Béchamel, preparing the classic Sauce like a Chef
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!
Table of Contents
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
|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|
2. Prepare classic Béchamel SauceMy 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. We prepare the classic béchamel sauce with flour. This is also possible with gluten-free flour. © Thomas Sixt Food Fotograf
3. Here comes the RecipeThe 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!
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.
|3||pc||shallots (or a medium-sized onion)|
|1||cl||dry white wine|
|some||Pepper (freshly grounded)|
|some||nutmeg (freshly grated)|
Cut a medium-sized onion into small cubes.
Heat up the pan, then add the onion cubes, butter, bay leaves and allspice and sauté.
Sweat the onion cubes until translucent and add the flour. Sweat the flour briefly.
Add the white wine while stirring and bring to the boil.
Add cold milk while stirring constantly and bring to the boil. Flavour with salt, pepper, nutmeg and cayenne pepper.
Put some ready-made sauce on a cold plate and check the binding.
Ready is the perfect sauce, e.g. for lasagne. Enjoy your meal!