Classic French béchamel

About

Culinary-school béchamel: a blond roux loosened with hot milk at 1:1:10, simmered until it coats a spoon. This is the béchamel other foundation dishes use.

History Unverified

History left blank until a sourced sketch is reviewed.

Sources

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Skill ladder

• L1 Home béchamel
• L2 Classic French béchamel · this page
• L3 Strained béchamel
• L4 Expert infused béchamel

Uses

• Blond roux 80 g
• Whole milk 400 g
• Salt 5 g

Preparations used

• No preparation inputs on this node.

Used in

• Creamed spinach dish
• Advanced Creamed spinach dish
• Classic Creamed spinach dish
• Croque monsieur dish
• Croquetas de jamón dish
• Advanced Croquetas de jamón dish
• Classic Croquetas de jamón dish
• Gratin dauphinois dish
• Advanced Gratin dauphinois dish
• Classic Gratin dauphinois dish
• Fine lasagna dish
• Weeknight lasagna dish
• Classic lasagna Bolognese dish
• Macaroni and cheese dish
• Advanced Macaroni and cheese dish
• Classic Macaroni and cheese dish
• Mashed potatoes dish
• Advanced Mashed potatoes dish
• Classic Mashed potatoes dish
• Cauliflower Mornay dish
• Moussaka dish
• Advanced moussaka dish
• Classic moussaka dish
• Pastitsio dish
• Weeknight skillet lasagna dish

Similar in this layer

• Strained béchamel 0.94
• Home béchamel 0.94
• Expert infused béchamel 0.94
• Classic French velouté 0.49
• Chocolate dipping sauce 0.49
• Brown roux 0.45
• Home velouté 0.41
• Home brown sauce 0.40