The Five Mother Sauces,béchamel Sauce Recipe
From twill10 8 years ago
- 25 mins. to make
- Serves 2 cups
Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Yield: 2 cups What Are The Mother Sauces? In the culinary arts, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for making various secondary sauces or "small sauces. Read more " They're called mother sauces because each one is like the head of its own unique family of sauces. A sauce is essentially a liquid plus some sort of thickening agent along with other flavoring ingredients. Each of the five mother sauces is made with a different liquid, and a different thickening agent — although three of the mother sauces are thickened with roux, in each case the roux is cooked for a different amount of time to produce a lighter or darker color. Below we will break down the five mother sauces and show examples of some of the small sauces that can be made from each mother sauce See less
Ingredients
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- Béchamel Sauce Recipe shopping list
- Ingredients shopping list
- •2½ cups whole milk shopping list
- •30 grams clarified butter (around 2 Tbsp), or 35 grams unsalted butter (slightly more than ¼ stick) shopping list
- •30 grams all-purpose flour (around 1/3 cup) shopping list
- •¼ onion, peeled shopping list
- •2–3 whole cloves shopping list
- •1 fresh bay leaf shopping list
- •Kosher salt, to taste shopping list
- •Ground white pepper, to taste shopping list
- •Pinch of ground nutmeg shopping list
How to make it
- Béchamel is a basic white sauce and one of the five mother sauces of classical cuisine. That means it's the starting point for making other sauces, like the Cheddar Cheese sauce, the Mornay sauce, and several other variations.
- You can also season it and serve it as-is. Or try making it with bacon or sausage fat for an amazing white gravy.
- The reason I specify fresh by leaf as opposed to dried is that I like to attach the bay leaf to the onion using the cloves, sort of like thumbtacks. And a dried bay leaf will tend to crack and crumble if you try this. However, if you can't find fresh, you can use dry. Just add it separately without trying the clove trick.
- What's nice about sticking the cloves in the onion is it makes it easier to retrieve them. Technically since you're straining the sauce anyway, it doesn't matter. But it's nice to easily confirm that the same number of cloves come out as went in.
- The reason I say white pepper is because some chefs prefer not to see specks of black pepper in a white sauce. But if you 1) can't find white pepper and/or 2) don't mind specks of black pepper in your béchamel, then you can use black.
- Finally, while clarified butter is ideal for making béchamel, béchamel is not nearly as fussy as Hollandaise, so you can make it with ordinary unsalted butter. I've done so many, many times. Just make sure you use a little bit more, because whole butter contains water, while clarified butter doesn't.
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