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Sauce

Bechamel Sauce

A creamy sauce made from a roux of butter and flour, enriched with stock and cream, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Bechamel Sauce

Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Bechamel Sauce

Ingredients

Directions

Make the stock

  1. Cook the stock with onion, carrot, bay leaf, and parsley for about 15 minutes.

  2. Strain the stock.

Make the sauce

  1. Melt the butter in a saucepan.

  2. Add the flour to the melted butter and stir well.

  3. Gradually add the strained stock and cream, stirring continuously until smooth.

  4. Season with salt and pepper to taste.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Melts with the flour to form the roux that thickens the sauce and adds richness.
Flour
Combined with the melted butter to form a roux that thickens the liquid into a smooth sauce.
Cream
Adds body and richness, giving the sauce a smoother, silkier texture.
White stock
Forms the main liquid that hydrates the roux and sets the sauce's base flavor.

The step that matters

Gradually add the strained stock and cream, stirring continuously until smooth. Adding liquid slowly while stirring lets the starch in the roux disperse evenly. Adding it all at once or without stirring can trap flour in lumps that are hard to remove.

Swap the onion

How well each one fits the dish's main ingredients (carrot, parsley, butter, flour, cream, pepper):

  1. Parsnipfits better
  2. Leekfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against carrot, parsley, butter, flour, cream, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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