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Bechamel Sauce

A creamy sauce made from butter, flour, stock, cream, egg yolk, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Bechamel Sauce

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Bechamel Sauce

Ingredients

Directions

Make the roux

  1. Melt the butter in a saucepan.

  2. Stir in the flour, salt, and pepper until smooth.

Finish the sauce

  1. Gradually add the chicken stock and cream, stirring constantly.

  2. Add the beaten egg yolk and mix well.

  3. Place the saucepan over hot water and let it stand for 5 minutes.

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

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + chickentop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + chickentop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Adds fat and richness, and forms the base of the roux with the flour.
Flour
Starch that thickens the liquid into a smooth, pourable sauce.
Chicken stock
Forms the main liquid of the sauce and carries its savoury flavour.
Cream
Adds moisture and richness, giving the sauce a smoother mouthfeel.
Egg yolk
Enriches and further thickens the sauce as its proteins set gently with heat.

The step that matters

Add the stock and cream gradually while stirring constantly. Flour starch must be spread evenly through the liquid. Adding the liquid slowly while stirring keeps the starch granules from clumping as they swell, so the sauce stays smooth instead of lumpy.

“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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