Béchamel Sauce Recipe from a Chef
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Now I would like to introduce you to my Béchamel Sauce Recipe.
This sauce is the basic sauce and all-purpose weapon in the kitchen and belongs with its innumerable variation possibilities to the basics of the art of cooking.
ATTENTION Show-off knowledge: Louis de Béchamel (1630-1703) is the eponym of the legendary sauce and was the Lord Chamberlain of Louis XIV.
However, the history of the basic recipe is not clearly historically documented. The origin can also be derived from the sauce Mornay – developed in the kitchen of Count Philippe de Mornay.
The Mornay sauce contains cheese as well as flour and butter.
Both of us don’t care, because whether à la Béchamel or à la Mornay both sauces taste tasty and that’s what mattersI would like to show you step by step how to prepare the classic.
The sauce is a great addition to casseroles, soufflés or fillings. The most prominent example is the beloved lasagne.
Table of Contents
1. Recipe Béchamel Sauce
The sauce is prepared quickly and I’ll step aside for you so you can get to work in your kitchen.
I wish you a lot of fun and would be happy to write to me. I always find cooking questions exciting and look forward to answering them!
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide for the preparation of a béchamel sauce
|3||pc||shallots (or a medium-sized onion)|
|1||cl||dry white wine|
|some||Pepper (freshly grounded)|
|some||nutmeg (freshly grated)|
Cut a medium-sized onion into small cubes.
Prepare sauce base
Heat up the pan, then add the onion cubes, butter, bay leaves and allspice and sauté.
Sweat the onion cubes until translucent and add the flour.
Sweat the flour briefly.
Add the white wine while stirring and bring to the boil.
Add cold milk while stirring constantly and bring to the boil.
Flavour with salt, pepper, nutmeg and cayenne pepper.
Put some ready-made sauce on a cold plate and check the binding.
Ready is the perfect sauce, e.g. for lasagne.
Enjoy your meal!
2. Calories and Nutritional Values
3. Variations of the Béchamel Sauce
I would like to recommend two sauces in particular from the sauces presented: Béchamel and Mornay. In the following table you can quickly see the differences
We both do not care, because whether à la Béchamel or à la Mornay both sauces taste delicious and that’s what countsSerenity Tip from Chef Thomas Sixt!
|Béchamel basic||butter, flour, milk, nutmeg, salt, pepper||lasagne, casseroles, soufflés, fillings|
|Béchamel Thomas Sixt||basic Béchamel-sauce, 3 shallots, white wine, pimento and bay leaf||lasagne, casseroles, soufflés, fillings|
|Mornay-Sauce||basic Béchamel-sauce, 1 egg yolk, 100ml cream, 25g Gruyère, 25g Parmesan, salt and pepper||poached eggs, fish, casseroles|
|Mushroom-Béchamel||basic Béchamel-Sauce, 25g butter, 150 g mushrooms in fine slices, 3 tbs cream, salt and pepper||pasta, veal escalope, poached eggs|
|Mustard-Béchamel||basic Béchamel-sauce, 2 tsp medium hot mustard, 40g butter||fish, poultry, grilled meat|
In casseroles like lasagna I would recommend a béchamel sauce in any case. This makes your casserole very creamy and reduces the acidity of the tomato a little.
Sauce Mornay I very much like to use for fish, meat and vegetable or potato gratins.Soßen Tipp von Koch Thomas Sixt
4. Tips for Bechamel Sauce and Gluten free
The classic white sauce consists of onions or shallots (finer in taste), bay leaf and peppercorns, butter, flour, dry white wine, milk, salt, pepper and nutmeg.
You can also prepare the light sauce gluten-free. You just have to use the “right” flour: The usual flours from the “gluten-free trade” or rice flour, corn flour, etc.
The sauce is prepared classically with a “Roux blond”. The flour is not browned during sweating. This offers another method of binding the sauce:
Prepare the béchamel sauce without flour and roux. Bind the sauce at the end with cornstarch. To do this, mix the cornstarch in cold water and add to the boiling sauce at the end. Wait for the sauce to boil and add more starch if necessary.Gluten-free béchamel sauce bind tip from chef Thomas Sixt
5. More Ideas for Cooking by Yourself
Comments, Cooking Questions and Answers
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