Béchamel Sauce: The Creamy Foundation Of French Cuisine

Béchamel Sauce: The Creamy Foundation Of French Cuisine

Renowned for its nuanced flavours and meticulous techniques, French cuisine has magic powers – it always belongs to a foodie bucket list.

Classic French dishes like onion soup, bouillabaisse, cassoulet, crêpe Suzette, tarte Tatin, and crème brûlée are deeply flavoursome and delicious.

Classic French sauces are also staples of French cuisine and its culinary tradition.

✅Five of the myriad sauces stand out for their foundational importance: Béchamel, hollandaise, Espagnole, Velouté, and sauce tomato (tomato sauce).

These iconic sauces can grace everything from elegant fine dining to hearty home-cooked meals like lasagna.

This article delves into the history, preparation, and culinary applications of one of the most outstanding French sauces – Béchamel. Bon Appetit! 

The Sauce For The King

This creamy, rich milk-based sauce is a starting point for making many other French sauces.

It is supposedly named after Louis de Béchameil, a steward to the French King Louis XIV, who refined the cream sauce and first invented Béchamel.

The sauce was quickly embraced and has already become a timeless culinary classic.

And it is very easy to make at home – all you need is milk, butter, and flour. 

How To Make Classic Béchamel

Ingredients:

• 2 tablespoons unsalted butter;
• 2 tablespoons flour;
• 2 cups whole milk;  
• Salt and white pepper, nutmeg (to taste;)  
• 1 bayleaf (optional;) 
• 1 clove (optional.) 

1. In a saucepan over medium heat, melt the butter. Add the flour and stir continuously for about 2 minutes until it forms a smooth paste (roux).  
2. Heat the milk in the saucepan. Add the milk to the roux, whisking constantly to prevent lumps.  
3. Let the sauce cook over low heat until it thickens and reaches a creamy consistency.  
4. Add salt, white pepper, and a pinch of nutmeg if desired. You can also add the clover and the bayleaf. Let your sauce simmer for about 20-30 minutes.

Top 3 Secrets To Making An Amazing Béchamel

Here are some key considerations to keep in mind if you want to whisk a perfect Béchamel:

• Cook the roux properly 

Roux, a cooked mixture of equal parts butter and flour, is a foundation of Béchamel. Whisk two tablespoons of flour into two tablespoons of butter to thicken one cup of milk. The proportions should be correct; otherwise, the roux can be too thick or watery.

Cook the roux gently over low heat until it’s pale golden and smells nutty – this removes the raw flour taste and allows it to thicken properly. Whisk the roux constantly for a few minutes, and be careful not to burn it. Burned sauce will get a scorched flavour. 

• Opt for slow cooking 

To prevent lumps from forming, add the warm, simmering milk to the cold roux (or vice-versa) gradually and carefully. Then, to make a smooth sauce, stir it over low heat for 20-30 minutes.

Don’t forget to whisk it constantly! If the sauce can coat the back of the spoon, it has already achieved the desired consistency. 

• Seasoning is essential

Since the Béchamel has a neutral flavour, make it more complex with seasoning. Once the sauce is nearly done, add a pinch of salt, white pepper, and freshly grated nutmeg.

You can also infuse the milk with bay leaf, onion pique, thyme, oregano or cloves for a more delicious flavour. 

Béchamel’s Versatile World: Dish Ideas

Once you’ve mastered this sauce, culinary possibilities open up.

A creamy Béchamel adds creamy texture and structure to other components and binds them to a. Here are just a few ideas:

• Croque Monsieur/Madame 

If you are looking for a delicious yet easy snack for gaming (video games, Slotsgem login, whatever!) and have Béchamel at home, think about preparing a comforting Croque Monsieur.

It is a cheese and ham sandwich with a creamy Béchamel topping. Croque Madame is practically the same sandwich (slices of bread spread with Béchamel, slices of cheese, ham, baked until golden), but with the egg on top, it will offer you prolonged energy. 

• Gratins

It is commonly used as the base for vegetable, potato, or meat gratins. Think cauliflower cheese gratin, chicken gratin, and potatoes au gratin.

A traditional Greek dish, Moussaka, is an eggplant and meat gratin, and it also uses creamy French sauce as a binding between layers. 

• Sausage gravy 

Sausage gravy is a traditional Southern dish made of crumbled sausage and Béchamel. Sausage gravy is typically served on biscuits. 

• Lasagna and its variations 

Béchamel is an essential component of traditional lasagna. 

• Soups

You can add Béchamel to many soups to create a rich texture, such as potato leek soup, butternut soup, and cream soup. 

• Pasta Chicken Alfredo 

Mix Béchamel with grated Parmesan as a creamy sauce for pasta. 

• Mac and Cheese

Béchamel forms the base of a silky cheese sauce and works perfectly with macaroni. 

• Shepherd’s Pie 

Use béchamel to bind the filling ingredients in chicken, vegetable, or meat pot pies.

You can try many other uses of Béchamel at home – Béchamel can be a delicious filling for ham and cheese crêpes, ravioli, or even topping for a seafood pizza.

Or you can always add some cheese and create new tasty sauces.

For example, adding grated Parmesan or Gruyère will make a French Mornay sauce.

The traditional cream sauce is Béchamel sauce whisked with heavy cream.

If you want to enjoy a unique flavour of Nantua sauce, add cream and shrimp butter to Béchamel. 

Mixing and matching Béchamel with different cheeses can be a delicious adventure that will elevate your dining experience!