Unlock The Secret: Can You Make Bechamel Sauce With Cornflour? Discover The Surprising Truth!

Bechamel sauce, a classic French culinary staple, is renowned for its creamy, velvety texture and versatility in various dishes. Traditionally made with butter, flour, and milk, this sauce often thickens using a roux, a mixture of equal parts melted butter and all-purpose flour. However, some innovative cooks have explored the possibility of using cornflour (also known as cornstarch) as an alternative thickener. This substitution raises the question: can you make bechamel sauce with cornflour? This blog post delves into the world of bechamel sauce, exploring the feasibility of using cornflour as a thickener and unveiling the secrets to achieving a silky smooth consistency.

Understanding the Role of Cornflour in Sauces

Cornflour, a starch extracted from corn, is a common thickener in various culinary applications. Its thickening properties stem from its ability to absorb water and swell, creating a viscous, gel-like consistency. This thickening action makes it a suitable alternative to traditional flour-based roux in sauces, soups, and gravies.

Benefits of Using Cornflour in Bechamel Sauce

Substituting cornflour for flour in bechamel sauce offers several advantages:

• Gluten-Free Option: Cornflour is naturally gluten-free, making it an ideal choice for individuals with gluten sensitivities or celiac disease.

• Quick Thickening: Cornflour thickens sauces and gravies more rapidly than flour, reducing cooking time and minimizing the risk of overcooking.

• Consistency: When used correctly, cornflour can produce a smooth, lump-free sauce with a velvety texture, comparable to that achieved with a traditional roux.

Challenges of Using Cornflour in Bechamel Sauce

While cornflour offers several benefits, it also presents certain challenges:

• Potential Grittiness: If not cooked properly, cornflour can leave a gritty or starchy texture in the sauce. Careful cooking and whisking are essential to prevent this issue.

• Loss of Flavor: Cornflour itself has a neutral flavor, unlike flour, which contributes a subtle nutty flavor to the sauce. To compensate, additional seasonings or flavorings may be necessary.

• Limited Heat Tolerance: Cornflour-thickened sauces are more prone to breaking down and losing their thickening power at high temperatures. Therefore, it’s crucial to avoid prolonged boiling or excessive heat.

Tips for Making Bechamel Sauce with Cornflour

To achieve a successful bechamel sauce using cornflour, follow these tips:

• Choose the Right Ratio: Use approximately 1 tablespoon of cornflour for every cup of milk. This ratio ensures a medium-thick sauce; adjust as needed for desired consistency.

• Create a Smooth Paste: Before adding the cornflour to the hot milk, mix it with a small amount of cold milk or water to form a smooth paste. This prevents lump formation and ensures even distribution.

• Cook Gently: Bring the milk to a simmer before adding the cornflour paste. Stir continuously while adding the paste to avoid lumps. Continue stirring until the sauce thickens to the desired consistency.

• Season to Taste: Once the sauce has thickened, remove it from heat and season with salt, pepper, and nutmeg to taste. Additional herbs or spices can be added for flavor variations.

Creative Variations of Bechamel Sauce with Cornflour

The versatility of bechamel sauce extends beyond its traditional applications. Here are some creative ways to incorporate cornflour-thickened bechamel sauce into your culinary repertoire:

• Creamy Vegetable Soup: Create a velvety vegetable soup by simmering your favorite vegetables in a flavorful broth and thickening it with a cornflour-based bechamel sauce.

• Baked Mac and Cheese: Elevate your mac and cheese by replacing the cheese sauce with a creamy cornflour bechamel, resulting in a luscious and gooey dish.

• Creamy Chicken Casserole: Prepare a comforting chicken casserole by layering cooked chicken, vegetables, and a cornflour bechamel sauce, topped with a crispy breadcrumb crust.

• Seafood Mornay Sauce: Transform your seafood dishes with a rich and flavorful mornay sauce made using cornflour bechamel as the base, enhanced with grated cheese and herbs.

The Secret to a Silky Smooth Bechamel Sauce

Unveiling the secret to achieving a silky smooth bechamel sauce, regardless of whether you use flour or cornflour, lies in the technique. The key is to whisk vigorously while adding the thickener to the hot milk, ensuring that no lumps form. Additionally, cooking the sauce over low heat and stirring continuously prevents scorching and promotes a smooth, velvety texture.

Final Thoughts: Embracing Cornflour’s Potential in Bechamel Sauce

While traditional bechamel sauce relies on a roux made with flour, cornflour offers a viable alternative, particularly for those seeking a gluten-free option or desiring a quick thickening agent. With careful technique and attention to detail, cornflour can produce a silky smooth bechamel sauce with a rich, creamy texture. Experiment with various flavorings and creative applications to unlock the full potential of cornflour in this classic culinary creation.

FAQ

Q: Can I use cornflour to thicken other sauces besides bechamel?

A: Yes, cornflour is a versatile thickener that can be used in various sauces, soups, and gravies. It’s particularly effective in sauces that require a smooth, glossy texture, such as velouté sauce or gravy for meat dishes.

Q: How do I prevent lumps from forming when using cornflour?

A: To avoid lumps, always mix the cornflour with a small amount of cold liquid (milk or water) to form a smooth paste before adding it to the hot liquid. Stir continuously while adding the paste to ensure even distribution.

Q: Can I substitute cornflour for flour in all recipes?

A: While cornflour can be used as a thickener in many recipes, it’s not a direct substitute for flour in all cases. Cornflour lacks the gluten found in wheat flour, which contributes to the structure and elasticity of baked goods. Therefore, it’s not suitable for use in recipes where flour is essential for providing structure, such as bread or cakes.