*** Béchamel , what the United States of the Americas prefers to refer to as their; White or Cream Sauce***

*** Béchamel , what the United  States of the Americas prefers to refer to as their; White or Cream Sauce***
Béchamel,is not really one of the Mother Sauces

We Canadians live in a much more civilized country and should be proud of the English/French heritage.

 Originally cream added to a Veloute , the true mother sauce, today milk, and white roux with onion flavouring.

Because of its short storage life there is considerable disagreement among professional cooks as to whether or not Béchamel should be considered a Mother sauce and is usually considered such only by the Americans. .In most, if not quite all cases, any sauce witch calls for a béchamel sauce can be made equally well by simply using a good quality Veloute. American commercial packers do not use quality Veloute, and many have not even heard the term, but they do pack “creamed” vegetables that contain absolutely no cream or milk products. This of course greatly improves their bottom line.

Variations of Béchamel:

The variations for Veloute Sauce can also be made with Béchamel sauce; but why, especially today when everyone is so fat conscious. On the other hand, all variations or derivatives of Béchamel can also be made from Veloute, which is often a much healthier choice.

Please also note: Any of the following recipes, given for Béchamel Sauce can be, and perhaps should be made with a Veloute base.

4 Tbsps.                butter (**or less)

1 quart                 milk

1                           small onion

2                           whole cloves

1                           bay leaf

                             Salt and pepper, as needed

            **For thin, medium, or thick sauce follow amount roux as for Veloute Sauce

1. In top of double boiler, combine butter and flour and cook to make a pale roux.

2. Slowly add milk, stirring constantly.

3. Slit side of onion and place bay leaf in slit, insert cloves into onion. Put in sauce.

4. Place over water in bottom of double boiler and cook.

5. Remove onion, bay leaf and clove and finish sauce (quickly whip small pieces of firm butter into surface of sauce). Use as needed.

Rich Béchamel Sauce- To the finished béchamel sauce add 1 or 2 beaten egg yolks and heat the sauce without boiling it.

Cheddar Cheese- Add 1/2 cup shredded, sharp cheddar cheese.

·         Real Cream Sauce- Use heavy cream instead of milk, or

·         simply reduce heavy cream.

Curried Béchamel-To 1 cup béchamel sauce add 2 teaspoons curry powder, or to taste, mixed with a little cold milk. Stir sauce constantly, bring almost to a boil, and serve very hot.

Sauce Ménagée- To 1 generous cup rich béchamel add 4 hard-cooked egg yolks rubbed through a fine sieve, ½ teaspoon paprika, and salt to taste. Bring the sauce to a boil, stirring constantly from the bottom of the saucepan. Remove the pan from the heat and stir in a tablespoon finely diced sweet-sour gherkins. Serve with vegetables or poached eggs.

Mock Hollandaise Sauce- Pour sauce over 2 slightly beaten egg yolks, 2 Tbsps. each of butter and lemon juice, beat thoroughly and serve immediately.

Mornay Sauce No 1- Mix 3 egg yolks, lightly beaten, with a little cream and combine them with 2 cups hot béchamel sauce. Cook the mixture, stirring constantly, until it just reaches the boiling point. Add 2 tablespoons each of butter and grated Parmesan or Swiss cheese. Use for fish vegetables, poultry, poached eggs, noodle and macaroni mixtures, and other au gratin foods that are to be browned in the oven. The top may be sprinkled with grated cheese before browning. If a very even golden brown is desired, reserve a few tablespoons of the Mornay sauce, fold in 1 teaspoon whipped cream, and spread it over the top of the dish.

Mornay Sauce No. 2- Add 2 Tbsp. Gruyere cheese and 2 Tbsp. grated Parmesan cheese.

Soubise Sauce- Rub 4 boiled onions and 2 sprigs parsley through course sieve (or use blender). Combine with sauce.

Yellow Sauce- Add hot sauce to 1 or 2 slightly beaten egg yolks and beat thoroughly.

Mushroom Sauce- To 1 cup béchamel sauce add ½ cup thinly sliced mushrooms, cooked in a little water and lemon juice, and drained, and stir in 1 tablespoon butter.

