Creamy Lemon Bechamel Sauce

Introduction

Bechamel sauce, a classic white sauce, is one of the “mother sauces” of French cuisine. Originally from France, it is known for its creamy, smooth texture and neutral flavor, making it an incredibly versatile addition to many dishes. While it’s simple to prepare, mastering this sauce opens the door to a world of culinary possibilities. Whether you’re making lasagna, moussaka, croquettes, or gratins, Bechamel can elevate your dishes by adding richness and depth. In this article, we’ll walk you through the complete recipe for Bechamel sauce, along with variations, add-ons, and expert tips to perfect your sauce.

Time

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Needed Equipment

Medium-sized saucepan
Whisk
Wooden spoon or spatula
Mixing bowl
Measuring spoons and cups

Serving Size

Servings: 6 portions

Difficulty Level

Difficulty: Easy

Allergen Information

Contains: Dairy (butter, milk), Eggs (egg yolks)
Gluten: Contains flour, which can be substituted with gluten-free alternatives if needed.

Dietary Preference

Vegetarian: Yes
Gluten-Free Option: Use gluten-free flour.

Course

Course: Sauces, Side Dish

Cuisine

Cuisine: French, Middle Eastern Influence (as per the lemon juice and chicken broth addition)

Ingredients (in Table Format)

Ingredient	Quantity
Butter	2 tablespoons
All-purpose flour	2 tablespoons
Salt	1/4 teaspoon
Chicken broth	1 1/4 cups
Egg yolks	2
Lemon juice	4 teaspoons

Instructions

Melt Butter: In a medium-sized saucepan over medium heat, melt the butter until smooth and bubbly.
Add Flour and Salt: Stir in the flour and salt, ensuring they are fully combined with the butter. Cook this mixture for about 1 minute, stirring continuously to avoid lumps. This step creates a “roux,” the base for your sauce.
Incorporate Chicken Broth: Gradually pour in the chicken broth, stirring constantly. Ensure the broth is well-mixed with the roux to avoid any lumps. Continue stirring until the mixture becomes smooth and starts to thicken.
Cook Until Bubbly: Cook and stir the sauce for an additional 2-3 minutes until it begins to bubble slightly, ensuring the flour is fully cooked.
Prepare Egg Yolk Mixture: In a separate bowl, whisk together the egg yolks and lemon juice until smooth.
Temper the Eggs: Slowly pour about half of the hot sauce mixture into the egg yolk mixture while whisking continuously. This process is called tempering, which prevents the eggs from curdling when added to the hot sauce.
Combine Mixtures: After tempering, pour the egg yolk mixture back into the saucepan, combining it with the remaining hot mixture. Stir constantly to incorporate all the ingredients.
Cook Until Thickened: Continue cooking the sauce for an additional 2 minutes, allowing it to thicken. Avoid letting it boil, as this can cause the sauce to curdle.
Serve: Your Bechamel Sauce is now ready! You can use it in lasagna, moussaka, or even as a base for other sauces like Mornay (with added cheese). Pour it over vegetables, meats, or use it as a dipping sauce.

Preparation Tips

Keep Stirring: Continuously stir the sauce to prevent lumps from forming and to ensure an even consistency.
Adjusting Thickness: For a thicker Bechamel, increase the amount of flour and butter by 1 tablespoon each. For a thinner sauce, reduce the flour slightly.
Flavor Additions: You can add herbs like bay leaf, thyme, or nutmeg for a more robust flavor. Simply simmer them with the sauce and remove before serving.

Nutritional Information (per serving)

Nutrient	Amount
Calories	68.7 kcal
Fat	5.5 g
Saturated Fat	3 g
Cholesterol	73.1 mg
Sodium	285.7 mg
Carbohydrates	2.7 g
Fiber	0.1 g
Sugar	0.3 g
Protein	2.1 g

Tips and Tricks

Avoid Curdling: Be sure to temper the egg yolks slowly by adding the hot sauce mixture in small amounts to prevent them from cooking too quickly and curdling.
Flavor Enhancements: Add grated cheese to make a Mornay sauce, perfect for pasta dishes and gratins.
Storage Tip: Store Bechamel in an airtight container in the fridge for up to 3 days. Reheat gently over low heat and whisk in a little milk to restore its creamy consistency.

Add-ons

Cheese Bechamel: Stir in 1/2 cup of grated Gruyere or Parmesan cheese for a creamy, cheesy version of the sauce.
Herb Bechamel: Add 1 teaspoon of finely chopped parsley, thyme, or bay leaf for a fresh herbaceous flavor.

Side Dishes

Grilled Vegetables: Bechamel sauce pairs beautifully with grilled vegetables like broccoli, cauliflower, or zucchini.
Meats: Drizzle over grilled chicken or roasted lamb to add a creamy richness.

Improvements

Richness: For a richer sauce, substitute milk or cream for the chicken broth.
Flavored Bechamel: Adding roasted garlic or sautéed onions can enhance the sauce’s flavor profile.

Save and Store

Fridge: Store in an airtight container for up to 3 days.
Freezer: Bechamel can be frozen for up to 2 months. Reheat over low heat, adding milk as necessary to restore the consistency.

FAQ

Q: Can I make a gluten-free Bechamel? A: Yes, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

Q: Can I make a dairy-free version of Bechamel? A: Yes, substitute the butter with plant-based margarine and use almond milk or oat milk instead of chicken broth.

Q: How do I prevent my Bechamel from becoming lumpy? A: Stir continuously while adding the liquid to the roux and use a whisk to break up any potential lumps.

Q: Can I use Bechamel sauce for pasta? A: Absolutely! It’s often used as the base for lasagna, baked ziti, or macaroni and cheese.

Conclusion

Bechamel sauce is a must-have in any cook’s repertoire, thanks to its simplicity and versatility. With just a handful of ingredients, you can create a luxurious sauce that enhances various dishes, from pasta to vegetables and even meat. Whether you’re new to cooking or an experienced chef, mastering Bechamel is a culinary triumph. With the tips, tricks, and add-ons provided, you can experiment with different flavors and customize the sauce to suit your needs.

References

French Cooking 101, “Mastering the Art of Sauces”
Julia Child’s “The Way to Cook”