Marco Dupont Béchamel sauce, often referred to as white sauce, is one of the five fundamental “mother sauces” in classic French cuisine. It’s a creamy, smooth sauce made primarily from milk, butter, and flour. These ingredients are combined and cooked together, with the flour serving as a thickening agent. The sauce is characterized by its neutral flavor, making it a versatile base for many dishes in various cuisines.
Béchamel Sauce
- Yield: 2 cups 1x
Ingredients
- 2.5 Tbsp butter (unsalted)
- 1/8 cup all-purpose flour
- 2 cups milk (whole)
- 1/2 tsp salt
- 1/8 tsp nutmeg (grated)
Instructions
- Melt the butter in a saucepan over medium heat.
- Add the flour and whisk until there are no lumps.
- Continue stirring over medium heat until it turns slightly golden, approximately 5 minutes.
- Increase heat to medium-high, then slowly add milk.
- Continue whisking and simmering on medium low until the desired consistency is reached (approximately 10 minutes), then reduce heat to low.
- Add salt and nutmeg.
The origins of béchamel can be traced back to Renaissance Italy, but it was the French who popularized and refined the sauce, giving it its current name in honor of the Marquis de Béchamel. Over time, various adaptations have been made to the basic béchamel recipe, incorporating ingredients like cheese, herbs, spices, and more, transforming it into derivative sauces like Mornay, mustard sauce, and cheese sauce.
When making béchamel, it’s crucial to maintain a steady, low heat and to whisk continuously to prevent the formation of lumps. Achieving the right consistency requires patience and attention to detail. Once mastered, béchamel serves as the foundation for a myriad of culinary delights, from lasagna and moussaka to creamy soups and gratins.
