Sauces & Condiments

Mother Sauces

Sauce Béchamel

alt=“Sauce Béchamel White Sauce Roux Mother Sauces Le Menu Maison Homestyle Recipes Bruno Gaget"

Sauce Béchamel is one of the five “mother sauces” of French cuisine. This simple white sauce is used as a base for other sauces such as a Mornay that includes cheese.


1/2 cup butter

1/2 tsp. salt

pepper and nutmeg to taste (optional)

1/2  cup of organic unbleached or Spelt flour

1 cup of whole milk or half and half


•• Using a sauce pan over a low heat, slowly melt the butter until you see the formation of small bubbles. •• Add salt, pepper and nutmeg (optional) to taste. •• Gradually introduce the flour by mixing slowly with a whisk to create a paste.  •• This is called a “roux”, that should not be overcooked or allowed to become brown. •• Remove the roux from the heat and add 1 cup of whole milk or half and half, blending until smooth and without the formation of any lumps. •• Place the sauce pan back over a low heat, mixing the roux slowly and until it becomes firm. •• If you observe that the roux is quickly becoming too firm, remove the pan from the heat, but continue to mix.••  If the roux is becoming too thick, add sparing amounts of milk for desired lightness. •• Your Sauce Béchamel is now ready and should present as a creamy smooth sauce, without any lumps and with the consistency of fluffy mashed potatoes. •• 

alt=“Béchamel Sauce White Roux Recipe Food Blog Le Menu Maison Bruno Gaget"


Herbed Sea Salt

Sel de Mer aux Herbes

alt=“Fresh Herbs Bouquet of Rosemary Thyme and Cookbook Healthy French Homestyle Le Menu Maison Bruno Gaget”


1 fresh herbal bouquet of rosemary, thyme and sage

course sea salt filled 3/4 to the size of your mortar and pestle


•• Using a marble or stone mortar and pestle, combine fresh rosemary, thyme and a little sage with coarse sea salt. •• Grind the mixture to a fine consistency while taking in the herbal aroma that is released. Remove any stray branches. •• If the fresh herbs have been stored in the refrigerator, use a scissor to snip and trim closely from the branch. •• If you have herbs on hand that have already dried naturally, you can simply crumble with your fingers and add to the sea salt for a finer grind.•• 

alt=“Herbed sea salt in mortar and pestle Le Menu Maison Bruno Gaget”


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