Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste and add a little nutmeg, if desire. Makes about 1 c. of medium thick sauce.
(to give the sauce more flavor I like to sauté onions and garlic in the butter)
Mornay Sauce (I use this for scalloped potatoes, a potato soup or a pasta alfredo dish just using different cheeses)
Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.
Velouté Sauce (I almost always use the stock instead of milk...lighter less fat)(add sour cream and green chilies to make sour cream enchiladas)
Substitute chicken, beef, fish, or vegetable broth for the milk.
Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs.
Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.
Mustard Sauce (add sour cream and a squirt of Worchester sauce and make a stroganoff)
Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.
When cooking the flour and butter mixture together, stir constantly and cook until the mixture begins to turn brown. Use chicken or beef stock instead of the milk.
Add 1-3 tsp. of curry powder (to taste) to the butter and simmer for 1 minute before adding the flour. Continue with the recipe as directed.
(you can always use a can of cream of chicken of mushroom soup)
white sauce-always add salt and pepper to taste.
Sour cream enchiladas
white sauce with chicken stock, sauté onions and garlic in butter., add green chilies and sour cream.
white sauce with chicken stock, sauté onions and garlic in butter, add dry mustard, Worcester sauce and sour cream
can use some heavy cream add parmesan cheese
to make rose sauce add some chopped tomatoes (peeled) canned or fresh
cook peeled and sliced potatoes in chicken stock until tender, drain saving the liquid to use for sauce, make sauce adding ~2cups cheese, fold in cooked potatoes pour into baking dish top with more cheese, bake at 350 until bubbly about 30min. i sometime add a teaspoon of dried mustard