Bechamel Sauce is one of the five foundational “mother sauces” of French cuisine, serving as a versatile base for creating other sauces like soubise and cream sauce. This creamy white sauce is an indispensable component in dishes such as lobster thermidor and lasagna Bolognese. Even leftovers can be transformed into a decadent mac and cheese!
Though now synonymous with French cooking, béchamel originated in Italy. It was introduced to France in the early 1500s and later named after Marquis Louis de Béchamel, the chief steward of King Louis XIV.
Bechamel Sauce and Its Southern Cousin
In Southern cooking, we have our own version and it’s called milk gravy. While béchamel traditionally uses butter, milk gravy substitutes rendered sausage or bacon fat for a heartier flavor. Both share the same basic technique of blending fat and flour to create a roux, then incorporating milk to form a smooth, rich sauce. Southern milk gravy, however, is often cooked longer to achieve a thicker consistency.
The Beauty of Simplicity
At its core, béchamel is a simple combination of butter, flour, and milk, seasoned with salt and pepper. Its elegance lies in its adaptability. Some variations include wine or heavy cream, while others introduce stock, onions, or cheeses to add complexity. As a mother sauce, béchamel is the starting point for countless culinary creations—including my own Mornay Sauce.
Whether you’re crafting a classic French dish or drawing inspiration from Southern traditions, béchamel offers endless opportunities to elevate your cooking.
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Bechamel Sauce
One of the five French “mother sauces” made with milk, butter, flour, salt and pepper
Ingredients
- 4 TBL unsalted butter
- 4–5 TBL AP flour
- 3 cups whole milk
- 1 big pinch nutmeg
- Salt and ground white pepper to taste
Instructions
- Melt the butter in a heavy bottom sauce pot over medium heat
- Whisk or stir in the flour to make a blond roux and cook for 2-4 minutes until the foam begins to subside, without burning or adding color to the mix
- Stir in the milk and bring to a boil, then lower the heat to low
- Stir with a spatula intermittently. It’s ready when it coats the back of a spoon
- Stir in the nutmeg, then the salt and pepper to taste
- Put a few dots of butter on top to prevent a film from forming until ready to use