#Classic bechamel sauce recipe how to
#Classic bechamel sauce recipe professional

Uses for Bechamelīechamel is often used as a sauce on its own, but it can also be used as the base of another sauce such as a mornay, a cheesy version of bechamel, or a soubise, a bechamel sauce enriched with cooked onions. Many people use bay leaves, nutmeg, or even lemon to bring depth of flavor to a bechamel. Salt and pepper are also important, but other seasonings are optional. This roux, a white roux, contains equal parts butter and flour.īechamel is made using a few simple ingredients: butter, flour, and milk. Through online cooking classes offered by Auguste Escoffier School of Culinary Arts Home Gourmet in partnership with America’s Test Kitchen, you can learn about sauces, classic French foods like baguettes, and so much more.Ī bechamel sauce is a white sauce made by combining a roux and whole milk.

#Classic bechamel sauce recipe professional

You don’t have to be a professional chef to have an appreciation for sauces and French cuisine.

Bechamel gives rise to mostly cream-based secondary sauces. The mother sauces are tomato, veloute, hollandaise, espagnole, and bechamel sauce. These may be called daughter, small, or secondary sauces, and these tend to be culturally influenced and more complex in both flavor and preparation. These sauces are referred to as mother sauces because they are basic sauces that “give birth” to, or form the basis of, more complex derivative sauces.

#Classic bechamel sauce recipe how to

When Escoffier published Le Guide Culinaire in 1903, he introduced the five mother sauces as we know them today, and explained how to prepare and use them.

The famous chef Auguste Escoffier is often credited with developing the five mother sauces of French cuisine in the 1900s, building on the ideas of Marie-Antoine Carême before him. Here’s everything you’ve ever wondered about bechamel, including where it came from and how to make it. You may be surprised to learn just how versatile a classic sauce like bechamel can be. With enough practice, many culinary students, professional chefs, and even dedicated home cooks can recreate this traditional sauce in mere minutes. This decadent white sauce forms the base of many other sauces and dishes.īechamel is simple to make, with or without a recipe. One of the five mother sauces, bechamel is a staple of French cuisine.