Classic Béchamel Sauce and Six Variations

To make the Béchamel base, start by making a roux. Melt butter in a large pot over medium heat.

Once the butter is melted, add an equal quantity of all-purpose flour. Stir with a spatula to combine.

Cook the roux for 5-10 minutes, stirring constantly, until it develops a sandy, wet-sand-like consistency. This cooks out the raw flour taste.

While the roux is cooking, gently heat the milk in a separate saucepan. Do not let it boil.

Return the pot with the roux to low heat. Gradually add the hot milk to the roux in small amounts, stirring vigorously with a spatula or whisk after each addition to incorporate it fully before adding more.

Continue adding the milk slowly until it is all incorporated and the sauce is smooth and thick. Whisk well to remove any lumps.

Season the Béchamel sauce with salt to taste. This is your finished mother sauce, ready to be used or transformed.

For Mornay Sauce (Cheese Sauce): In a small saucepan, gently heat about 1 cup of Béchamel. Add shredded Gruyère and cheddar cheese. Stir continuously on very low heat until the cheese is fully melted and incorporated. Serve in a Croque Monsieur or with pasta.

For Soubise Sauce: In a separate pan, sweat sliced onions in butter or oil until soft and translucent. Transfer the cooked onions and about 1 cup of Béchamel to a blender. Blend until completely smooth and silky. Serve with grilled meats like a lamb skewer.

For Mustard Sauce: To about 1 cup of Béchamel, add Dijon mustard, a pinch of black pepper, and freshly chopped tarragon. Stir to combine. This sauce pairs well with chicken.

For Aurora Sauce (Rosé Sauce): Stir tomato passata into about 1 cup of Béchamel (approximately 20% passata to sauce ratio) until you achieve a pink, rosy color. Mix with cooked pasta for a simple rosé pasta dish.

For Horseradish Sauce: To about 1 cup of Béchamel, add fresh grated horseradish, creamed horseradish, black pepper, and a touch of vinegar. Stir to combine. This is excellent served with steak.

For Parsley Sauce: To about 1 cup of Béchamel, add a squeeze of fresh lemon juice and finely chopped fresh parsley. Mix until combined. This sauce is a classic pairing for fish.