What Is Béchamel? (A Cooking School Lesson)
Hi Reader, One of those things that sounds fancy in a restaurant but is actually just... butter, flour, and milk. That's béchamel. I grew up making béchamel. But it wasn't just from watching my dad. This technique is ingrained in Southern food and culture from the time you're knee-high. But don't let that scare you into thinking you have to be raised on it or classically trained to make it happen. Honestly, once you understand what's happening, it becomes one of the most useful techniques you can have at home. It's the base for mac and cheese that doesn't break. It's what makes a good gratín. It's how you stretch a little cream into something that feels rich and whole. This week on the blog, I'm breaking down béchamel in a new Cooking School post—what it is, why the technique matters, and the one thing most home cooks get wrong about it (spoiler: it's about milk temperature, not the roux itself). If you're already thinking about Mac and Cheese or layered baked pasta for back-to-school meals, this is the kind of post that makes those recipes click—literally and figuratively. Cheers, |
Cheers, Jenn
Food blogger, mom, and forever team “include the kids in the kitchen.” I share approachable, family-focused recipes inspired by my Chinese-European roots, Midwest comfort, and chef-dad wisdom. Here on KIT, I’m curating tools that make cooking with kids joyful—not stressful—including the gadgets, storage, and go-to gear that keep our flour-dusted kitchen running smoothly. Let’s raise the next generation of home cooks—one lunchbox, snack board, and mini apron at a time.