Bechamel Sauce – The Quintessential French Sauce
Modern day bechamel sauce has evolved from its long culinary history, stretching as far back as the 17th century. The most popular version of this creamy and smooth sauce is today recognized as an essential component in a variety of different foods, ranging from classic French dishes such as lasagna and macaroni with cheese, to rice dishes and even vegetable recipes. Let’s take a look at what makes up the classic bechamel sauce and its many various uses.
What is Bechamel Sauce?
Bechamel sauce (also referred to as white sauce or besciamella) is a basic French sauce made from white roux and milk. Roux refers to the combination of flour, butter and a fat such as vegetable oil, melted together over low heat until a thick paste is formed. The roux is then mixed with warmed milk, creating a velvety white sauce. Onions, garlic, and a range of spices can also be added to the mix for additional flavour.
Uses for Bechamel Sauce
Bechamel sauce is an extremely versatile condiment, used to enhance many types of dishes. Lasagna, macaroni and cheese, croquettes, seafood, and various vegetable recipes can all benefit from the addition of bechamel sauce. The sauce’s mild flavour allows it to complement a variety of foods without overpowering their natural flavours, while also helping to add a layer of creaminess and texture to the dish.
How to Make Bechamel Sauce
Making bechamel sauce is an easy process that requires just a few ingredients and minimal effort. First, the butter is melted in a saucepan over low heat. Next, the flour is added and stirred continuously for about 2 minutes. The warmed milk is slowly added and stirred into the mixture, then cooked until it begins to thicken. At this point, the garlic, onion and other spices, can be added. The sauce should then be cooked for a few more minutes until it reaches the desired consistency.
In conclusion, bechamel sauce is the quintessential French sauce, with a long and varied history that stretches back centuries. Although there are many variations to the recipe, the basic components remain the same – melted butter, flour, warmed milk and spices. Bechamel sauce can be used to elevate a multitude of dishes, bringing creamy texture and subtle flavour to even the most traditional recipes. With a few simple and inexpensive ingredients, you too can make this classic sauce in minutes to add a little something extra to your next meal.