Mother Sauces

Bechamel Sauce


a rich white sauce made with milk infused with herbs and other flavorings

Small sauces made from Bechamel

Crème, Mornay, and Soubise Sauce (White sauces derived from Béchamel)
Béchamel is a base for many classic sauces, including Crème, Mornay, and Soubise, which are compound sauces.

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Comon dishes made from Bechamel

Macaroni cheese

Take your Béchamel and add cheese, lots of it. Gorgonzola, fontina, grana padana, ricotta – your very own quattro formaggio. Throw in some mustard powder or nutmeg if you like. Then pour over a dish of cooked macaroni before baking to perfection.

Vegetable bake

A great winter warmer. Smother chopped root vegetables in white sauce and top with creamy mash. I add a layer of Parmesan for extra flavour. Some prefer to put the cheese in the sauce; I add mine on top. It looks and tastes delicious after 40 minutes in a hot oven.

Mornay sauce

Shred some strong Cheddar or any mix of hard and medium cheeses into your Béchamel, and you’ve got a Mornay. Simple. And delicious on pasta, on vegetables, with cod, with seafood… the list goes on.

Carrots and parsley sauce

Add a drop of cream and chopped parsley into your white sauce, and then stir in your cooked carrots for a seasonal treat.

Fish pie

I’ve shown you my Simple Fish Pie with Peas, now try my classic version – with salmon, pollack, mussels, leeks and Gruyère. Pour some dry vermouth into your white sauce, slather it over your dish of cooked fish and veg and top with chunky mash and grated cheese before baking to golden brown.