Say Goodbye to Lumps: This Foolproof Béchamel Method Always Works!

The origins of béchamel sauce still stir up debate among culinary experts. While some credit its invention to Marquis Louis de Béchameil—who lost the “i” in his name over the centuries—others contend he merely refined an older recipe. Specifically, that of Pierre François de La Varenne, the author of Cuisinier François, the first gastronomic bestseller. Reportedly, in a fit of envy, La Varenne lamented, “Lucky little Béchameil! I served sliced chicken in cream more than twenty years before he was born, yet I never had the pleasure of naming even the smallest sauce!”

Whether myth or reality, the debate continues. However, one change is certain: cream is no longer a component of béchamel. Its unmatched creaminess comes from a combination of three basic ingredients: flour and butter in equal proportions (cooked together until they form a “roux”), which is then gradually mixed with ideally cold milk off the heat. The mixture is then gently thickened over low heat, with continuous stirring being crucial.

Not all tools are equally effective in this process. This is something highlighted by Edda Onorato on her blog Un déjeuner de soleil. Contrary to some recommendations to use a wooden spoon, the Italian culinary writer prefers a hand whisk: “I’ve noticed that by whisking regularly and adding milk during the cooking process, the sauce turns out more homogeneous and successful,” she notes. This technique, she believes, is key to avoiding dreaded lumps.

So, the next time you’re making lasagna, endives wrapped in ham, croque-monsieur, or a Mornay sauce (enhanced with egg yolk and hard cheese), set aside your wooden spoon in favor of a whisk. Take it from a gourmet, your béchamel will be finer and smoother. No more need for the immersion blender…