Basic Bechamel (White Sauce) - cooking recipe

Ingredients

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 pinch paprika (optional)
1 pinch nutmeg (optional)
1 bay leaf
2 cups milk, heated (or 1 cup each milk and chicken stock, heated)
salt and fresh ground white pepper, to taste

Preparation

In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until blended, 1 minute. Add the paprika and/or nutmeg (if using) and add the bay leaf.
Gradually add the warm milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Season with salt and white pepper.
Increase the heat to medium and simmer to blend the flavors, 2 minutes. Discard the bay leaf before using.
Now you can use your sauce any way you like. Like I said before, my personal favorite use is for making Recipe #514039, but I also like eating this bechamel, AS IS, on veggies or making a cheese sauce (see *Notes below). Enjoy!
*Note: For a thinner sauce, reduce the flour and butter to 2 tablespoons each, but stay the same with the liquid(s). (I highly recommend this if you plan to make a cheese sauce with this (posted below).
*Note: To create a cheese sauce, whisk 1/2 cup (or more) of grated Gruyere, Parmigiano-Reggiano, Sharp Cheddar or Farm-house White Cheddar (my fav) or any other cheese into the finished bechamel sauce. If a lighter cheese sauce is desired, substitute chicken stock for part of the milk, or use a lesser amount of the flour & butter ratio (like posted above).