This four ingredient béchamel sauce has a lovely, creaminess to it’s texture that is luxurious and can be added to so many dishes. The Mornay sauce recipe is also included.
When I make this sauce for various recipes, I will often make it including the four basic ingredients or at times I will sauté the garlic and add the cheeses to have on hand for other recipes.
This bechamel sauce I would make often with my students when I was teaching Hospitality. We would sell many different dishes and pans of lasagna to teachers and students. Sometimes, teachers would just buy the sauce to make their own recipes at home. It is such a versatile sauce that can be used for many dishes such as:
- lasagna
- fettuccine alfredo
- chicken or turkey pot pie
- mac’n cheese
- pizza
- cream soups
- chowder soups
- gratin
- soufflés
- baked vegetable recipes
When making this recipe:
This recipe requires you to make a roux, which means you need to create a paste with melted butter and flour, in a heavy bottom sauce pan then add your milk. It is critical to stay close to the stove and stir the milk mixture to avoid it from burning. I remember some of my students would burn this sauce for that reason, they walked away or someone distracted them, and weren’t paying attention to stirring the sauce.
Once the sauce starts to thicken and by testing it to see if it’s ready, use a stainless spoon to see if the sauce coats it, and if it does, remove it from the stove and stir in the cheeses if you so desire. The sauce will thicken as it sits.
Recipe Ingredients:
Basic Béchamel Sauce:
- butter
- flour
- Harmony organic 2-3% milk
- salt and white pepper
Mornay Sauce:
- extra virgin olive oil
- garlic
- parmesan cheese
- cheddar cheese
- salt and pepper
Béchamel Sauce and Mornay Sauce
Equipment
- heavy bottom sauce pan
Ingredients
Makes 2 cups:
- 4 tbsp butter
- 4 tbsp flour
- 2 cups milk, room temperature
- salt and white pepper
Cheese/Mornay Sauce
- 1/2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese
- 1 cup white natural cheddar cheese, grated
- 1/2 tsp Himalayan salt
- 1/4 tsp freshly ground pepper
Instructions
- Melt butter in a heavy bottom saucepan over medium to low heat. Stir in flour, and mix together, cook for about 1-2 minutes until the paste begins to bubble, to create a roux (a thick paste). Don't over cook the roux, it will burn.
- Slowly add milk and continue to whisk until the sauce starts to thicken, about 5-8 minutes. Do not allow sauce to boil. Add salt and pepper.
- Remove from heat and set aside covered. This will prevent the sauce from creating a layer of skin on the surface. Before using stir the sauce well.
Cheese/Mornay Sauce
- Once the Béchamel sauce is made add the cheeses, stirring until the cheeses have melted and set aside. Then in a medium skillet, with olive oil, add the garlic and sauté for about 1-2 minutes, long enough for the aroma to release. Season with salt and pepper.
- Cover with plastic wrap directly on the sauce if not using right away to avoid a firm to form on top.
- Serve with your desired dish. Garnish with extra parmesan cheese or chopped parsley.
Nutrition
How to make this recipe:
Melt butter in a heavy bottom saucepan over medium to low heat. Stir in flour, and mix together, cook for about 1-2 minutes until the paste begins to bubble, to create a roux (a thick paste). Don’t over cook the roux, it will burn.
Once the roux is a thick paste, slowly add milk and cook at a low temperature to create a thick sauce. Stirring to avoid the bottom from burning.
The sauce should have a creamy consistency, and it should also coat and adhere to the spoon to know it’s done. Do not overcook, as it will thicken as it sits. Cover to avoid the film forming on the top surface.
Once you have a thick sauce consistency, then add your Parmesan cheese. If you are making a Mornay sauce, now is the time to add the cheeses, salt and pepper. It is suggested to add white pepper, however, black pepper can be substituted. Restaurants tend to add white pepper to their sauces as they don’t want black pepper being visible in the sauces.
