Béchamel, preparing the classic Sauce like a Chef

Prepare mustard sauce
Prepare the mustard sauce in a saucepan.

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

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 matters I 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.
Prepare lasagna yourself
The casserole with two sauces tastes best even when cooked.
In the classic lasagne casserole, the famous white sauce is indispensable. © Thomas Sixt Food Fotograf

1. Which Sauce suits your Dish?

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
SauceIngredientsFits to...
Béchamel basicbutter, flour, milk, nutmeg, salt, pepperlasagne, casseroles, soufflés, fillings
Béchamel Thomas Sixtbasic Béchamel-sauce, 3 shallots, white wine, pimento and bay leaflasagne, casseroles, soufflés, fillings
Mornay-Saucebasic Béchamel-sauce, 1 egg yolk, 100ml cream, 25g Gruyère, 25g Parmesan, salt and pepperpoached eggs, fish, casseroles
Mushroom-Béchamelbasic Béchamel-Sauce, 25g butter, 150 g mushrooms in fine slices, 3 tbs cream, salt and pepperpasta, veal escalope, poached eggs
Mustard-Béchamelbasic Béchamel-sauce, 2 tsp medium hot mustard, 40g butterfish, 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.
Bechamel and minced meat sauce on a pasta plate
Layer pasta plates with minced meat sauce and white sauce
Noodle plates layered with minced meat sauce and béchamel sauce. © Thomas Sixt Food Photographer Sauce Mornay I very much like to use for fish, meat and vegetable or potato gratins.
Add the cream sauce to the potatoes
Add the prepared cream sauce to the potatoes.
Add the prepared Mornay sauce to the potatoes. © Thomas Sixt Food Photographer

2. Prepare classic Béchamel Sauce

My 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. The preparation of my favorite sauce I show you below with many photos. You can also prepare the light sauce gluten-free. All you have to do is use the “right” flour: The usual flours from the “gluten-free trade” or rice flour, maize flour etc. can be used.
Step picture Prepare bechamel sauce
We prepare the classic béchamel sauce with flour. In the detailed article I will show you a gluten-free variant of the popular sauce. © Thomas Sixt food photographer
We prepare the classic béchamel sauce with flour. This is also possible with gluten-free flour.  © Thomas Sixt Food Fotograf

3. Here comes the Recipe

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!

Sauce Béchamel

Recipe Sauce Béchamel with many tips directly from the chef’s kitchen. Chef Thomas Sixt shows you how to prepare the classic sauce step by step and gives you tips for variations.

Servings 4
Calories 225
Total Time 20 Min.
Lasagne alla Bolognese wie ein Chefkoch zubereiten. Ein original italienischer Nudelauflauf der gelingt und immer schmeckt. Schritt für Schritt Anleitung und tolle Ideen für Varianten eines Klassikers vorgestellt vom Kochprofi Thomas Sixt. Gutes Gelingen!

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Prepare mustard sauce
Prepare the mustard sauce in a saucepan.

Cousine

Preparation Time

5 Min.

Cook Time

15 Min.

Ingredients

1 tsp oliv oil
1 l Milk
70 g butter
3 pc shallots (or a medium-sized onion)
2 tbs Flour (sieved)
1 cl dry white wine
1 tsp Salt
some Pepper (freshly grounded)
some nutmeg (freshly grated)
2 leafs Bay leaf
2 corns Piment

Instruction

fine onion cubes
Finely diced onion

Cut a medium-sized onion into small cubes.

Onion, bay leaves, butter in a saucepan
Onion, bay leaf, allspice and butter in a saucepan for bechamel sauce

Heat up the pan, then add the onion cubes, butter, bay leaves and allspice and sauté.

Step picture Prepare bechamel sauce
We prepare the classic béchamel sauce with flour. In the detailed article I will show you a gluten-free variant of the popular sauce. © Thomas Sixt food photographer

Sweat the onion cubes until translucent and add the flour. Sweat the flour briefly.

White wine in bechamel sauce
White wine in bechamel sauce to deglaze

Add the white wine while stirring and bring to the boil.

Milk in bechamel sauce
Milk in bechamel sauce

Add cold milk while stirring constantly and bring to the boil. Flavour with salt, pepper, nutmeg and cayenne pepper.

Béchamel binding
Check the binding of bechamel sauce

Put some ready-made sauce on a cold plate and check the binding.

Bechamel and minced meat sauce on a pasta plate
Layer pasta plates with minced meat sauce and white sauce

Ready is the perfect sauce, e.g. for lasagne. Enjoy your meal!

Video

4. Calories and nutritional Values to this Dish

5. More Ideas for Cooking by Yourself

Sauce Recipes
Barbeque Sauces
Fondue-Sauces

Sauce Hollandaise
Sauce Bernaise
Mustard-Sauce
Tomato Sauce
Sauce for Duckbreast
Vealstock
Mayonnaise

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