What are the components of a traditional béchamel sauce?

What are the components of a traditional béchamel sauce?

• A. Milk, cheese, and flour
• B. Milk, butter, and flour
• C. Butter, oil, and broth
• D. Milk, cream, and sugar

Answer: (B)

Béchamel sauce, one of the foundational sauces in classical French cuisine, consists primarily of milk, butter, and flour. This combination is used to create a white roux, where the butter is melted and combined with flour to form a paste. The milk is gradually whisked in, creating a smooth, creamy sauce. Béchamel serves as a base for many other sauces and dishes, such as cheese sauce or lasagna, and its texture and flavor rely heavily on this combination of ingredients. The choice of components is key to achieving the right consistency and flavor profile. The butter provides richness, the flour acts as a thickening agent, and the milk forms the bulk of the sauce, ensuring it has a smooth and velvety texture. Other combinations mentioned in the other options do not constitute a traditional béchamel; for example, cheese and cream are not part of the classic preparation, while oil and broth do not provide the same creaminess or structure needed in a béchamel. Adding sugar would also deviate from the savory nature of this foundational sauce.

Béchamel sauce, one of the foundational sauces in classical French cuisine, consists primarily of milk, butter, and flour. This combination is used to create a white roux, where the butter is melted and combined with flour to form a paste. The milk is gradually whisked in, creating a smooth, creamy sauce. Béchamel serves as a base for many other sauces and dishes, such as cheese sauce or lasagna, and its texture and flavor rely heavily on this combination of ingredients.

The choice of components is key to achieving the right consistency and flavor profile. The butter provides richness, the flour acts as a thickening agent, and the milk forms the bulk of the sauce, ensuring it has a smooth and velvety texture. Other combinations mentioned in the other options do not constitute a traditional béchamel; for example, cheese and cream are not part of the classic preparation, while oil and broth do not provide the same creaminess or structure needed in a béchamel. Adding sugar would also deviate from the savory nature of this foundational sauce.