Béchamel

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

The classic version of the standard white sauce, béchamel, was made with lean veal and herbs and spices simmered with the sauce for an hour or with white veal stock added to the sauce and then reduced. This is rarely done today.

Nevertheless, the plain béchamel often used today—simply milk and roux—can be improved by simmering the sauce with onion and spices. These may be omitted, of course, but the sauce will have less flavor.

© 2014 All rights reserved. Published by Wiley.