Andy Montoya
There are five mother sauces in the culinary arts from which all other sauces are made. These are Hollandaise, Tomato, Bechamel, Espagnole, and Veloute. Bechamel is a basic white sauce made from whisking melted butter and flour together into a paste and then using that paste to thicken milk. It is used in all kinds of other recipes, such as lasagna and soufflés. It is also the base for common white sauces, cream sauces, and cheese-based sauces.
| Characteristics | Values |
|---|---|
| Mother Sauce Used to Make Cheese Sauce | Béchamel |
| Basic Ingredients | Milk, flour, butter |
| Additional Ingredients | Onion, cloves, nutmeg, salt, pepper, bay |
| Derivatives | Alfredo, Mornay, Cheddar Cheese Sauce |
| Uses | Mac and cheese, lasagna, croque monsieur, soufflés |
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What You'll Learn
- Béchamel is the original cream sauce and the foundation for all cheese sauces
- It is made with milk, flour, butter, and seasonings like nutmeg, onion, and cloves
- Béchamel is a basic sauce that can be flavoured in different ways, including with cheese
- Cheese sauce can be used in macaroni and cheese, as a dip, or drizzled over vegetables
- It can also be used in soups, such as broccoli cheddar soup, or as a topping for meat and fish
Béchamel is the original cream sauce and the foundation for all cheese sauces
Béchamel is one of the five mother sauces of classical French cuisine, along with hollandaise, tomato, Espagnole, and velouté. Mother sauces are the basis for nearly every sauce used in modern cooking. Béchamel is the simplest of the mother sauces as it does not require making stock. It is made with just milk, flour, and butter, thickened with a white roux. The sauce is then flavoured with onion, cloves, nutmeg, and salt, and simmered until it becomes creamy and smooth.
Béchamel is the original cream sauce and is the foundation for all cheese sauces. It is a versatile sauce that can be used in baked pasta dishes such as lasagne, casseroles, and soufflés. It is also used in mac and cheese, croque monsieur, and as a base for other sauces like Alfredo, mornay, and cheddar cheese sauce.
To make a basic béchamel sauce, melt butter in a saucepan over medium heat. Add flour and whisk together to form a paste. Cook for a couple of minutes while whisking continuously. Add milk, a little at a time, whisking until smooth after each addition. Increase the heat and bring to a boil while whisking constantly. Then take the sauce off the heat and add cheese, stirring until melted.
Cheese sauce is a versatile condiment that can be used in a variety of dishes. It is commonly used in macaroni and cheese, as a drizzle over vegetables, or as a dip for bread or crackers. It can also be used in soups, such as broccoli cheddar soup, or as a topping for nachos or baked potatoes.
Béchamel is an essential base for cheese sauces, providing a creamy texture and mild flavour that complements the cheese. It is easy to make and can be customised with different types of cheese and additional seasonings to create a variety of cheese sauces.
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It is made with milk, flour, butter, and seasonings like nutmeg, onion, and cloves
Cheese sauce is made using béchamel, one of the five mother sauces of classical French cuisine. The others are hollandaise, tomato, espagnole, and velouté. Béchamel is arguably the simplest of the mother sauces as it doesn't require making stock.
Béchamel is made with milk, flour, and butter. The sauce is flavoured with seasonings like nutmeg, onion, and cloves. It is made by thickening hot milk with a simple white roux. The roux is made by whisking melted butter and flour together into a paste. This paste is then used to thicken the milk. The sauce is then flavoured with onion, cloves, and nutmeg, and simmered until it becomes creamy and smooth.
Once you have mastered the basic technique, you can add any variety of seasonings and ingredients to customise your cheese sauce. For example, you can add cheese, about a quarter of a cup at a time, whisking until melted. You can also add salt and Dijon and cayenne pepper. If the sauce is too thick, add warmed milk and whisk. If it is too thin, simmer it for longer.
Cheese sauce is a great starting point for a macaroni and cheese dish, as well as a cheesy potatoes dish. It can also be used in a number of soups, from broccoli cheddar soup to cheeseburger soup or cheddar cheese soup. It can also be used as a finishing touch, like when it’s drizzled over meat, fish, and vegetables.
