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Béchamel sauce or white sauce as it is also known due to its colour, is one of the five "Mother" sauces of modern French cuisine. This means that a number of other sauces, for example cheese or mushroom sauce, can be derived from preparing this sauce first.
Béchamel sauce is basically a sauce made from equal quantities of butter and flour to which milk is added and cooked until it thickens. The sauce is then seasoned with salt, white pepper and sometimes nutmeg.
The thickness of the sauce will depend on how much flour and butter is used. The greater quantities used, the thicker the sauce will be. For a thin and runny sauce, use one tablespoon of both butter and flour, whilst for a thicker sauce to use in croquettes, for example, use three tablespoons of both.
Béchamel sauce is used in many well-known recipes such as macaroni cheese, lasagne and moussaka and it is also the basis for soups, pies and croquettes. It can be served on its own, accompanying fish, cheese, egg and gratin dishes.
When the sauce was first invented in France around 1650 during the reign of Louis XIV it was prepared by cooking veal stock, milk and seasonings over a low heat, straining the sauce through a sieve and then adding cream.
A later version instructed the formation of a white "roux" (butter and flour mixture) to which milk, salt, pepper and an onion studded with cloves were added and cooked slowly over a low heat for 20 minutes.
Nowadays, many chefs prefer to cook different
more modern sauces made with butter or vegetable purées, as the
Béchamel sauce is now regarded as old-fashioned and out of date.
However, Béchamel sauce will always be around as it is an integral
part of many popular recipes.
Once the sauce has been prepared, it may be kept warm by pouring it into a jug and placing it over a simmering pan of water until needed. Alternatively, the sauce may be stored in the refrigerator for up to two days.
Béchamel Sauce
• 3 tablespoons butter
• 1 tablespoon finely chopped onion
• 2 tablespoons all-purpose flour
• 1/2 cup chicken broth
• 1/2 cup half-and-half
• 1/4 teaspoon salt
• 1/8 teaspoon ground white pepper
• 1 pinch dried thyme
• 1 pinch ground cayenne pepper
• 1/4 cup finely graded White Cheddar or Swiss cheese.
In a small saucepan, melt butter and stir in
salt, white pepper, onion, then stir in flour.
Add cold half-and-half and cold chicken broth all at once. Stir well.
Cook, stirring frequently, at medium heat until thick.
Remove from heat and stir in seasoning.
1/4 cup finely graded White Cheddar or Swiss cheese can be added to mixture when finished if desired.
Makes about 1 cup.