Bechamel sauce, one of the five “mother sauces” of classical French cuisine, is a culinary cornerstone. Its simple elegance belies its versatility, serving as the foundation for a vast array of derivative sauces, often referred to as “small sauces.” Understanding these small sauces is key to unlocking a deeper appreciation for French cuisine and expanding your own culinary repertoire. This article delves into the fascinating world of bechamel-based sauces, exploring their ingredients, preparation, and ideal uses.
The Foundation: Understanding Bechamel Sauce
Before we explore the small sauces, it’s crucial to understand the foundation: bechamel itself. Bechamel is a simple white sauce made from just three primary ingredients: butter, flour, and milk. The butter and flour are cooked together to form a roux, which acts as a thickening agent. Milk is then gradually whisked into the roux, creating a smooth, creamy sauce. Seasoning is typically limited to salt, white pepper, and sometimes a hint of nutmeg.
The quality of the bechamel directly impacts the quality of the small sauces derived from it. A well-made bechamel should be smooth, creamy, and free of lumps. The roux should be cooked long enough to eliminate the raw flour taste, but not so long that it browns excessively. The milk should be heated gently to prevent scorching. Attention to these details is essential for creating a superior bechamel base.
Cream Sauces: A Luxurious Indulgence
One of the simplest and most versatile applications of bechamel is as the base for various cream sauces. By adding cream, and sometimes other enriching ingredients, to bechamel, you can create a range of luxurious and flavorful sauces suitable for pasta, vegetables, and meat dishes.
Crème Sauce
Crème sauce, perhaps the most straightforward derivative, involves simply enriching bechamel with heavy cream. The amount of cream added depends on the desired richness and consistency. Crème sauce is exceptionally versatile, pairing well with pasta, vegetables like asparagus and broccoli, and poultry dishes. A squeeze of lemon juice can brighten the flavor and add a touch of acidity.
Mornay Sauce: A Cheesy Classic
Mornay sauce elevates bechamel with the addition of cheese, typically Gruyère and Parmesan. This combination creates a rich, nutty, and intensely flavorful sauce. The cheese is added gradually, whisking constantly until melted and fully incorporated. Mornay sauce is a classic topping for gratins, such as cauliflower cheese and macaroni and cheese. It also pairs beautifully with eggs Benedict and various vegetable dishes.
The key to a good Mornay sauce is using high-quality cheese and ensuring that it melts smoothly into the bechamel. Avoid overheating the sauce, as this can cause the cheese to separate and become stringy. A pinch of nutmeg enhances the overall flavor profile.
Sauces with Aromatic Infusions: Adding Depth and Complexity
Bechamel can also be infused with various aromatic ingredients to create sauces with distinct flavor profiles. These infusions add depth and complexity, transforming the simple white sauce into something truly special.
Soubise Sauce: The Onion’s Subtle Sweetness
Soubise sauce is a classic French sauce made by incorporating cooked and pureed onions into bechamel. The onions are typically sweated slowly in butter until they are very soft and sweet. They are then pureed and added to the bechamel, creating a sauce with a delicate onion flavor.
Soubise sauce is often used to accompany eggs, poultry, and vegetables. Its subtle sweetness complements savory dishes without overpowering them. A touch of cream can be added for extra richness. The key to a good Soubise sauce is to cook the onions slowly and gently, allowing them to develop their natural sweetness.
Nantua Sauce: A Seafood Symphony
Nantua sauce is a rich and flavorful sauce made with crayfish butter and cream, added to a bechamel base. The crayfish butter imparts a distinctive seafood flavor and a beautiful pink hue. Sometimes crayfish meat is added for extra texture and flavor.
Nantua sauce is traditionally served with fish, shellfish, and quenelles (light, airy dumplings). Its luxurious texture and delicate seafood flavor make it a truly elegant sauce. Obtaining high-quality crayfish butter is essential for achieving the authentic flavor of Nantua sauce.
Egg-Enriched Sauces: Adding Richness and Stability
Adding egg yolks to bechamel creates richer, more stable sauces. The egg yolks add a velvety texture and help to emulsify the sauce, preventing it from separating.
Cardinal Sauce: A Lobster Lover’s Dream
Cardinal sauce is a decadent variation of Mornay sauce enriched with lobster butter and lobster meat. The lobster butter infuses the sauce with a rich, oceanic flavor, while the lobster meat adds a luxurious texture. Egg yolks are often added to further enrich the sauce.
