Bechamel Sauce - Creamy, Simple, and Versatile
Perhaps the Mother of all French Mother Sauces
Dec 21, 2008
These sauces serve a basis from which hundreds of different varieties can be derived and must be mastered by any successful at-home chef.
The most basic of the mother sauces and arguably the most versatile is béchamel sauce. With a thick, creamy texture, it lends itself to fish, eggs, vegetables, or can even be baked as the Greek dish - Mousaka.
To begin with gather the following ingredients:
- 1 Small White Onion (Peeled, Small Dice)
- 1 Small Carrot (Peeled, Small Dice)
- 1 Rib Celery (Small Dice)
- 2 Tablespoons Fresh Oregano (Chopped)
- 2 Tablespoons Fresh Parsley (Chopped)
- 2 Bay Leaves
- 5-7 Whole Black Peppercorns
- Freshly Grated Nutmeg (To Taste)
- 1.5 Cups Milk (Whole or 2%)
- 2 Tablespoons Butter (Unsalted)
- ¼ Cup All Purpose Flour
- Salt and Freshly Ground Pepper(To Taste)
Recipe:
- Add the milk, onion, carrot, celery, oregano, parsley, bay leaves, and peppercorns to a medium saucepan. Heat slowly over medium-low heat until the milk is nearly boiling. Do not let the milk boil or it could curdle and separate.
- Once warmed, remove the milk from the heat, cover, and let the herbs and vegetables infuse the liquid for 30 minutes.
- Reheat the milk to a near boil and then strain through a fine meshed sieve, pushing the juices out of the remaining solids using the back of a wooden spoon. This will ensure that all of the flavors of the aromatics will be infused into the final sauce.
- In a separate medium saucepan, slowly melt the butter over low heat. Once melted whisk in the flour, creating a roux. Cook until the flour smell dissipates (2-3 minutes). This process creates a white roux.
- Remove from the heat. While whisking, slowly add the milk to the roux. Once combined return to the heat and simmer, stirring constantly, until thickened (3-4 minutes). Season to taste and serve immediately or cool for use in another recipe.
Tips:
Use caution when heavy milk. Unlike heavy cream which can boil without risk, milk will curdle and separate easily. If this happens, then you must discard and begin again. Also be careful when combining the butter and flour to create the roux. A hot roux can be very sticky and can cause serious burns if touches your skin. To ensure that the roux does not splatter, combine over a very low heat.
Variations:
- Add 1 Tablespoon of paprika to create a slightly reddish, spicier version.
- Add 1 Tablespoon of dry, ground mustard to create a sauce that pairs well with lamb or grilled fish.
- Stir in ½ cup of grated sharp cheddar cheese to the finished sauce to create a sharp cheese sauce that is great baked into a vegetable casserole.
- Stir in ¼ cup grated Gruyere and ¼ cup grated Parmesan cheese to create a Mornay Sauce. This traditionally used over steamed fish or vegetables.
See The Mother Sauces (Part II)
See The Mother Sauces (Part III)
