The Bechamel, base for a great sauce (Stews & Sauces)

Member Name: edinburgher

Product:	Stews & Sauces
Date:	10/01/09 (78 review reads)
Rating:

Advantages: Delicious white sauce, easy to prepare

Disadvantages: Takes just a little practice to get the timings right

A key staple in many good recipes, the bechamel sauce is one that seems to get people into a tizzy for some unknown reason! It's very easy to make a good one and it's definitely a technique to stock in your culinary arsenal.

There are varying levels of complexity depending on the time you have, so I'll discuss both a fast bechamel and a more fragrant (but slightly more time consuming) version. For both versions I've added two sizes - the first is generous for two people, the second should be ok when cooking for four with some sort of side.

Fast Bechamel:

Ingredients:

30g/50g Unsalted butter
Heaped tablespoon plain flour/2 heaped tablespoons
300/400ml Semi skimmed milk

Method:

1. Melt the butter in a small sauce/milk pan, with the ring at approximately 1/3 heat (fairly low).
2. Add the flour and stir into the buter using a wooden spoon, making sure there are as few lumps as possible.
3. Turn the heat right down and leave this roux to cook for a few minutes. If you don't, your sauce will have a distinct floury taste.
4. As soon as you've done this, heat your milk in a plastic/pyrex jug in the microwave on high for 2.5 minutes (based on an 800W microwave). You can make a bechamel with cold milk, but it's very slow. Heat it for just over 3 minutes if using the larger quantities.
5. Pour the milk into your roux in 4-5 stages, stirring constantly with a wooden spoon. To begin with, it will thicken up very quickly - don't panic, it's normal! At each subsequent stage the sauce will take a bit longer to thicken up and you may wish to return the heat of the ring from minimum to roughly 1/3 heat again.
6. Voila - A smooth white sauce for a range of cooking tasks, with many possible additions to enhance the flavour.

Luxurious bechamel:

Ingredients:

30g/50g Unsalted butter
Heaped tablespoon plain flour/2 heaped tablespoons
300/400ml Semi skimmed milk
1/2 White onion
Bay leaf, crushed slightly with a large spoon
1-2 Cloves

Method:

The same as for the basic bechamel, except you put the half onion (one piece - don't slice it!), crushed bay leave and 1-2 cloves in the milk jug for 30 minutes before preparing the sauce. Remove these extra ingredients before cooking, they will give a wonderful piquancy to the sauce.

Hint*: If you're making a fish pie, using the milk for the bechamel to poach your fish quickly before putting it in the oven will give your sauce a fantastic fishy aroma.

Variations and extra flavour:

A base sauce, the bechamel can be enriched with a variety of tastes and bonus ingredients. Adding the following after cooking the basic sauce can really transform it for different purposes.

Mornay - one of the most popular variants, stir in ~70-100g of grated mature cheddar cheese and a teaspoon of mustard to make a great sauce for mac and cheese. Alternatively, add a level teaspoon of mustard powder to your flour while making the roux.

Hint*: Try replacing the cheddar cheese with your most stinky mature blue cheese for an excellent pasta sauce. Simply add 150g of wilted and well drained spinach for instant pasta fun.

Anchovies - a couple of minced anchovies give the sauce an enjoyably salty taste with a slight flavour of fish
Tomato puree - stir in 2-3 tablespoons of tomato puree and some shredded fresh basil for a sauce that goes well with chicken etc.
Mushrooms - 3-5 finely diced flat mushrooms will add real bulk to a bechamel and will go well with a variety of meats
Lemon juice - 1-2 tablespoons of lemon juice and a few very fine pieces of shredded lemon rind can make a light and pleasant sauce. Add fresh herbs to taste, making this ideal for use with fishy dishes
Brandy - 2 tablespoons of brandy and some black pepper will make an interesting boozy white sauce. Add the brandy in very small amounts, stirring frequently

Hope these tips are of some use - now try making it for yourself.

Ps. Remember to pronounce it with a bad French accent and try to impress friends and family with your preparation of a delicious, but genuinely simple sauce.

Summary: Versatile sauce, easily whipped together