Randy Chandler
Béchamel sauce is a French white sauce and one of the five mother sauces of classical cuisine. It is typically made with butter, flour, and milk, but can be adapted to be vegan or gluten-free. The sauce can be made ahead of time and refrigerated for up to 48 hours or frozen for up to a month. The classic béchamel sauce does not include cheese, but it is often added to create a cheesy béchamel sauce, also known as Mornay sauce. The best cheeses for béchamel sauce include Parmesan, Swiss cheese, Gruyère, and Cheddar cheese.
| Characteristics | Values |
|---|---|
| Basic ingredients | Butter, flour, milk |
| Cheese options | Gruyère, Parmesan, Swiss, Cheddar, Mozzarella, Fontina, Jack, Gouda, Blue Cheese, Havarti, Nutritional Yeast |
| Spice options | Nutmeg, Salt, Pepper, Garlic Powder, Italian Parsley, Crushed Red Pepper |
| Other ingredients | Vegetable oil, Canola oil, Ghee, Olive oil, Coconut oil |
| Milk options | Whole milk, Skim milk, Half-and-half, Soy milk, Unsweetened almond milk |
| Preparation | Melt butter, add flour to make a roux, add milk, add spices, add cheese, stir until melted |
| Consistency | Should be thick enough to coat the back of a spoon |
| Storage | Refrigerate for 2-3 days, freeze for up to 1 month |
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Parmesan cheese
Parmesan béchamel sauce is a great option for those who are vegan, as the sauce can be made with dairy-free butter and milk. The cheese can be replaced with nutritional yeast to add a cheese flavour.
When making a béchamel sauce with Parmesan, it is important to note that Parmesan is a hard cheese, so it may need to be mixed with a softer, more melty cheese to achieve the right consistency. A younger cheddar, gouda, fontina, Swiss, gruyere, emmenthal, jack, muenster, blue cheese, or havarti can be used to complement the Parmesan.
The amount of Parmesan cheese added to the béchamel sauce will depend on its intended use. For example, if used as a base for mac and cheese, other cheeses like cheddar, fontina, mozzarella, or gruyere can be added. However, if using the béchamel sauce for a classic lasagna Bolognese, Parmesan cheese is the best option.
When making a Parmesan béchamel sauce, it is recommended to taste the sauce before adding salt, as Parmesan is a salty cheese. Additionally, the sauce can be seasoned with nutmeg, black pepper, or hot sauce to enhance the flavour.
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Gruyere cheese
Gruyere is a hard, grated cheese that works well in a béchamel, creating a custom flavour that suits your taste. It is a good choice for those who want a mild-flavoured sauce, and it is perfect for steamed vegetables, egg benedicts, casseroles, and pasta dishes such as macaroni cheese, cheesy rice, and lasagne.
To make a béchamel with Gruyere, you will need butter, flour, and milk. Melt the butter in a saucepan over medium heat, then stir in the flour to make a roux. Warm the mixture for 20-30 seconds, then switch to a hand whisk and gradually add the milk, whisking at the same time. Now add the remaining milk and bring to a boil. You can adjust the consistency of the sauce by adding more or less milk.
You can also add other ingredients to a Gruyere béchamel sauce, such as parmesan cheese, chives, parsley, bacon, and paprika.
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Cheddar cheese
When using cheddar cheese, you can follow the basic technique of making a roux by cooking equal parts flour and fat (typically butter) by weight. For a standard bechamel sauce, you would then blend this roux with milk and seasonings. The type of milk you use is up to you, but whole milk will result in a creamier sauce. It is important to note that the milk should not be hot or scalded when added to the roux. You can heat it briefly before adding it to the mixture.
As you cook the sauce, be sure to stir it continuously to prevent lumps and scorching. If your sauce becomes too thick, you can add more milk until you reach your desired consistency. You can also add a little milk when reheating the sauce if it has thickened in the refrigerator.
In addition to cheddar cheese, you can experiment with other cheeses like Parmesan, Gruyere, or Swiss cheese to enhance the flavor of your bechamel sauce.
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Mozzarella cheese
Béchamel sauce is a classic white sauce made from butter, flour, and milk. It is one of the five mother sauces of classical French cuisine and is used in many dishes, including macaroni and cheese, lasagna, and casseroles. The sauce is typically mild and sweet, but it can be seasoned with salt, nutmeg, and/or Parmesan cheese to add more depth of flavor.
To make a basic béchamel sauce, you will need to make a roux by cooking equal parts butter and flour by weight. Melt the butter over low heat, sprinkle in the flour, and stir continuously to form a paste. Cook the roux for 30 seconds to one minute, being careful not to burn it. Once the roux is ready, slowly add milk to the mixture, whisking constantly to prevent lumps from forming. Season the sauce with salt and nutmeg, if desired.
When using mozzarella in your béchamel sauce, you can add it to the sauce while it is still on the heat. The mozzarella will melt and blend into the sauce, creating a creamy and cheesy texture. You can adjust the amount of mozzarella added according to your taste preferences and the desired consistency of the sauce.
Mozzarella béchamel sauce can be used in a variety of dishes. It is an excellent choice for macaroni and cheese, adding a stringy and indulgent texture. It can also be used as a base for pizzas, providing a creamy and flavorful start to your pie. Additionally, this sauce can be a tasty variation for lasagna, adding a unique twist to the classic dish.
So, if you're looking to add a creamy, cheesy twist to your béchamel sauce, mozzarella is a fantastic option. Its mild flavor and melting qualities make it a versatile choice for a variety of dishes, from pasta bakes to pizzas.
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Swiss cheese
Mornay sauce is incredibly easy to make and uses many different semi-firm cheeses, including Swiss cheese, which is most traditional. You can also use a mix of Swiss cheese with a creamier blue cheese for a more interesting flavour. Other cheeses that work well in a Mornay sauce include Gruyère, Parmesan, young cheddar, gouda, fontina, emmenthal, jack, muenster, or havarti.
The basic technique for making a Mornay sauce is to first make a roux, which is a mixture of butter and flour cooked together to form a paste. The roux is then blended with milk, cheese, and seasonings to make the sauce. You can use any type of milk, although whole milk will result in a creamier sauce. It is important to pay attention to the sauce as it cooks, stirring throughout to prevent lumps and scorching. If the sauce becomes too thick, you can add more milk until you reach the desired consistency.
Mornay sauce is a versatile sauce that can be used in many dishes. It is perfect for macaroni and cheese, cheesy rice, steamed vegetables, egg benedicts, casseroles, and pasta casseroles. It is also commonly used as a base for lasagna, vegetable au gratin, and classic lasagna Bolognese, where Parmesan cheese is typically used.
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Frequently asked questions
The best cheese to use in a béchamel sauce depends on what you’re using the sauce for. If you're making mac and cheese, you can use cheddar, fontina, mozzarella, Gruyère, jack cheese, or any other cheese of your choice. If you're making a classic lasagna Bolognese, Parmesan cheese is the best option.
Yes, you can use other types of cheese in a béchamel sauce. Gruyère, Swiss cheese, and young cheddar are popular options. You can also use a mix of cheeses, such as one part parmesan and two to three parts melty cheese.
To make a béchamel sauce with cheese, start by making a roux. Melt butter in a saucepan over medium heat, then stir in flour until it forms a paste. Next, slowly add milk, stirring constantly, until the sauce is smooth. Finally, add your desired cheese and stir until melted. You can also add salt, nutmeg, and pepper to taste.
