Béchamel sauce, also known as white sauce, is made from a white roux and milk. It has been considered, since the seventeenth century, one of the mother sauces of French cuisine. It is used as the base for other sauces including the popular Parsley Sauce. Most people will have eaten this at sometime in their lives. It is used as the sauce in the classic Lasagna, Fish Pie and Tuna Mornay. Also included in macaroni and cheese and croquettes. It’s creamy texture and delicate flavour elevates many culinary creations to new levels.
Also Béchamel can be made in advance but only for a day at best. Store in the fridge and whisk thoroughly when reheating to ensure a lovely smooth texture. Béchamel Sauce is a truly versatile sauce and one the five Mother of all Sauces. There are several sauces similar to Bechamel including:
- Velouté: Also a French mother sauce, velouté is made with a roux and a light stock (such as chicken or fish) instead of milk.
- Mornay: A variation of Béchamel enriched with cheese, usually Gruyère or Parmesan, creating a rich and creamy cheese sauce.
- Sauce Suprême: Similar to velouté, but finished with cream and often enriched with chicken stock, creating a richer and more flavourful sauce.
With these four sauce in your collection, any dish is easy to master.
Béchamel Sauce
Ingredients
Instructions
- Melt the butter in a saucepan over moderate heat.6 tbsp butter
- Stir in the flour and cook for 3 to 5 minutes, until it has lost the floury aroma. Do not allow to brown.8 tbsp flour
- Add the milk and stir, making sure to dissolve any lumps that have formed.4 cups milk
- Heat, stirring frequently, until the sauce boils and becomes thick.
- Add the salt, pepper, and nutmeg.1 grate nutmeg, 1 pinch White Pepper, 1 pinch Salt
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