Sourdough Béchamel Sauce | Creamy White Sauce
Learn how to make sourdough béchamel sauce in this easy step-by-step recipe that uses sourdough starter discard to thicken the sauce instead of flour alone.
While you may not have heard the term bechamel sauce, chances are you already know what it is, and may have made it already without knowing its proper name. Simply put, it’s a creamy white sauce that’s in a multitude of favorite dishes like classic lasagna, mac and cheese, or au gratins.
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What Is Béchamel Sauce?
Bechamel, in its simplest form, is a creamy milk-based sauce made of butter and flour cooked to form a thick roux and thinned with milk. Maybe best known for a classic lasagna Bolognese, with a meat ragu and creamy white sauce between layers of pasta.
But this creamy bechamel sauce has other uses and is the starting point for many familiar sauces like alfredo sauce or creamy macaroni and cheese. Or my son’s personal favorite, buttermilk biscuits smothered in sausage gravy. We call the sauce gravy, but it’s really just a variation of a bechamel sauce.
Considering all of this, it’s no wonder that bechamel is considered one of the mother sauces in classic cuisine. The base from which many other sauces are made from.
Béchamel Sauce Ingredients
This easy sourdough béchamel sauce recipe uses 6 simple ingredients and comes together in minutes.
- Sourdough Discard – Did you know that a sourdough starter isn’t just for bread? Instead of letting sourdough discard go to waste, use it to make a variety of delicious foods like granola, pancakes, or scones, or substitute it in place of the flour to act as the thickening agent. After all, a sourdough starter is just flour and water.
- Butter – Since all brands of butter have varying levels of saltiness, using unsalted butter gives you the ability to control the salt level in the sauce.
- Milk – Whole milk has the highest amount of fat, which means it has the most flavor. This is my personal preference to create the best tasting sauce. While you can use 2% milk, I wouldn’t suggest using anything less or your sauce will be thinner and won’t be as rich tasting.
- Nutmeg – Nutmeg is a traditional seasoning that adds warmth and a depth of flavor to the bechamel sauce. It doesn’t take much, just a pinch of nutmeg will do!
- Salt – Flavors the sauce.
- Pepper – Pepper adds a touch of heat while also lending sharp, fruity notes to the sauce. I use black pepper because that’s what I have on hand. However, use white pepper if you want the sauce to be completely white.
How To Make Béchamel Sauce Instructions
Place a small saucepan on the stove over medium heat and add the butter and heat until it’s completely melted.
Next, whisk in the sourdough discard. It forms a thick paste as it heats up.
Reduce the stove to low heat while stirring constantly and cook for 2 minutes.
Be sure to cook the flour mixture for 2 minutes, otherwise, there will be an uncooked flour taste in the sauce.
Add half of the milk and whisk until it’s incorporated well. Then add the remaining milk and continue to whisk over low heat until the sauce is silky smooth and coats the back of a spoon.
Storage
I suggest making this creamy sauce right before you need it as the texture is at its prime.
However, there will be times you need to make it in advance and save it for later. It’s no problem with a few tips and proper planning.
Make the sauce as directed and transfer to a storage bowl. While it’s still hot, press a piece of plastic wrap directly on the top of the sauce. Without the plastic wrap, the sauce will form a skin on top as it cools.
To reheat, warm the sauce over low heat. Whisk in additional milk to thin upon reheating if needed.
Optional Seasonings
This basic bechamel sauce is a great starting point just waiting for you to make it your own. Flavor it with any of these spices or add-ins and find your favorite combination.
- Garlic powder
- Bay leaves
- Onion powder
- Cayenne pepper
- Parmesan cheese
- Worcestershire sauce
Tips
- Use a digital scale for accurate measuring.
- Use sourdough discard that isn’t too old or else it could add too much sourdough tang to your sauce. I like to use sourdough discard that’s a few days old or an active sourdough starter for the best flavor.
- Allow the ingredients to come to room temperature for easy mixing.
- Don’t add the milk all at once. Be sure to add it gradually.
Sourdough Béchamel Sauce | Creamy White Sauce
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Ingredients
- 85 g unsalted butter 6 tbsp
- 250 g sourdough starter 1 cup
- 976 g whole milk 4 cups
- 1 tsp salt
- ½ tsp black pepper
- a pinch freshly grated nutmeg
Instructions
- Place a small saucepan on the stove over medium heat and add the butter and heat until it's completely melted.
- Next, whisk in the sourdough discard. It forms a thick paste as it heats up.
- Reduce the stove to low heat while stirring constantly and cook for 2 minutes.
- Be sure to cook the flour mixture for 2 minutes, otherwise, there will be an uncooked flour taste in the sauce.
- Add half of the milk and whisk until it's incorporated well. Then add the remaining milk and continue to whisk over low heat until the sauce is silky smooth and coats the back of the spoon.
Storage
- Make the sauce as directed and transfer to a storage bowl. While it’s still hot, press a piece of plastic wrap directly on the top of the sauce. Without the plastic wrap, the sauce will form a skin on top as it cools.
- To reheat, warm the sauce on the stove over low heat. Whisk in additional milk to thin if needed.
I know you’re going to LOVE this recipe! It’s one of our family favorites. Plus, don’t forget that you can leave a comment or ask me a question here, and I’ll get back to you!