Bechamel sauce, that velvety, comforting white sauce, is a cornerstone of French cuisine and a versatile ingredient that elevates countless dishes. Its mild, milky flavor profile makes it a perfect canvas for a wide range of pairings, from simple gratins to elaborate entrees. But what exactly does bechamel sauce go with? Let’s delve into the delicious possibilities.
Bechamel in Classic Comfort Food
Bechamel shines in dishes that evoke warmth and nostalgia. Its creamy texture and subtle flavor enhance simple ingredients, transforming them into culinary masterpieces.
Macaroni and Cheese: A Timeless Pairing
Macaroni and cheese, arguably the most popular dish featuring bechamel, exemplifies its ability to transform simple ingredients. The bechamel provides a rich, creamy base that perfectly coats the macaroni, while the addition of cheddar cheese creates a sharp, satisfying flavor. This classic combination is a testament to the versatility of bechamel.
The beauty of macaroni and cheese lies in its adaptability. You can customize it with different cheeses, add-ins like bacon or vegetables, and even incorporate different types of pasta. A well-made bechamel sauce is the key to achieving that perfect creamy texture and ensuring the cheese melts smoothly and evenly.
Lasagna: A Layered Delight
Lasagna, another beloved comfort food, relies heavily on bechamel sauce. Layered between pasta sheets, meat sauce, and ricotta cheese, the bechamel provides a creamy counterpoint to the rich and savory flavors. It adds moisture and richness to each layer, preventing the lasagna from drying out.
The bechamel used in lasagna is often seasoned with nutmeg and Parmesan cheese, adding a subtle warmth and nutty flavor. It’s crucial to ensure the bechamel is not too thick, as it needs to spread easily between the layers and bake evenly.
Gratins: Cheesy Baked Perfection
Gratins, characterized by their crispy, golden-brown topping, are another excellent showcase for bechamel. Whether it’s potatoes, vegetables, or seafood, a bechamel-based sauce adds richness and helps bind the ingredients together. The bechamel creates a luscious base that complements the other ingredients and enhances their natural flavors.
Potato gratin, also known as gratin dauphinois, is a classic example. Thinly sliced potatoes are layered with bechamel sauce, garlic, and cream, then baked until tender and golden brown. The bechamel infuses the potatoes with flavor and creates a creamy, decadent dish.
Bechamel with Vegetables
Bechamel is a fantastic way to elevate simple vegetables, adding richness and flavor to create satisfying side dishes or even vegetarian main courses.
Cauliflower Cheese: A Classic Side
Cauliflower cheese is a traditional British side dish that perfectly showcases the versatility of bechamel. Steamed cauliflower florets are smothered in a creamy bechamel sauce and topped with grated cheese, then baked until golden brown and bubbly. The bechamel transforms the humble cauliflower into a decadent and flavorful dish.
The key to a good cauliflower cheese is to ensure the cauliflower is cooked perfectly – tender but not mushy. The bechamel should be smooth and creamy, and the cheese should be melted evenly over the top.
Spinach Gratin: A Nutrient-Packed Delight
Spinach gratin is a healthy and delicious way to enjoy this leafy green. Fresh or frozen spinach is combined with bechamel sauce, garlic, and Parmesan cheese, then baked until bubbly and golden brown. The bechamel adds richness and flavor to the spinach, making it more appealing to even the pickiest eaters.
This dish can be customized with other vegetables, such as mushrooms or onions, or even with crumbled bacon for added flavor. A squeeze of lemon juice at the end can also brighten up the flavors.
Asparagus with Hollandaise Alternative
While hollandaise is the traditional sauce for asparagus, bechamel can offer a lighter, equally delicious alternative. Drizzling warm bechamel over steamed or roasted asparagus provides a creamy, comforting touch that complements the delicate flavor of the vegetable. Adding a squeeze of lemon or a sprinkle of Parmesan cheese enhances the flavor profile further.
The key is to keep the bechamel relatively thin so it doesn’t overwhelm the asparagus. A touch of nutmeg or white pepper can also add a subtle depth of flavor.
Bechamel with Seafood and Meat
Bechamel’s mild flavor profile makes it an excellent complement to both seafood and meat dishes. It adds richness and moisture, enhancing the overall dining experience.
Creamed Seafood: A Luxurious Treat
Creamed seafood dishes, such as creamed shrimp or scallops, are a decadent treat that benefit greatly from a bechamel base. The bechamel provides a creamy sauce that coats the seafood, while the addition of herbs, spices, and a touch of lemon juice enhances the flavor. The richness of the bechamel elevates the delicate flavor of the seafood.
These dishes are often served over toast points or rice, making them a satisfying and elegant meal. Using high-quality seafood is crucial to achieving the best results.
Chicken Divan: A Classic Casserole
Chicken Divan is a classic casserole dish that combines chicken, broccoli, and a creamy bechamel sauce. The dish is topped with grated cheese and baked until golden brown and bubbly. The bechamel binds the ingredients together and provides a rich, flavorful sauce.
The chicken can be poached, roasted, or grilled before being added to the casserole. The broccoli should be cooked until tender-crisp. A sprinkle of breadcrumbs on top adds a nice textural contrast.
Croque Monsieur and Croque Madame: The Ultimate Grilled Cheese
The Croque Monsieur (and its egg-topped cousin, the Croque Madame) are elevated grilled cheese sandwiches featuring ham, cheese, and a bechamel sauce. The bechamel is typically spread on the inside of the bread and then the sandwich is grilled or pan-fried until golden brown and the cheese is melted. The bechamel adds a layer of richness and creaminess that takes this simple sandwich to the next level.
