Béchamel sauce is a classic white sauce made from a roux (a mixture of butter and flour) and milk. It serves as a versatile base for many delicious dishes. Here are some dishes that often use béchamel sauce:
Lasagna: Layering béchamel sauce with meat or vegetable fillings and lasagna sheets creates a creamy and comforting lasagna dish.
Macaroni and Cheese: Béchamel sauce is the foundation of a creamy cheese sauce that coats macaroni for a classic comfort food.
Croque-Monsieur: This French ham and cheese sandwich is elevated with a layer of béchamel sauce and grated cheese on top before baking or broiling.
Pot Pie: Béchamel sauce can be used as the base in savory pot pies, providing a rich and creamy filling.
Gratins: Various gratin dishes, such as potato gratin or cauliflower gratin, often feature a layer of béchamel sauce between the vegetables and cheese.
Creamed Spinach: Béchamel sauce is a key component of creamed spinach, providing a velvety texture and mild flavor.
Quiches: Quiche fillings often include a mixture of eggs, cheese, vegetables, and meats, combined with a béchamel sauce for added creaminess.
Soufflés: Béchamel sauce is sometimes used as the base for savory soufflés, providing a smooth and rich consistency to the dish.
As for cheese pairings, the choice of cheese can enhance the flavor and texture of the béchamel sauce. Here are some cheeses that work well with béchamel:
Gruyère: A classic choice for many béchamel-based dishes, Gruyère adds a nutty and slightly sweet flavor.
Parmesan: Parmesan cheese brings a rich umami taste and enhances the overall savory profile of the sauce.
Cheddar: Cheddar cheese adds a sharp and robust flavor to the béchamel sauce, perfect for macaroni and cheese.
Emmental: Similar to Gruyère, Emmental is a great option with a slightly nutty taste that melts well.
Fontina: Fontina cheese has a creamy texture and mild flavor that complements béchamel-based dishes nicely.
Mozzarella: Mozzarella cheese can be used for a milder, stretchy texture in dishes like croque-monsieur.
When selecting cheeses, consider the intensity of the flavor you desire and the dish you are preparing to achieve the best results.