We're making this béchamel, or besciamella, just a bit more elevated, and untraditional, by adding shallots to it. This shallot béchamel is a just a touch sweet and nutty, thanks to the freshly ground nutmeg. Use this sauce in lasagna, mac and cheese, gratins, casseroles and more. You have to try it!
What is Béchamel?
One of the five mother sauces in cooking, béchamel, or besciamella as it's often referred to in Italian, is a creamy white sauce that's the base for lots of culinary applications, like lasagna and gratins. Béchamel starts off as a roux, or a mixture of butter and flour, and then turns into a thick, creamy sauce as the milk is added and the sauce simmers. The finishing touch is a bit of freshly grated nutmeg that brings in a nutty flavor and takes this sauce to the next level.
Lasagna can be made with either béchamel or ricotta. I personally prefer béchamel in lasagna because you'll get that creamy texture within the layers while still getting the cheesiness from the mozzarella in the other layers. Use this shallot béchamel and you'll get an added touch of subtle sweetness from the shallots.
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Why You'll Love This Recipe
- Depth of flavor. Shallots up the flavor on this already delicious béchamel - a simple ingredient that takes this recipe to the next level.
- Great, quick base. This shallot béchamel comes together in about 15 minutes and can have many variations (see below), making it the perfect recipe to have in your back pocket.
- Used in many recipes. Béchamel is a starting point for many other recipes, such as lasagna or mac and cheese.
Ingredients You'll Need for Shallot Béchamel
- Butter. This will help make your roux and keep the sauce velvety.
- Shallot. While not traditional, this recipe uses shallot to elevate the béchamel and bring in a subtle sweetness.
- Flour. All-purpose flour is what we'll use in this recipe.
- Milk. Whole milk is best but I've also made this with 2% milk and it works great.
- Nutmeg. Freshly ground nutmeg makes huge difference! You can always use the pre-ground nutmeg but I highly recommend you try freshly ground nutmeg at least once.
- Pepper. Always freshly ground. Traditionally, this recipe uses white pepper but black pepper works just fine, as well.
- Salt. Always use kosher salt and season to taste!
Step-by-Step Instructions for Shallot Béchamel
- Start with warm milk. Gently warm up the milk in a saucepan.
- Make the roux. Melt the butter in a separate saucepan over medium heat. Add the shallots and cook until translucent for about 2 minutes. Then, add in the flour and cook for about 3-4 minutes or until it turns a pale, golden color. Whisk constantly so no flour sticks to the bottom of the pan.
- Create the creamy sauce. Add the milk in slowly, whisking constantly. Once it boils, reduce the heat to a simmer cook for about 5 minutes or until the sauce is thickened. To test if the béchamel is thick enough, dip spoon in the sauce and trace a line across the back of the spoon with your fingertip. If the line remains visible, the sauce is thick enough; if it's not, then cook the béchamel a bit longer.
- Season + cover. Add in the freshly grated nutmeg, salt and pepper. If you're not using the béchamel immediately, make sure to cover with plastic wrap and press it completely onto the surface of the sauce - this will make sure a skin doesn't form on the top of the béchamel.
Substitutions
- Shallots. If you don't have shallots, you can substitute these with finely minced yellow onion.
- Milk. While whole milk is the traditional for this recipe, you can alternatively use 2% milk but you'll end up with a slightly thinner béchamel.
- Freshly ground nutmeg. You can sub for already ground nutmeg or omit entirely.
- Freshly ground white pepper. Freshly ground black pepper works just fine instead of white pepper.
Béchamel Variations
- Spicy. Add your favorite chili oil or chili pepper flakes to bring some heat to your béchamel. Add this before you add in the flour to the butter.
- Cheese. Technically, if you add cheese to a béchamel, it becomes another sauce called mornay. However, you can add cheddar, gruyere or any melty cheese to the sauce, just make sure to do so in small quantities at a time and once the béchamel is off the heat - or else the cheese will separate! If it does separate, I like using an immersion blender to bring the sauce back to its original consistency.
Equipment
- Sauce pans. Not too small, not too large. A 2 quart pot is perfect for this shallot béchamel - and you'll need another one to gently warm the milk.
- Whisk. Perfect for making sure there are no lumps in the béchamel.
- Zester/grater. For grating the fresh nutmeg.
Storing and Reheating Shallot Béchamel
If you're not using the béchamel immediately after making it, make sure to cover with plastic wrap and press it completely onto the surface of the sauce - this will make sure a skin doesn't form on the top of the béchamel.
Store the béchamel in the fridge for up to 4 days in an airtight container. Freeze béchamel in a freezer-safe container or bag (lay flat) for up to 3 months. Thaw in the fridge overnight - the béchamel may split and look watery but just reheat in a pot over low heat, whisking constantly, to return to its original consistency.
To reheat béchamel, simply warm over low heat on a sauce pan, making sure to whisk constantly until warmed through.
Top tip
To prevent a skin from forming on the béchamel, immediately cover the sauce with plastic wrap - making sure the plastic completely covers the surface of the béchamel.
FAQ
Yes! Freeze béchamel in a freezer-safe container or bag (lay flat) for up to 3 months.
Béchamel is used in lasagna to create a creamy layer. You may also see ricotta in lasagna but béchamel will make the dish creamier than ricotta.
Store the béchamel in the fridge for up to 4 days in an airtight container. Freeze béchamel in a freezer-safe container or bag (lay flat) for up to 3 months. Thaw in the fridge overnight - the béchamel may split and look watery but just reheat in a pot over low heat, whisking constantly, to return to its original consistency.y
Did you try out this recipe? I'd love to know how it went! Leave me a comment and rating below or tag me on Instagram at @AFabulousBite!
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Shallot Béchamel
Equipment
Ingredients
- 4 cups whole milk
- 4 tablespoon unsalted butter ½ stick
- 1 large shallot finely minced
- ¼ cup all-purpose flour
- ½ teaspoon freshly grated nutmeg
- 1 ½ teaspoon salt
- freshly ground white pepper (or black pepper) to taste
Instructions
- In a medium sauce pan, gently warm up the milk.
- In another medium sauce pan, melt the butter on medium heat. Add the shallots and cook for about 2 minutes or until they're translucent. Add in the flour and whisk constantly for about 3-4 minutes or until it turns a pale, golden color. Whisking will prevent it from sticking to the bottom of the sauce pan.
- Add in the warmed milk very slowly while still whisking the butter + flour mixture. Once the sauce boils, lower the heat to a simmer and continue whisking until it thickens for about 5 minutes. At this point, you can test if the sauce is thickened by dipping a spoon in the sauce and tracing a line across the back of the spoon with your fingertip. If the line remains visible, the sauce is thick enough; if it's not, then cook the béchamel a bit longer.
- Add in the nutmeg, salt and pepper and season to taste. If you're not using the béchamel immediately, store in a container and cover with plastic wrap - making sure to press the plastic wrap over the entire surface of the sauce to prevent a skin from forming.
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