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Bechamel Sauce

Also Known As : White sauce, Mother sauce


Taste Profile

It has a creamy, savoury taste.

Usage Tips

  1. The thickness of bechamel sauce varies from thin to medium to thick, choose according to the recipe. Thin bechamel sauce is good for cream soups, the medium one is good for casseroles, or in gravy while the thick one works well in soufflé and croquette batters.
  2. Always use warm milk to the roux and add the milk in small batches to get a smooth texture without any lumps.
  3. Keep whisking the roux and then the added milk all through and gently. To know when the sauce is ready, dip a spoon into the bechamel and then draw a finger through the back of the spoon. If the sauce wipes clean, leaving an open space, then the sauce is done.

Common names and forms

  1. Bechamel Sauce


Bechamel Sauce is a basic French white sauce which is made of butter and flour that have been cooked together (this mixture is known as a roux) and milk, with some seasoning like salt, pepper, paprika, and nutmeg added. It is a silky cream sauce that can be used either on its own or as the base for countless other sauces like cream sauce, cheesy sauce, mustard sauce, mornay sauce, soubise sauce, and Nantua sauce. Bechamel sauce is one of the mother sauces of classic French cooking. Bechamel sauce is considered as an “ingredient” sauce – for dishes like casseroles, soufflés, mac and cheese, lasagna, gratins, scalloped potatoes, moussaka, soups, and savory pie fillings. As for the origin of this sauce, it is most likely believed that Chef Francois Pierre de la Varenne (1615-1678) invented the Bechamel Sauce. He was a court chef during the reign of King Louis XIV’s (1643-1715) and during that time Bechamel was there. He is the founder of classic French cooking. La Varenne who wrote Le Cuisinier Francois (The True French Cook), included Bechamel Sauce, it is believed that he dedicated it to Bechamel as a compliment. However, one thing is sure that the name 'Bechamel' is french and the sauce is an authentic french dish and is considered a classic recipe for sauce in french cuisine and in other cuisines now as well.


Bechamel sauce is high in cholesterol and saturated fat.(1)

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