Béchamel, preparing the classic Sauce like a Chef

Name: Béchamel, preparing the classic Sauce like a Chef
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: oliv oil 1 tsp; Milk 1 l; butter 70 g; shallots 3 pc; Flour 2 tbs; dry white wine 1 cl; Salt 1 tsp; Pepper some; nutmeg some; Bay leaf 2 leafs; Piment 2 corns

Prepare mustard sauce — Prepare the mustard sauce in a saucepan.

Picture of Thomas Sixt Chef and Food Photographer

from Thomas Sixt
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

Table of Contents

Recipe
Video
Comments, Cooking Questions and Answers
Print

1. Which Sauce suits your Dish?
2. Prepare classic Béchamel Sauce
3. Here comes the Recipe
4. Calories and nutritional Values to this Dish
5. More Ideas for Cooking by Yourself

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

Sauce	Ingredients	Fits to...
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.

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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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