You can make the bechamel sauce three days ahead (let it cool completely before refrigerating). The onions can be cooked, peeled, and refrigerated overnight. Heat the onions and sauce together over low heat before serving.
This French sauce may sound fancy, but it's actually the base for a range of homey, all-American recipes, such as Creamed Spinach and Roasted Cauliflower with Cheese Sauce.Made from butter, milk, flour, and salt -- sometimes with a touch of onion -- bechamel is a mild, creamy sauce you'll use again and again.
No roast beef is complete without a tangy, spicy horseradish sauce to cut through its deep flavor. Serve this with our Standing Rib Roast with Roasted Potatoes.
This recipe was also featured on "Mad Hungry for the Holidays."