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A classic bechamel sauce was probably the first sauce that I ever learned in our family kitchen when my mom was making us her classic white sauce pasta. White sauce was also served with mushrooms on toast, which is now one of my favourite breakfasts!
In simple terms, this is a really versatile, intentionally bland sauce that can be adapted to make innumerable other sauces, just like the other classic French mother sauces. As a quick lesson, the other mother sauces include:
- Velouté: A white sauce made with butter, flour and stock. Similar to a béchamel sauce because it’s also white thickened with roux, but we use a stock instead of milk. Chicken is the most commonly used stock. It is used over meats and vegetables.
- Espagnole: This is a brown sauce, made from roux-thickened stock, pureed tomatoes, and a mix of sauteed carrots, onions, and celery, known as mirepoix. This is served with beef, duck and other dark meats.
- Hollandaise: A rich, creamy and savoury sauce made with butter, lemon juice and raw egg yolks. It’s famous for being used in Eggs Benedict!
- Tomato: A simple but widely popular mother sauce. It’s made with pureed tomatoes and herbs, reduced to a rich and amazing sauce! It’s extremely versatile, used in pastas, stews, and vegetables.
The key trick to remember to get a perfectly smooth sauce is to use ice cold milk to the roux, which is the flour and butter that is lightly sautéed. It is very simple and something you probably have already prepared without knowing it was béchamel.
I use this recipe in my Ultimate Classic Mac and Cheese and my Creamy Lobster Mac and Cheese. Béchamel is also popular in a classic Bolognese lasagne (recipe coming soon).
How to Prepare Bechamel Sauce?
Heat a pan on medium heat and add butter.
Once the butter melts, mix in the flour and whisk for 2-3 mins until the rawness of the flour is cooked out. The roux will begin to smell nutty, which is a good indicator
Pour in your milk, little bit at a time while whisking to work out any lumps.
Once all your milk is mixed in, wait until your sauce starts to come up to a simmer.
As soon as the sauce comes to a simmer, it will begin to thicken. Once the béchamel is thick enough to evenly coat the back of a spoon, season with nutmeg, salt and pepper.
And that’s it! Now use it in your favourite pastas, casseroles, or creamy soups! Enjoy!
Frequently Asked Questions
What is béchamel sauce?▼
Béchamel is the classic French white sauce — one of the 'mother sauces' — made by cooking butter and flour into a roux, then whisking in milk until smooth and thick. It's the creamy base for so many dishes.
How do I keep béchamel from going lumpy?▼
Cook the flour into the melted butter for 2 to 3 minutes until it smells nutty, then add cold milk a little at a time, whisking constantly to work out lumps before adding more. Cold milk into a hot roux is the trick.
Why add nutmeg?▼
A pinch of ground nutmeg is the traditional seasoning for béchamel. You won't taste it directly, but it rounds out and quietly deepens the flavour of the white sauce.
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