Béchamel

Béchamel is a classic white sauce that forms one of the five mother sauces of French cuisine. It is also known as white sauce and serves as the base for many other sauces and dishes. Béchamel is made from a roux of butter and flour, combined with milk.

History

The origins of Béchamel sauce are often attributed to Louis de Béchameil, a financier who served as a steward to King Louis XIV of France. However, similar sauces existed long before his time. The sauce was popularized in the 17th century by the chefs of the French court.

Ingredients

The basic ingredients for Béchamel sauce include:

• Butter
• Flour
• Milk
• Salt
• White pepper
• Nutmeg (optional)

Preparation

To prepare Béchamel sauce, follow these steps: 1. Melt the butter in a saucepan over medium heat. 2. Add the flour and stir continuously to form a roux. Cook the roux for about 2-3 minutes, ensuring it does not brown. 3. Gradually add the milk while whisking to prevent lumps from forming. 4. Continue to cook and stir until the sauce thickens to the desired consistency. 5. Season with salt, white pepper, and nutmeg if desired.

Uses

Béchamel sauce is versatile and used in various dishes, including:

• Lasagna
• Moussaka
• Croque-monsieur
• Gratin
• Macaroni and cheese

Variations

Several variations of Béchamel sauce exist, often incorporating additional ingredients to create different flavors:

• Mornay sauce: Béchamel with added cheese, typically Gruyère or Parmesan.
• Soubise sauce: Béchamel with added onions.
• Mustard sauce: Béchamel with added mustard.

Related Pages

• Mother sauces
• Roux
• French cuisine
• Mornay sauce
• Soubise sauce

See Also

• Espagnole sauce
• Velouté sauce
• Hollandaise sauce
• Tomato sauce

This French cuisine related article is a stub. You can help WikiMD by expanding it.