Béchamel (BEH-sha-mel) is the secret behind the creamiest macaroni-and-cheeses and the base for many decadent pasta sauces. Use full-fat milk for best results.
Try our Big Night lasagna
Cheaters’ Chicken a la King
Saute sliced mixed mushrooms in butter. Add béchamel sauce and a splash of sherry. Bring to a boil, stirring often. Add cubes of cooked chicken, chopped pimentos and sliced peppers. Great over rice.
Velvety Seafood Linguine
Sauté minced garlic in butter. Add a splash of vermouth or pastis (anise-flavoured liqueur) if you like, a pinch of saffron threads or nutmeg, and béchamel sauce. Whisk often until hot. Thin with a little milk or cream if necessary. A generous handful of grated Parmesan will enrich the taste. Toss with cooked linguine, shrimps and scallops.