Cardinal sauce is traditionally served with fish and shellfish. Its intense lobster flavor and velvety texture make it a truly memorable sauce. Due to the cost of lobster, this sauce is often reserved for special occasions.
Cheesy Variations: Beyond Mornay
While Mornay is the classic cheese sauce derived from bechamel, other cheeses can be incorporated to create unique and flavorful variations. Using different combinations of cheeses allows you to tailor the sauce to specific dishes and preferences.
Using cheddar cheese will create a sharper, more robust sauce, ideal for macaroni and cheese or topping baked potatoes. Fontina cheese offers a nutty, mild flavor that pairs well with vegetables and poultry. Goat cheese can add a tangy, creamy element to the sauce, perfect for pasta dishes or vegetable gratins. The possibilities are endless, allowing you to experiment with different cheese combinations to create your own signature cheese sauce.
Herb Infusions: Aromatic Delights
Infusing bechamel with herbs is a simple way to add fresh, vibrant flavors to the sauce. The choice of herbs depends on the dish you are preparing, allowing you to create sauces that complement a wide range of ingredients.
Parsley Sauce: A Fresh and Versatile Choice
Parsley sauce is a simple yet versatile sauce made by adding finely chopped fresh parsley to bechamel. The parsley adds a fresh, herbaceous flavor that complements a variety of dishes, including fish, poultry, and vegetables. A squeeze of lemon juice can brighten the flavor and add a touch of acidity.
Dill Sauce: A Scandinavian Influence
Adding fresh dill to bechamel creates a sauce with a distinct Scandinavian flavor profile. Dill sauce is traditionally served with salmon, but it also pairs well with other types of fish and vegetables. A touch of lemon juice or white wine vinegar can enhance the flavor of the dill.
Other Herbal Variations
Many other herbs can be used to infuse bechamel, including thyme, rosemary, and chives. The choice of herbs depends on the dish you are preparing. Experimenting with different herb combinations is a great way to discover new and exciting flavor combinations. Adding a small amount of garlic or shallots to the bechamel before adding the herbs can further enhance the flavor.
Beyond the Classics: Exploring Creative Variations
While the classic bechamel-based sauces are a testament to French culinary tradition, there is also room for creativity and innovation. Experimenting with different ingredients and techniques can lead to exciting new variations that push the boundaries of traditional sauce making.
Consider adding roasted vegetables to the bechamel for a rich and flavorful sauce. Pureed roasted red peppers, butternut squash, or sweet potatoes can add depth and complexity to the sauce, while also providing a vibrant color. Spices such as smoked paprika, cumin, or coriander can add warmth and complexity to the bechamel. A touch of heat from chili flakes or cayenne pepper can also be a welcome addition.
You can also explore incorporating different types of milk into the bechamel. Goat milk, almond milk, or soy milk can add unique flavors and textures to the sauce. Coconut milk can create a creamy and exotic sauce perfect for Asian-inspired dishes.
Tips for Success: Mastering Bechamel and its Derivatives
Creating perfect bechamel and its derivative sauces requires attention to detail and a few key techniques. Start with high-quality ingredients, including fresh butter, good quality flour, and whole milk.
When making the roux, cook the butter and flour over medium heat, stirring constantly until the mixture is smooth and starts to bubble. Continue cooking for a few minutes to eliminate the raw flour taste, but be careful not to brown the roux excessively. Gradually whisk in the warm milk, stirring constantly to prevent lumps from forming. Continue cooking over medium heat, stirring constantly, until the sauce thickens to your desired consistency.
When adding cheese to bechamel, use freshly grated cheese and add it gradually, whisking constantly until melted and fully incorporated. Avoid overheating the sauce, as this can cause the cheese to separate and become stringy. Taste the sauce frequently and adjust the seasoning as needed. Salt, white pepper, and nutmeg are the classic seasonings for bechamel, but you can also experiment with other spices and herbs.
