Master Béchamel & Its 3 Classic Variations (Sauce Soubise, Aurore, Cresson)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds more fiber; cornstarch is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: skim milk

Almond milk is lower in calories; skim milk is usually cheaper.

Melt 40 g of butter in a saucepan over low to medium heat until melted.

Add 40 g of flour all at once and mix to create a paste.

Cook the paste for about 3 minutes to create a white roux.

Remove the roux from heat and let it cool.

In a separate saucepan, heat 1 liter of whole milk with pieces of onion, a bay leaf, thyme, salt, white pepper, and freshly grated nutmeg until warm but not boiling.

Combine the cooled roux with a small amount of warm milk to dilute it, whisking to avoid clumps.

Add the rest of the warm milk to the roux mixture and whisk until smooth.

Turn the heat back on to medium and bring the mixture to a gentle boil, stirring frequently.

Cook on low heat for an additional 3 minutes until thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens