Béchamel sauce, also called white sauce, is a classic French sauce that’s used as the base for many other sauces. In fact its creamy texture and delicate flavor make it popular in French and international cuisine.
Béchamel sauce
Ingredients
- Butter ½ cup 100 g
- Flour 00 ¾ cup 100 g
- Whole milk 4 ¼ cups 1 l
- Fine salt 1 pinch
- Nutmeg to taste – grated
Instructions
- To prepare the béchamel sauce, heat the milk in a saucepan (whole, fresh milk).
- In another sauce pan melt the 7 tbsp (100 g) of butter over low heat.
- Then turn off the heat and add the 11 tbsp (100 g) of flour all at once, stirring with a whisk to prevent lumps from forming.
- Then put the saucepan back over low heat and stir until the mixture turns golden. You will have obtained what the French call roux.
- Flavor the milk with nutmeg and a pinch of salt (this can be done at the end when the béchamel sauce is ready).
- Pour a little hot milk on the roux to dilute the bottom then add the rest, whisking vigorously.
- Cook for 5-6 minutes over low heat until the sauce thickens and starts to boil. With this recipe, you will obtain an average thickness
- Your béchamel sauce is ready.
Notes
People Also Ask
What is the importance of béchamel sauce?
It is one of five mother sauces, a rich, flavorful base that can be used on its own or to create different sauces. Béchamel is used in dishes like mac and cheese, lasagna, and also cheese souffle to add a wonderfully creamy element.
What are 3 interesting facts about béchamel sauce?
Here are some fun facts about Bechamel:
- Bechamel means “white sauce” in French.
- It is named after a man who worked for the French King Louis XIV and first invented the sauce.
- Even though it may seem hard to say, it’s actually easy: bay/shah/mehl.
What can béchamel sauce be used for?
Béchamel sauce can be used for:
- Macaroni cheese. Take your Béchamel and add cheese, lots of it. …
- Vegetable bake. A great winter warmer. …
- Mornay sauce. Shred some strong Cheddar or any mix of hard and medium cheeses into your Béchamel, and you’ve got a Mornay. …
- Carrots and parsley sauce. …
- Fish pie.
Which sauce is the king of all sauces?
Bechamel is a creamy sauce made with milk, butter, and flour. In fact it’s named after Louis de Béchamel, who was Louis XIV’s steward. So this sauce is very versatile and often used in many different dishes.
Table of contents
Origins and Ingredients of the White Sauce Béchamel
The origins of Béchamel sauce go back to French cuisine. It was named after the 17th-century French steward, Louis de Béchamel. Additionally the traditional recipe includes butter, flour, and milk as the main ingredients, seasoned with salt, pepper, and a pinch of nutmeg.
Culinary Uses
Béchamel sauce is very important for lasagna and also Croque Monsieur. It is also used to make other sauces like Mornay and Velouté.
Variations and Complementary Dishes
Chefs frequently customize Béchamel sauce with various herbs, cheeses, and also spices to craft unique versions. This versatile sauce complements a variety of dishes such as pasta, vegetables, and seafood, offering significant value in culinary endeavors.
Storage of the White Sauce Béchamel
If you don’t use your béchamel sauce right away, pour it into a bowl and cover it with plastic wrap touching the surface to stop a skin from forming. Once it’s cold, you can store the béchamel sauce in the fridge in an airtight container for 2-3 days. So to make it smooth and creamy again, just whisk it with a mixer. If you want it to be thinner, add a little milk while whisking. Also béchamel sauce can be frozen for about 1 month.
TIPS
If you want a thinner béchamel sauce, use less butter and flour. So for a thicker sauce, use more butter and flour. Also if there are lumps in the sauce, just pour it through a sieve – no need to worry!
For a Vegan version
To make a vegan béchamel sauce, use olive or vegetable oil instead of butter and non-dairy vegan milk instead of cow’s milk.
For a Gluten-Free Version
Also if you want to make a gluten-free béchamel sauce, just replace the flour with any of the recommended starches available on the market with a crossed grain symbol.
Interesting facts
Apparently, roux, the simple mix of flour and butter used to make béchamel sauce, was already known at least 100 years before béchamel sauce was invented. In 1553, Sabina Welserin included it in her recipe book as a sauce for meat and fish dishes.
Conclusion
Béchamel sauce’s creamy texture and adaptability make it highly regarded in the culinary world. It complements and enhances a variety of dishes, solidifying its place in both classic and contemporary cuisine. Whether used as a standalone sauce or as a base for other creations, Béchamel continues to be a beloved addition to countless recipes.
Response
It became very creamy the more I cooked it. I am getting very good.