Category: Sauce
Bechamel sauce is a classic French white sauce made from a roux (butter and flour) and milk. It is typically seasoned with salt, pepper, and nutmeg. Bechamel sauce is smooth, creamy, and velvety in texture, making it a versatile base for many dishes. It is commonly used in lasagna, macaroni and cheese, gratins, and other creamy dishes.
Flavor Profiles:
- Rich
- Creamy
- Buttery
What goes with Bechamel Sauce:
- Cheese –
- Herbs –
- Seafood – The mild and creamy flavor of Bechamel sauce complements seafood such as prawns, lobster, and scallops, without overpowering their delicate taste.
- Stuffed Bell Peppers – Bechamel sauce can be used as a base for stuffing bell peppers with rice, meat, or vegetables, adding moisture and a velvety texture.
- Grilled Vegetables – The slight smokiness and caramelization of grilled vegetables like zucchini, eggplant, and bell peppers pair well with the subtle flavors of Bechamel sauce.
- Breadcrumbs –
- Macaroni And Cheese – Bechamel sauce’s creamy consistency and subtle flavor enhance the richness of cheese in mac and cheese.
- Mushroom Risotto – Bechamel sauce’s smoothness and mild flavor complement the earthy taste of mushrooms and the creamy texture of risotto.
- Crispy Bacon – The salty and crunchy texture of bacon provides a great contrast to the smooth and rich Bechamel sauce, enhancing its flavor.
- Potato Gratin – Bechamel sauce’s richness and mild taste enhance the creamy potato layers in potato gratin.
- Baked Fish – Bechamel sauce’s lightness and delicate taste pair well with mild white fish and add moisture during baking.
- Eggplant Parmesan – Bechamel sauce’s creaminess balances the crispy breaded eggplant and tangy tomato sauce in eggplant parmesan.
- Lasagna – Bechamel sauce’s creamy texture and mild flavor complement the layers of pasta and tangy tomato sauce in lasagna.