Foundation
Béchamel
Mother sauce
Béchamel teaches how a roux disperses flour through fat before milk is added, how gentle heat hydrates the starch and thickens the sauce, and why steady whisking prevents lumps and scorching — the same liaison logic behind many white sauces.
Time · 20 min
Ingredients
Made with
Ingredient
Garlic
A light garlic infusion enriches béchamel for gratins and lasagne.
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Black Pepper
Fresh-cracked pepper is essential seasoning in classic béchamel and its derivatives.
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Artichoke
Creamy béchamel binds trimmed artichoke hearts in gratins and baked dips.
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Mushroom
Sautéed mushrooms folded into béchamel form the base of many pies and pasta bakes.
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