Skip to main content
Sauce

Bechamel Sauce

A white sauce made from stock, roux, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Bechamel Sauce

Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Bechamel Sauce

Ingredients

Directions

  1. In a small enamelled pan, combine the stock, nutmeg, pepper, and salt.

  2. Thicken the mixture and bring it to a boil.

  3. Add a few drops of lemon juice and stir well.

  4. Serve immediately.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

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

What each ingredient does

White stock
Forms the liquid base and carries the savoury flavour of the sauce.
White roux or cornflour
Thickens the liquid as its starch swells with heat, giving the sauce body.
Lemon juice
Adds acidity that brightens the rich, creamy flavour of the sauce.
Nutmeg
Contributes a warm, aromatic note that complements the white sauce.

The step that matters

Thicken the mixture and bring it to a boil. Starch thickens only when heated enough for its granules to swell and set. If the sauce stays below a full boil, the starch will not reach its full thickening power and the sauce will stay thin.

Swap the nutmeg

How well each one fits the dish's main ingredients (lemon, pepper):

  1. Parsleyfits better
  2. Marjoramfits better
  3. Thymefits better
  4. Nutmegthe original

Fit is the average pairing score against lemon, 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.

You might also like

Hot Lemon Cream SauceHot Lemon Cream Sauce11 recipesWine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipes