Tag Archives: béchamel sauce

Broccoli with Sauce Crème

Broccoli with Sauce Crème

Ah yes, much better. When things get difficult, head towards simplicity. This recipe? It’s all about simplicity.

You can either Steam the broccoli or boil it for two minutes. Either way, you will want to make the Sauce Crème first.

Note that Sauce Crème is a béchamel with heavy cream added. Fairly straightforward.

  • 3 Tablespoons butter
  • 3 Tablespoons AP Flour
  • 1 1/2 cups whole milk
  • 1/2 heavy cream
  • salt and pepper to taste
  • juice of 1/2 lemon

Melt the butter in a sauce pan over medium/medium-low heat. Whisk flour to create a fully formed roux. Add milk, 1/2 cup at a time, mixing together slowly, ensuring a velvety texture.

Add cream in the same manner as the milk. Flavor with salt and pepper. Add lemon juice and mix well.

Spoon over freshly cooked broccoli.


Béchamel Sauce

Some of you may already know how to make sauces. I was not one of those people. So imagine my surprise back when I was making cheese dishes when I discovered how blessed easy it is to make a béchamel sauce. If sauces intimidate you, then a béchamel sauce is the perfect place to start.

First, a few words about the sauce. It’s a white sauce. It’s also one of the five Mother sauces. A mother sauce is a sauce that once you learn how to make properly, you can alter the recipe a tad to get a different result. For example, once you master the recipe below (and you will in about 15 minutes of time), you can add various herbs along with the the milk, and change the taste of the sauce. Word on the street is that dill is marvelous, and peppercorns are also a great addition. Experiment on your own and see what you can arrive at.

Béchamel sauce is often used on vegetables and fish. In fact, legend has it that Marquis Louis de Béchamel, a 17th century financier who held the honorary post of chief steward of King Louis XIV’s household, is said to have invented Béchamel Sauce when trying to come up with a new way of serving and eating dried cod. However, I’m inclined to believe Béchamel was actually invented by the Italians, as the majority of French cuisine was actually heavily influenced by the Italians in the 16th century. It’s no surprise that you can also use it on pasta in a pinch, but cream sauces (sans flour) might be a better option.

Anyway, here’s the recipe for a basic béchamel sauce.

  • 2 Tablespoons of butter
  • 2 Tablespoons of AP Flour
  • 1 cup of Milk

In a sauce pan placed over medium heat, melt the butter. The moment the butter is completely liquified (no foam please), whisk in the flour. This should result in a roux. Cook for approximately three minutes, but do not allow to brown.

Add the milk, 1/4 cup at a time. Whisk into the roux until a smooth, velvety consistency is maintained. Once reached, add another 1/4 cup of milk. Repeat until milk is gone.

That’s all there is to it. Pretty simply huh? Some folks say that you need to scald the milk beforehand, but I had no problem reaching the desired consistency with cold milk. Maybe I got lucky.

Some people like a thicker béchamel sauce. If this is you, simply add another tablespoon of butter, and another Tablespoon of flour (do not add any additional milk). If you want the sauce thinner, subtract a tablespoon of both butter and flour.