Béchamel is a core French mother sauce made from a white roux of flour and butter mixed with milk. Its simplicity allows for versatility, including the option to create a cream sauce by substituting part of the milk for heavy cream. The preferred milk-to-cream ratio varies, affecting richness. Continuous stirring over moderate heat is crucial to prevent overcooking, which can ruin the sauce. Beyond cream sauces, béchamel also serves as the base for other sauces like Mornay and Soubise, showcasing its adaptability in various culinary applications.
Béchamel, a foundational French mother sauce, can easily be transformed into a cream sauce by swapping some of the milk with cream for added richness.
The versatility of béchamel extends to ingredient swaps, significantly enhancing its role in various dishes by simply adjusting the milk-to-cream ratio.
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