As of: March 25, 2024, 9:02 a.m
By: Larissa Glunz
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Whether as a base for casseroles and lasagne or to refine fresh vegetables - the perfect béchamel sauce is the icing on the cake for every dish.
If you want to shine with your skills in the kitchen, you should master a few basic recipes and techniques that are used again and again and improve very different recipes.
The French béchamel sauce is one of these classics that is prepared according to the motto “Once learned, never forgotten”.
It is one of the five basic sauces that are an integral part of French cuisine.
The creamy hollandaise sauce and the tomato sauce, an aromatic tomato sauce, have also found a place in the exclusive group of so-called “mother sauces”.
The Espagnole, also called brown sauce, which is cooked with onions, carrots, celery and broth, as well as the basic white sauce Velouté complete the delicious five.
Béchamel sauce, also spelled béchamel sauce, serves as the base for countless delicious dishes, from Italian-inspired vegetarian spinach and feta lasagna to hearty gratins and casseroles like Greek moussaka.
Their delicate, creamy consistency and mild taste make them a popular accompaniment to meat, fish and vegetables.
Preparing the sauce is extremely easy and only takes a few minutes.
Butter, flour and milk are the basic ingredients for a classic béchamel sauce.
(Symbolic image) © Panthermedia/IMAGO
The following ingredients are needed for classic béchamel sauce:
50g butter
50g flour
500 ml milk
1 bay leaf
Salt
pepper
Nutmeg, grated
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This is how you can prepare the French béchamel sauce:
To make the roux, melt butter in a saucepan over medium heat.
Add flour and sauté for about two to three minutes, stirring constantly.
The roux should remain light yellow.
Gradually stir in milk.
Add the bay leaf and bring the sauce to the boil while stirring.
Simmer the sauce over low heat for about five to ten minutes, stirring occasionally.
Season the béchamel sauce with salt, pepper and nutmeg.
Remove the bay leaf and use the sauce as desired.
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More is more: A large portion of béchamel sauce has never harmed any dish.
(Symbolic image) © Pond5 Images/IMAGO
Easy Tasty Tip:
A vegan béchamel sauce can also be prepared without any problems.
Simply replace butter and milk with plant-based alternatives and the vegan version of the French favorite is ready.
In no time at all, the homemade béchamel sauce can be refined and adapted to your own taste; there are no limits to the culinary possibilities.
If you mix an egg yolk and some grated cheese into the sauce, you have Mornay sauce in the pot.
For a fresh Béchamel al Limone, a tablespoon of lemon juice and half a teaspoon of mustard are stirred into the finished sauce, which then harmonizes perfectly with crunchy broccoli or a salmon fillet wrapped in puff pastry.
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The editor wrote this article and then used an AI language model for optimization at her own discretion. All information has been carefully checked. Find out more about our AI principles here.