Hot Ravigote Sauce- In a saucepan combine 1/3 cup each of dry white wine and vinegar and 6 green onions, finely diced, and cook the mixture until it is reduced by two thirds. Add 2 cups béchamel sauce and boil the sauce gently for 5 to 6 minutes. Remove the pan from the heat and add 2 tablespoons butter and 1 teaspoon mixed minced chervil, tarragon, and chives. Serve with boiled poultry or fish.

Norwegian Lobster Sauce- Make 3 cups medium béchamel sauce, using 2 cups milk and a cup of cream. Season to taste with salt and pepper. Stir into the sauce 1 scant cup cooked lobster meat cut in small pieces and sauteed in 2 tablespoons butter. In the top of a double boiler over hot water cook the sauce for about 15 minutes, stirring occasionally. Do not let the sauce boil. Taste for seasoning and when ready to serve, stir in a generous ¼ cup Sherry. Serve with fish pudding.

Béchamel for Braised Veal or Chicken- After removing the veal or chicken from the pan, skim off the fat. Put 1 cup heavy cream in the pan, bring to a boil, and cook until it is reduced by half, stirring constantly and scraping in the brown bits. Add cup béchamel sauce, correct the seasoning with salt, and strain the sauce through a fine sieve. Add a few drops of lemon juice. This sauce should be ivory coloured. 

Horseradish Béchamel- To 1 cup béchamel sauce add 1 tablespoon well-drained prepared horseradish and a tiny dash of prepared mustard. Serve with corned beef, boiled beef, or boiled lamb.

Ivory Sauce- To each cup béchamel sauce ass ½ rounded teaspoon meat extract or 1 teaspoon glace de viande and stir in a tablespoon butter. Serve with boiled fish or eggs.

Oyster Sauce- To 1 cup béchamel sauce add ½ cup fish stock and ¼ cup cream. Reduce the mixture a little over high heat and stir in 1 tablespoon butter and 6 freshly shucked small oysters, poached in their own liquor.

Shrimp Sauce- To 1 cup béchamel sauce add ½ cup fish stock and ¼ cup cream. Reduce the mixture a little over high heat and stir in 1/3 cup hot cooked shelled and deveined shrimps cut into cubes and 1 tablespoon butter.

Subise Sauce (Onion Sauce) - Cook 2 cups finely minced onions in ½ cup beef stock for 3 to 4 minutes and drain them. Melt 2 tablespoons butter in a saucepan, add the onions, and cook them over low heat until they are soft. Combine the onion pulp with 1 cup hot Mornay sauce. For a thinner sauce, combine pulp with 2 cups Mornay sauce.

Paprika Sauce- To 1 cup béchamel sauce add a tablespoon finely minced onion, blanched in a little water and well drained, and 2 teaspoons paprika. Strain the mixture through a fine sieve, and stir in 1 tablespoon butter. For tender cuts of lamb, veal fish poultry, or eggs.

Hot Tartar Sauce- To 1 cup béchamel sauce add ½ to ¾ cup mayonnaise, 1 tablespoon finely minced sweet pickles, 1 teaspoon each of grated onion and finely minced parsley, and 3 large green olives, finely minced. For deep-fried or broiled fish.

Venison Sauce- When the venison is roasted or sauteed, remove the meat from the pan and pour off the fat. To the pan drippings add 1 cup heavy cream and 1 tablespoon vinegar, scraping and stirring in all the brown bits. Cook the mixture for a few minutes, or until it is reduced by about one third. Add ¼ cup béchamel sauce. Season with salt and strain through a fine sieve. If the flavour of lemon juice is preferred to vinegar, omit the vinegar and add 1 teaspoon lemon juice after the sauce is cooked.

Newburg Sauce- Heat 1 tablespoon butter in the top of a double boiler, blend in 2 tablespoons flour, and gradually add 1 cup cream, stirring constantly until the mixture is thick and smooth. Do not let it boil. Add salt and cayenne to taste and pour the mixture slowly over 2 egg yolks, well beaten, stirring constantly. Cook the sauce over boiling water, stirring well for 3 minutes. Flavour sauce with 2 tablespoons dry Sherry. Serve with lobster or any other seafood.