Frederic Melton
Bechamel is not a type of cheese, but rather a classic French mother sauce that forms the base for many other sauces. It is made from a white roux (butter and flour) and milk, and is often seasoned with nutmeg. Bechamel is used in many dishes, including mac and cheese, lasagna, and vegetable gratins. It can also be used as a base for other sauces such as Mornay sauce, which is bechamel with cheese.
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What You'll Learn
What is Béchamel sauce?
Béchamel sauce is a basic sauce that forms the base for many other sauces. It is one of the five "mother sauces" of French cuisine, which are the building blocks of classic French cooking.
In its simplest form, béchamel sauce is made by cooking butter and flour together to form a paste called a roux, and then gradually adding milk to create a silky, creamy texture. The sauce is usually seasoned with a little nutmeg and perhaps some salt and pepper. It is often used in mac and cheese, lasagna, and gratins.
Béchamel is a versatile sauce that can be used as a vehicle for whatever flavour you want to deliver. You can load it with herbs, cheese, lemon zest or chilli powder. For example, adding cheese to béchamel creates a Mornay sauce.
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How do you make Béchamel sauce?
Béchamel is a French white sauce that is used as a base in many dishes, including mac and cheese, lasagna, soufflés, and moussaka. It is one of the five mother sauces in classic French cooking and is made with a roux (butter and flour) and milk.
Step 1: Make the Roux
First, melt some butter in a saucepan over medium heat. The amount of butter used depends on how much sauce you want to make, but a common ratio is equal parts butter and flour. Once melted, stir in the flour and cook for 1-2 minutes until the roux turns a light golden brown. This cooks out the raw flour flavour and prevents lumps from forming later.
Step 2: Cook the Sauce
Now, whisk in the milk. You can add the milk a little at a time or all at once, but make sure to whisk continuously to prevent lumps. The amount of milk added depends on how thick you want your sauce to be. For a thinner sauce, like for lasagna, add more milk, and for a thicker sauce, like for croquettes, add less. Bring the mixture to a gentle simmer, then reduce the heat and continue to stir regularly until the sauce is smooth and thick.
Step 3: Season and Serve
Finally, season the béchamel sauce to taste. You can add salt, nutmeg, pepper, or other spices. Some recipes also add cheese to make a Mornay sauce, which is typically served with eggs, fish, or vegetables.
And there you have it! A classic, versatile béchamel sauce that can be used as a base for countless dishes.
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What is Béchamel sauce used for?
Béchamel is a creamy French white sauce that is used in many dishes. It is one of the five "mother sauces" of French cuisine, meaning it is a base for making other sauces.
Béchamel is made by cooking butter and flour together to form a roux, and then whisking in milk. It is seasoned with salt and nutmeg, and sometimes mustard powder. The sauce is thick and creamy, and clings to food in a way that a good sauce should.
Béchamel is used in dishes such as mac and cheese, lasagna, croque monsieur, moussaka, and canelons (a Catalan version of Italian cannelloni). It can also be used as a base for other sauces, such as Mornay (a béchamel with cheese), nantuan, and soubise.
Béchamel is a versatile sauce that can be taken in many directions. It can be loaded with herbs, cheese, lemon zest, or chile powder. It is a great skill for any home cook to have and is easy to make.
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What is the history of Béchamel sauce?
Béchamel sauce, or white sauce, is one of the five "mother sauces" in French cuisine. It is made from butter, flour, and milk, and seasoned with ground nutmeg and black pepper.
The first recipe resembling béchamel sauce appeared in François Pierre de La Varenne's 1651 book, "Le cuisinier françois". However, the sauce was not called béchamel until the 1733 publication of "The Modern Cook" by Vincent La Chapelle, who served in the royal kitchens of Willem IV, Prince of Orange-Nassau. The earliest form of béchamel was a creamy, bouillon-enhanced fish soup.
There are several theories about the origin of the sauce's name. One theory suggests that it was named after Marquise Louis de Béchamel, a favourite in the court of French King Louis XIV, who allegedly improved the white sauce that La Varenne used to make. Another theory suggests that La Varenne invented the sauce and dedicated it to Béchamel as a compliment.
Another theory suggests that béchamel sauce originated in Tuscany, Italy, and was brought to France by Catherine de' Medici in 1533. In Tuscany, it is called "salsa colla" or "glue sauce", and it is said that Catherine de' Medici brought a team of Tuscan chefs with her when she married Henry II, King of France. However, archival research has shown that there were no Italian chefs among her retinue.
Béchamel sauce is a versatile ingredient that can be used as a base for other sauces, such as Mornay sauce, or as a key component in dishes like lasagne, moussaka, and mac and cheese. It is known as "besciamella" or "balsamella" in Italy, "bashamel" in Egypt, "beszamel" in Poland, and simply white sauce in the US.
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How do you store Béchamel sauce?
Storing béchamel sauce depends on how soon you plan to use it. If you're going to use it within a day or two, you can store it in an airtight container in the refrigerator. To prevent a skin from forming on top, cover the sauce's surface with plastic wrap or wax paper before sealing the container.
If you're not going to use it for a while, béchamel sauce can be frozen. First, let the sauce cool to room temperature, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to three months. When you're ready to use it, thaw the sauce in the refrigerator overnight or by running cool water over the container.
To reheat béchamel sauce, skip the microwave to avoid uneven heating and clumping. Instead, reheat the sauce on the stovetop over gentle heat, stirring often with a whisk. If the sauce becomes too thick, add a little milk to thin it out.
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Frequently asked questions
Bechamel is a classic French sauce made from butter and flour cooked together (a roux) and mixed with milk. It is seasoned with nutmeg and sometimes mustard.
The best cheeses for bechamel sauce include Parmesan, Swiss, Gruyere, and Cheddar. However, you can use any hard, grated cheese depending on your preference.
Bechamel sauce will last for up to 3 days in an airtight container in the fridge.
Yes, bechamel sauce can be frozen in an airtight container for up to 1 month.
