Bechamel Sauce Vs Cooking Cream: The Ultimate Decision Maker

In the culinary realm, sauces reign supreme, adding depth and richness to our favorite dishes. Among these sauces, bechamel sauce and cooking cream stand out as two popular choices. However, despite their creamy consistency, they differ significantly in taste, texture, and versatility. In this blog post, we will delve into the culinary battle of bechamel sauce vs cooking cream, exploring their unique characteristics and determining which reigns supreme in various culinary applications.

What is Bechamel Sauce?

Bechamel sauce, also known as white sauce, is a classic French sauce made with a roux (a mixture of equal parts butter and flour) and milk. It has a smooth, velvety texture and a subtle, nutty flavor. Bechamel sauce is a versatile base for many other sauces, including cheese sauce, cream sauce, and Mornay sauce.

What is Cooking Cream?

Cooking cream, also known as heavy cream, is a high-fat dairy product containing at least 36% butterfat. It has a thick, rich consistency and a slightly sweet flavor. Cooking cream is often used in desserts, sauces, and soups to add richness and creaminess.

Bechamel Sauce vs Cooking Cream: Key Differences

Texture

Bechamel sauce has a smooth, velvety texture due to the presence of roux. Cooking cream, on the other hand, has a thicker, more viscous texture due to its high butterfat content.

Flavor

Bechamel sauce has a subtle, nutty flavor, while cooking cream has a slightly sweet flavor. The flavor of bechamel sauce can be enhanced by adding various seasonings, such as nutmeg, black pepper, or herbs.

Versatility

Bechamel sauce is a versatile base for many other sauces, such as cheese sauce, cream sauce, and Mornay sauce. Cooking cream is primarily used to add richness and creaminess to dishes.

Applications

Bechamel sauce:

• Lasagna
• Mac and cheese
• Creamed spinach
• Croque monsieur

Cooking cream:

• Alfredo sauce
• Carbonara
• Soups
• Desserts

Which One to Choose?

The choice between bechamel sauce and cooking cream depends on the desired outcome.

• For dishes requiring a smooth, velvety texture and a subtle flavor, bechamel sauce is the ideal choice.
• For dishes requiring a thicker texture and a richer flavor, cooking cream is the better option.

Bechamel Sauce vs Cooking Cream: Nutritional Comparison

Calories

• Bechamel sauce (1 cup): 200 calories
• Cooking cream (1 cup): 400 calories

Fat

• Bechamel sauce (1 cup): 15 grams
• Cooking cream (1 cup): 36 grams

Protein

• Bechamel sauce (1 cup): 5 grams
• Cooking cream (1 cup): 2 grams

Health Considerations

Both bechamel sauce and cooking cream are high in fat and calories. However, bechamel sauce is generally considered the healthier option as it contains less fat and more protein.

Tips for Using Bechamel Sauce and Cooking Cream

Bechamel sauce:

• Use equal parts butter and flour for a smooth sauce.
• Cook the roux over low heat until it turns golden brown.
• Gradually whisk in the milk to prevent lumps.

Cooking cream:

• Use cold cooking cream for best results.
• Whip cooking cream with a whisk or electric mixer to create a whipped cream topping.
• Do not overcook cooking cream, as it can curdle.

Summary: Bechamel Sauce vs Cooking Cream

In the culinary battle of bechamel sauce vs cooking cream, the outcome depends on the desired texture, flavor, and versatility. Bechamel sauce reigns supreme for its smooth texture and subtle flavor, while cooking cream excels in adding richness and creaminess to dishes. Understanding their unique characteristics allows home cooks and chefs to make informed decisions when choosing the perfect sauce for their culinary creations.

Frequently Asked Questions

Q: Can I substitute cooking cream for bechamel sauce?

A: Yes, but the texture and flavor will be slightly different. Cooking cream will result in a thicker, richer sauce.

Q: How can I make bechamel sauce gluten-free?

A: Use gluten-free flour instead of all-purpose flour.

Q: Can I freeze bechamel sauce?

A: Yes, bechamel sauce can be frozen for up to 3 months.

Q: How do I prevent bechamel sauce from curdling?

A: Gradually whisk in the milk to prevent lumps and cook over low heat.

Q: What is the difference between béchamel sauce and velouté sauce?

A: Bechamel sauce is made with a roux and milk, while velouté sauce is made with a roux and stock.