BECHAMEL SAUCE – French Mother Sauce

BECHAMEL SAUCE
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BECHAMEL SAUCE
BECHAMEL SAUCE

BECHAMEL SAUCE

Bechamel sauce is the classic mother sauce in continental cuisine. Béchamel the white sauce is named after its inventor Louis 14’s steward called Louis de Béchamel.

It is made by stirring milk into a roux.

It’s is usually known as white sauce and has many derivatives under it for example the Paprika sauce or the cheese sauce. It has many uses in dishes as a sauce can add the texture and an appealing aura on your dish.

WHAT IS ROUX?

Roux can be defined as equal quantity of cooked butter and flour.

There are different types of roux which is used in different sauces and other preparations. It is basically used as a thickening agent.

WHAT IS LIASION?

Liaison is one part of egg yolk to three parts of cream are whisked together and it is used as thickening agent in sauces.

It also enhances the sauce.

Be careful in adding liaison, as it should be added into a hot liquid but never boiled or cooked further as the egg will curdle.

DERIVATIVES OF BECHAMEL SAUCE

MORNAY SAUCE- CHEESE SAUCE

BECHAMEL + GRATED GRUYERE CHEESE+ LIASION

It is used in poultry, fish and pasta dishes.

CREME SAUCE- CREAM SAUCE

BECHAMEL+ FRESH CREAM

It is used in eggs, poultry, vegetables and pasta preparations.

SOUBISE SAUCE-ONION SAUCE

BECHAMEL+ CHOPPED ONION+ FRESH CREAM

Bechamel sauce cooked in chopped onion and strained and finished with fresh cream.

TRY THESE BECHAMEL SAUCE ADVENTURES

TIPS AND TRICKS

Add some melted butter or pieces of butter on top of the béchamel sauce to avoid formation of layers on top.

It is always the cold to hot or hot to cold. Either hot milk to cold roux or hot roux to cold milk.

You can also just add in the milk together for shortcut version.

OTHER SAUCE ADVENTURES

BECHAMEL SAUCE – French Mother Sauce

Bechamel sauce is a rich creamy sauce made by cooking one parts of flour and butter t0 10 parts of milk with flavorings. It is also known as white sauce and one of the classical French mother sauces.

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Prep Time 5 min Cook Time 15 min Total Time 20 mins Difficulty: Beginner Servings: 8 Calories: 136kcal Best Season: Suitable throughout the year

INGREDIENTS

Instructions

  1. PREPARE BECHAMEL SAUCE

    Keep milk boiling in a pan with half onion poked with cloves until first boiling.

    In another pan add butter and cook till melted and add the flour and cook till just releasing the pan texture.

    Once the milk is boiled and cooled add it to the roux that is cooked butter and flour.

    Mix it without forming any lumps and add butter on top to avoid any layer formation.

Nutrition Facts

Serving Size 100ML

Servings 12


Amount Per Serving
Calories 136kcal
% Daily Value *
Total Fat 8.7g14%
Saturated Fat 5.4g27%
Cholesterol 25mg9%
Sodium 89mg4%
Potassium 70mg2%
Total Carbohydrate 11.3g4%
Dietary Fiber 0.4g2%
Sugars 4.1g
Protein 3.8g8%

Calcium 8 mg
Iron 3 mg
Vitamin D 25 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Add some melted butter or pieces of butter on top of the béchamel sauce to avoid formation of layers on top.

It is always the cold to hot or hot to cold. Either hot milk to cold roux or hot roux to cold milk.

You can also just add in the milk together for shortcut version.

Keywords: bechamel sauce, sauce, french bechamel sauce, white sauce, how to make bechamel sauce in home,

Frequently Asked Questions

Expand All:
WHAT IS THE RATIO OF BECHAMEL SAUCE

The ratio for Bechamel sauce is 1:1:10 equals to one part of flour: one part of butter: 10 parts of milk.

WHAT IS ROUX?

Equal quantities of cooked flour and butter.

WHAT TO DO TO AVOID LAYER FORMATION IN BECHAMEL SAUCE

Add small pieces of butter on top of the bechamel as soon as you remove from the flame or add melted butter on top.

HOW TO STORE THE SAUCE?

Add melted butter and you can leave in room temperature for an day and cover it tightly and store refrigerator for 3 to 5 days. 

WHAT IS CLOUTE?

Peeled onion studded with cloves and bay leaf is called as cloute. Mostly used in bechamel sauce.

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