Mother Sauce: Béchamel
Bechamel: The Classic Mother Sauce and Its Delicious Daughter Sauces
In the world of French cuisine, few sauces are as versatile and essential as Bechamel. Known as one of the "mother sauces" of French culinary tradition, Bechamel serves as the foundation for many delicious and sophisticated dishes. Whether you’re whipping up creamy macaroni and cheese, a rich lasagna, or a smooth gratin, Bechamel is the building block that elevates these comfort foods into something truly special.
But Bechamel isn't just a standalone sauce. It also gives rise to several "daughter sauces," each offering unique variations and enhancing the flavors of various dishes. Let’s dive into the art of making Bechamel, its key ingredients, and explore some of its most popular daughter sauces.
What is Bechamel Sauce?
Bechamel is a white sauce made from a mixture of three simple ingredients: butter, flour, and milk. It’s thickened by a roux (a mixture of butter and flour) and then enriched with milk, resulting in a velvety and creamy consistency. The sauce is mild and neutral in flavor, which makes it an excellent base for many dishes and gives it the flexibility to take on different flavor profiles when combined with other ingredients.
Bechamel is one of the five "mother sauces" in French cuisine, all of which are taught in culinary schools as essential foundations for cooking. Alongside Bechamel, you have Velouté, Espagnole, Hollandaise, and Tomat, each offering its own unique base to build from.
Ingredients for Bechamel Sauce
To make a classic Bechamel, you’ll need:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk (preferably warm)
Salt, to taste
Freshly ground white pepper, to taste
A pinch of ground nutmeg (optional)
How to Make Bechamel Sauce
Prepare the Roux:
In a saucepan, melt the butter over medium heat. Once it’s melted, add the flour, stirring constantly to combine the two ingredients. Cook for about 2 minutes, ensuring the roux does not brown, but instead remains pale.
Add the Milk:
Gradually add the warm milk to the roux, whisking constantly to prevent lumps from forming. Once all the milk is added, bring the mixture to a simmer. Continue to cook while stirring frequently, allowing the sauce to thicken to your desired consistency.
Season the Sauce:
Season with salt, freshly ground white pepper, and if desired, a pinch of ground nutmeg to add a subtle warmth and depth of flavor.
Finish the Sauce:
Once the sauce has thickened, remove it from the heat. Your Bechamel sauce is now ready to be used as a base or transformed into a variety of daughter sauces.
Daughter Sauces: How Bechamel Transforms
While Bechamel is wonderful on its own, it also serves as the starting point for several flavorful "daughter sauces." These sauces build upon the neutral base of Bechamel, adding new ingredients to create unique flavors for different dishes.
Here are some of the most popular daughter sauces derived from Bechamel:
Mornay Sauce Mornay is a classic cheese sauce made by adding cheese to Bechamel. Typically, Gruyère and Parmesan are the cheeses used, giving the sauce a rich, nutty flavor that pairs perfectly with dishes like macaroni and cheese, croque monsieur, or vegetable gratins.
How to Make Mornay Sauce:
After preparing Bechamel, add 1 to 1 ½ cups of grated cheese (such as Gruyère and Parmesan). Stir the cheese into the sauce over low heat until fully melted and the sauce is smooth.
Cheddar Cheese Sauce If you love the tangy richness of sharp cheddar, Cheddar Cheese Sauce is the way to go. Adding shredded cheddar to Bechamel results in a creamy, slightly sharp cheese sauce that’s perfect for mac and cheese, nachos, or pouring over steamed vegetables like broccoli.
How to Make Cheddar Cheese Sauce:
Stir in 1 ½ cups of shredded sharp cheddar cheese to your Bechamel sauce. Cook over low heat, stirring until the cheese is fully melted and the sauce is smooth.
Sauce Nantua For seafood lovers, Sauce Nantua is a luxurious version of Bechamel. It incorporates lobster or shrimp stock, along with a touch of cream, to create a rich, velvety sauce perfect for seafood dishes.
How to Make Sauce Nantua:
Add ½ cup of lobster or shrimp stock and a tablespoon of heavy cream to Bechamel. Stir well and simmer for a few minutes. For an added seafood boost, you can include finely chopped lobster or shrimp.
Soubise Sauce Soubise sauce is an aromatic variation of Bechamel that incorporates soft, caramelized onions. The onions add a sweet and savory flavor to the creamy sauce, making it a fantastic pairing with roast chicken, veal, or lamb.
How to Make Soubise Sauce:
Sauté finely chopped onions in butter until soft and translucent, about 10-15 minutes. Add the onions to the Bechamel sauce and cook for a few more minutes to integrate the flavors.
Sauce Aurora Aurora sauce is a beautiful pink sauce made by adding tomato paste to Bechamel. The result is a mild tomato-flavored sauce with a touch of sweetness, perfect for pairing with fish, eggs, or pasta.
How to Make Sauce Aurora:
Stir in 2-3 tablespoons of tomato paste to your Bechamel sauce, then cook for an additional minute until the sauce is smooth and a soft pink color.
Mustard Sauce Mustard Sauce adds a zesty twist to Bechamel by incorporating Dijon or whole grain mustard. It’s great for pairing with grilled meats, sausages, or fried chicken.
How to Make Mustard Sauce:
Add 2 tablespoons of Dijon mustard to your Bechamel and stir over low heat until fully combined.
Bechamel with Herbs Adding fresh herbs like thyme, rosemary, or tarragon to Bechamel transforms it into a fragrant sauce that complements a variety of meats and vegetables.
How to Make Bechamel with Herbs:
Add 1-2 teaspoons of dried herbs or a few sprigs of fresh herbs to your Bechamel as it simmers. Strain the herbs before serving for a smooth, fragrant sauce.
Why Daughter Sauces Matter
The beauty of Bechamel lies in its adaptability. By starting with this classic white sauce, you can create a wide range of flavors to suit any dish. Whether you want a rich, cheesy sauce for pasta, a tangy mustard sauce for grilled meats, or a luxurious seafood sauce, Bechamel forms the backbone of all these variations. Mastering Bechamel and its daughter sauces allows you to expand your culinary repertoire and make your meals more dynamic and flavorful.
Conclusion
Bechamel is a true kitchen staple, and its versatility extends far beyond its classic use. By adding different ingredients, you can create a myriad of daughter sauces that will elevate everything from casseroles and pasta to meats and vegetables. Whether you’re preparing a comforting cheese sauce or a sophisticated seafood-based dish, Bechamel is your canvas for culinary creativity.
So, the next time you make Bechamel, think about how you can transform it into something new and exciting—your own daughter sauce masterpiece!