BÉCHAMEL SAUCE VARIATIONS
This recipe for a 'thin' Béchamel can be used as a base to create an array of sauces.
Want to take the Béchamel further? You’ve made your base béchamel—smooth, silky, and on the thinner side. Now comes the interesting part. This version is designed as a starting point to build other classic sauces that can elevate everything from simple vegetables to fish, chicken, or a bowl of pasta.
Below, you’ll find a few timeless béchamel-based sauces. They’re easy to make, full of flavour, and useful to have in your back pocket. Sauce Aurore is a great one to start with—mild, tomato-kissed, and especially popular with kids!
Serves 2 | Makes: About 1 litre | Prep Time: 10 MIN
INGREDIENTS
40 g (1.4 oz) unsalted butter
40 g (1.4 oz) plain flour
1 litre whole milk (4 cups)
1 small onion, peeled and halved
1 sprig of thyme
1 bay leaf
4 whole cloves
A small pinch of freshly grated nutmeg
Salt, to taste
Freshly ground white pepper, to taste
METHOD
Start by making the roux. In a saucepan, melt the butter over medium-low heat. Once melted, add the flour and stir constantly with a wooden spoon or whisk to form a smooth paste. Cook gently for about 3 minutes, then remove from the heat and let the roux cool completely.
While the roux is cooling, prepare the flavoured milk. In a separate saucepan, combine the milk with the halved onion, thyme, bay leaf, cloves, a pinch of salt, a grind of white pepper, and a touch of freshly grated nutmeg. Place the pan over low heat and gently bring it to a simmer. Once it reaches a simmer, remove from the heat and strain out the aromatics.
Gradually add the warm, strained milk to the cooled roux, a little at a time, whisking vigorously to prevent lumps. Once fully incorporated, place the pan back over medium heat and stir continuously until the sauce thickens and reaches a gentle simmer. Let it bubble for a minute or two, still stirring, until smooth and glossy.
Taste and adjust the seasoning with additional salt, pepper, or nutmeg if needed. The bechamel is now ready to be used.
VARIATIONS:
These classic home-cooking sauces are all derived from a Béchamel base and pair beautifully with chicken, salmon, vegetables, and pasta. Sauce Aurore is especially versatile and kid-friendly too!
Sauce Crème (Creamed Béchamel)
Add 40% cream to the amount of Béchamel you intend to use. Example: for 250 ml (8.5 fl oz) of Béchamel, add 100 ml (3.4 fl oz) of cream.
Once the cream is added, stir the sauce over medium heat to reduce it back to your desired consistency.
Sauce Aurore (Tomato-Flavoured Béchamel)
Add 2 to 3 tablespoons of good-quality tomato sauce or Italian passata per 250 ml (8.5 fl oz) of Béchamel base.
Sauce Soubise (Onion-Flavoured Béchamel)
Add 125 g (4.4 oz) of onions, softened in butter, per 250 ml (8.5 fl oz) of Béchamel base (roughly half the weight of the Béchamel). Purée the mixture using a stick blender until smooth.
Sauce Cresson (Watercress-Flavoured Béchamel)
Add 1½ to 2 cups of blanched watercress leaves per 300 ml (10 fl oz) of Béchamel base. Purée thoroughly with a stick blender.