This sauce is named after a great french cook. It is used frequently in Egyptian recipes for its easiness, taste and ability to transform any dish into a rich tasty one. It can be savory or sweet.

~ Ingredients ~
2 cups milk
2 tbsp butter
2 tbsp all-purpose flour
salt & pepper to taste
1 clove garlic (optional)
1 small onion very finely chopped (optional)

Melt butter over medium heat. Remove from heat and add flour, pepper, garlic and onion if used. Stir very well with wooden spoon to prevent lumps. Return to heat and keep stirring for 4-5 minutes. Remove from heat and add milk beating well. Return to low heat until flour is cooked, approx. 10-15 minutes. Remove from heat and season with salt. If too thick, you can dilute it with some milk. Use as directed.
Yields 3 cups.

~ Note: ~
- This is the basic sauce to which you can add other ingredients like:-
1. ½ cup fresh cream will make it richer.
2. ½ cup grated Cheddar cheese will make it cheesy.
3. 2 egg yolks will make it thicker.
4. Substituting 1 cup of broth for 1 cup milk will make it lighter.
4. Omitting salt and pepper and adding 1 tbsp granulated sugar will make it sweet.
Additions should be made after sauce is ready and cooled. Don't return to heat again. Warm over hot-water bath.

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Béchamel Sauce
Last Updated June 01, 1998