Béchamel, preparing the classic Sauce like a Chef

Prepare mustard sauce

Deutsch English

Share this

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.

Einfache Lasagne selber zubereitet

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- und Hackfleischsauce auf Nudelplatte

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.

Sahnesoße zu den Kartoffeln geben

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 Bild Bechamelsosse zubereiten

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!

Prepare mustard sauce
Print Recipe
4.93 from 14 votes
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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Pasta Rezepte
Cuisine: French Recipes, German Recipes, Italian Recipes
Keyword: Gluten Free Recipes
Servings: 4 Persons
Calories: 225kcal
Author: Thomas Sixt
  • 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
  • Cut a medium-sized onion into small cubes.
    feine Zwiebelwürfel
  • Heat up the pan, then add the onion cubes, butter, bay leaves and allspice and sauté.
    Zwiebel, Lorbeer, Butter im Topf
  • Sweat the onion cubes until translucent and add the flour. Sweat the flour briefly.
    Step Bild Bechamelsosse zubereiten
  • Add the white wine while stirring and bring to the boil.
    Weißwein in Bechamelsauce
  • Add cold milk while stirring constantly and bring to the boil. Flavour with salt, pepper, nutmeg and cayenne pepper.
    Milch in Bechamelsauce
  • Put some ready-made sauce on a cold plate and check the binding.
    Bindung Béchamel
  • Ready is the perfect sauce, e.g. for lasagne. Enjoy your meal!
    Bechamel- und Hackfleischsauce auf Nudelplatte

4. Calories and nutritional Values to this Dish

Nutrition Facts
Sauce Béchamel
Amount Per Serving
Calories 225 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 5g
Cholesterol 54mg18%
Sodium 248mg11%
Potassium 379mg11%
Carbohydrates 12g4%
Sugar 0.02g0%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.

5. More Ideas for Cooking by Yourself

Sauce Recipes
Barbeque Sauces
Sauce Hollandaise
Sauce Bernaise
Tomato Sauce
Sauce for Duckbreast
Share this

Leave a Reply

Your email address will not be published. Required fields are marked *