Basic Bechamel

This sauce is the base for the Chicken Cordon Bleu Stuffed Shells.  It would work with any recipe.  And it's much easier than you'd think!

It comes from the October 2014 issue of Woman's Day.

Basic Bechamel

In a small saucepan, combine 2 cups whole milk, half of a medium onion, 3 large cloves garlic (smashed), and 10 peppercorns and bring to a boil, stirring occasionally; remove from heat.

Melt 3 Tbsp unsalted butter in a medium saucepan over medium-low heat.  Stir in 2 Tbsp flour.  Increase heat to medium and cook, stirring, until the mixture is light golden brown, 3-5 minutes.

Strain the milk, discarding the solids, and gradually whisk it into the flour mixture (about 3/4 cup at a time) until smooth.  Simmer, stirring often, until thickened, 6-8 minutes.  Remove from heat and season with 1/4 tsp each salt and pepper.

Special Sauce

I'm not kidding, this is what this yummy sauce is called!

It was fantastic on a cheeseburger tonight.  I whipped it up with what I have in the kitchen, and I did not have adobo sauce or celery salt.  It was delicious without it.  [Now I make it with celery seeds, which adds a wonderful flavor without salt]

It comes from the June 2011 issue of Bon Appetit.

Special Sauce

1/2 cup mayo
2 Tbsp ketchup
1 Tbsp finely grated onion (unless you love onions, I'd half this next time OR use a Vidalia onion instead*)
1 Tbsp sweet or dill pickle relish
2 tsp adobo sauce from canned chipotle chilies in adobo [I skipped this]
1/8 tsp celery salt [I use celery seeds instead]
1/8 tsp kosher salt

Combine ingredients in a medium bowl and serve with burgers.

* It occurred to me last night that this sauce would be FANTASTIC if you finely chopped the onions instead of grating them and carmelized them first.  YUM!  [That's the only way I make it now!!]