béchamel

Béchamel, also known as white sauce, is a classic sauce in French cuisine. It is produced by forming a white roux (equal parts butter and flour) and gradually whisking in hot milk until the mixture is smooth and thickened. The sauce is typically seasoned with salt and white pepper and often a pinch of nutmeg. It is valued for its creamy texture and mild flavor.

As one of the five mother sauces in traditional French gastronomy, béchamel serves as a versatile base for many dishes and derivatives. When cheese is added, it becomes Mornay sauce; with cream or additional flavorings it can be enriched for various specialties. Béchamel is commonly used to bind and enrich dishes rather than to be served alone.

Origin and name: the sauce is named after Louis de Béchamel, marquis de Nointel, a French court official of the 17th century who popularized the recipe. Earlier forms of a white sauce appear in Italian cooking as besciamella, and the technique was refined in French kitchens.

Preparation details: heat butter until melted, add flour to form a pale roux and cook briefly to remove a raw flour taste. Gradually whisk in hot milk, continuing to stir until the sauce thickens to a smooth, pourable consistency. Season to taste with salt, white pepper, and often a small grate of nutmeg. The sauce should be kept smooth; if lumps form, it can be strained.

Uses: béchamel is widely used in gratins, lasagna, croquettes, and creamy vegetable dishes; it also serves as a base for many other sauces and for fillings in savory pastries. It can be made in advance and reheated gently, thinning with a little milk if needed.