The Derivatives of Béchamel Sauce

 

Béchamel sauce is a classic French white sauce made from a roux (a mixture of flour and butter) and milk. This versatile sauce forms the base for many other sauces and dishes. Here are a few popular derivatives of Béchamel sauce:

 

1. Mornay Sauce: Mornay sauce is a Béchamel sauce enriched with grated or shredded cheese, typically Gruyere or Parmesan. The cheese is added to the Béchamel sauce, melted, and incorporated, resulting in a rich and creamy cheese sauce. Mornay sauce is often used in dishes like macaroni and cheese, cauliflower gratin, or poured over vegetables.

 

2. Nantua Sauce: Nantua sauce is a variation of Béchamel sauce that includes added crayfish butter or crayfish tails. The crayfish butter or tails are cooked and incorporated into the Béchamel sauce, giving it a delicate seafood flavour. Nantua sauce is commonly used with fish or seafood dishes.

 

3. Soubise Sauce: Soubise sauce is made by adding pureed or sautéed onions to Béchamel sauce. The onions are typically cooked until soft and blended into the Béchamel, resulting in a velvety sauce with a sweet onion flavour. Soubise sauce pairs well with roasted meats, poultry, or vegetables.

 

4. Cheddar Cheese Sauce: Cheddar cheese sauce is a Béchamel sauce that incorporates grated or shredded cheddar cheese. The cheese is melted into the Béchamel, creating a creamy and tangy sauce. Cheddar cheese sauce is commonly used in dishes like nachos, baked potatoes, or as a topping for vegetables.

 

5. Mustard Sauce: Mustard sauce is made by adding Dijon or whole-grain mustard to Béchamel sauce. The mustard is stirred into the Béchamel, providing a tangy and flavourful sauce. Mustard sauce is often served with grilled or roasted meats, or used as a dipping sauce.

 

These are just a few examples of the derivatives of Béchamel sauce. The versatility of Béchamel allows for many variations and adaptations, making it a fundamental sauce in the culinary world.

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