{"id":7486,"date":"2016-03-14T07:00:58","date_gmt":"2016-03-14T13:00:58","guid":{"rendered":"https:\/\/cheerykitchen.com\/?p=7486"},"modified":"2016-03-17T23:56:40","modified_gmt":"2016-03-18T05:56:40","slug":"french-bechamel-sauce","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/french-bechamel-sauce\/","title":{"rendered":"French B\u00e9chamel Sauce (White Sauces)"},"content":{"rendered":"

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Bienvenue!<\/span><\/strong><\/h3>\n

Raise you hand if you remember making your first B\u00e9chamel Sauce or it’s cousin, Velout\u00e9 Sauce in your home economics class!<\/p>\n

Both are considered sauces m\u00e9res<\/em>, (mother sauces) because so many other sauces are derived from them. \u00a0They sound really fancy, but they belong to the family of white sauces because they are made with milk or cream, (for b\u00e9chamel), or white stock, (for velout\u00e9). \u00a0They are not identical, but are often used interchangeably.<\/p>\n

Are you aware of how many dishes you can make with b\u00e9chamel sauce? \u00a0Allow me to go back to my 7th grade Home EC class. Our teacher had us make a very basic white sauce and we added hard boiled eggs to it and served it over toast, Eggs Ala Goldenrod. \u00a0<\/em>It sure wasn’t my thing, but the other 3 kids in my kitchen absolutely loved it! \u00a0I remember going home and telling my Mom about what we made. \u00a0She simplified it for me, “You made Creamed Eggs over Toast.” \u00a0<\/em>I have since used this Cheery Basic countless times, and you will too.<\/p>\n

“That fellow B\u00e9chamel has all the luck!\u00a0 I was serving breast of chicken \u00e1 la cr\u00e8me more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”<\/span><\/strong><\/em><\/p>\n

~ Duke of Escars, 17th century<\/span><\/strong>\u00a0<\/span><\/strong><\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″][et_pb_image admin_label=”Pin It Image” src=”https:\/\/cheerykitchen.com\/wp-content\/uploads\/2016\/03\/Bechamel-Sauce-12.jpg” show_in_lightbox=”off” url_new_window=”off” animation=”left” sticky=”off” align=”center” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid” alt=”French B\u00e9chamel Sauce is easy and versatile. You’ll use it in so many ways we’re excited to share with you. Save money, no more canned cream soups! It freezes well too.” use_overlay=”off” title_text=”French B\u00e9chamel Sauce is easy and versatile. You’ll use it in so many ways we’re excited to share with you. Save money, no more canned cream soups! It freezes well too.”] [\/et_pb_image][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”center” use_border_color=”off” border_color=”#ffffff” border_style=”solid” text_font=”Comfortaa|on||on|”]<\/p>\n

Pin this Cheery Basic. We’ll be sharing all kinds of ways to use it!<\/p>\n

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FRENCH B\u00c9CHAMEL SAUCE (WHITE SAUCES)<\/span><\/h2>\n

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Roux<\/span><\/strong><\/h3>\n

The first step in preparing a B\u00e9chamel or Velout\u00e9 sauce is to make a roux which consists of equal parts of fat and starch that is mixed together and cooked. \u00a0Generally this creates a medium white sauce. \u00a0You can vary the thin or thickness of the sauce by adding more or less fat or starch. \u00a0Also, if you use cream, your sauce will be thicker–and richer, than one made with milk or stock. \u00a0A more flavorful sauce can be achieved by adding onions, celery, and seasonings.<\/p>\n