Bechamel - Basic and variations -
Bechamel is a classic mother sauce which is one of the 5 foundational sauces in French cuisine. It is used most famously in Lasagne and gratin, but it can be used in many ways and many variations.
Ingredients - for 6
1 L milk
100g unsalted butter
100g plain flour
Grated nutmeg (optional)
Salt and Pepper
This sauce can be a total failure if you do not respect the commandments :
Rule number 1
The mix butter/flour must be hot and the milk cold (or vice et versa, but I don’t do vice et versa ( I'm too lazy) as you have to wait until the mix cool down while warming the milk )
Rule number 2
Whisking constantly
Rule number 3
The percentage of the 3 ingredients must be as follow :
1 litre milk
100g butter
100g Flour
or
500ml milk
50g butter
50g flour
etc....
1. Melt the butter in a pan over medium/low heat.
2. Cook a little but without browning until butter become cloudy and has a white foam.
3. Add the flour in one go and whisk, whisk, until all the butter is absorbed by the flour and begin to separate a little.
4. Take the pan out of the heat and with a masterful gesture, pour suddenly the cold milk.
5. Return the pan over medium heat and whisk, whisk, whisk to avoid the formation of small group of dissidents
who wants to firmly stay in lumps.
6. Add salt and pepper.
7. Let it cook for 15/20minutes while whisking until big bubbles (like volcano lava) appear at the surface
8. Take care that it does not stick to the bottom of the pan.
9. Add nutmeg to taste.
10. Let it cool few seconds and spread it over your preparation while still warm.
The bechamel needs to be of a firm consistency but unexpectedly, it can be a little bit too liquid, so you can reheat it .Very often it will become firmer if cooked again in the oven with lasagna or gratin for example.
Don’t touch or taste with your fragile tongue the bechamel while hot - it burns like hell !
If you have some lumps in it, don’t get depressed. Pass it through a fine sieve and everything will be all right, or a few seconds
of blending with a stick blender will de-lump your sauce in no time.
BECHAMEL CURRY
Use the same ingredients and cooking methods but add a finely chopped onion and half desert spoon of curry at stage Nr7.
BECHAMEL CAPERS
Use the same ingredients and cooking methods of the basic recipe.
When the sauce is cooked, turn off the heat and add 1tbsp of chopped capers, 2 small chopped Gherkins, 1/2 tbsp of vinegar
and 1/2 tbsp of herbs such as parsley,tarragon,chives...
BECHAMEL CHASSEUR
Ingredients : 1L white wine - 100g of plain flour - 100g of unsalted better then follow the basic cooking methods up to Nr 7.
At the stage Nr 7 add 100g of finely chopped mushrooms, 3 finely chopped shallots and 50g of finely chopped smoked bacon.
SAUCE MORNAY
Use the same ingredients and cooking methods of the basic recipe.
When the sauce is nearly cooked, out of the heat, add 100g of grated cheese (Gruyere, light Cheddar or Jarlsberg)mix well and add 2 yolks, mix well, season to taste.
CREME SAUCE
Add 2 or 3 tbsp of heavy cream to the finished sauce Bechamel Basic