feat: add béchamel. Fixes #160

Signed-off-by: nιcнolaѕ wιlde <ncwilde43@gmail.com>

cook/sauces-and-dressings/5-mother-sauces/Béchamel.cook

@@ -0,0 +1,12 @@
+>> source: Joy of Cooking
+>> serves: 1 cup
+
+Make a @blond roux{1%medium}.
+
+Remove the #medium saucepan{} from teh heat and slowly whick in 1 cup of cold @milk{1%cup} 1/3 at a time.
+
+Return the pan to heat and bring to a simmer, whisking constantly to prevent clumps. Continue to cook, whisking until sauce is smooth and hot and has thickened, 1 to 2 minutes.
+
+Season to taste with @salt{}, @pepper{}, and @nutmeg{1%pinch}.
+
+For better consistency, scald the milk before adding it to the roux. For improved flavor, add to the milk before scalding @thick onion slice (optional){1}, 2 @whole cloves (optional){2}, and 1 @bay leaf (optional){1} then cover and let stand for 15 minutes; remove the cloves and bay leaf, if used, and whisk into the roux.

docs/sauces-and-dressings/5-mother-sauces/béchamel.md

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+# Béchamel
+
+![Béchamel](../../assets/images/béchamel.png)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 1 cup | 20 minutes |
+
+## :salt: Ingredients
+
+- 1 [medium blond roux][1]
+- 1 cup [milk][2]
+- some salt
+- some pepper
+- 1 pinch nutmeg
+- 1 thick onion slice (optional)
+- 2 whole cloves (optional)
+- 1 bay leaf (optional)
+
+## :cooking: Cookware
+
+- 1 medium saucepan
+
+## :pencil: Instructions
+
+### Step 1
+
+Make a blond roux.
+
+### Step 2
+
+Remove the medium saucepan from teh heat and slowly whick in 1 cup of cold milk 1/3 at a time.
+
+### Step 3
+
+Return the pan to heat and bring to a simmer, whisking constantly to prevent clumps. Continue to cook, whisking until
+sauce is smooth and hot and has thickened, 1 to 2 minutes.
+
+### Step 4
+
+Season to taste with salt, pepper, and nutmeg.
+
+### Step 5
+
+For better consistency, scald the milk before adding it to the roux. For improved flavor, add to the milk before
+scalding thick onion slice (optional), 2 whole cloves (optional), and 1 bay leaf (optional) then cover and let stand for
+15 minutes; remove the cloves and bay leaf, if used, and whisk into the roux.
+
+## Recipe Variations
+
+| Sauce   | Modification |
+|---------|--------------|
+| Mornay  | Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste. |
+| Velouté | Substitute chicken, beef, fish, or vegetable broth for the milk. |
+| Herb    | Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs. |
+| Cream   | Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture. |
+| Mustard | Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken. |
+
+## :link: Source
+
+- Joy of Cooking
+
+[1]: <../../ingredients/roux.md>
+[2]: <../../reference/equivalents-and-substitutes.md#whole-milk>

mkdocs.yml

@@ -216,6 +216,8 @@ nav:
       - Black Beans: pressurecooker/black-beans.md
       - Chickpeas: pressurecooker/chickpeas.md
   - Sauces & Dressings:
+      - 5 Mother Sauces:
+          - Béchamel: sauces-and-dressings/5-mother-sauces/béchamel.md
       - A Very Popular BBQ Sauce: sauces-and-dressings/a-very-popular-bbq-sauce.md
       - Aji Verde: sauces-and-dressings/aji-verde.md
       - Blue Cheese Herb Spread: sauces-and-dressings/blue-cheese-herb-spread.md