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Derivatives of Sauce Béchamel

Appears in
The Fundamental Techniques of Classic Cuisine
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Sauce

Ingredients

Uses

Mornay

Béchamel combined with Gruyère cheese and egg yolks

Egg and vegetable dishes

Crème

Béchamel with heavy cream and lemon juice

Vegetable gratins

Soubise

Onions sweated in butter; added to béchamel

Poached eggs

Smitane

Classically but no longer made from béchamel. Now made with chopped onions sweated in butter, moistened with white wine, and reduced; sour cream added

Veal Pojarski

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