Naughty #6: Cream

Whether you like it from your pool boy or served over your asparagus, cream is a naughty delight. One of cream's most endearing apparitions is a Bechamel sauce and it is not all that complicated to prepare.

Melt two tablespoons of butter in a saucepan, adding to it two tablespoons of flour, mixing well and cooking until a real nice brown. Add a cup of boiling milk gradually, stirring constantly, and add a cup of chopped onion, too. Season lightly and cook over a low flame for 15 minutes. Strain and serve. This is the father of all cream sauces and was named after the maitre d'hotel of Louis XIV.