Hello Eleanor. It is wonderful that you are keeping traditional cooking methods alive. A classic scratch white sauce is a versatile foundation in the kitchen, and a leftover pint is the perfect amount for several classic dishes or for freezing.
To freeze your bechamel, let it cool completely to room temperature first. Transfer it into an airtight freezer container or a heavy-duty freezer bag, leaving about a half-inch of headspace for expansion. It will keep well for up to three months. When you are ready to use it, thaw it overnight in the refrigerator. Dairy-based sauces thickened with flour tend to separate slightly when frozen, but this is entirely normal and easy to fix. Simply warm it gently in a saucepan over low heat, whisking constantly while adding a tablespoon or two of fresh milk until it becomes smooth and glossy again.
If you prefer to use it fresh in a simple traditional bake, here are three time-tested ideas:
1. Classic Cauliflower or Broccoli Cheese: Steam florets of cauliflower or broccoli until just tender, place them in a baking dish, stir some sharp cheddar into your warmed bechamel, pour it over the vegetables, and bake at 375 degrees Fahrenheit until golden and bubbling.
2. Traditional Scalloped Potatoes: Layer thinly sliced Russet potatoes in a buttered baking dish, seasoning each layer with salt and pepper. Pour the warmed white sauce over the top so it settles between the slices, and bake covered at 350 degrees Fahrenheit for about 45 minutes, then uncover for another 15 minutes to brown the top.
3. Homestyle Tuna or Chicken Noodle Casserole: Fold your white sauce into cooked egg noodles along with drained canned tuna or shredded cooked chicken, a handful of cooked peas, and a pinch of black pepper. Transfer to a casserole dish, top with buttered breadcrumbs, and bake at 375 degrees Fahrenheit for 20 minutes.
I hope this helps you make the most of your homemade sauce.
