No. 3. Bechamel Sauce Recipe

Bechamel sauce, also known as white sauce, is a classic French sauce that has been enjoyed for centuries. It is a versatile and creamy sauce that can be used in a variety of dishes, adding a rich and velvety texture. In this recipe, we will explore how to make the No. 3 version of Bechamel Sauce.

A little history lesson: Bechamel sauce is believed to have originated in the court of Louis XIV in France during the 17th century. The sauce was named after the Marquis Louis de Bechamel, who was a financier and a prominent figure in the French court. The original recipe consisted of a veloute sauce, which is a basic stock-based sauce, mixed with thickened cream. Over the years, the recipe has evolved, and variations have been introduced.

Now, let's dive into making the No. 3 Bechamel Sauce.

Ingredients:
- 2 ounces of butter
- Trimmings of lean veal and ham
- 1 carrot, diced
- 1 shallot, diced
- A small piece of celery, diced
- 1 bay leaf
- 2 cloves
- 4 peppercorns
- A pinch of thyme
- 1 tablespoon of potato flour
- Equal quantities of cream and fowl stock (quantity depends on desired consistency)

Instructions:
1. Prepare a mirepoix by mixing two ounces of butter, trimmings of lean veal and ham, a diced carrot, a diced shallot, a diced piece of celery, a bay leaf, two cloves, four peppercorns, and a pinch of thyme.
2. Place the mirepoix in a saucepan over moderate heat. Be careful not to let it color. Cook until all the moisture is absorbed.
3. Add a tablespoonful of potato flour to the mixture. Mix well to combine.
4. Gradually add equal quantities of cream and fowl stock to the mixture, stirring constantly.
5. Continue stirring until the sauce comes to a boil. Then reduce the heat to a gentle simmer.
6. Stir occasionally, ensuring that the sauce doesn't stick to the bottom of the pan. If the sauce becomes too thick, you can add more cream and white stock to thin it out.
7. Allow the sauce to simmer gently for approximately two hours, allowing the flavors to meld together.
8. After two hours, pass the sauce twice slowly through a tamis, a fine mesh sieve, to achieve a smooth texture.
9. Your No. 3 Bechamel Sauce is now ready to be used in various dishes.

Fun fact: Bechamel sauce is one of the mother sauces in classical French cooking. The other mother sauces include Espagnole, Veloute, Hollandaise, and Tomato sauce. These sauces serve as the base for many other sauces and are an essential component of French cuisine.

Now that you have mastered the No. 3 Bechamel Sauce, you can use it in a wide range of dishes. It is commonly used as a base for creamy pasta sauces, gratins, soups, and even in Lasagna. The creamy texture and mild flavor of the sauce make it a versatile ingredient that enhances the taste of many dishes.

Similar recipe dishes to explore include Mornay sauce, which is Bechamel sauce combined with grated cheese, and Soubise sauce, which is Bechamel sauce with added puréed onions. These variations add a delicious twist to the classic Bechamel, opening up endless possibilities in your culinary adventures.

So go ahead, experiment with this timeless sauce, and elevate your dishes with the rich and creamy goodness of No. 3 Bechamel Sauce. Bon appétit!

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