Conclusion: The Endless Possibilities of Bechamel
Bechamel sauce is more than just a simple white sauce; it is a culinary canvas upon which a vast array of flavorful and versatile sauces can be created. By understanding the fundamental principles of bechamel and experimenting with different ingredients and techniques, you can unlock a world of culinary possibilities. From classic cream sauces to aromatic infusions and innovative variations, the possibilities are truly endless. Mastering bechamel and its derivative sauces is a valuable skill for any home cook or professional chef, allowing you to create memorable dishes that will impress your family and friends. So, embrace the challenge, experiment with different flavors, and discover the magic of bechamel.
What exactly is a small sauce, and how does bechamel fit into that category?
Small sauces, in culinary terms, are sauces derived from a mother sauce. A mother sauce acts as a base, and by adding various ingredients like herbs, spices, or other liquids, you can create a completely new and unique sauce. This allows for a vast array of flavor profiles, all originating from a single foundation.
Bechamel is one of the five classic mother sauces of French cuisine. It’s a simple yet versatile white sauce made from milk thickened with a white roux (butter and flour). Because bechamel serves as the foundation for numerous other sauces, like Mornay or Soubise, it’s the quintessential example of a base for creating small sauces.
What is a roux, and why is it essential for making bechamel?
A roux is a cooked mixture of equal parts butter and flour, by weight. It serves as the primary thickening agent in bechamel sauce, providing the necessary body and consistency. The cooking process gelatinizes the starch in the flour, allowing it to absorb liquid and create a smooth, stable emulsion.
Without a properly prepared roux, the bechamel would be thin, watery, and lack the desired richness. The cooking time of the roux also affects the color and flavor of the sauce; a white roux, used for bechamel, is cooked briefly, just until the raw flour taste disappears, ensuring a light color and delicate flavor.
What are some common mistakes to avoid when making bechamel sauce?
One frequent error is adding the milk to the roux at the wrong temperature. Either the milk or the roux should be hot to prevent lumps from forming. Adding cold milk to a hot roux, or vice versa, can shock the starch and create a clumpy sauce that is difficult to smooth out.
Another mistake is not stirring the sauce constantly and thoroughly. This can lead to scorching on the bottom of the pan and uneven thickening. Consistent stirring ensures the sauce cooks evenly and prevents any lumps from developing, resulting in a silky smooth bechamel.
How can I fix a lumpy bechamel sauce?
If your bechamel becomes lumpy, the most effective solution is to strain it through a fine-mesh sieve. This will remove any clumps and leave you with a smooth, velvety sauce. Gently press the sauce through the sieve using a spoon or spatula.
Alternatively, you can use an immersion blender to break up the lumps. Blend the sauce directly in the pot until it becomes smooth. Be careful not to over-blend, as this can sometimes make the sauce gluey. Both techniques provide a quick and reliable way to salvage a less-than-perfect bechamel.
What variations of bechamel sauce can I create, and what are they typically used for?
One classic variation is Mornay sauce, which is bechamel with grated Gruyère and Parmesan cheese added. It is often used for gratins, vegetable dishes, and as a topping for eggs benedict. The cheese adds richness and a savory depth to the sauce.
Another popular variation is Soubise sauce, which involves adding sautéed onions to bechamel. This creates a subtly sweet and savory sauce that is excellent with poultry, vegetables, or as a base for creamy soups. These adaptations showcase the flexibility and versatility of bechamel as a foundational element.
Can bechamel sauce be made ahead of time? How should it be stored?
Yes, bechamel sauce can be made ahead of time. To prevent a skin from forming on the surface as it cools, press a piece of plastic wrap directly onto the surface of the sauce while it is still hot. This will create an airtight barrier and prevent the sauce from drying out.
The cooled bechamel sauce can then be stored in an airtight container in the refrigerator for up to three days. When you are ready to use it, gently reheat the sauce over low heat, stirring frequently, until it is smooth and creamy again. You may need to add a splash of milk to restore its original consistency.
Is it possible to make a dairy-free or vegan bechamel sauce?
Yes, it is entirely possible to create a delicious dairy-free or vegan bechamel sauce. Simply substitute the butter in the roux with a plant-based butter alternative or a neutral-flavored oil, and replace the cow’s milk with a plant-based milk such as soy, almond, or oat milk.
When choosing plant-based milk, opt for unsweetened varieties to avoid altering the flavor profile of the sauce. You may also need to adjust the amount of thickener depending on the type of plant-based milk used. Cornstarch can be used as an additional thickening agent if needed to achieve the desired consistency.