Béchamel Sauce

Introducing the essential foundation of French cuisine - the Mother Sauces! These five basic sauces form the cornerstone of countless delicious dishes and are sure to elevate your cooking game to a whole new level. From the creamy Béchamel to the rich Espagnol and the tangy Sauce Tomate, each Mother Sauce brings its own unique flavor profile and versatility to the table. When it comes to creating a stellar dish, mastering the art of these sauces is a game-changer. With just a few simple ingredients like butter, flour, and milk for Béchamel, or a flavorful tomato base for Sauce Tomate, you can transform any meal into a gourmet experience. Join me in exploring the world of Mother Sauces and discover the endless culinary possibilities they offer. Get ready to take your cooking skills to new heights and impress your family and friends with these foundational sauces that have stood the test of time in French gastronomy.

Béchamel Sauce

Course: Sauce

Cuisine: French

Keyword: Mornay, mother sauces

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings:

Calories: 100kcal

Cost: $7

Mother sauce

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Equipment

1 Saucepan
1 Immersion blender
1 Whisk
1 Rubber spatula

Ingredients

Béchamel

500 g Milk
60 g Butter
40 g Flour
50 g Heavy cream
Salt/pepper/nutmeg to taste

Mornay Sauce

50 g Gruyère, emmental...
20 g Egg yolks

Instructions

Béchamel Sauce

For the roux, in a saucepan melt butter and add flour – cook for 2 minutes stirring every so often. In order to avoid lumps, use cool roux and boiling liquid or hot roux and cool liquid. Lukewarm liquid works just fine on hot roux. Pour liquid all at once in the saucepan, bring to boil and cook for 2 minutes whisking constantly. Remove from the heat, add cream if desired and an egg yolk to color the sauce. Season sauce with salt, pepper and nutmeg to taste.