Bechamel and six variations

Serves 1
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Directions

  1. 1Melt butter in a pot.
  2. 2Add an equal quantity of plain flour to the melted butter.
  3. 3Mix butter and flour together to create a roux.
  4. 4Cook the roux for 5 to 10 minutes until it has a sandy consistency.
  5. 5Remove the roux from the stove.
  6. 6Place milk into a pan and heat it up, ensuring it doesn't boil.
  7. 7Place the roux back onto the stove on a low heat.
  8. 8Add hot milk to the roux in small amounts, mixing it in until fully incorporated before adding more.
  9. 9Once the milk is almost fully incorporated, switch to a whisk to ensure a smooth consistency.
  10. 10Season the Bechamel sauce with salt.
  11. 11To make Mornay sauce, place Bechamel sauce on a low heat in a small pan.
  12. 12Add Gruyere cheese and cheddar cheese to the Bechamel.
  13. 13Beat the cheese into the sauce on an extremely low heat until fully incorporated.
  14. 14Serve Mornay sauce piped onto bread, topped with ham and more cheese.
  15. 15Grill the ham and cheese sandwich to create a Croque Monsieur.
  16. 16To make Soubise sauce, sweat down some onions in a pan.
  17. 17Once onions are soft, transfer them to a blender.
  18. 18Add Bechamel sauce to the blender with the onions and blend until smooth and silky.
  19. 19Plate the Soubise sauce with a lamb skewer and a drizzle of hot honey.
  20. 20To make Mustard sauce, add mustard into the Bechamel.
  21. 21Add some pepper to the sauce.
  22. 22Finally, add tarragon to the sauce and mix until combined.
  23. 23Plate the Mustard sauce with chicken and a drizzle of rapeseed oil.
  24. 24To make Aurora sauce, take tomato passata and add it to the Bechamel (about 20%).
  25. 25Mix the Aurora sauce with pasta.
  26. 26Drizzle with oil and garnish with basil leaves.
  27. 27To make Horseradish sauce, add fresh grated horseradish to the Bechamel.
  28. 28Add creamed horseradish to the sauce.
  29. 29Add black pepper and a touch of vinegar to the sauce.
  30. 30Plate the Horseradish sauce with a steak, drizzled with a little oil and finished with Maldon salt.
  31. 31To make Parsley sauce, add lemon juice to the Bechamel.
  32. 32Next, add parsley to the sauce.
  33. 33Mix until combined.
  34. 34Plate the Parsley sauce with a fillet of fish.

Ingredients

  • butter
  • plain flour
  • milk
  • salt
  • Gruyere cheese
  • cheddar cheese
  • onions
  • hot honey
  • mustard
  • pepper
  • tarragon
  • rapeseed oil
  • tomato passata
  • basil leaves
  • fresh grated horseradish
  • creamed horseradish
  • black pepper
  • vinegar
  • Maldon salt
  • lemon juice
  • parsley

Equipment

potspatulawhiskladlepangraterblenderpiping bag

Tips

  • When making a roux, cook it until it has a sandy consistency (5-10 minutes) to prevent a floury taste.
  • Adding hot milk to the roux gradually helps achieve a smoother consistency in the Bechamel sauce and prevents lumps.
  • Ensure you do not boil the milk when heating it for the Bechamel, as this will change the flavor.
  • For Mornay sauce, if it gets too hot, turn off the heat to prevent the cheese from seizing. Play around with different cheeses for variations.
  • For Soubise sauce, it doesn't matter how you cut the onions as they will be blended.