9/25/23, 5:21 PM Bechamel sauce recipe 9/25/23, 5:21 PM Bechamel sauce recipe

‘mother sauces’, this list also includes hollandaise, espagnole, tomato and velouté. They provide
the starting point to make other secondary (or daughter) sauces.

Bechamel sauce What sauces can be made from bechamel?

05m prep 10m cook makes 3 cups      27 Once you have made your bechamel, you can start adding to it to suit your purpose. When
gruyere and parmesan are added it becomes mornay, used with tuna, oysters and eggs. When
the gruyere is swapped for cheddar, it is known as cheese sauce and is the one we’re most likely
Allergens: Recipe may contain gluten, wheat, milk and lactose. to use in our bakes. Other secondary sauces include sauce soubise (bechamel pureed with slow
cooked onion), nantua (bechamel with seafood or prawn butter) and cream bechamel, with the
simple addition of cream.

3 Ingredients
How thick should your bechamel be?
50g butter
Different recipes will call for different ratios of roux (the butter and flour mixture) to milk. This
1/4 cup plain flour
recipe has the standard ratio for a bechamel used in bakes like lasagne or moussaka. The
2 1/2 cups milk amount of milk used drops dramatically when making a bechamel for croquettes, souffle or
croque monsieur.

2 Method Steps
Tips for making the best bechamel
Step 1
First, we start with our roux – that’s the flour basis to build the sauce on. Just as you mix flour
Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, with a wooden spoon, for with the leftover fat from a roast to make gravy, here you mix it with butter. Melt the butter until
1 to 2 minutes or until mixture bubbles. Gradually stir in milk. it becomes foamy, then dump in the flour and stir constantly with a wooden spoon until rapid
Step 2
bubbles appear. This means the flour is “cooking out” so you won’t be able to taste it at the end.
Now, if you’re a confident cook, start adding the milk while the saucepan is still over the heat. If
Bring to the boil. Reduce heat to medium. Cook, stirring, for 4 to 5 minutes or until mixture not, remove the pan from the heat and slowly start adding the milk (it’s okay to use a whisk
thickens. Season with salt and pepper. Allow to cool before refrigerating. although professionals will frown on this!) Add a bit of the milk and whisk until smooth, then
add another bit. When all the milk has been added, return to the heat. Then you cook, stirring
constantly with a wooden spoon and scraping the spoon into the edge of the pan to get any bits
RECIPE NOTES of flour that may have stuck, until the sauce is thick. Set aside to cool slightly. When cool, press
plastic wrap onto the surface to prevent a skin from forming.
What is bechamel sauce?

Originating in Italy, bechamel was introduced to France by the infamous De Medici family in the
1500’s. Renowned chef Escoffier, building on the work of his predecessor Careme, decided it
was one of the 5 sauces that provided the building blocks for French cuisine. Known as the

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