How to Make Béchamel Sauce

1. A béchamel sauce is classically thickened with:

• a)  white flour.
• b)  roux.
• c)  cornstarch.

2. When adding milk to make a béchamel, in order to prevent lumps:

• a)  temper the milk by heating it to a similar temperature as the roux.
• b)  make a slurry with flour and milk before adding it to the butter.
• c)  make sure the milk is as cold as possible and use a blender.

3. What went wrong in the video below that resulted in a lumpy sauce?

• a)  The milk was not tempered.
• b)  There was too much roux.
• c)  The liquid was too hot.
• d)  Both a and b are correct.

4. Onions, garlic, bay leaves, and nutmeg can be used as aromatics to flavor béchamel.

• a)  True
• b)  False

5. In order to cook out the starchy flavor, béchamel must be vigorously boiled for at least 10 to 15 minutes.

• a)  True
• b)  False

6. In order to make a béchamel sauce, you must use two pots.

• a)  True
• b)  False

7. By sweating aromatics in butter before making roux, this releases more of their flavor and aroma into the final sauce.

• a)  True
• b)  False

8. Once bechamel comes to a simmer, it is then simmered for about 10 to 15 minutes longer only to:

• a)  darken the color of the roux.
• b)  cook out the starch flavor in the flour.
• c)  eliminate lumps.

9. A skin will form on the surface of a béchamel:

• a)  when it simmers.
• b)  when it has not been simmered long enough.
• c)  as it cools because this happens to all starch-based sauces.
• d)  only when refrigerated.

10. A very thick béchamel is used as a base to make a:

• a)  sauce.
• b)  cream soup.
• c)  soufflé.
• d)  béchamels are never made very thick.

11. The thickness of a béchamel is determined by the:

• a)  cooking time.
• b)  amount of butter used.
• c)  fat content of the milk.
• d)  ratio of milk to roux.

12. The main ingredients to make a béchamel are:

• a)  flour and water.
• b)  flour, butter and milk.
• c)  flour and cream.
• d)  butter, milk and egg yolks.