Every Sauce You Can Make With Bechamel

Today, we're making Béchamel, one of the five French mother sauces, and turning it into five classic sauce variations. Learn how to make the perfect Béchamel, then transform it into Mornay, Mustard, Soubise, Aurore, and Horseradish sauces. 🎁 FREE EMAIL SERIES: 5 Secrets to Make Homemade Food Taste Better 👉 https://thefrizzledleek.com/subscribe TIMESTAMPS: 0:00 - Intro 1:10 - Master Béchamel Base 3:02 - Sauce Mornay 3:35 - Mustard Sauce 3:56 - Sauce Soubise 4:30 - Sauce Aurora 4:43 - Horseradish Sauce 5:04 - Outro Bechamel Sauce (1-quart) Butter: 2 oz / 60 g Flour (All-Purpose): 2 oz / 60 g Milk (Whole): 1 US Quart / 32 fl oz / 950 ml (Warmed) Seasoning: 1 tsp fine sea salt, ¼ tsp ground white pepper, pinch of freshly grated nutmeg (adjust to taste) Instructions: 1. Melt butter in a heavy-bottomed saucepan over medium heat. Add the flour and whisk continuously for 2 minutes (white roux). 2. Slowly pour in milk one ladle at a time and whisk to prevent lumps. 3. Bring to a simmer and cook for 5 minutes until thick enough to coat the back of a spoon (nappe). Season with salt, white pepper, and fresh nutmeg. Daughter Sauces Mornay Sauce 2/3 cup (157 ml) Béchamel Base 1/4 cup (25 g) Gruyère Cheese, finely shredded 2 tbsp (15 g) Parmesan Cheese, finely shredded Instructions: Remove warm Béchamel from heat. Fold in the shredded cheeses until completely melted and smooth. Mustard Sauce 2/3 cup (157 ml) Béchamel Base 1 tbsp Whole Grain Dijon Mustard 1 tsp Smooth Dijon Mustard 1 tsp Fresh Lemon Juice 1 tbsp chopped herbs Instructions: Whisk Dijon and whole-grain mustard into the warm Béchamel off the heat. Finish with a splash of fresh lemon juice and fresh herbs. Sauce Soubise 2/3 cup (157 ml) Béchamel Base 1/2 cup Sweet White Onion, thinly sliced 1 tbsp Butter Instructions: Sweat onions in butter on low heat without browning until completely soft. Purée in a blender until smooth, then whisk into warm Béchamel. Sauce Aurore 2/3 cup (157 ml) Béchamel Base 1.5 tbsp Rich Tomato Paste 1 tsp lemon juice Instructions: Whisk tomato paste and into warm Béchamel over low heat until the sauce turns a glossy, add a squeeze of lemon juice. Horseradish Sauce 2/3 cup (157 ml) Béchamel Base 1.5 tbsp Prepared Horseradish Instructions: Whisk horseradish and into warm Béchamel. EQUIPMENT USED: Canon EOS R6 Mark II: https://amzn.to/4cCN2U2 Duxtop Induction Cooktop: https://amzn.to/4yB6GZk Stainless Steel Saucepan: https://amzn.to/4d9u4oe Microplane Zester: https://amzn.to/4A1v6wl FOLLOW ME ON SOCIAL Instagram:   / thefrizzledleek   Facebook:   / thefrizzledleek   Website: https://thefrizzledleek.com/ We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.