccolini...but anything really. I also found that drizzling this sauce on the veggies my kids dislike, gets them to eat them.