Chef Andys Techniques Class Classic Béchamel Recipes

BECHAMEL

Bechamel image

Provided by Food Network

Time 22m

Yield 1 cup sauce

Number Of Ingredients 5

Ingredients

1 tablespoon unsalted butter
1 1/2 tablespoons flour
1 cup milk, heated
Salt and pepper to taste
Pinch of nutmeg

Steps:

In a saucepan melt butter over low heat. Add flour and stir (using a wooden spoon). In a separate saucepan have hot milk over low to medium heat. While constantly whisking, gradually add hot milk to the roux (the butter and flour mixture). Simmer mixture while continuing to whisk. Sauce will thicken in a few minutes.
***To basic finished bechamel sauce, add 1/4 cup grated Gruyere and 1/4 cup grated Parmesan to sauce. Slice potatoes and layer in gratin dish. Season potatoes with salt and pepper to taste. Pour bechamel with cheese over potatoes and bake for 30 minutes in 350 degree oven, until potatoes are cooked through. Garnish with parsley

CLASSIC BECHAMEL: WHITE SAUCE

Classic Bechamel: White Sauce image

Provided by Tyler Florence

Time 25m

Yield 2 cups

Number Of Ingredients 6

Ingredients

1 cup milk
2 bay leaves
2 tablespoons unsalted butter
2 tablespoons flour
Pinch salt and white pepper
2 garlic cloves, crushed

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.

CLASSIC BéCHAMEL SAUCE

Classic Béchamel Sauce image

Making Béchamel sauce is quite easy and tastes GREAT! This is a very useful recipe if you want to make macaroni gratin, lasagna or chicken/fish with white sauce. It brings a big flavor.

Provided by ducky007

Categories Sauces

Time 17m

Yield 2-3 serving(s)

Number Of Ingredients 4

Ingredients

30 g butter
30 g all-purpose flour
400 ml milk
1 chicken bouillon cube

Steps:

Melt butter in a pot over low heat.
Add flour slowly while stirring as to not burn.
Add 400ml milk in to the pot little by little.
Add a bouillon cube and keep stirring till it melts and becomes as thick as custard cream.
Turn off the heat.

Nutrition Facts : Calories 291.8, Fat 19.7, SaturatedFat 12.2, Cholesterol 59.6, Sodium 679.9, Carbohydrate 20.9, Fiber 0.4, Sugar 0.4, Protein 8.4

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