Dish

Béchamel sauce

Béchamel sauce is a white sauce that is made by whisking together butter and flour to create a roux, and then slowly adding milk while whisking constantly. The sauce is then seasoned with salt, pepper, and nutmeg. Béchamel sauce is commonly used in dishes such as lasagna, macaroni and cheese, and gratins. It can also be used as a base for other sauces such as Mornay sauce and cheese sauce.

European cuisine› Western European cuisine› French cuisine

Sauce

Origins and history

Béchamel sauce originated in France in the 17th century and was named after Louis de Béchamel, a financier who was known for his extravagant parties. The sauce was originally made with veal stock, but over time, milk became the primary ingredient. Today, Béchamel sauce is a staple in French cuisine and is used in a variety of dishes.

Dietary considerations

Béchamel sauce is not suitable for those who are lactose intolerant or have a dairy allergy.

Variations

Variations of Béchamel sauce include Mornay sauce, which is made by adding cheese to the Béchamel sauce, and Soubise sauce, which is made by adding caramelized onions to the Béchamel sauce.

Presentation and garnishing

Béchamel sauce can be presented in a variety of ways, such as poured over a dish or served on the side. It can be garnished with herbs such as parsley or chives.

Tips & Tricks

When making Béchamel sauce, it is important to whisk constantly to prevent lumps from forming. The sauce should also be cooked over low heat to prevent it from burning.

Side-dishes

Béchamel sauce is commonly served with dishes such as lasagna, macaroni and cheese, and gratins. It can also be used as a base for other sauces such as Mornay sauce and cheese sauce.