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Sauce

Bechamel, or 'white Sauce'

A creamy sauce made from veal, bacon or ham, butter, onion, mace, mushrooms, thyme, bay leaf, flour, broth, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Mushroom and thyme are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,557 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Bechamel, or 'white Sauce'

Ingredients

Directions

Prepare

  1. In a stew-pan, combine veal, bacon or ham, butter, onion, mace, mushroom buttons, thyme, and bay leaf.

  2. Fry over low heat without browning.

Make the sauce

  1. Thicken with flour, then add broth and cream.

  2. Bring to a boil, stirring constantly for 30 minutes.

Finish

  1. Strain through a soup strainer.

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. Mushroom + thymetop 5% of all pairs
    Smell alikemoderate
    Cooked together2,557 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

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

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

  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

Flour
Thickens the liquid into a smooth, body-rich sauce as it cooks.
Butter
Carries fat for frying and adds rich, rounded flavour to the base.
Cream
Adds richness and a silky texture to the finished sauce.
Broth
Supplies the main liquid and savoury flavour of the sauce.
Lean veal
Releases meaty flavour into the butter and liquid during gentle frying.
Bacon or ham
Adds salty, savoury depth that flavours the whole sauce.

The step that matters

Stirring constantly while the sauce boils. Once flour is added and the liquid boils, the starch thickens quickly. Constant stirring prevents lumps and keeps the flour from scorching on the base of the pan.

Flavor stand-ins for the mace

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

  1. Marjorambetter flavor fit
  2. Parsleybetter flavor fit
  3. Garlicbetter flavor fit
  4. Macethe original

Fit is the average pairing score against veal, ham, butter, onion, mushroom, thyme, flour. 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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