Bechamel sauce and white sauce are two classic French sauces that are often used interchangeably in cooking. However, there is some confusion around whether they are actually the same thing or not.
Although both sauces are white and creamy, there are some subtle differences in their ingredients and preparation that set them apart. In this article, we will delve deeper into what makes these sauces unique, and explore some of the dishes that are best served with each one.
The Origin of Bechamel Sauce and White Sauce
Bechamel sauce and white sauce are both classic French sauces used in a variety of dishes. Bechamel sauce, also known as “sauce bechamel” or “white sauce with a roux base,” is said to have been named after Louis de Bechamel, the financier of King Louis XIV. The sauce consists of a roux (flour and butter cooked together) whisked with milk or cream and brought to a simmer until it thickens.
On the other hand, white sauce is a more general term that can refer to any sauce made with a warm milk base and thickened with flour or other ingredients. The origins of white sauce are unclear, as it is believed to have been used in various cuisines throughout history. However, classic white sauce recipes tend to contain a roux base as well, which is similar to bechamel sauce. Despite their similarities, bechamel sauce is typically used as a base for more complex sauces, while white sauce can be used in a variety of simple recipes.
Differences in Ingredients Used to Make Bechamel and White Sauce
The ingredients used to make Bechamel sauce are quite different from those used to make white sauce. The former is made from butter, flour, and milk, while the latter is made from butter, flour, chicken or vegetable stock and cream. The variations in the ingredients of Bechamel and white sauce determine their taste, texture, and color. Bechamel sauce has a creamier texture, thanks to the milk used in its preparation, while white sauce is more delicate and silky.
Another difference in the ingredients used to make Bechamel and white sauce is the use of chicken/vegetable stock in white sauce. The use of stock complements the flavor of white sauce, making it richer and tastier. Meanwhile, Bechamel sauce has a milder taste as milk is the primary ingredient used in its preparation. The varying taste and texture of these two sauces make them suitable for different dishes. While Bechamel can be used for pasta, lasagna, and gratins, white sauce is ideal for creamy soups, stews, and casseroles.
Culinary Techniques for Preparing Bechamel and White Sauces
When it comes to preparing Bechamel and White Sauces, there are a few crucial culinary techniques that must be followed. One of the primary concerns is the temperature at which they are cooked, as both sauces are prone to overheating and separating. For this reason, it is essential to cook Bechamel and White Sauces over low to medium heat, with constant stirring.
Another essential technique is the method of adding the liquid to the roux. In the case of Bechamel Sauce, the milk is added slowly to the roux while continuously whisking. Meanwhile, in White Sauce, the milk is incorporated into the roux gradually, with the use of a wooden spoon, to ensure a smooth and consistent texture. Proper attention to these techniques will result in a perfectly thick and velvety sauce that is sure to complement any dish it accompanies.
Comparing the Texture and Flavour of Bechamel Sauce and White Sauce
When it comes to texture, Bechamel sauce is typically thicker and creamier than white sauce. It is made by cooking flour in butter to create a roux, which acts as a thickening agent. The milk is then slowly added, and the sauce is whisked continuously to prevent lumps from forming. This results in a smooth and silky texture, making it perfect for dishes like lasagna and gratin.
On the other hand, white sauce has a lighter texture and is generally used in dishes that require a thinner consistency. It is made by cooking butter and flour, but instead of using milk, a combination of stock and cream is added. The sauce is also seasoned with salt, pepper, and other spices, giving it a subtle flavour. White sauces are often used in dishes like soups and casseroles, where a creamy texture is required, but not necessarily as a dominant flavour.
Popular Dishes Utilizing Bechamel Sauce and White Sauce
Popular Dishes Utilizing Bechamel Sauce and White Sauce
Bechamel sauce and white sauce are both used in a number of popular dishes across the world. Bechamel is commonly used in French cuisine and is often used as an ingredient in dishes such as lasagna, macaroni, and cheese, and croque-monsieur sandwiches. It is even used in some baked goods such as quiches and soufflés, to give them a creamy texture.
White sauce, on the other hand, is used in dishes such as creamed vegetables, chicken pot pie, and creamy Alfredo pasta. It is also used in a number of Indian dishes such as malai kofta and vegetable korma. Both sauces are versatile and can be used in a variety of dishes to add richness and creaminess. Whether you prefer a classic French dish or a spicy Indian curry, Bechamel and white sauce can elevate the flavor profile of your dish to the next level.
Nutritional Differences Between Bechamel Sauce and White Sauce
In terms of nutritional differences, both Bechamel sauce and white sauce are relatively high in calories and fat. However, the difference lies in the ingredients used to make them. Bechamel sauce is made with butter, flour, and milk, while white sauce is made with flour, milk, and sometimes cream. This means that Bechamel sauce contains more fat than white sauce since it also includes butter. However, Bechamel sauce is also richer and creamier than white sauce, which may appeal to some.
Bechamel sauce may also be higher in sodium than white sauce since it typically requires more salt to achieve its flavor. However, those who are watching their sodium intake can adjust the amount of salt used to prepare the sauce. Overall, while both Bechamel sauce and white sauce are indulgent and not the healthiest options, the choice between the two ultimately comes down to personal preference and taste.
Bechamel vs White Sauce, Which is Better?
In conclusion, the difference between bechamel and white sauce lies mainly in the use of nutmeg and the type of milk used. Bechamel sauce is a classic French sauce that uses a roux made from butter and flour, with milk and heavy cream as the liquid base, and is seasoned with nutmeg. Meanwhile, the white sauce is a more generic term used to describe a sauce that uses milk as the primary liquid base without nutmeg.
Whether bechamel or white sauce is better depends on personal preference and the intended use of the sauce. Bechamel sauce is a perfect match for classic French dishes such as macaroni and cheese or lasagna, while white sauce is a versatile sauce that can be used for a variety of dishes. Ultimately, both sauces have their unique flavor and texture that can add depth and richness to any dish.
The Conclusion
Bechamel sauce and white sauce are two terms that are commonly used interchangeably. However, the two sauces are distinct from each other despite their similar ingredients. Even though both sauces share common elements like butter, flour, and milk, the proportion of ingredients and the method of preparation cause a significant difference in taste and texture.
While white sauce is prepared by combining equal parts butter and flour with milk, bechamel requires equal quantities of butter and flour to make a roux, which is then combined with hot milk. Bechamel is a fundamental component in French cuisine, commonly used as a base for other sauces and dishes. On the other hand, white sauce is a versatile, basic sauce found in several Western cuisines.
In conclusion, while both sauces may look alike in appearance, they are different in taste, texture, and application. Bechamel is a foundation sauce in French cuisine while white sauce has a broader application in Western cuisine. Regardless of which sauce you choose for your dish, one thing is certain: both sauces are easy to make and will add delightful creaminess to your dishes.