Bechamel Sauce Vs Gravy: Which Is The Most Affordable Option?

In the culinary realm, sauces and gravies play a pivotal role in enhancing the flavors and textures of dishes. Two prominent sauces that often draw comparisons are bechamel sauce and gravy. While both sauces serve distinct purposes and offer unique characteristics, understanding their differences can elevate your culinary skills and enrich your cooking experiences.

What is Bechamel Sauce?

Bechamel sauce, also known as white sauce, is a classic French sauce made from a roux (a mixture of equal parts butter and flour) cooked in milk. The roux provides a smooth and creamy base, while the milk adds richness and flavor. Bechamel sauce is often used as a base for other sauces, such as cheese sauce and mornay sauce. It can also be used as a standalone sauce for vegetables, pasta, and fish.

What is Gravy?

Gravy, on the other hand, is a thick, flavorful liquid made from the juices of roasted meat, poultry, or vegetables. It is typically prepared by deglazing the pan in which the meat or vegetables were cooked, adding flour or cornstarch to thicken it, and simmering until the desired consistency is achieved. Gravy is commonly served with roasted meats, mashed potatoes, and other savory dishes.

Key Differences between Bechamel Sauce and Gravy

1. Base Ingredients:

Bechamel sauce is made with a roux and milk, while gravy is made with pan juices and a thickening agent.

2. Color:

Bechamel sauce is white or cream-colored, while gravy is typically brown or reddish-brown.

3. Flavor:

Bechamel sauce has a mild, creamy flavor, while gravy has a richer, more savory flavor.

4. Texture:

Bechamel sauce is smooth and creamy, while gravy is thicker and more viscous.

5. Purpose:

Bechamel sauce is often used as a base for other sauces or as a standalone sauce for vegetables, pasta, and fish. Gravy is typically served with roasted meats, mashed potatoes, and other savory dishes.

When to Use Bechamel Sauce

Bechamel sauce is an excellent choice when you want a smooth, creamy sauce that will not overpower the flavors of the dish. It is ideal for dishes such as:

• Lasagna
• Creamed spinach
• Macaroni and cheese
• Quiche
• Fish stews

When to Use Gravy

Gravy is a flavorful and versatile sauce that complements roasted meats and vegetables. It is perfect for dishes such as:

• Roasted turkey
• Beef stew
• Shepherd’s pie
• Mashed potatoes
• Meatloaf

Which One is Healthier?

Bechamel sauce is generally considered to be healthier than gravy. It is lower in fat and calories, and it does not contain any meat drippings. However, the healthiness of both sauces can vary depending on the ingredients used and the preparation method.

Recommendations: Embracing Culinary Versatility

Bechamel sauce and gravy are two distinct sauces that offer a wide range of culinary applications. By understanding their differences and choosing the right sauce for the right dish, you can elevate your cooking skills and create flavorful and memorable meals. Whether you prefer the creamy richness of bechamel sauce or the savory depth of gravy, both sauces have a place in the culinary repertoire of every home cook.

Information You Need to Know

1. Can I substitute bechamel sauce for gravy?

Yes, in some cases, you can substitute bechamel sauce for gravy. However, the flavor and texture will be different.

2. Can I make gravy without meat drippings?

Yes, you can make gravy without meat drippings. Use vegetable stock or broth instead.

3. How can I thicken gravy?

You can thicken gravy by adding flour or cornstarch. Whisk the flour or cornstarch into a small amount of cold water to form a slurry, then gradually whisk it into the gravy until it reaches the desired consistency.

4. How can I make gravy less salty?

If your gravy is too salty, you can add a little bit of sugar or honey to balance out the flavor.

5. How can I store bechamel sauce?

Bechamel sauce can be stored in the refrigerator for up to 3 days.