Learn how to make béchamel sauce and find out what the difference is between béchamel, white sauce, cheese sauce and mornay sauce. Then discover delicious recipes that use these sauces.
Bechamel sauce is also called white sauce, which is made from all-purpose flour, butter, and milk. But Béchamel sauce is different from cheese sauce, as grated cheese is added to the Béchamel sauce to make the cheese sauce.
What is béchamel? What is the difference between white sauce, cheese sauce and Mornay sauce?Béchamel, white sauce, cheese sauce and Mornay sauce are all roux-based sauces. That means they are thickened with a roux, which is made with equal parts fat and flour cooked into a paste. Traditionally, the fat used is butter, but almost any fat including vegetable oil, bacon fat and even margarine can be substituted. Wheat flour is the most commonly used starch, but other options include bread or cake flour, cornflour or arrowroot, gluten-free flours and even self-raising flour.
- Béchamel (also known as white sauce) is the basic sauce known as the “mother sauce”. It’s used across many cuisines, you may know it best as a component of lasagne. Béchamel begins with a blonde roux, which is butter and flour cooked together until straw in colour. Milk is added to turn it into a rich sauce. Traditionally the milk is first heated with aromatics such as onion, pepper, bay leaf and mace to infuse it with flavours.
- White sauce is more simple. It generally uses mustard (Dijon or English) for added flavour, and cold plain milk instead of infused milk. This version is quicker but still delicious.
- Cheese sauce is also known as a Mornay sauce. This sauce is the basic white sauce enriched with cheese. Gruyere, Emmental cheese, or cheddar. A Mornay sauce made with cheddar is commonly used to make macaroni and cheese such as this Cauliflower Mac n Cheese.
How to make béchamel sauce
- 1 L (4 cups) milk
- 1 brown onion, halved, coarsely chopped
- 8 fresh parsley stalks
- 8 whole black peppercorns
- 4 whole cloves
- 2 bay leaves
- 3 tbsps Butter
- ⅓ cup (50 g) plain flour
- 1 cup Parmesan cheese (grated)
- Pinch ground nutmeg, salt & pepper, to taste
Method:
- Combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a medium saucepan and bring to a simmer over medium heat. Remove from heat and set aside for 15 minutes to infuse. Strain the milk mixture through a fine sieve into a large jug. Discard solids.
- Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and stir with a wooden spoon until flour and butter form a paste, this is the roux. Stir continuously for 1-2 minutes. The colour should change to a straw colour with no visible unmixed flour. It will smell nutty and fragrant.
- Add half of the milk mixture, whisking continuously. Whisk until thick, don’t worry if it appears lumpy. Add the rest of the milk, whisking continuously. The sauce should appear smoother.
- Bring the sauce to a boil. Reduce the heat to medium and allow the sauce to boil for at least 5 minutes, stirring with a spoon. This step is important or your sauce will taste floury. Your sauce should be glossy and smooth and coat the back of the spoon.
- Now if your sauce is lump free and thick to your liking, season with salt and pepper and stir in parmesan.
- If your sauce is lumpy, pour through a fine mesh sieve directly into a clean saucepan. Heat on low heat and season to taste. Stir through parmesan.
Tips and Tricks
- Using a whisk when you add milk to the roux will help to break up any lumps. Once the all the milk has been added and the sauce is simmering, you can switch to a wooden spoon.
- Room temperature milk is not essential, but lumps are less likely to form if you use it. Measure out your milk and heat it for 30 secs in the microwave. Stir and repeat until it feels lukewarm.
- Haven’t got enough milk? Dilute cream with water, or use a milk substitute such as almond or soy milk. These will alter the flavour of the sauce however. You can also use stock, which will turn your sauce into a velouté.
- If your bechamel is too thick, add milk. If its too thin, you can reduce it by letting it simmer for longer or add more roux. Read more about how to thicken or thin out béchamel here.
- If youre low on time, make a cheats bechamel or bechamel in the microwave.
- Bechamel keeps in the fridge for up to one week, you can also freeze it with these steps.
Now you have the perfect silky and flavourful béchamel! Why not use it in one of the recipes below?
GORDON RAMSAY How to make a classic white sauce with cheese YouTube
FAQ
What is another name for a white sauce?
What is cheese sauce also called?
Does white sauce contain cheese?
Are white sauce and cheese sauce the same?
No, white sauce and cheese sauce are not the same. White sauce is a classic French sauce made with butter, flour, and milk, while cheese sauce is made by adding cheese to a white sauce base. Cheese sauce has a distinct cheese flavor and a thicker, creamier consistency than white sauce.
What is the healthier substitute of worcestershire sauce?
The healthier substitutes of Worcestershire sauce are: 1. Soy sauce: Soy sauce doesn’t have quite the same tartness or spice as the original. This substitute works for all recipes and has similar consistency and dissolves well. 2. Tamarind paste+ soy sauce+ white vinegar: This combination of ingredients are close to Worcestershire sauce. 3. Fish sauce: Fish sauce is a bit of a funky condiment that is made from fermented anchovies. 4. A1 steak sauce: It is a little thicker than Worcestershire sauce but will taste very similar. It is made with ingredients like tomato paste, raisin paste, vinegar, corn syrup, garlic, onions and other flavorings.
What does white cheese sauce taste like?
This White Cheese Sauce is creamy and smooth with delicious cheesy flavor. It’s the perfect topping for steamed broccoli, cauliflower, baked potatoes and more. Or combine it with pasta to make mac and cheese! Nothing compares to the silky taste of a homemade cheese sauce!
What is white cheese sauce made of?
This sauce has British origins and is traditionally made with aged strong white cheddar cheese. For this reason, it’s sometimes called cheddar sauce or white cheddar cheese sauce. Stateside you also see queso blanco, which is a white cheese dip served in Mexican restaurants.