Bushra Griffith
Béchamel sauce is a creamy French white sauce used in dishes from lasagna to moussaka. It is made by melting butter in a saucepan, adding flour and whisking until smooth, then slowly pouring in milk. If you're making a cheese sauce, you can add grated cheese of your choice to the béchamel sauce base. This variation is called Mornay sauce. You can use cheeses like Gruyère, Emmenthal, Parmesan, Swiss cheese, or Cheddar cheese.
| Characteristics | Values |
|---|---|
| Type of sauce | Béchamel sauce, also known as Mornay sauce |
| Ingredients | Butter, flour, milk, salt, pepper, nutmeg, cheese |
| Type of cheese | Gruyère, Emmenthal, sharp cheddar, Parmesan, Swiss cheese |
| Type of milk | Whole milk, skim milk, almond milk, soy milk |
| Spices | Nutmeg, garlic powder |
| Preparation time | 15 minutes |
| Refrigeration | Can be refrigerated for up to 2-3 days |
| Freezing | Can be frozen for up to 1 month |
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What You'll Learn
- Adding cheese to bechamel sauce turns it into mornay sauce
- The best cheeses for bechamel sauce are hard, grated cheeses
- The sauce can be made vegan by using dairy-free butter and nutritional yeast
- Bechamel sauce is a creamy French white sauce used in dishes like lasagna and moussaka
- The sauce can be made gluten-free by using a gluten-free flour blend
Adding cheese to bechamel sauce turns it into mornay sauce
Béchamel sauce is a creamy French white sauce used in many dishes, including lasagna, moussaka, and steamed vegetables. It is made by melting butter in a saucepan, adding flour and milk, and then whisking until smooth.
Cheese is not a traditional ingredient in béchamel sauce. However, some people like to add cheese to béchamel sauce to enhance its flavor. Adding cheese to béchamel sauce transforms it into a different type of sauce called Mornay sauce. This sauce is perfect for those who want a mild-flavored sauce to add to their dishes.
To make a cheesy béchamel sauce, simply follow the basic béchamel recipe and add cheese at the end. The type of cheese you use is up to your preference, but classic options include Gruyère, Emmenthal, Parmesan, and Cheddar. It is important to note that the cheese should be added after removing the sauce from the heat, as boiling the sauce after adding cheese will cause it to become grainy.
When adding cheese to béchamel, it is essential to continuously stir the mixture to ensure that the cheese melts smoothly and blends well with the sauce. You can adjust the consistency of the sauce by adding more milk if it becomes too thick. Seasonings such as nutmeg, salt, pepper, and garlic powder can also be added to taste.
Cheesy béchamel sauce is a versatile and delicious addition to various dishes. It can be used as a layer in lasagna, served over pasta, biscuits, mashed potatoes, or steamed vegetables. With its creamy texture and cheesy flavor, it is a simple way to elevate the taste of your meals.
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The best cheeses for bechamel sauce are hard, grated cheeses
Adding cheese to a béchamel sauce transforms it into a Mornay sauce. The best cheeses for béchamel sauce are hard, grated cheeses. The type of cheese you use depends on the flavour you are aiming for. Parmesan, Swiss cheese, and cheddar cheese are all good options. Since these cheeses are salted, especially Parmesan, you may not need to add any extra salt to your sauce. Parmesan, in particular, is a very hard cheese, so it is best to mix it with a younger, softer cheese that melts more smoothly. A ratio of one part Parmesan to two or three parts of a melty cheese is recommended. Cheeses that work well with nutmeg are a good choice, as Mornay sauce traditionally includes grated nutmeg. Young cheddar, gouda, fontina, Swiss, Gruyere, Emmenthal, jack, muenster, blue cheese, or havarti would all work well.
If you are making a basic Mornay sauce, white cheddar is a good option. For something more interesting, you could try a mix of Swiss cheese with a creamier blue cheese. Gruyere with a little Parmesan is another great combination. Medium cheddar or Gruyere are also good choices, as younger cheeses tend to melt better.
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The sauce can be made vegan by using dairy-free butter and nutritional yeast
Bechamel sauce is a classic, creamy, buttery, and milky French sauce. It is considered one of the "mother sauces" in French cuisine and can be used as a base for other sauces such as Mornay. A classic bechamel sauce is made with butter, flour, and milk.
