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Classic Vegetarian Béchamel Sauce – vegetarian recipe
Stav Kogan

Classic Vegetarian Béchamel Sauce

A foolproof recipe for a perfectly smooth, creamy, and flavorful Béchamel sauce, one of the five French 'mother sauces'. This vegetarian white sauce is the ideal base for lasagna, gratins, and mac and cheese.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 135
Ingredients Method Nutrition

Ingredients
  

  • Classic Béchamel Sauce
  • 3 Tbs / 42g (1.48 oz) butter
  • ½ medium onion, minced (about ½ cup / 75g / 2.65 oz)
  • 3 Tbs / 24g (0.85 oz) all-purpose flour
  • 2½ cups / 600ml (20.3 fl oz) hot milk
  • 4-5 whole peppercorns
  • 1 large pinch of whole thyme
  • 1 small bay leaf
  • Salt, to taste
  • Freshly grated nutmeg, to taste
  • For a Richer Béchamel (Liaison)
  • ½ cup (120 ml / 4.1 fl oz) heavy cream
  • 2 large egg yolks
  • 1 cup (240 ml) of the prepared hot Béchamel Sauce
  • ½ tsp (2.5 ml / 0.1 fl oz) lemon juice
  • 2 Tbs / 28g (0.99 oz) butter, cut into small pieces (optional)
  • for Perfect Béchamel
  • Always use hot milk and add it gradually while whisking constantly. This is the number one secret to a lump-free sauce.
  • For the most velvety texture, always strain your finished sauce through a fine-mesh sieve to remove the aromatics and any potential small lumps.
  • To store leftover sauce, press a piece of plastic wrap directly onto the surface before covering and refrigerating. This prevents a skin from forming. Reheat gently over low heat, whisking until smooth.

Method
 

  1. How to Make Classic Béchamel
  2. In a heavy-bottomed saucepan, melt the butter over low heat.
  3. Add the minced onion and cook gently, stirring often, until soft and translucent but not browned.
  4. Stir in the flour to create a paste, known as a roux.
  5. Continue cooking for 2-3 minutes, stirring constantly. This step is crucial to cook out the raw flour taste.
  6. Gradually pour in the hot milk while whisking vigorously to prevent lumps.
  7. Continue whisking until the sauce is completely smooth and begins to thicken.
  8. Add the peppercorns, thyme, bay leaf, a pinch of salt, and a dash of nutmeg.
  9. Reduce the heat to the lowest possible setting and let the sauce gently simmer for at least 15 minutes, or up to an hour for a richer flavor.
  10. Stir occasionally to prevent it from sticking.
  11. Strain the sauce through a fine-mesh sieve to remove the onion and herbs for a silky-smooth finish. To prevent a skin from forming, dot the surface with small pieces of butter. Your Béchamel is now ready to use!
  12. How to Make a Richer Béchamel
  13. In a separate bowl, whisk together the heavy cream and egg yolks.
  14. While whisking continuously, slowly temper the mixture by gradually pouring in about 1 cup (240 ml) of the hot, prepared Béchamel sauce.
  15. Pour the tempered egg mixture back into the main saucepan with the rest of the Béchamel, whisking constantly.
  16. Heat the sauce over very low heat, stirring and scraping the bottom of the pan, until it thickens and just comes to a simmer.
  17. Do not let it boil, or the eggs may curdle.
  18. Remove from the heat.
  19. Stir in the lemon juice and season with additional salt if needed. For an extra decadent finish, whisk in the optional 2 tablespoons (30 ml / 1 fl oz) of butter, piece by piece, just before serving. Note: Do not use the butter enrichment if you plan to bake the sauce in a gratin, as it may separate.
  20. Don't skip cooking the roux for a few minutes after adding the flour. This simple step toasts the flour and gets rid of any raw, pasty taste.

Nutrition

Calories: 135kcalCarbohydrates: 9gProtein: 4gFat: 9g

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