Basic White Sauce Salsa Di Besciamella Recipes
BASIC WHITE SAUCE - SALSA DI BESCIAMELLA
Besciamella, white sauce, is more frequently associated with northern Italian cooking, and is used in oven-baked pasta dishes like lasagne, or with vegetables or fish. It can be made ahead and refrigerated for 3-4 days but will thicken as it sits. When you reheat it, thin the sauce, with a little milk. This basic recipe does not have the addition of herbs or spices. Those ingredients should be added after the sauce is cooked, and should be tailored to the dish being prepared. Recipe by Maryanne Esposito of Ciao Italia ---------- For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 25m
Yield 4 cups
Number Of Ingredients 5
Steps:
- In a large saucepan, melt the butter over med-low heat. Do not let the butter brown.
- Whisk in the flour, and cook it until a uniform paste is formed, and no streaks of flour remain.
- Slowly whisk in the milk in a steady stream.
- Cook about 10 minutes, stirring slowly until the sauce coats the back of a wooden spoon.
- Season with salt and pepper.
Nutrition Facts : Calories 416.5, Fat 32.1, SaturatedFat 20.2, Cholesterol 95.2, Sodium 123, Carbohydrate 23.3, Fiber 0.4, Sugar 0.1, Protein 9.9
BASIC WHITE SAUCE
Make and share this basic white sauce recipe from Food.com.
Provided by ann teapot
Categories Sauces
Time 15m
Yield 1 lasagne, 4 serving(s)
Number Of Ingredients 3
Steps:
- melt the flour and butter with a balloon whisk and cook gently for about a minute or two to cook the flour.
- It will turn into a sort of ball.
- Add the milk and keep whisking, turn the heat up slightly and keep going with the whisk until bubbles come, then stop or the bottom of the saucepan will burn.
- You can now take it off the heat and add whatever, cheese/mushrooms/use for lasagne etc etc.
- for large quantities just multiply.
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
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STEP-BY-STEP: HOW TO MAKE BESCIAMELLA (WHITE SAUCE)
From thespruceeats.com
Estimated Reading Time 3 mins
- What is 'besciamella'? Besciamella is the Italian version of béchamel, one of the five fundamental French "mother sauces." Whether it originated in Italy or in France has been debated (and still not determined), but it first appeared sometime during the reign of Louis XIV.
- Melt the butter. We're going to make 2 cups of besciamella. Scale up or down depending on your recipe's requirements, though it would be difficult to successfully make less than 1 cup.
- Whisk in flour. With a wire whisk, whisk 2 tablespoons of all-purpose flour into the melted butter. You now have a roux, an essential element in many classic dishes and the basis of several of the "mother sauces."
- Cook the roux. Continue cooking the roux over low heat, whisking continuously, until it is lightly golden brown (about 3 to 5 minutes). Be careful not to scorch it or brown it too much, but just enough to bring out a warm, nutty color and aroma.
- Add the milk. Slowly pour in 2 cups of milk, whisking vigorously and continuously. The roux will tend to seize and clump up when the liquid is added (use room temperature or slightly heated milk, not fridge-cold milk, to avoid this), so it's important to keep whisking energetically until the roux has dissolved in the milk and it forms an even, homogeneous mixture.
- Season. Season with a pinch of freshly ground nutmeg, a pinch of white pepper (if desired), and fine sea salt, to taste. Continue to 7 of 7 below.
- Raise heat & whisk until thickened. Raise the heat to medium and continue whisking the mixture until it starts to thicken (about 5 to 7 minutes). Don't let a skin form on top of the sauce or on the bottom of the pot.
BECHAMEL SAUCE RECIPE {BESCIAMELLA}
Bechamel Sauce or Salsa Besciamella is one one the basic sauces in cooking. It’s also the easiest and fastest sauce It’s also the easiest and fastest sauce Aug 22, 2021 - With this Bechamel Sauce recipe you'll have silky, creamy, lump free sauce every single time.
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BéCHAMEL SAUCE - WIKIPEDIA
Bechamel sauce (/ ˌ b eɪ ʃ ə ˈ m ɛ l / French: ) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. Bechamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U.S.). French, Italian and Greek bechamel sauce recipes include salt and nutmeg as a seasoning base.
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