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Sauce Bechamel is a milk based French Mother Sauce. It is used as a simple base to make popular secondary sauces such as Sauce Mornay, Cheddar Cheese Sauce, or even a simple cream sauce.

Standard Bechamel Recipe

• 4 oz/125 grams white roux

• 1 qt/1 L milk (Any milk will use but whole milk is preferred)

• 1/4 white onion, skin peeled off

• 1 whole clove

• 1 whole bay leaf

• Salt, White Pepper and Nutmeg To Taste

   

1. Combine flour and butter in a small pan, and cook over moderate heat, to make a white roux.

2. In a separate pot, heat up milk to a simmer.

3. Add roux to the milk, making sure that both the milk and the roux are not too hot.

4. Whisk the roux and milk together and bring to a simmer.

5. Stick your bay leaf to your white onion with your whole clove, and place in simmering milk.

6. Simmer for about 30 minutes, and thin with milk if necessary.

7. Season with salt, white pepper and nutmeg to taste. The nutmeg should not be prevalent, but instead should add depth of flavor.

8. Finish by straining through a chinois.

Bechamel Based Secondary Sauces

Almost any milk or cream based sauce that you will make, will be based on classical Bechamel. Below are some popular secondary sauces that are based on this recipe. Each recipe below is based on 1 qt/1 L of Bechamel, which is what the recipe above yields.

Standard Cream Sauce

• Add 4-8 oz of heavy cream, heated or tempered

• Season with salt, white pepper and lemon juice to taste

• Add your favorite  herbs and spices to taste

• Strain through a chinois to insure a smooth, creamy texture

Mornay Sauce

• Stir in 4 oz of Gruyere and 2 oz of Parmesan cheese, both grated

• Turn off heat and swirl in 2 oz of raw butter

• Adjust consistency with warm milk as necessary

Cheddar Cheese Sauce

• 8 oz cheddar cheese, grated

• 1/2 teaspoon dry mustard

• 2 tablespoons Worcestershire sauce

• Stir all ingredients into warm Bechamel until cheddar cheese is melted

Simple Mustard Sauce

• Stir in 4-6 oz of good dijon mustard

• Finish off the flame by swirling in 2-4 oz of raw butter

• Strain through a chinois

More Info

• SCS 11| Sauce Bechamel