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Bechamel; Or, White Sauce

A thickened sauce made from veal, ham, butter, flour, broth, and aromatics.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Clove and mace are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 8,400 recipes. Both carry methyleugenol, which smells clove, spice. The science ↓

Bechamel; Or, White Sauce

Ingredients

Directions

Make the base

  1. Melt the butter in a stew-pan over medium heat.

  2. Add the veal and ham, and simmer until it begins to catch at the bottom.

  3. Stir in the flour until well mixed.

  4. Gradually add the broth or water, stirring until smooth.

Simmer and strain

  1. Bring to a boil, then reduce heat and simmer gently for 2 hours.

  2. Add the cloves, onion, peppercorns, mace, mushrooms, and herb faggot.

  3. Let the sauce reduce to 1 quart, skim off the fat, and strain through a fine sieve.

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.

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. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

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

  4. Clove + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,663 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Veal
Releases flavour and gelatin into the broth as it simmers, giving the sauce body.
Butter
Carries flavour and forms the roux base with the flour, adding richness.
Flour
Thickens the liquid into a smooth sauce when cooked with the butter.
Ham
Adds savoury, salty depth to the broth as it simmers.

The step that matters

Stirring in the broth. Adding liquid gradually while stirring keeps the flour and butter mixture smooth. Dumping it in at once can form lumps that are hard to remove later.

Flavor stand-ins for the mace

How well each one fits the dish's main ingredients (veal, ham, butter, flour, clove, onion, mushroom):

  1. Thymebetter flavor fit
  2. Nutmegbetter flavor fit
  3. Capersbetter flavor fit
  4. Macethe original

Fit is the average pairing score against veal, ham, butter, flour, clove, onion, mushroom. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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