Béchamel is a rich and creamy Mother Sauce made out of milk. It’s one of the five main source sauces from which other saucy recipes spring.
The smooth white sauce is begun by making a light or white roux – briefly cooking the flour and butter until the flour begins to cook. Warm or hot milk is carefully stirred into the roux (or vice versa in the traditional manner) to create the sauce.
Béchamel is then modified with seasonings or other elements such as cheese, onions, or shallots.
Once you know how to make a Basic Béchamel, you will recognize it in many dishes from au gratin potatoes to Alfredo. Add a little of this and a little of that to make the sauce sing. Read More