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Basic Bechamel Cream Sauce
This basic cream sauce be used for a number of seafood sauces by just varying the flavoring agents and spices. But it is a must know sauce if you want to make newburg, coquille St Jacques and quite a number of other sauces for lobster, shellfish, shrimp and fish.
Bechamel White Sauce rendering one cup of sauce. 2 tablespoons flour 2 tablespoons butter 1 cup of milk (or half and half or cream for heavier sauce) salt to taste
melt butter slowly in a sauce pan (good teflon works best) do not let it brown or bubble add flour and stir with a wide wooden flat edged utensil warm the milk almost to a boil and while stirring add slowly at first and then all the milk at once. Continue stirring constantly until it boils. Turn to simmer and continue stirring for five minutes to keep the bottom of the pan from browning the sauce