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Bechamel: The Versatile White Sauce in Everyday Cuisine

In the course of your culinary meanderings, you may have encountered Bechamel — the unsung hero in the vast landscape of condiments, a foundational sauce seldom celebrated in its own right. It’s time we set the record straight and acknowledged Bechamel as the game-changer it truly is. This creamy, buttery emitting from stovetops around the world is more than a mere sauce; it’s an artistry, a symphony of flavors that forms the base for some of the most revered dishes in gastronomy. Here, in your personal exploration of the realm of flavorful delights, we’ll take a nuanced look at Bechamel, understanding its significance, and how you can effortlessly incorporate it into your culinary routine.

A Whisk and a Dream: The Origin of Bechamel

Bechamel, named after the Marquis Louis de Béchameil — a thrifty financier who served as the maître d’hôtel under Louis XIV — is believed to have originated in 17th-century France. Béchameil is not the inventor but the popularizer of this whitest of white sauces that revolutionized French cuisine. However, we won’t muse too long on history; our sights are set on the practical implementation of this sauce in kitchens today.

Understanding Bechamel – More Than a White Sauce

You might have come across Bechamel in some of the classic pasta dishes like lasagna, macaroni, or fettuccine Alfredo. Bechamel is also the savory luster that coats vegetables in gratins or forms the heart of the beloved Croque Monsieur. But what is it exactly and how does it differ from a plain white sauce or Alfredo?

Simply put, Bechamel is a combination of roux and milk, with a whisper of nutmeg. A roux, in turn, is flour and fat blended and cooked to a particular level of color to enhance the flavor of your final dish. The key to Bechamel’s universality is its ability to be adapted with the introduction of different flavors — from parmesan to a dash of mustard — without undermining the texture.

The Basic Formula for a Béchamel Sauce

Creating your Bechamel is relatively simple and requires only three ingredients: butter, flour, and milk. The ratio is crucial to the success of your sauce. A typical formulation involves two tablespoons of butter, two tablespoons of flour, and one cup of milk for a béchamel. However, this can be adjusted depending on your needs; a thicker Bechamel, for instance, would involve less milk, while a creamier version would use more.

Bechamel – The Mother of Sauces

The term ‘mother sauce‘ in the culinary world refers to one of the five foundational sauces from which all other sauces can be derived. Bechamel is one of these five, alongside Espagnole, Velouté, Hollandaise, and Tomato. It has earned its place thanks to its simplicity and adaptability. By introducing additional ingredients to the basic Bechamel formula, a plethora of other sauces, from Mornay to Cheddar, can be crafted with ease.

Alfredo vs. Bechamel – The Saucy Showdown

Alfredo, popular in Italian-American cuisine, is a close cousin of Bechamel but with a personality all its own. Alfredo is inherently richer, featuring cream instead of milk and the hallmark ingredient of parmesan. On the other hand, Bechamel favors nutmeg as its signature seasoning, which is conspicuously absent in Alfredo.

The Magical Creation of Bechamel

The charm of Bechamel lies in its modest ingredients, alchemically transformed into a sumptuous, creamy sauce that clings to the back of a spoon, before your eyes. A well-executed Bechamel showcases neither the taste of flour nor does it relinquish to a greasy nature, testament to the mastery of the cook. Its taste is a delightfully neutral canvas perfect for carrying and enhancing the flavor of whatever it accompanies.

Bechamel in Action – Dishes Beyond the Classics

While Bechamel shines in the classic dishes of French and Italian culinary traditions, it is not limited to them. This versatile sauce can elevate your everyday sandwiches, quiches, and pot pies. Better yet, it’s a vital component in comfort foods like creamy garlic mushrooms on toast or the all-time favorite, Shepherd’s pie.

Intrigued? It’s time to wield your whisk and incorporate this magic into your culinary expressions. To get started, here’s a bonus recipe featuring Bechamel:

Recipe – Beef and Mushroom Lasagna with Bechamel


  • 9 lasagna noodles
  • 1 pound lean ground beef
  • 2 cups sliced fresh mushrooms
  • 1/4 cup butter, plus extra for greasing
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • Salt and pepper to taste
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese


  1. Preheat the oven to 375°F (190°C).
  2. Bring a large pot of lightly salted water to a boil. Cook the lasagna noodles in boiling water for 8 to 10 minutes. Drain and rinse with cold water, then set aside.
  3. In a large skillet, cook and stir the ground beef until brown. Add the mushrooms, and cook until they begin to give up their juices. Stir in one can of pasta sauce, and simmer 15 minutes.
  4. Melt butter in a medium saucepan. Stir in flour and salt until smooth. Gradually stir in milk, and cook over medium heat until the mixture is thickened. Remove from heat, and stir in 2 cups mozzarella cheese and 1/4 cup Parmesan. Season with salt and pepper and nutmeg.
  5. Grease a 9×13 inch baking dish, and layer with 1/3 of the noodles, 1/3 of the sauce, and 1/3 of the mushrooms and one can of pasta sauce. Repeat layers twice, and top with remaining mozzarella and Parmesan cheese.
  6. Bake, uncovered, for 35 minutes.

The incorporation of Bechamel in this classic lasagna recipe helps in integrating the flavors and producing a moist, comforting, and utterly delectable dish. Remember, Bechamel is not simply an ingredient; it’s a technique, a discipline, and a touch of sophistication to your every cooking endeavor.

In Conclusion – The White Magic in Kitchens Everywhere

From its modest beginnings in the kitchens of Louis de Béchameil, Bechamel has risen to embody an understated elegance that has made it a staple from Lasagna to Moussaka. It’s an essential skill to master, and one that will enhance your culinary repertoire immeasurably. Whether you are a beginner cook or an experienced chef, the judicious application of Bechamel is sure to unlock a world of creamy, flavorful dishes that will tantalize your palate and those of your guests. Shake off any intimidation you may feel about dabbling in the art of sauces and start with the timeless Bechamel — it might just become your favorite culinary secret weapon.

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