A French mother sauce made from butter, flour and milk. Cook the roux briefly, then add milk gradually to prevent lumps.
A French mother sauce made from butter, flour and milk. Cook the roux briefly, then add milk gradually to prevent lumps.
Make béchamel sauce when you want a reliable component that improves meals, desserts, snacks or menu builders with a clear flavour profile and repeatable method.
lasagne, gratins, croque monsieur, fish pie
Prepare the ingredients for Béchamel Sauce: chop any herbs or aromatics finely, measure the liquids and keep cold emulsions cold or warm sauces gently warm before combining.
Make the Béchamel Sauce by whisking, blending or simmering as appropriate. Add liquids gradually and stop when the sauce is glossy, balanced and the right thickness for spooning, dipping or drizzling.
Taste the Béchamel Sauce and adjust salt, acid, sweetness and heat. Serve immediately or chill in a covered container until needed.
Store covered in the fridge for 2–4 days depending on the sauce. Egg, dairy and fresh herb sauces should be kept chilled and discarded if they smell sour, fizzy or stale.
Make ahead where useful, then adjust salt, acid and thickness just before serving because chilling can dull flavour and thicken the texture.
Most fresh sauces do not freeze perfectly, especially emulsions and dairy sauces. Tomato, gravy and cooked reductions freeze better than mayonnaise-style sauces.
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