What is the main characteristic of a well-executed béchamel sauce?

A well-executed béchamel sauce is characterized by a smooth and velvety texture. This classic white sauce, made from a roux of butter and flour cooked together, is combined with milk to achieve a creamy consistency. The aim is to create a sauce that is free of lumps, allowing it to coat other ingredients evenly without feeling heavy or greasy. A smooth texture is essential for enhancing the overall dish without overpowering the flavors of the ingredients it accompanies.

In contrast, a chunky or thick consistency is not desirable in a béchamel, as it indicates improper blending or cooking techniques. A syrupy consistency would suggest an incorrect balance of milk and roux, while a greasy appearance typically results from using too much fat or not properly incorporating the ingredients during preparation. Therefore, the hallmark of a well-made béchamel is its ability to glide smoothly on the palate, creating a luxurious mouthfeel.