Béchamel sauce, one of the Mother Sauces of French cuisine, uses just six ingredients, including a roux and milk, with optional nutmeg for flavor. It serves as a versatile base in numerous dishes such as lasagna bolognese, mac and cheese, and sausage gravy. Adding cheese transforms it into mornay sauce, suitable for casseroles or gratins. It can also be enhanced with chopped herbs to complement proteins and vegetables, making it a forgiving and adaptable sauce in various culinary applications.
Classic béchamel sauce consists of six simple ingredients, primarily a roux combined with milk. A pinch of nutmeg is traditional, adding richness to the flavor.
Béchamel is one of the Mother Sauces of French cuisine, serving as a base for dishes like lasagna bolognese, mac and cheese, and moussaka.
To create mornay sauce, whisk in grated Gruyère and Parmesan, transforming the béchamel into a flavorful base for hearty casseroles or gratins.
Chopped herbs like parsley, tarragon, or chervil can elevate béchamel, pairing well with roasted chicken, salmon, or grilled vegetables.
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