Antonin Carême Favorite sauce for fasting days (totally forgotten today)
Antonin Carême Favorite sauce for fasting days (totally forgotten today) is a medium French recipe that serves 4. 505 calories per serving. Recipe by French Cooking Academy on YouTube.
Prep: 15 min | Cook: 28 min | Total: 53 min
Cost: $8.62 total, $2.15 per serving
Ingredients
- 50 g Unsalted Butter (cut into cubes, softened)
- 1 small Carrot (peeled and diced)
- 1 small Onion (peeled and diced)
- 1 stalk Celery Stalk (diced)
- 30 g Leek (white part only, sliced)
- 1 Bay Leaf (whole)
- 100 g White Fish (e.g., Cod) (cut into bite‑size pieces)
- 50 g Mushrooms (sliced)
- 30 g All-Purpose Flour (sifted)
- 400 ml Heavy Cream (cold)
- 100 ml Whole Milk (cold)
- 1 tbsp Fresh Parsley (chopped)
- 3 leaves Fresh Basil Leaves (torn)
- 2 sprigs Fresh Thyme (leaves stripped)
- 1 small Parsley Root (cleaned and sliced (optional))
- 1 pinch Nutmeg (freshly grated)
- to taste Salt
- to taste White Pepper
- 100 g Prawn Butter (optional) (made from cooked prawn shells and butter, see video for method)
Instructions
Prepare aromatics
Dice the carrot, onion, celery, slice the leek, and have the bay leaf ready.
Time: PT5M
Melt butter
Place the saucepan over medium heat and melt the butter until it foams but does not brown.
Time: PT2M
Sweat aromatics
Add the carrot, onion, celery, leek, and bay leaf. Stir and let them sweat on low heat for about 3 minutes until softened but not colored.
Time: PT3M
Add fish pieces
Add the 100 g of white fish pieces, lower the heat further and cook gently for 4 minutes, stirring occasionally.
Time: PT4M
Add mushrooms
Stir in the sliced mushrooms and cook for 2 minutes until they begin to soften.
Time: PT2M
Create the white roux
Sprinkle the sifted flour over the mixture, stirring constantly to coat the butter and aromatics. Cook for 2 minutes on very low heat, ensuring the mixture stays pale.
Time: PT2M
Incorporate cream and milk
Turn the heat off. Slowly whisk in the cold heavy cream (400 ml) followed by the cold milk (100 ml) to avoid lumps.
Time: PT3M
Simmer to thicken
Return the saucepan to medium heat and bring the mixture to a gentle simmer, stirring frequently for about 5 minutes until it thickens to a velvety consistency.
Time: PT5M
Season and infuse herbs
Reduce heat to low. Add chopped parsley, torn basil leaves, thyme leaves, sliced parsley root (if using), a pinch of freshly grated nutmeg, salt and white pepper. Simmer gently for 10 minutes to let flavors meld.
Time: PT10M
Strain the sauce
Turn off the heat. Place a fine mesh sieve over a clean bowl and slowly pour the sauce through, pressing gently with the back of a spoon to extract as much liquid as possible.
Time: PT2M
Optional: Finish with prawn butter
If desired, stir in 1 teaspoon of prepared prawn butter for a subtle seafood depth, then keep the sauce warm until serving.
Time: PT1M
Nutrition Facts
- Calories
- 505
- Protein
- 15 g
- Carbohydrates
- 20 g
- Fat
- 45 g
- Fiber
- 1 g
Dietary info: Pescatarian, Contains gluten, Contains dairy
Allergens: Dairy, Fish, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: Clarified butter
- Instead of Carrot: Parsnip
- Instead of Onion: Shallot
- Instead of Celery Stalk: Fennel stalk
- Instead of Leek: Green onion
- Instead of Bay Leaf: Dried thyme
- Instead of White Fish (e.g., Cod): Haddock, Pollock, Tilapia
- Instead of Mushrooms: Shiitake, Button mushrooms
- Instead of All-Purpose Flour: Cake flour (use 1.25× amount)
- Instead of Heavy Cream: Half‑and‑half (adjust thickness)
- Instead of Whole Milk: 2% milk
- Instead of Fresh Parsley: Flat‑leaf parsley
- Instead of Fresh Basil Leaves: Fresh tarragon
- Instead of Fresh Thyme: Dried thyme (1/2 tsp)
- Instead of Parsley Root: Celery root
- Instead of Nutmeg: Ground nutmeg (smaller amount)
- Instead of Salt: Sea salt
- Instead of White Pepper: Black pepper (coarser)
- Instead of Prawn Butter (optional): Crayfish butter, Lobster butter
Equipment Needed
- Saucepan
- Fine Mesh Sieve
- Cutting Board
- Chef's Knife
- Wooden Spoon or Silicone Spatula
- Measuring Cups and Spoons
- Mixing Bowl
- Small Saucepan (for prawn butter) (optional)
Critical Steps — Do Not Skip
- Do not allow the roux to brown; keep it white.
