Béchamel Sauce

Bechamel sauce, also known as ”sauce a la bechamel in French”, is one of the five mother sauces in French cuisine. It is so popular that it has been incorporated into Italian and Western cuisine.

In case you’re wondering, the other four sauces are Veloute, Sos Pecan, Hollandaise, and Espagnole. What exactly is Béchamel Sauce? It is a rich, creamy sauce that serves as the foundation of many dishes, including lasagne, macaroni and cheese, and gratins. It uses simple ingredients and can transform an ordinary recipe into an extraordinary one.

The origins of Béchamel sauce date back to the 17th century, when the chef of Louis XIV included it in a cookbook. Its roots are in French royal dishes. Making Béchamel sauce requires a little bit of patience, but the results are outstanding. Why Béchamel sauce is so versatile

Making béchamel is easy. All you need is a bit of patience and to follow the steps in this recipe. The result will be outstanding, and you will create the best béchamel sauce for your special meal, satisfy everyone’s stomach, and feel proud about yourself. Béchamel sauce is a magical sauce as it can intensify the flavour of the dish and also bind the ingredients together.

The sauce on its own has a subtle taste; however, it amplifies the flavour of any ingredients infused with it, whether it is creamy cheeses or delectable meats. Its thick and velvety texture acts as a binding agent, holding the ingredients together in casseroles or pasta bakes.

Ingredients

Butter, All-purpose flour, Milk, Salt, Black pepper, Nutmeg.

Béchamel sauce has an incredible base flavour that is creamy with a mild taste. This makes it perfect for a variety of dishes, the best part about Béchamel sauces is that it can be enhanced with cheese, herbs and spices.

Did you know that when you add cheese, béchamel sauce becomes Mornay sauce? Béchamel sauce can also be drizzled onto vegetables and added into casseroles. The combination of flour and milk creates a roux that acts as thickening agent, which is perfect for soups and stews.

Instructions

Melt the butter in a saucepan over medium-low heat. Add the flour and stir continuously with a spatula or a wooden spoon. Cook the mixture for two minutes until it becomes a smooth and yellowish paste which is called a roux.

Slowly pour in the milk while continuously whisking. This step prevents lumps from forming in the sauce. The key is to slowly add the milk so that it blends smoothly with the roux. Continue to stir while cooking for another two minutes until the sauce becomes thick and creamy. Add salt, white pepper, and nutmeg to the mixture. Taste and adjust the seasoning. If the sauce is too thick and gloopy, add milk to achieve the desired consistency.

How to Store Béchamel Sauce

Store in an airtight container in the fridge for one week. Freeze the sauce for one month. Mustard added to béchamel sauce makes it perfect for chicken or fish. Infusing certain ingredients with béchamel sauce creates infinite culinary possibilities, making this sauce adaptable and versatile.

Expert tips

One critical step to making a perfect roux is patiently whisking the béchamel sauce throughout the cooking process. This ensures the sauce stays smooth and creamy without clumping the ingredients. A wire whisk is necessary to provide the flour melds with the milk.

Different ingredients will add multiple layers of flavour to the béchamel sauce, such as herbs, bay leaves, chopped onions, or cloves, adding a different dimension to the flavour of the roux. Nutmeg adds warmth to the béchamel sauce, and using fresh nutmeg makes a noticeable difference. Depending on the dish, the thickness of the béchamel sauce will be slightly thinner for lasagne, whereas it will be thicker for croquettes.