To make a vegan bechamel sauce, you can use vegan butter, flour, and non-dairy milk. You can also add some nutritional yeast to add a cheesy flavor to the sauce. The milk used should be unsweetened and low-flavor, such as unsweetened almond milk, soy milk, or oat milk. You can also use coconut oil or olive oil instead of butter, but these add a strong flavor to the sauce.
Vegan bechamel sauce is a great option for those who are vegan or lactose intolerant and want to enjoy a creamy sauce. It is also perfect for those who want to reduce their consumption of animal products and promote the development and use of animal-free alternatives.
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Bechamel sauce is a creamy French white sauce used in dishes like lasagna and moussaka
While a classic Bechamel sauce does not contain cheese, some people choose to add cheese to create a Mornay sauce or a cheesy Bechamel sauce. This can be done by removing the sauce from the heat and stirring in the cheese of choice until melted. Popular cheeses for this include cheddar, Gruyere, Parmesan, and Swiss cheese. The amount of cheese added can vary depending on personal preference, and additional ingredients such as hot sauce or garlic powder can also be included to enhance the flavour.
A cheesy Bechamel sauce is a versatile addition to various dishes, including steamed vegetables, casseroles, pasta, and biscuits. It can also be used as an ingredient in other recipes, such as lasagna or moussaka. When making a cheesy Bechamel sauce, it is important to ensure that the sauce does not boil once the cheese has been added, as this can cause the cheese to split and the sauce to become grainy.
The consistency of a Bechamel sauce, whether classic or cheesy, can be adjusted by adding more milk if it becomes too thick. Additionally, if the sauce is made ahead of time, it can be stored in the refrigerator for up to two days. To prevent a skin from forming on the surface of the sauce during storage, it is recommended to place a sheet of wax paper or plastic in contact with the sauce.
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The sauce can be made gluten-free by using a gluten-free flour blend
Bechamel sauce, a classic French "mother sauce", is typically made with wheat flour, which contains gluten. However, you can easily make a gluten-free version by using a gluten-free flour blend. This simple substitution allows those with gluten intolerance or celiac disease to enjoy the creamy, versatile sauce.
To make a gluten-free bechamel sauce, you will need gluten-free flour, butter or oil, milk, and seasonings such as salt, pepper, and nutmeg. The process is similar to making a traditional bechamel, but with a few adjustments. Start by melting the butter in a saucepan, then add the gluten-free flour and mix well with a spatula. At this point, you will have a homogeneous mass that is not too thick.
The type of gluten-free flour you choose can impact the final result. Gluten-free flour tends to be denser and contains binding agents that affect thickening. It is recommended to use a gluten-free flour blend with starches like tapioca, potato, or corn, and limited gum binders. Some popular options include Pamela's Gluten-Free Artisan Blend and King Arthur Gluten-Free All-Purpose Blend. You can also use plain gluten-free flour, but you may need to adjust the amount of liquid used.
Once you have added the flour, slowly pour in warm milk, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for a few minutes until thickened, continuing to whisk occasionally. This cooking step is important to remove the raw flour taste from your sauce. Season with salt, pepper, and nutmeg to taste. If the sauce becomes too thick, you can adjust the consistency by adding a little more milk.
The gluten-free bechamel sauce is now ready to use in a variety of dishes. It is a versatile base for gluten-free meals, such as lasagna, mac and cheese, gratins, casseroles, and more. You can also add cheese to make a rich and flavorful cheese sauce. While traditional bechamel does not include cheese, adding grated cheeses like cheddar, Gruyere, or Parmesan creates a delicious variation.
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Frequently asked questions
Bechamel sauce is a creamy French white sauce that is used in many dishes, from lasagna to moussaka.
You will need butter, flour, and milk.
Yes, you can add cheese to a bechamel sauce. However, some people argue that adding cheese to a bechamel sauce turns it into a Mornay sauce.
You can use any hard grated cheese, depending on the flavor you are after. Popular options include Parmesan, Swiss cheese, Gruyere, and Cheddar cheese.
First, melt the butter in a saucepan and add the flour. Whisk until smooth, then slowly pour in the milk. Continue whisking until the sauce thickens. Finally, remove the sauce from the heat and stir in the cheese until melted.
