What are recipes for variations of sauce Béchamel?
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.
Sauce Mornay recipe
- Ingredients:
- Add about 115g (4 ounces) of grated Gruyère to 945ml (1 quart) of hot béchamel.
Sauce Soubise recipe
- Ingredients:
- 30g (2 tbs) butter
- 2 medium onions, finely diced
- 45ml (3 tbs) heavy cream
- Salt and white pepper to taste
- 240ml (1 pint) béchamel sauce
Sauce Velouté recipe
- Ingredients:
- 60g (4 tbs) butter
- 60g (4 tbs) flour
- 590ml (2 1/2 cups) of white stock (chicken, fish, or veal)
- Salt and white pepper to taste
Sauce Bercy recipe
- Ingredients:
- 2 minced shallots
- 240ml (1 cup) dry white wine
- 2370ml (1 quart) fish velouté
- 15g (1 tablespoon) unsalted butter
- 45ml (3 tablespoons) finely chopped parsley
Sauce Supreme recipe
- Ingredients:
- 240ml (1 cup) heavy cream
- 2370ml (1 quart) of chicken or veal velouté
- 120ml (8 tablespoons) cold butter
- 5ml (1 teaspoon) or more lemon juice
Sauce Ravigote recipe
- Ingredients:
- 240ml (1 cup) white wine and white wine vinegar mix
- 710ml (3 cups) sauce velouté
- Stock or cream as needed for thinning
