Not So Boring Béchamel (featuring Sage & Caramelized Onion)


Béchamel sauce is one of those basic sauces that every good chef should be able to master. The problem? Béchamel is just that - SO incredibly basic that, well, it's boring! There. I said it! BÉCHAMEL IS FLAVOURLESS! Every traditional béchamel that I've tasted has been super plain, and feels like it is lacking. My pet peeve is when someone makes mac-and-cheese but it's like 50% béchamel, and it tastes like nothing. Enter a few extra flavourful ingredients though, and you've got yourself the creamy white sauce of your dreams. The powerhouse flavours in my arsenal? Onions (both dried and caramelized), buttermilk, vinegar (no, seriously) and fresh sage. Yes, my béchamel is a little out of the ordinary - meaning, in that it has TONS of flavour. I've married together Bernaise sauce's acidity, hollandaise sauce's butter & béchamel's roux to make the best white sauce you've ever had. The best part: it's easy! It is also super versatile. Add some shredded sharp cheddar or smoked gouda and you've got yourself some mac&cheese sauce. Toss it with green beans and bake to make a green bean casserole that'll knock your grandma's socks off. (Seriously, you CAN make a green bean casserole WITHOUT condensed soup.) Use it on top of crèpes and become a brunch hero. Eat it with a spoon. Ok, no, maybe that's only me. But, you get the idea.


Easy Recipe for Flavourful Béchamel 
with Sage & Caramelized Onion

175g butter
150g flour
250ml milk
250 ml buttermilk
500ml 15% cream
2 tbsp. dried onion pieces
4 tbsp. butter
5 shallots, minced
2 bay leaves
6 fresh sage leaves
salt & pepper, to taste

In medium saucepan, melt 2 tbsp. butter. Add sage leaves and stir. Add in minced shallots. Cook over medium heat until shallots begin to turn golden brown. Add remaining 2 tbsp. butter. Stir until melted and combined. Remove from heat and set aside.

Melt 175g butter over medium heat in heavy bottomed saucepan. Whisk in flour all at once. Continue cooking over medium until mixture begins to bubble and soften.  (Congrats, you've just made a roux!)

Slowly add in milk, whisking constantly. Slowly add in cream & buttermilk, continuously whisking. Add bay leaves, dried onion & caramelized onion. Stir. Allow mixture to come to a boil. If mixture is too thick, add more milk or buttermilk (1 tbsp. at a time) until desired consistency is reached.




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