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Béchamel is a basic sauce that can be flavoured in different ways, including with cheese
Béchamel is one of the five mother sauces of classical French cuisine, from which all other sauces are made. It is arguably the simplest of the mother sauces as it does not require making stock. With just milk, flour, and butter, you can make a basic béchamel. The sauce is then flavoured with onion, cloves, nutmeg, salt and pepper, and simmered until it becomes creamy and smooth.
Béchamel is made by thickening hot milk with a simple white roux. A roux is a mixture of butter and flour cooked into a paste, which is used as a thickening agent. The milk is added to the roux gradually, and the mixture is whisked until smooth. Once the sauce is thick and creamy, it is ready to be flavoured.
In addition to cheese, béchamel can be flavoured with various other ingredients to create different sauces. For example, adding wine, lemon, or other flavourings to béchamel creates the mother sauce velouté, which is a rich and dark brown sauce commonly used in dishes such as boeuf bourguignon. Béchamel is a versatile sauce that serves as a foundation for many other sauces and dishes.
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Cheese sauce can be used in macaroni and cheese, as a dip, or drizzled over vegetables
Cheese sauce is a derivative of béchamel, one of the five mother sauces of classical French cuisine. Béchamel is a basic white sauce made by whisking melted butter and flour together into a paste and then using that paste to thicken milk. It is used in all kinds of recipes, such as lasagna and soufflés, and is the foundation for every cheese sauce.
Cheese sauce is a versatile sauce that can be used in a variety of dishes. One popular use is in macaroni and cheese, where the sauce is mixed with cooked pasta to create a creamy and cheesy dish. This sauce can also be used as a dip, perfect for bread or crackers, or as a topping for vegetables. For example, it can be drizzled over steamed broccoli to add a creamy and cheesy element to the dish.
Additionally, cheese sauce can be used as a nacho topping, providing a rich and flavourful element to the snack. It can also be used in place of Velveeta, a processed cheese product, offering a homemade and more natural alternative. For those who enjoy a baked potato, cheese sauce can be poured over it, along with some crumbled bacon, for a hearty and indulgent meal.
The simplicity of the cheese sauce also allows for easy customisation to suit individual tastes. For instance, some people may prefer to add extra salt or mustard to enhance the flavour, while others may opt for a thicker sauce by adjusting the amount of milk used. The versatility of cheese sauce extends beyond its use as a condiment or topping, as it can also be frozen for later consumption. However, it's worth noting that the texture may change upon thawing, potentially resulting in a grainier sauce.
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It can also be used in soups, such as broccoli cheddar soup, or as a topping for meat and fish
Cheese sauce is derived from béchamel, one of the five mother sauces in French cuisine. Béchamel is made by thickening hot milk with a simple white roux, and is flavoured with onion, cloves, and nutmeg. It is then simmered until it becomes creamy and smooth.
Cheese sauce can be used in soups, such as broccoli cheddar soup. To make a soup like this, it is best to use a cheese with good meltability and a smooth texture, like Gruyère, fontina, or Monterey Jack. It is also important to grate the cheese yourself, as pre-shredded cheese often contains anti-clumping agents that can prevent it from melting properly. Freshly grated cheese can be sprinkled on top of the soup, or mixed in with an immersion blender.
Cheese sauce is also a great topping for meat and fish. Steak and blue cheese is a classic combination, and blue cheese sauce is easy to make. Simply warm heavy cream in a saucepan, add blue cheese, and stir until the cheese has melted. You can also add Worcestershire sauce for extra flavour. The sauce should be served warm, so that its flavour seeps into the meat.
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Frequently asked questions
Mother sauces are the five fundamental sauces in French cuisine from which all other sauces are derived. The five mother sauces are hollandaise, tomato, bechamel, Espagnole, and veloute.
Bechamel is the mother sauce used to make cheese sauce. It is a basic white sauce made from butter, flour, and milk. Cheese is added to the bechamel sauce to make cheese sauce.
Cheese sauce is commonly used for macaroni and cheese, nachos, and as a dip or drizzle for vegetables.
