The Mother Sauce Series: Béchamel
The first sauce of five in our mother sauce series.
Ever thought of making homemade macaroni and cheese? Or perhaps a hearty New England clam chowder to warm your bones through the cold winter months? Well, guess what you’re going to need to know how to make for all of those dishes? That’s right, Béchamel. Also known as white sauce, Béchamel is named after the French aristocrat Louis de Béchamel who perfected the sauce.
Thickening agent: roux
Common seasonings: salt, pepper, clove, and nutmeg
Commonly used for: lasagna, cream-based soups, soufflé, gratin, Alfredo, macaroni and cheese
- 02:35 min.
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Béchamel is the base for a number of other sauces such as Mornay and Soubise. Keep an eye out in the future for more delicious sauce recipes from Kitchen Stories!
Published on December 16, 2015