Béchamel sauce

Béchamel sauce is a key ingredient in many lasagne recipes

Introduction

Béchamel sauce is a classic French sauce that is often used as a base for many other sauces. It is made by whisking together butter and flour, then slowly adding milk while stirring constantly. The result is a smooth and creamy sauce that is perfect for pasta dishes, casseroles, and more.

Béchamel sauce , also known as white sauce, is a basic mother sauce. It can be used to make other sauces, such as Mornay sauce, which is Béchamel and cheese. This basic sauce is usually made today by whisking scalded milk gradually into a white flour-butter roux (equal part clarified butter and flour), though it can also be made by whisking a kneaded flour-butter beurre manié into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour. Escoffier adds salt and an onion stuck with a clove.

History

Béchamel sauce is named after its creator, Louis de Béchamel, a French chef who served as the head steward to King Louis XIV in the late 17th century. The sauce was originally known as "sauce à la béchamel" and was made with veal stock instead of milk. Over time, the recipe evolved to include milk as the primary liquid, and the sauce became known simply as "béchamel."

Ingredients

The ingredients for béchamel sauce are simple and easy to find:

Butter - Used to create a roux with the flour.

Flour - Used to thicken the sauce and create a roux.

Milk - The primary liquid used in the sauce.

Salt and pepper - Used to season the sauce.

Nutmeg - Often added for additional flavor.

Preparation

To make béchamel sauce, follow these steps:

Melt butter in a saucepan over medium heat.

Add flour and whisk constantly until the mixture turns a light brown color.

Slowly add milk to the mixture, whisking constantly to prevent lumps from forming.

Continue whisking until the sauce thickens and becomes smooth.

Season with salt, pepper, and nutmeg to taste.

Variations

Béchamel sauce can be modified to suit different tastes and applications. Some common variations include:

Mornay sauce - A béchamel sauce with added cheese, often used in macaroni and cheese dishes.

Soubise sauce - A béchamel sauce with added onions, often used in casseroles.

Cream sauce - A béchamel sauce with added cream, often used in pasta dishes.

Uses

Béchamel sauce is a versatile sauce that can be used in many different dishes. Some common uses include:

As a base for other sauces, such as cheese sauce or cream sauce.

As a topping for vegetables, such as asparagus or broccoli.

As a filling for savory pies and casseroles.

As a sauce for pasta dishes, such as lasagna or fettuccine alfredo.

Tips and Tricks

Here are some tips and tricks for making the perfect béchamel sauce:

Use a whisk - Whisking constantly while adding the milk will help prevent lumps from forming.

Use cold milk - Adding cold milk to the roux will help prevent lumps from forming.

Use a heavy-bottomed saucepan - A heavy-bottomed saucepan will help prevent the sauce from scorching.

Season to taste - Be sure to taste the sauce and adjust the seasoning as needed.

Conclusion

Béchamel sauce is a classic French sauce that is easy to make and incredibly versatile. With a few simple ingredients and a little bit of know-how, you can create a delicious and creamy sauce that is perfect for a wide range of dishes. So the next time you're looking for a sauce to use in your favorite recipe, give béchamel sauce a try!

References

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