How to make Béchamel, the mother sauce.
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
Part of our Ultimate guide to classic French sauces. Click to see more answers to your questions.
Béchamel is one of the five “mother sauces” in French cuisine.
Originating from French cuisine, béchamel, commonly recognized as one of the five cardinal “mother sauces,” paves the way for a plethora of sumptuous dishes. It’s a luscious white sauce composed of butter, flour, and milk that lays the foundation for other tempting creations like cheese sauce (Mornay) and plays a pivotal role in dishes such as pasta, casseroles, and gratins.
Let’s delve into the world of this creamy masterpiece and its elegant derivatives:
BASIC RECIPE:
Sauce Béchamel recipe
- Ingredients:
- 30g (2 tbs) butter
- 30g (2 tbs) all-purpose flour
- 240ml (1 cup) whole milk
- Pinch of freshly grated nutmeg
- Salt and white pepper to taste
- 1 bay leaf
More Variations:
Soubise is a derivative of béchamel, combining the creaminess of the mother sauce with the sweet, caramelized flavor of slow-cooked onions.
Velouté is a light stock-based sauce, generally using chicken, veal, or fish stock, thickened with a blonde roux. While versatile in its own right, velouté can also lead to other sauces, such as a wine-infused Supreme sauce, perfect for poultry dishes.
Bercy sauce is a reduction of white wine, fish stock, and shallots, often finished with butter and parsley, making it a perfect accompaniment for seafood dishes.
Ravigote combines vinegar, Dijon mustard, and a variety of fresh herbs such as chervil, tarragon, and parsley, offering a refreshing touch to grilled meats or fish.
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