BECHAMEL SAUCE (also known as WHITE SAUCE) - simple to make, incredibly versatile & freezes brilliantly ~ 60g butter...1/3 c. plain flour...2 c. milk...125g cheddar cheese, grated...3 T. grated Parmesan cheese...pinch nutmeg... salt & pepper
Bechamel Sauce http://www.epicurious.com/recipes/food/views/White-Sauce-or-Bechamel-Sauce-40046 Another recipe link: http://www.delectablehodgepodge.com/recipes/bechamelsauce.html another link: http://justhungry.com/2006/01/perfect_roux_an.html
3/23/15: my current best béchamel/cheese sauce: 1 stick butter, 1/2c flour, 1/4t each cayenne, dr mustard, nutmeg. 4c silk cashew milk, 8oz ex sharp cheddar, about 3/8c nutritional yeast, approx. 1/2-1/4 kosher salt.
Mini Croque Monsieurs ( Baked Ham and Cheese with Bechamel Sauce)
Bechamel Sauce also known as white sauce, it is made with a roux of butter and flour cooked in milk. It is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, for example lasagne. It is used as the base for other sauces (such as the Crème sauce or Mornay sauce, which is Béchamel with cheese).