Recipe: How to Make Bechamel Sauce | White Sauce

Bechamel is a classic French sauce made from butter, flour, and milk, stock or wine, made to compliment the foods they are served with. Sauce Bechamel, a gorgeous creamy sauce, has a number of traditional variations. In addition (and every French person might turn in their grave over this) it is very common in parts of the world (such as Italy and India) to use it in toasted sandwiches with a variety of other fillings. And it is incredibly delicious in this latter day variation.

Some of us who are old enough remember our Mothers making cauliflower drenched in white sauce. We have come a long way since then!

Luckily Bechamel sauce is very easy to make.

Similar recipes include How To Make (and Freeze) Beurre Manie.

Bechamel Sauce | White Sauce

How to Make Bechamel Sauce | White Sauce

ingredients
110 g butter
4 Tblspn plain flour
2cups cold milk
dash of nutmeg
0.5 tspn salt
dash of white pepper
1 tspn sugar
cream (optional, see note)

method
Melt butter in a saute pan and stir in the flour. Cook over moderate-low while stirring for about 3 mins without browning to cook out the flour.

Add the cold milk, nutmeg, salt and pepper, and sugar. Stir until thickened.

If making a plain bechamel and not using one of the variations below, stir in the cream until desired consistency is reached.

Variations

To make variations, use the base recipe without the addition of cream.

Sauteed Variations

Albert bechamel

Gently cook 2 finely chopped shallots, 2 Tblspn horseradish and 0.25 tspn dry mustard in the butter of the original recipe then proceed with adding the flour. Flavour the finished sauce with 1 Tblspn each of dry sherry and vinegar. Stir in a little more butter. Delicious in sandwiches!

Champignon bechamel

Saute 1 cup sliced mushrooms in the butter, then proceed with the recipe. Stir through 0.25 cup creme fraiche when finished. Wonderful with vegetables.

Curried Bechamel

Add 1 Tblspn of a curry powder to the butter and then proceed with the recipe. Finish with a little sherry or vinegar. Delightful with snacks.

Duxelles

Saute finely chopped onions in the butter for 10 mins, then add 1 cup finely chopped mushrooms. Cook 5 mins more then proceed with recipe. Great with vegetables and in sandwiches.

Moutarde

Add 1 Tblspn dry mustard (not too hot) to the butter, then continue with the recipe. Add 3 Tblspn thick cream when finished.

Indienne

Add small diced vegetables to the butter and saute until softened then continue with the recipe. Use carrots, peas, corn, broccoli, cauliflower, etc. Great for toasted sandwiches.

White Sauce Toasted Sandwiches
Vegetable Toasties with White Sauce

Flavoured Variations

Aurora

Add 0.5 cups pureed tomatoes and 2 Tblspn sherry to the sauce. Great with vegetables.

Chantilly

Stir in 1 tspn grated lemon or lime rind and 4 Tblspn thick cream. Great with vegetables.

Ciboulette

Add 3 Tblspn chopped chives and 2 Tblspns thick cream. For vegetables.

Creme Fraiche Bechamel

Add 4 Tblspn creme fraiche. Great with vegetables.

Some Uses of Bechamel

Cauliflower slow cooked in oil can be spread into sandwiches, with a cold bechamel, capers and gentle lettuce.

Cauliflower Gratin with Bechamel Sauce, Blue Cheese and White Pepper,  topped with breadcrumbs.

Gratin de Chou-Fleur | Cauliflower Gratin with Blue Cheese and White Pepper

 

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