In cooking, there is the concept of “mother” or classic sauces, from which many other, more complex and diverse sauces originate. This system was clearly formulated in the 19th century by Auguste Escoffier, the legendary French chef known as "the king of chefs and the chef of kings." He described five basic sauces that became the foundation of European gastronomy: béchamel, velouté, espagnole, hollandaise, and tomato. Each of them is simple in composition but so versatile that dozens of derivatives can be created from it.
Жорж-Оґюст Ескоф'є, Self, uncredited - The gourmet's guide to London (1914) by Nathaniel Newnham-Davis
Let's start our culinary review of the “great five” with béchamel sauce, as it is perhaps the most delicate and subtle. And, subjectively, the easiest to prepare. If you have ever tasted lasagna, you will definitely recognize it. But let's take it step by step.
History of Origin
Béchamel first appeared in France at the turn of the 17th century. It is named after Marquis Louis de Béchamel, a court official of King Louis XIV, who, according to legend, improved the recipe for white sauce with cream. In reality, similar sauces existed long before this: Italians were making them as far back as the Middle Ages. However, it was the French school that solidified béchamel's reputation as the "king of white sauces." Over time, it became an integral part of haute cuisine and later made its way into home recipes across Europe.
Людовік XIV, робота Гіаци́нта Рі́ґо (1700)
Ingredients and Recipe
Classic béchamel is made from just a few simple ingredients:
butter
flour
milk
salt white (or black) ground pepper
nutmeg.
Preparing it is quite simple: flour is sautéed in butter, forming a base – roux. Then, warm milk is poured into this paste in a thin stream, constantly stirring to avoid lumps. Next, the sauce is cooked to a delicate creamy consistency, seasoned with spices – and it's ready.
Where is it Used?
Béchamel is a sauce that seems to be made for layered dishes. As we mentioned, the most famous example is Italian lasagna, where this sauce harmoniously combines sheets of dough, Bolognese sauce, parmesan, and mozzarella into a cohesive dish.
Італійська лазанья
In Greece, béchamel is a key ingredient in moussaka. In France, it is added to croque-monsieur – a famous baked sandwich with ham and cheese. It pairs wonderfully with baked vegetables, fish, and poultry, creating a delicate "frame" for their flavors.
Грецька мусака, Robert Kindermann aka RobertK, Moussaka with zucchini and potatoes
Derivative Sauces
Due to its versatility, béchamel has become the base for numerous variations:
mornay: béchamel with added cheese (usually Gruyère or parmesan)
soubise: a sauce with delicate onion puree
chevre: with goat cheese, for a more pronounced flavor
charlotte or chevriére: other derivatives where mushrooms, cream, or herbs are added.
In fact, you can create any sauce with a "white" base from béchamel. Just a little imagination is enough ;)
Béchamel is more than just a sauce. It is a gastronomic foundation that combines simplicity, elegance, and the potential for culinary experiments. And even if you are trying your hand at French cuisine for the first time, it is worth starting with it: sometimes the simplest things become the most iconic. Cook for your pleasure!
