Bechamel is a french sauce that you already know. It is another building block to help you break down recipes and simplify them. It uses 3 basic ingredients :Butter, flour, and Milk. It can be made gluten free with your favorite gluten free flour blend or rice flour. You might ask, “Why do I need some old French sauce?” Then I ask you, “Do you like mac and cheese, penne con vodka or Riggies, or queso or cheese sauce?” Dishes like these can be made with a Bechamel? Are there other ways to make these things? Of course, but a bechamel is easy and can be made in several meals from one or double recipes. The roux makes the sauce pretty stable and easier to work with than other thickeners like corn starch. The fact that most households always have the ingredients on hand is a plus also. You can use it in a pinch when you don’t want to run to the store for heavy cream.
Here are some other sauces than can be made from
- Aurora sauce; bechamel with tomato sauce. (Penne con Vodka or Riggies, chicken curry)
- Mornay sauce; bechamel with egg yolk(not always) and grated cheese(Swiss or Gruyere) . (Mac and Cheese, Alfredo, queso or cheddar cheese sauce)
- Nantua sauce; bechamel with cream and crab meat or crawfish (Crawfish Monica)
- Soubise sauce; bechamel with poached onion
BéchamelCourse: Béchamel, Techniques, Uncategorized
3 T Butter
3 T Flour
2 Cups Milk
- Heat butter for a few minutes over medium low heat until you get a nutty aroma and it bubbles
- Add the flour and stir with a wood spoon cook for about 3 minutes. The flour should get slightly golden but not brown.
- Add the milk in 1/2 cup at a time whisking the sauce as you do. Raise the burner to medium and simmer at about 185F until your sauce is thicken. You sauce should have tiny bubbles as it reduces and thickens and not boil. Adjust your heat accordingly
- Now add your cheese, tomato, or other ingredients and have fun