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.
Get the recipes.
