Béchamel Sauce

A Mother of Sauces

Béchamel is genuinely a mother sauce to several other very commonly used sauces, such as Mornay Sauce (Béchamel with the addition of cheese, usually Parmesan or Gruyere), Nantua Sauce (Béchamel with crawfish or shrimp), Soubise (Béchamel with thinly sliced onions), Supreme Sauce (Béchamel with chicken stock) and Mustard Sauce (Béchamel with the addition of fine whole grain mustard). Béchamel sauce on its own is a medium-thick white sauce.

If you are a cook but have never heard of Béchamel sauce, chances are you have been making it, or a variation, for years. In the South (US), Béchamel is also known as country gravy or white gravy.  For those who love macaroni and cheese, this is how that cheese sauce is made. Mac’n Cheese is really a Mornay sauce using different cheeses; for many, comfort food without comparison.

Recipes in the Sunset & Sewanee that use Béchamel Sauce: Basic Creamed Spinach, Conchiglie or Seashell Pasta and Cheese

Gather all of your ingredients. In this case, I’m adding a couple of dashes of Tabasco-style hot sauce (optional) to use in creamed spinach. You can add this as well or leave it out. Being from the South, I add it to most applications.

Melt the butter entirely over medium-high heat.

Add the all-purpose flour and let it cook for a minute or two to eliminate the raw flour taste.

Add additional ingredients like salt, white pepper, freshly grated nutmeg, hot sauce (optional), and a whisk. Remove from heat and keep warm for use.

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Béchamel Sauce

Béchamel is a medium-thick white sauce that has a myriad of uses. It's also known as white gravy for those who don't want to use the French term.

Course Sauce

Cuisine French

Keyword Bechamel, Mother Sauce, White Sauce

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Total Time 7 minutes minutes

Servings 4 cups

Author David of Sunset & Sewanee

Equipment

• saucepot
• whisk
• measuring spoons and cups
• Microplane grater for fresh nutmeg (optional)

Ingredients

• 5 tbsp butter
• 4 tbsp flour, all-purpose
• 4 cups milk, whole hot
• 1½ tbsp salt, kosher
• 1 tsp white pepper, ground
• ½ tsp nutmeg, freshly grated, or store-bought

Instructions

Heat the Milk Separately

• In a small pot heat the milk to just hot. Do not boil. Remove from heat and keep warm.

Start the Roux

• In another saucepan melt the butter until fully melted and begins to bubble.
• Add the flour to the butter (with a whisk) incorporate until thoroughly mixed. Cook this mixture gently for about 1 minute. Do not brown.
• Next, add the measured milk in thirds while whisking until all the milk is incorporated. The sauce should come together quickly (2-3 minutes), adjust with extra milk if the sauce is too thick.
• Finally, add the salt, ground white pepper, and freshly grated nutmeg. Whisk in and remove from heat. Use as desired.