- Add cold cream and milk to the hot roux off the heat to avoid lumps.
- Strain the sauce through a fine mesh sieve for a silky texture.
Chef Tips from the Video
- Use the coldest cream possible; it yields a smoother emulsion.
- Fresh herbs added at the end preserve their bright flavor.
- For an even richer mouthfeel, finish with a small knob of cold butter just before serving.
Troubleshooting
Lumps in the sauce
Whisk vigorously while adding the cold cream and milk off the heat; if lumps persist, blend briefly with an immersion blender then re‑strain.
Sauce is too thin
Simmer a few minutes longer to reduce, or whisk in a teaspoon of extra flour mixed with cold water (slurry) and cook 2 minutes.
Sauce becomes grainy or curdles
Remove from heat immediately, whisk in a knob of cold butter to bring it back together, and avoid boiling.
Roux turns brown
Cook on the lowest possible heat and stir constantly; if color appears, start a new batch.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in portioned containers for up to 1 month; thaw gently in the fridge before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The sauce can be prepared a day ahead; reheat gently over low heat, adding a splash of milk if it thickens too much.
- Strain and cool the sauce completely before freezing for best texture.
Frequently Asked Questions
What is the cultural significance and history of Lean Béchamel (Fasting Béchamel) in French cuisine?
Lean Béchamel was created by Anton Karim in the 18th century to obey Catholic fasting rules that prohibited meat but allowed dairy. By using cream and a subtle fish infusion, Karim provided an elegant sauce for banquet‑style meals on fasting days, illustrating the French tradition of culinary ingenuity within religious constraints.
What are the traditional regional variations of Lean Béchamel in French cuisine?
In coastal regions such as Brittany, the sauce often incorporates local white fish or shellfish stock, while inland versions may use only cream and herbs. Some historic recipes added a splash of sherry or white wine, but Karim’s version stays strictly dairy‑based with fish pieces for flavor.
How was Lean Béchamel traditionally served in France during fasting days?
It was typically poured over poached or gently pan‑seared white fish, sometimes accompanied by a simple vegetable medley. The sauce was also used as a base for the later “Sauce Frances,” which added a brown butter (or crayfish butter) finish for extra richness.
What occasions or celebrations is Lean Béchamel traditionally associated with in French culture?
The sauce was popular at aristocratic banquets held on Lenten or Advent fasting days, when meat was forbidden but a luxurious dish was still desired. It allowed hosts to impress guests while respecting church regulations.
What authentic traditional ingredients are essential for Lean Béchamel versus acceptable substitutes?
Essential ingredients are butter, flour, cream, milk, and a small amount of lean white fish. Acceptable substitutes include using other white fish such as haddock, or replacing cream with half‑and‑half, though the texture will be slightly lighter.
What other French dishes pair well with Lean Béchamel?
Lean Béchamel pairs beautifully with poached sole, flounder, or other delicate white fish. It also complements steamed asparagus, cauliflower gratin, or can be used as a light base for a vegetable soufflé.
What are the most common mistakes to avoid when making Lean Béchamel at home?
Common errors include allowing the roux to brown, adding hot cream to a scorching roux (which creates lumps), and overheating the sauce after seasoning, which can cause it to curdle. Follow the low‑heat steps and strain the sauce for a flawless finish.
Why does this Lean Béchamel recipe use cream as the liquid instead of a classic milk‑based stock?
Karim used cream to increase richness while still complying with fasting rules that permitted dairy. Cream also provides a stable emulsion that carries the delicate fish flavor without the need for meat‑based stock.
Can I make Lean Béchamel ahead of time and how should I store it?
Yes, you can prepare the sauce up to 24 hours in advance. Cool it quickly, store in an airtight container in the refrigerator, and reheat gently over low heat, adding a splash of milk if it has thickened too much.
What texture and appearance should I look for when the Lean Béchamel is done?
The sauce should be smooth, glossy, and coat the back of a spoon without clinging in thick ribbons. It must remain pale white; any brown spots indicate the roux was over‑cooked.
What does the YouTube channel French Cooking Academy specialize in?
The YouTube channel French Cooking Academy specializes in teaching classic French culinary techniques, historical recipes, and the science behind French cooking, all presented in an accessible, step‑by‑step format for home cooks.
How does the YouTube channel French Cooking Academy's approach to French cooking differ from other French cooking channels?
French Cooking Academy blends rigorous historical research with modern kitchen practicality, often recreating centuries‑old recipes like Anton Karim’s Lean Béchamel while explaining the cultural context, which sets it apart from channels that focus solely on contemporary French dishes.
Last updated: October 18, 2026
