Sauce Bechamel Recipe

Sauce Béchamel is a classic French white sauce that is a staple in French cuisine. It is made by combining butter, flour, milk, and seasonings to create a creamy and velvety sauce. The sauce is named after the French chef, Louis Béchamel, who first documented the recipe in the early 18th century.

To make Sauce Béchamel, you will need the following ingredients:

- 2 tablespoonfuls of butter
- 1 yolk of an egg
- 1/2 cup of milk
- 1 saltspoonful of pepper
- 1 tablespoonful of flour
- 1/2 cup of stock
- 1/2 teaspoonful of salt

Now, let's dive into the recipe and make this delectable sauce.

1. Start by melting the butter in a saucepan over medium heat. Allow it to melt completely but not brown.

2. Once the butter has melted, add the flour to the saucepan. Using a wooden spoon or a whisk, stir the butter and flour together until they form a smooth paste. This mixture is called a roux and will act as a thickening agent for the sauce.

3. Slowly pour in the milk while continuously whisking the mixture. This will help prevent lumps from forming. Keep stirring until the mixture is smooth and creamy.

4. Next, add the stock, salt, and pepper to the saucepan. Continue to stir gently until the sauce comes to a gentle boil. This will help cook the flour and thicken the sauce even further.

5. Once the sauce has thickened to your desired consistency, remove the saucepan from the heat.

6. In a separate bowl, beat the egg yolk until it is well combined.

7. Slowly pour a small amount of the hot sauce into the beaten egg yolk while continuously whisking. This process is called tempering and prevents the egg yolk from curdling in the hot sauce.

8. Gradually add the tempered egg yolk mixture back into the saucepan, whisking constantly. This will help thicken and enrich the sauce.

9. Place the saucepan back on low heat and cook for a minute or two, stirring constantly until the sauce is thickened and heated through.

10. Remove the sauce from the heat and pour it through a fine mesh sieve to remove any lumps or impurities.

Your homemade Sauce Béchamel is now ready to be used in a variety of dishes. It is a versatile sauce that can be used as a base for gratins, lasagnas, cream-based soups, or as a delicious topping for vegetables like asparagus or cauliflower.

Fun fact: Sauce Béchamel is one of the five mother sauces in classic French cuisine, along with Hollandaise, Espagnole, Velouté, and Tomato sauce. These sauces are the foundation for numerous other sauces and dishes.

Similar recipe dishes that you can explore include:

1. Mornay Sauce: This is a variation of Béchamel sauce that includes the addition of grated cheese, typically Gruyère or Parmesan. It is often used as a topping for gratins or baked pasta dishes.

2. Soubise Sauce: This sauce is made by adding sautéed onions to Béchamel sauce. It adds a sweet and savory flavor and is delicious when served with roasted meats or grilled vegetables.

3. Nantua Sauce: A variation of Béchamel sauce that includes the addition of crayfish butter or puréed crayfish tails. This sauce pairs well with seafood dishes.

4. Cream Sauce: This sauce is similar to Béchamel but uses heavy cream instead of milk. It has a richer and creamier flavor and is often used in pasta dishes and creamy chicken recipes.

So go ahead and experiment with this classic Sauce Béchamel and its variations to elevate your dishes and add a touch of French elegance to your cooking. Bon appétit!