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variantes béchamel

Variations on Basic Bechamel Sauce

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The variations or adaptations of bechamel sauce are numerous and can accompany fish, meats, vegetables, or be used to prepare gratins. Bechamel is a white sauce fundamental to French cuisine. Each sauce is based on bechamel, to which different ingredients such as cheese, crayfish butter, or onions are added, resulting in sauces with distinct flavors.
PREPARATION20 minutes
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Course: Basic recipe, sauce
Cuisine: French
Author: Rachida

INGREDIENTS 

For the Bechamel

  • 1/2 liter milk (17.6 oz)
  • 35 g butter (1.2 oz)
  • 35 g flour (1.2 oz)
  • Salt pepper, and grated nutmeg

For the Sauce Mornay

  • Basic bechamel
  • 50 g grated Gruyère (1.8 oz)
  • 20 g grated Parmesan (0.7 oz)
  • 1 egg yolk
  • Salt pepper, and nutmeg

For the Sauce Soubise

  • Basic bechamel
  • 2 large onions
  • 25 g butter (0.9 oz) to sweat the onions
  • 50 g butter (1.8 oz) to bind the sauce
  • 100 ml heavy cream (3.4 oz)
  • Salt and pepper

For the Sauce Nantua

  • Basic bechamel
  • 100 g crayfish butter (3.5 oz)
  • 100 ml heavy cream (3.4 oz)
  • Salt and pepper

For the Cheese Sauce

  • Basic bechamel
  • 100 to 150 g grated cheese Gruyère, Comté, Cheddar, or others (3.5 to 5.3 oz)
  • Salt pepper, and nutmeg

For the Sauce Cardinal

  • Basic bechamel
  • 100 ml fish stock optional, replace 100 ml of milk in the béchamel (3.4 oz)
  • 100 g lobster butter or store-bought lobster bisque (3.5 oz)
  • Salt pepper, paprika

For the Sauce Aurore

  • Basic bechamel
  • 100 g tomato coulis 3.5 oz or 1 to 2 tbsp tomato paste
  • Salt and pepper

PREPARATION

Bechamel sauce

  • Prepare a bechamel sauce that will serve as a base for the following sauces.
  • Melt the butter in a saucepan over medium heat.
  • Add the sifted flour all at once and mix well with a whisk to form a roux.
  • Cook for a few minutes, without letting it color, to eliminate the raw flour taste.
  • Gradually pour in the cold milk, whisking constantly to avoid lumps.
  • Continue stirring until the sauce thickens.
  • Season with salt, pepper and grated nutmeg.
  • Remove from heat when the bechamel coats the back of the spoon.

Mornay sauce

  • Grated cheese and egg yolk are added to the bechamel sauce. It's perfect for gratins, adding extra flavor and creaminess.
  • Once you've prepared the bechamel sauce, stir in the egg yolk, Gruyère and Parmesan until melted.
  • Adjust seasoning.

Soubise sauce

  • This is an onion-based bechamel sauce, often served with white meats.
  • Sweat the finely sliced onions in a pan with the 25 g (0.88 oz) of butter over low heat until they are very soft.
  • Prepare the bechamel sauce.
  • Finely blend the cooked onions into a smooth purée and add to the bechamel sauce, along with the heavy cream. Season, then bind with the 50 g (1.76 oz) of butter. Mix well.
  • To obtain a smooth texture, pass through a sieve.

Nantua sauce

  • Prepare the crayfish butter:
  • In a frying pan, lightly heat the crayfish carcass for a few minutes over medium heat. To release their full aroma, crush them with a pestle.
  • Stir the butter into the pan with the carcass. Melt the butter over a low heat, stirring to allow the carcass flavors to diffuse into the butter. Remove from heat, cover and leave to infuse for 2 h or more.
  • Strain the mixture through a fine sieve to remove the carcass, then filter a second time through a sieve to collect a residue-free butter.
  • Remove the quantity for the recipe and store the rest in the fridge for other recipes.
  • This crayfish butter is the key to the unique flavor of Nantua sauce.
  • Prepare the classic béchamel sauce, and towards the end of cooking, add 100 ml (3.4 oz) of heavy cream. Leave to bubble a few times to restore the creamy texture of the bechamel.
  • Off the heat, incorporate 100 g (3.5 oz) of crayfish butter. Mix well and adjust the seasoning.

Cheese sauce

  • Similar to Mornay sauce but without the addition of egg yolk. Ideal for topping vegetables, pasta, gratins, etc.
  • Prepare the bechamel sauce.
  • Add 150g (5.3 oz) of grated cheese of your choice, stirring until it melts. Adjust the seasoning.

Cardinal sauce

  • This is a bechamel sauce enriched with fish stock or lobster bisque. This is a simplified recipe, using store-bought lobster bisque.
  • Prepare a béchamel sauce by replacing part of the milk with fish stock, or make a regular bechamel and add 100 g (3.5 oz) of lobster butter or lobster bisque at the end. Add a bit of paprika or tomato paste to achieve a coral-colored sauce.
  • Mix well and adjust seasoning if necessary.

Aurore sauce

  • This is a bechamel sauce to which tomato paste is added, giving it its characteristic pinkish color. Perfect with eggs, vegetables, pasta, fish, etc. It is often confused with cocktail sauce, which is mayonnaise-based.
  • Prepare a bechamel sauce and add a little coulis or tomato paste. Mix well and adjust the seasoning.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!