Bechamel

Bechamel (French béchamel) is a classic white sauce of French cuisine, one of the five “mother sauces” from which a multitude of derivative sauces descend. It is perhaps the most famous and versatile white sauce in world cookery.

The base of bechamel is roux, a pale mixture of melted butter and flour that is heated without letting it brown. Into this mixture warm milk is gradually poured, stirring with a whisk, bringing the sauce to a smooth, velvety, creamy consistency without lumps. Bechamel is seasoned with salt, white pepper, and a pinch of nutmeg, which is the classic accent. On the base of bechamel dozens of sauces are created: with grated cheese added, one obtains Mornay, with onion Soubise, and so on. Bechamel is an indispensable component of many dishes: it binds and moistens the layers in lasagne and moussaka, serves as a base for bakes, soufflés, croquettes, cream soups, and vegetable gratins. The ability to make a smooth bechamel without lumps is a basic skill with which the mastery of the classic art of sauces begins.