Cooking Basics: Making Béchamel Sauce (White Sauce)

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Béchamel Sauce, or you might call it White Sauce, one of the five French mother sauces, is a versatile white sauce made from butter, flour, and milk.

You can use it in many dishes, from creamy gratins to luscious lasagna. Mastering bechamel opens up a world of culinary possibilities.

How to Make Béchamel Sauce

The beauty of bechamel lies in its simplicity. Here's a basic recipe:

Ingredients:

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 2 cups milk

• Salt and freshly ground white pepper to taste

• Pinch of nutmeg (optional)

  
  

If you keep those proportions in mind, you can make smaller or larger batches depending on what you need it for.  This size batch is enough for most casseroles or a lasagna.  If I’m cooking for 1 or 2, I will make half this amount.

Method:

1. Melt the butter: In a saucepan over medium heat, melt the butter.

2. Make a roux: Whisk in the flour and cook for about 2 minutes, stirring constantly. This mixture, called a roux, is the base of the sauce.

3. Add the milk: Gradually whisk in the milk, a little at a time, ensuring there are no lumps.

4. Simmer and season: Bring the sauce to a simmer, stirring constantly, until it thickens to your desired consistency. Season with salt, pepper, and a pinch of nutmeg if desired. Depending on the dish, I might also add thyme, cayenne, or even Trader Joe’s Truffle powder (if I’m making something with mushrooms).

Dishes that Use Béchamel Sauce

Béchamel's versatility shines in a wide range of dishes:

• Classic Mornay Sauce: Enriched with cheese, this sauce is perfect for gratins, vegetables, and fish.  It is also a great way to use up cheese.

• Creamy Soups: Béchamel serves as a base for creamy soups like cream of mushroom or tomato soup.

• Lasagna: Layers of pasta, meat, and bechamel create a comforting and flavorful dish.

• Croquettes: Béchamel sauce binds the ingredients in croquettes, resulting in a crispy exterior and creamy interior.

• Mac and Cheese: A classic comfort food elevated with a homemade béchamel sauce again with added cheese.

  
  

Variations

Béchamel sauce is very forgiving and easy to modify. Don't be afraid to experiment based on your needs. Here are a few ideas to get you started.

Lower Fat Béchamel Sauce:

• Reduce the butter: Use 1 tablespoon of butter instead of 2.

• Use low-fat milk: Opt for skim or 1% milk.

• Incorporate broth: Replace some of the milk with vegetable or chicken broth.

I’ve used each of these techniques to make my béchamel sauce because I can find the original a bit heavy, especially if I’m making something for everyday eating and not a special occasion.  I almost always use low fat milk, however, and the sauce is still delicious.

If you don’t want to use butter, you can use olive oil.  I do this all the time. I don't use a good olive oil for this, but a fairly neutral olive oil would be perfect.  You don’t want the olive flavor to come through…that is, unless you do for your particular dish.

Additionally, consider swapping out the milk for milk alternatives if you want something lactose or dairy-free.  I find most alternative milks do well. Just choose a milk that meets the profile of your dish.  For example, I typically use soy milk as a general rule, but if I’m making something that I would like a slightly nutty background, I might use almond or cashew milk.

Gluten-Free Béchamel:

• Substitute the flour: Use gluten-free all-purpose flour or a mixture of rice flour and cornstarch.

  
  

I will be honest: I have not experimented with making a gluten-free béchamel sauce; however, through the research I’ve done, it seems completely possible, and I can totally see that.  The key when choosing a gluten-free flour is that it has some type of starch such as tapioca, potato, or even cornstarch.  The best brand I can recommend for this is King Arthur’s All Purpose Gluten-free Flour (not the measure-for-measure).

Tips for Success:

• Cook the roux: Cooking the roux for a couple of minutes eliminates the raw flour taste.

• Add milk gradually: This prevents lumps from forming.

• Whisk constantly: Continuous whisking ensures a smooth sauce.

• Adjust consistency: If the sauce is too thick, add more milk. If it's too thin, simmer it longer.

  
  

Bechamel sauce is a fundamental skill for any home cook. With a little practice, you'll create delicious and versatile sauces in no time. It is also a great way to liven up leftovers and make something your family will be asking you to make again and again.