Title: French Bechamel Sauce & Variations
Categories: Sauce
Yield: 2 Servings

ROUX
4	tb	Unsalted butter
4	tb	Flour
		Salt & pepper to taste
1/2	c	Cream (if needed to thin)
BECHAMEL SAUCE
1		Recipe roux
2 1/2	c	Milk
1	lg	Carrot; sliced
1		Shallot; minced
1		Rib celery; chopped
1	sm	Bay leaf
12		White peppercorns
1	pn	Nutmeg OR Mace
SAUCE MORNAY
2	c	Bechamel sauce
1/3	c	(To 1/2) grated Swiss OR
		Parmesan or mixture of both
1		Egg yolk
2	tb	Hot cream
SAUCE AU CARI
2	c	Bechamel sauce
1	sm	Shallot; minced
1		Garlic clove SAUTEED IN
2	ts	Butter
1	tb	(To 2) curry powder
1	pn	Turmeric
1	pn	Cloves
1	pn	Cinnamon
SAUCE MAITRE D'HOTEL
2	c	Bechamel sauce
1/3	c	Water
7	tb	Butter
1		Lemon; juice of
3	tb	Parsley
1	ts	Dried tarragon

ROUX: To make roux, melt butter in heavy saucepan. Add flour, a tablespoon at a time; stirring constantly over very low heat for 3 minutes. Do not allow to brown. Remove from heat.

BECHAMEL SAUCE: Heat milk to scalding point. Turn off heat, add chopped vegetables, bay leaf, peppercorns and nutmeg or mace. Steep, covered, about 10 minutes. Strain. Add hot mixture to roux all at once, and whisk vigorously until smooth. Simmer for about 7 minutes. Add salt and pepper, adjust seasoning and thin with cream if necessary. Yields about 2 cups.

SAUCE MORNAY: Prepare bechamel sauce. Add 1/3 to 1/2 cup grated Swiss or Parmesan cheese, or mixture of both. Finish with egg yolk and hot cream. Serve with crepe fillings, seafoods, vegetables, gratins.

SAUCE AU CARI: Prepare bechamel sauce. Add shallot, garlic sauteed in butter, curry powder, turmeric, cloves and cinnamon. Cook 2 minutes. Serve with french-fried shrimp or other batter fried seafood.

SAUCE MAITRE D'HOTEL: Prepare bechamel sauce. Add water, beat in butter, lemon juice, parsley and tarragon. Serve with steak.

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