The Croque Madame is topped with a fried egg, adding another layer of richness and protein. These sandwiches are perfect for brunch, lunch, or a light dinner.
Beyond the Basics: Creative Uses for Bechamel
Bechamel isn’t just for classic dishes. Its versatility allows for experimentation and creativity in the kitchen.
Sauce Mornay: Adding Cheese to the Mix
Sauce Mornay is a variation of bechamel sauce that incorporates cheese, typically Gruyère or Parmesan. This cheesy sauce is perfect for topping vegetables, pasta dishes, or even eggs. It adds a richer, more complex flavor to the bechamel, making it even more versatile.
The cheese should be grated finely and added to the bechamel gradually, stirring until it is completely melted and smooth. A touch of nutmeg or white pepper can also enhance the flavor.
Soufflés: Achieving Airy Perfection
Bechamel sauce is a key ingredient in soufflés, providing the base for the airy and delicate dish. The bechamel is combined with egg yolks, cheese, and other flavorings, then folded with whipped egg whites to create a light and fluffy mixture. The bechamel provides structure and richness to the soufflé, helping it to rise properly.
Making a soufflé can be intimidating, but with careful attention to detail, it is achievable. The egg whites must be whipped to stiff peaks, and the mixture must be handled gently to avoid deflating them.
Pizza Bianca: A White Pizza Delight
While tomato sauce is the traditional base for pizza, bechamel can be used to create a delicious and unique white pizza. The bechamel is spread over the pizza dough and then topped with cheese, vegetables, or meat. The creamy bechamel provides a rich and flavorful base that complements the other toppings.
A pizza bianca can be topped with a variety of ingredients, such as mushrooms, spinach, prosciutto, or truffle oil. The possibilities are endless.
Tips for Perfecting Your Bechamel Sauce
Making bechamel sauce is relatively simple, but there are a few key tips to ensure a smooth, creamy, and lump-free result.
- Use equal parts butter and flour: This is the foundation of a good roux, which is the thickening agent for the bechamel.
- Cook the roux properly: Cook the butter and flour over medium heat for a few minutes, stirring constantly, until it forms a smooth paste. This process helps to eliminate the floury taste.
- Add the milk gradually: Whisk the milk into the roux a little at a time, stirring constantly to prevent lumps from forming.
- Simmer gently: Once all the milk has been added, simmer the sauce over low heat for about 10-15 minutes, stirring occasionally, until it thickens to the desired consistency.
- Season to taste: Season the bechamel with salt, pepper, and a pinch of nutmeg. You can also add other flavorings, such as garlic powder, onion powder, or herbs.
With a little practice, you can master the art of making bechamel sauce and unlock a world of culinary possibilities. This creamy, versatile sauce is a staple in any kitchen and can be used to elevate countless dishes. So, go ahead and experiment – you might just discover your new favorite bechamel-based creation!
What are some classic dishes that traditionally feature bechamel sauce?
Beyond these, consider the classic Potatoes au Gratin, which achieves its delightful texture from potatoes baked in a creamy bechamel bath, and Soufflés, where bechamel serves as the foundational base for the airy and delicate texture. These dishes showcase the sauce’s versatility and its ability to seamlessly integrate and enhance other flavors.
Can I serve bechamel sauce with vegetables? If so, which ones pair best?
Root vegetables like carrots, parsnips, and potatoes also pair well with bechamel. A gratin made with thinly sliced root vegetables and bechamel offers a hearty and satisfying meal. Additionally, leafy greens like spinach or Swiss chard can be wilted and tossed in bechamel for a quick and flavorful vegetable accompaniment.
What proteins go well with bechamel sauce?
For a heartier option, consider using bechamel with pork or ham. A classic example is the Croque Madame, a Croque Monsieur topped with a fried egg. Ground meat, especially in dishes like moussaka or shepherd’s pie, also pairs wonderfully with bechamel, creating a creamy and flavorful topping.
How can I adapt bechamel sauce to suit different dietary needs (e.g., gluten-free, dairy-free)?
For a dairy-free bechamel, replace the butter with a dairy-free butter alternative or olive oil, and substitute the milk with a plant-based milk like almond, soy, or oat milk. Keep in mind that the flavor of the plant-based milk will subtly influence the final taste of the sauce, so choose one that complements your dish. Nutritional yeast can also be added to dairy-free bechamel for a cheesy flavor.
What are some flavorful additions I can make to bechamel sauce to customize its taste?
For a cheesier flavor, stir in grated Parmesan, Gruyere, or Cheddar cheese after the sauce has thickened. Garlic powder, onion powder, or a dash of hot sauce can also be incorporated to add depth and interest. Even a squeeze of lemon juice or a splash of dry sherry can brighten the flavor and complement certain dishes.
How can I prevent lumps from forming when making bechamel sauce?
When adding the milk, make sure it’s warm, not cold. Add it gradually, a little at a time, whisking vigorously after each addition to ensure the sauce remains smooth. If lumps do form, don’t despair! Pass the sauce through a fine-mesh sieve or use an immersion blender to create a smooth and creamy texture.
Can I make bechamel sauce ahead of time? If so, how should I store and reheat it?
Store the cooled bechamel in the refrigerator for up to 3 days. When ready to use, reheat the sauce gently in a saucepan over low heat, whisking frequently to ensure it remains smooth. If the sauce has become too thick, add a splash of milk to thin it out. Alternatively, you can reheat it in the microwave in short bursts, stirring in between each interval.