Classic Béchamel Sauce Recipe White Sauce

BASIC BECHAMEL SAUCE

Basic Bechamel Sauce image

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

Ingredients

5 tablespoons butter
¼ cup all-purpose flour
1 quart milk
2 teaspoons salt
¼ teaspoon freshly grated nutmeg

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

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.

BéCHAMEL SAUCE (BESCIAMELLA) | HOW TO MAKE ITALIAN WHITE SAUCE

Béchamel Sauce (Besciamella) | How to Make Italian White Sauce image

Béchamel sauce (Besciamella) is a smooth, white sauce made with just 3 ingredients: flour, milk, and butter. It's also known as White Sauce or Mother Sauce because many sauces are made with Béchamel as a base, such as Mornay Sauce, which is a somewhat richer version. The preparation of Bechamel Sauce consists in adding milk to a white roux, a cooked mixture made with equal quantities of butter and flour. Add a pinch of salt and a pinch of nutmeg then cook for about 15 minutes so that the sauce thickens.

Provided by Recipes from Italy

Categories sauces and dressings

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

500 ml (2 cups) of milk
50 g (1,7 ounce or ¼ cup) of butter
50 g (1,7 ounce or 4 tablespoons) of all-purpose flour
1/4 teaspoon of fine salt
freshly grated nutmeg
parmigiano reggiano cheese (optional)

Steps:

In a saucepan, melt the butter over low heat. Now add the flour. Mix quickly with a whisk. Stir until the mixture is smooth and without lumps.
heat the milk, without bringing to a boil. Pour the milk slowly over the roux, while stirring vigorously with a whisk to prevent the formation of lumps. When the milk is completely poured over the roux sauce, put the saucepan back on low heat. Keep mixing constantly, until you have a fairly thick consistency (about 10/15 minutes). The sauce is ready when it sticks to the back of a wooden spoon.
Add a pinch of fine salt and grated nutmeg to taste. For an even richer flavor, add a little Parmigiano reggiano cheese (optional). Italian béchamel sauce is ready to use.

Nutrition Facts : ServingSize 100 g, Calories 127 cal, Fat 1,23 g