{"id":100,"count":2,"description":"<h2>Contents<\/h2>\r\n<ul>\r\n<li><a href=\"#what-is\">What is B\u00e9chamel sauce<\/a><\/li>\r\n<li><a href=\"#groups\">Main variations<\/a><\/li>\r\n<li><a href=\"#stages\">Preparation stages<\/a><\/li>\r\n<li><a href=\"#mistakes\">Common mistakes<\/a><\/li>\r\n<li><a href=\"#faq\">FAQ<\/a><\/li>\r\n<\/ul>\r\n\r\n<h2 id=\"what-is\">What is B\u00e9chamel sauce<\/h2>\r\n<p>B\u00e9chamel is one of the five French mother sauces, a white sauce made from a butter-and-flour roux cooked with milk. Developed in 17th-century France and named after marquis Louis de B\u00e9chamel, it forms the base for dozens of derivative sauces and is a core component of lasagna, moussaka, croque-monsieur, and countless gratins across European cuisines.<\/p>\r\n\r\n<h2 id=\"groups\">Main variations and derivatives<\/h2>\r\n<ul>\r\n<li><strong>Mornay sauce<\/strong> \u2014 b\u00e9chamel with grated gruy\u00e8re or parmesan, classic for <a href=\"\/category\/world-cuisine\/pasta\/\">pasta bakes<\/a>.<\/li>\r\n<li><strong>Soubise sauce<\/strong> \u2014 b\u00e9chamel with saut\u00e9ed onion pur\u00e9e for meat and poultry.<\/li>\r\n<li><strong>Nantua sauce<\/strong> \u2014 b\u00e9chamel enriched with crayfish butter and cream.<\/li>\r\n<li><strong>Cream of mushroom base<\/strong> \u2014 b\u00e9chamel with saut\u00e9ed mushrooms as soup base.<\/li>\r\n<li><strong>Cr\u00e8me sauce<\/strong> \u2014 b\u00e9chamel thinned with heavy cream for vegetables and fish.<\/li>\r\n<li><strong>Gratin base<\/strong> \u2014 thicker b\u00e9chamel poured over vegetables or pasta before baking with cheese crust.<\/li>\r\n<\/ul>\r\n\r\n<h2 id=\"stages\">Preparation stages<\/h2>\r\n<ol>\r\n<li><strong>Milk scalding<\/strong> \u2014 gently heat milk to 70-80\u00b0C with optional onion piqu\u00e9 (bay leaf, clove); infuse 10 minutes.<\/li>\r\n<li><strong>Roux preparation<\/strong> \u2014 melt butter at low heat, add equal weight of flour, cook 2-3 minutes without coloring (blond roux).<\/li>\r\n<li><strong>Liquid incorporation<\/strong> \u2014 gradually whisk hot milk into hot roux (or cold milk into cooled roux) to prevent lumps.<\/li>\r\n<li><strong>Simmering<\/strong> \u2014 cook on low heat 15-20 minutes with frequent whisking, removing raw flour taste.<\/li>\r\n<li><strong>Seasoning<\/strong> \u2014 add salt, white pepper, and nutmeg; adjust to taste near end of cooking.<\/li>\r\n<li><strong>Straining<\/strong> \u2014 pass through fine sieve for perfectly smooth texture.<\/li>\r\n<li><strong>Surface protection<\/strong> \u2014 press plastic wrap onto sauce surface or dot with butter to prevent skin formation.<\/li>\r\n<\/ol>\r\n\r\n<h2 id=\"mistakes\">Common mistakes when preparing B\u00e9chamel<\/h2>\r\n<ul>\r\n<li>\u274c <strong>Adding cold milk too fast<\/strong> \u2014 creates lumps; whisk steadily and add in thirds for smooth sauce.<\/li>\r\n<li>\u274c <strong>Browning the roux<\/strong> \u2014 for b\u00e9chamel the roux must stay pale; browning changes both color and flavor.<\/li>\r\n<li>\u274c <strong>Skipping the simmer<\/strong> \u2014 under 10 minutes cooking leaves raw flour taste; 15-20 minutes is the minimum.<\/li>\r\n<li>\u274c <strong>Wrong butter-to-flour-to-milk ratio<\/strong> \u2014 classic is 1:1:20 by weight (50 g butter + 50 g flour + 1 L milk) for medium consistency; adjust for thicker or thinner.<\/li>\r\n<li>\u274c <strong>Using cold butter or cold flour<\/strong> \u2014 roux forms unevenly; both should be at room temperature.<\/li>\r\n<li>\u274c <strong>Salting too early<\/strong> \u2014 sauce reduces during cooking and can become over-salted; adjust seasoning at the end.<\/li>\r\n<\/ul>\r\n\r\n<h2 id=\"faq\">FAQ<\/h2>\r\n<h3>What ratio of butter, flour, and milk for b\u00e9chamel?<\/h3>\r\n<p>Medium sauce: 50 g butter + 50 g flour + 1 L milk (1:1:20). For thicker sauce use 1:1:15; for thinner use 1:1:25. Always equal weights of butter and flour.<\/p>\r\n\r\n<h3>Can b\u00e9chamel be made ahead?<\/h3>\r\n<p>Yes, up to 2 days in the refrigerator. Cover surface directly with plastic wrap to prevent skin. Reheat slowly with a splash of milk, whisking to restore smooth consistency.<\/p>\r\n\r\n<h3>Why does my b\u00e9chamel taste floury?<\/h3>\r\n<p>Undercooked roux. Simmer sauce at least 15 minutes after milk is added. The flour must fully cook to lose the raw cereal taste.<\/p>\r\n\r\n<p><em>More information on B\u00e9chamel sauce can be found in the articles below:<\/em><\/p>","link":"https:\/\/tehnologam.com\/en\/key-words\/bechamel\/","name":"B\u00e9chamel sauce","slug":"bechamel","taxonomy":"post_tag","meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>B\u00e9chamel sauce is classic culinary European sauce made by<\/title>\n<meta name=\"description\" content=\"B\u00e9chamel sauce or white one, is a classic culinary European sauce. 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