BASIC BECHAMEL SAUCE
Use this basic bechamel sauce to make our Rich Chicken and Squash Lasagna, Rich Beef and Eggplant Lasagna, Rich Artichoke and Mushroom Lasagna, or our Rich Spinach and Leek Lasagna.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, melt butter over medium. Add onion and garlic; cook until onion is soft, 4 minutes. Add flour, season with salt, and cook, stirring, until mixture is pale golden with a nutty aroma, 4 minutes. Whisking constantly, add half the milk. Add the remaining milk and whisk until smooth. Cook, whisking constantly, until sauce comes to a boil and thickens, 10 minutes. Use immediately.
BASIC BECHAMEL (WHITE SAUCE)
This classic sauce, sometimes simply called white sauce, adds a rich and creamy quality to a variety of vegetable dishes. It can be spooned over hot cooked vegetables just before serving or mixed with them to make an easy yet elegant creamed vegetable course. To turn the creamed vegetables into a gratin, place in a baking dish, top with cheese and then bake in the oven until golden. Personally, my favorite use of bechamel sauce is to make Recipe #514039. (Sorry about that, folks... but that is what my mother always called it). Enjoy. *Note See steps #5 & #6 if desiring a thinner bechamel or a cheese sauce. *Note: I have also been known to sub 1/4 cup of the liquids with 1/4 cup white wine (but that's my little secret... at least it used to be).
Provided by rosie316
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until blended, 1 minute. Add the paprika and/or nutmeg (if using) and add the bay leaf.
- Gradually add the warm milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Season with salt and white pepper.
- Increase the heat to medium and simmer to blend the flavors, 2 minutes. Discard the bay leaf before using.
- Now you can use your sauce any way you like. Like I said before, my personal favorite use is for making Recipe #514039, but I also like eating this bechamel, AS IS, on veggies or making a cheese sauce (see *Notes below). Enjoy!
- *Note: For a thinner sauce, reduce the flour and butter to 2 tablespoons each, but stay the same with the liquid(s). (I highly recommend this if you plan to make a cheese sauce with this (posted below).
- *Note: To create a cheese sauce, whisk 1/2 cup (or more) of grated Gruyère, Parmigiano-Reggiano, Sharp Cheddar or Farm-house White Cheddar (my fav) or any other cheese into the finished béchamel sauce. If a lighter cheese sauce is desired, substitute chicken stock for part of the milk, or use a lesser amount of the flour & butter ratio (like posted above).
CLASSIC BECHAMEL: WHITE SAUCE
Provided by Tyler Florence
Time 25m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan. Keep the milk on low heat.
- Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf.
- To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface.
- Serve with fish, shellfish, vegetables or egg dishes.
BASIC BECHAMEL SAUCE
This is a quick and easy bechamel sauce.
Provided by MATHIEUDAIGLE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
- Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.
Nutrition Facts : Calories 139.3 calories, Carbohydrate 8.7 g, Cholesterol 28.8 mg, Fat 9.7 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 6.1 g, Sodium 682.6 mg, Sugar 5.8 g
BECHAMEL SAUCE
Provided by Food Network
Number Of Ingredients 5
Steps:
- Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat.
- Melt the butter in a separate saucepan over low heat. When it's bubbling, add the flour and whisk until it forms a golden paste, about 3 to 4 minutes.
- Whisking constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.
- Whisk in the nutmeg and the cheese, and serve at once
BéCHAMEL
Classic and creamy béchamel sauce doesn't include cheese, but we love the nutty pop from Parmesan. Go traditional or play with the flavor: add a little shredded Cheddar, smoked Gouda or even fresh goat cheese.
Provided by Food Network Kitchen
Time 15m
Yield about 2 cups
Number Of Ingredients 5
Steps:
- Put the milk in a glass measuring cup and microwave until just warm, about 1 minute.
- Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
- Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper.
BASIC WHITE SAUCE
For years, I've used this smooth white cream sauce for pasta to make many dishes. The recipe can easily be doubled or tripled. -Lois Gelzer, Standish, Maine
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.
Nutrition Facts : Calories 51 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 81mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
BASIC BECHAMEL (WHITE) SAUCE WITH VARIATIONS INCLUDING AU GRATIN
Bechamel is one of the five mother sauces. This means it is a base for many things. If used plain, frequently onion and nutmeg are added. Keep this recipe and you don't need a bunch of recipes for variations like Au Gratin. Make it your own.
Provided by Ambervim
Categories Sauces
Time 10m
Yield 1 Cup
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan over medium heat. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.
- NOTE - It is best to use warm to hot liquids when making sauce, which helps to prevent lumps. Also, constant stirring will help prevent the sauce from scorching on the bottom. If sauce turns lumpy, whisk vigorously with a wire whip or strain through a wire sieve before serving.
- Stir in milk or other liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season to taste with salt and pepper.
- Option: Reduce milk by the same amount you add white wine, sherry or brandy will create a lovely flavor.
- CHEESE SAUCE - Once sauce is made, remove from heat and stir in 1/2 to 1 cup sharp Cheddar cheese (or whatever flavor compliments what you are making -- better yet use 2 different cheeses), stirring until melted. To Au Gratin anything use this sauce mixed with potatoes, veggies, meats or whatever and heat through. Top with seasoned bread crumbs and more cheese finishing in the broiler.
- CURRY SAUCE - Stir in 1/2 teaspoon curry powder with the flour.
- DILL SAUCE - Stir in 1 teaspoon chopped fresh, or 1/2 teaspoon dried dill weed and a dash of ground nutmeg with the flour.
- MORNAY SAUCE.
- Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.
- VELOUTE SAUCE.
- Substitute chicken, beef, fish, or vegetable broth for the milk.
- HERB SAUCE.
- Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs.
- CREAM SAUCE.
- Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.
- MUSTARD SAUCE.
- Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.
CHEESY BECHAMEL SAUCE
Make and share this Cheesy Bechamel Sauce recipe from Food.com.
Provided by Chef Big Pimpin
Categories Sauces
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, begin to melt the butter. Once the butter has melted add in the flour to creat a rue base for the sauce.
- Add the cup of milk and begin to whisk to mix in the rue.
- Add in salt, pepper and ground cinnamon to taste.
- Add in the shredded cheese blend. (store bought blend works just as well as freshly shredded cheese).
- Turn heat on simmer and let sit until thickened.
Nutrition Facts : Calories 186.3, Fat 13.2, SaturatedFat 8.3, Cholesterol 40, Sodium 121.4, Carbohydrate 13, Fiber 0.2, Sugar 2.9, Protein 4.7
BECHAMEL - BASIC WHITE SAUCE
Make and share this Bechamel - Basic White Sauce recipe from Food.com.
Provided by kiwidutch
Categories Sauces
Time 25m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Scald the milk with the onion, bay leaf and peppercorns.
- Cover and let infuse off heat for 10-15 minutes.
- In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.
- Off heat, strain in the hot milk.
- Whisk well, then bring to a boil, whisking constantly until the sauce thickens.
- season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes.
- NOTE: This make what is called a "MEDIUM" Bechamel.
- For a "THIN" Bechamel use 2 tbs. butter and 2 tbs. flour.
- For a "THICK" Bechamel use 4 tbs. butter and 4 tbs. flour.
SUPER EASY BéCHAMEL/WHITE SAUCE
A smooth white sauce used for lasagne and other pasta dishes.
Provided by jalco28
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Melt the butter in a saucepan on low to medium heat.
- Sieve and stir in the flour.
- Whisk in the milk a small bit at a time until you have a slightly thick and creamy sauce.
- Take off the heat and allow to cool. Store in airtight container in fridge.
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