Béchamel Sauce
This sauce features in a variety of dishes, such as lasagne and croque monsieur. Béchamel goes well with vegetables, white meats and ham, and forms the basis of many other sauces.
Overview
A foundational, creamy white mother sauce balancing rich milk with gentle nutmeg warmth. This versatile base sauce provides silky body for vegetables, white meats, and pasta while serving as starting point for countless derived sauces like aurora and mornay.
Ingredients
Roux
- 30 grams butter
- 30 grams plain flour
Liquid & seasoning
- 500 ml milk
- 1 pinch salt and pepper
- ½ teaspoon nutmeg (grated)
Method
Stage 1 - Make white roux
- Melt the butter in a small, heavy based saucepan over a low heat, and then add the flour.
- Stir with a whisk, and cook gently for 2-3 minutes to make a white roux.
Stage 2 - Add milk
- Pour the cold milk on to the roux, whisking as you do so, and bring to the boil over a medium heat, whisking continuously.
- When the sauce comes to the boil, lower the heat and simmer gently for about 10 minutes, stirring frequently.
Stage 3 - Season & finish
- Season to taste with freshly ground salt and pepper.
- Add the nutmeg if you wish, and pass through a fine-meshed conical sieve.
Notes
- Roux cooking: Essential to remove raw flour taste; white roux should not colour and remains pale throughout cooking.
- Cold milk: Always use cold milk; hot milk creates lumps immediately upon contact with hot roux.
- Nutmeg: A classic garnish adding warmth; optional but traditional especially for lasagne and creamy vegetables.
Serving
Use as a base for derived sauces (Aurora, Mornay, etc.) or serve with vegetables, white meats, ham, and pasta dishes. Excellent in lasagne and creamy vegetable gratins.
Storage
- Keeps refrigerated for 3-4 days in an airtight container.
- Freezes well for up to 2 months.
- Best used as fresh base for derived sauces rather than served alone; reheat gently, stirring frequently.
Recipes mentioned here
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