How to Make a Light Béchamel Sauce

1. Prepare a Roux
   The first step is essential for a successful béchamel: the roux. In a saucepan, melt 1 tablespoon of butter (or use olive oil for an even lighter version). Then add 1 tablespoon of flour and stir constantly to obtain a smooth mixture. Let it cook for a few minutes without coloring, just to eliminate the taste of raw flour.

2. Add the Broth
   Once the roux is ready, slowly add a liter of hot stock (preferably vegetable or poultry). I use bouillon cubes for simplicity and to adjust the intensity of the flavor. By adding the liquid gradually, you avoid lumps and get a creamy texture. Stir constantly.

3. Substitute Milk for Water
   If you want to lighten the recipe even more, replace the milk with water. The water will make the texture a little less creamy, but with the broth and roux, you get a light but tasty béchamel sauce. If you prefer more creaminess, you can also add a small amount of light cream.

4. Season and Adjust
   Add salt and pepper to taste, then simmer for a few minutes until the béchamel thickens. If the béchamel is too runny, you can always let it reduce over low heat. To thicken it even more, add a little flour and continue stirring.

If your béchamel doesn't thicken, don't panic! Here are some tips: - Fix a béchamel that's too runny : Reduce the sauce over low heat, or add a little more flour to thicken it. - Béchamel that doesn't set : Make sure your roux is cooked enough and that the broth is hot. If it still doesn't set, a little whisk might do the trick!

This light béchamel can be used for your lasagnas, vegetable gratins, or even as a sauce to accompany your meats. It is also perfect for vegetarian recipes such as stuffed vegetables or quiches without pastry.

Making a béchamel sauce without butter is entirely possible and can be a great option for those looking to lighten up their dishes. Here are the steps to follow to make a béchamel sauce without butter:

1. Replace butter with oil : You can use olive oil or coconut oil to replace butter. This will give a lighter touch to your béchamel.
2. Heat the oil : Heat the oil in a saucepan over medium heat.
3. Form the roux : Add the flour to the hot oil and stir constantly to form a roux. Let it cook for a few minutes while stirring to prevent it from becoming too brown.
4. Add liquid gradually : Slowly pour your broth or hot water into the roux while continuing to stir to avoid lumps.
5. Season to taste : Once the sauce has thickened, add salt, pepper and other spices to your preference.

You will thus obtain a light béchamel, without butter, but just as tasty, perfect for your gratins, lasagnas or other dishes requiring a creamy sauce.

When looking to lighten up your dishes, it's common to wonder which option is lighter: béchamel or crème fraîche. Béchamel, as a sauce made with roux and liquid, is generally lower in calories than crème fraîche, which is high in fat. However, there are some tricks to reduce the calories in béchamel, such as replacing milk with water or broth. On the other hand, crème fraîche, while creamier and more flavorful, can be significantly higher in calories due to its high fat content.

Here is a calorie comparison chart to better understand the differences:

In short, if you are looking for a lower calorie option, béchamel, especially if it is light, is a better choice. However, crème fraîche remains an essential ingredient for richer and creamier dishes. The choice between the two will depend on your preferences and nutritional needs.

Béchamel and tomato sauces are two kitchen staples, used in everything from lasagna to moussaka. But what are the differences between the two sauces? Béchamel is a creamy sauce made with roux and milk, while tomato sauce is made with tomatoes, often seasoned with herbs and spices. Each has its own nutritional and culinary benefits.

Béchamel provides a creamy texture, ideal for gratins and oven dishes, while the lighter tomato sauce is perfect for Mediterranean dishes, pizzas, and pasta.

Here is a comparison table of calories and characteristics of each sauce: