If you’ve ever sunk your teeth into lasagna and marveled at how creamy it is, it’s all down to the béchamel. Known as one of the “mother sauces” of French cuisine (AKA the Top 5), it is also frequently used in both Italian and Greek dishes. In fact, béchamel is the base of macaroni and cheese, too.
The sauce is made using butter, flour, and milk, which is simple enough to combine, but there are ways to make it even better. Try these hacks for the creamy béchamel of your dreams.
Nice and Nutty
Nutmeg is a spice often associated with creamed spinach (if you haven’t tried it yet, do it!) but it also goes wonderfully in béchamel. Nutmeg offers a warm, slightly sweet flavor which will give depth to the sauce. For best results, brown the butter and toast the nutmeg in it.
Mean Mr. Mustard
Mustard is an ingredient in our pantry that we sometimes forget about, but really shouldn’t. The condiment adds enormous flavor, and a little goes a long way. Both Dijon and English mustard work nicely and will give a kick to the béchamel.
Erstwhile Herbs
Just because a traditional béchamel consists only of butter, flour, and milk doesn’t mean that you cannot include additional flavors. Aromatics such as bay leaves, thyme, and even coriander will do wonders to the sauce. Add them while the milk is hot to draw out the flavors.
