Freezer Friendly Herbed Béchamel Recipes

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

FREEZER-FRIENDLY HERBED BéCHAMEL

Freezer-Friendly Herbed Béchamel image

Béchamel, a cream sauce bound by a roux of flour and butter, holds up well in the freezer. It's pivotal for casseroles like lasagna or green bean casserole.

Provided by Ashley Christensen

Yield Makes 8 cups

Number Of Ingredients 10

Ingredients

½ cup unsalted butter
8 thyme sprigs
3 shallots, minced
2 garlic cloves, minced
1 cup dry white wine
1 cup all-purpose flour
4 cups whole milk
4 cups heavy cream
1 tablespoon kosher salt
1 ½ teaspoons freshly ground black pepper

Steps:

In a medium Dutch oven or other heavy pot over medium heat, melt the butter. Add the thyme, shallots, and garlic and cook, sweating the shallots, for 3 to 5 minutes, until fragrant and softened. Add the wine, bring to a simmer, and reduce for about 10 minutes, until almost completely evaporated. Remove and discard the thyme sprigs. Sprinkle the flour over the vegetables and stir well to coat. Continue to cook, stirring, for 5 to 7 minutes, until the flour smells nutty and has begun to take on a hint of light tan.
While stirring constantly, slowly add the milk and cream. The mixture will seize up and the flour will clump for a moment but will ultimately reincorporate and the mixture will become smooth. Bring to a gentle simmer, continuing to stir to avoid scorching, and cook until the mixture thickens to the consistency of thick gravy. This will take about 6 minutes. Season with the salt and pepper to taste.
TO FREEZE: Spread the béchamel on a rimmed baking sheet and let cool to room temperature. Portion and transfer the béchamel to freezer-safe containers, such as vacuum pouches, quart-size zip-top plastic bags, or pint-size lidded plastic containers. Label and date and freeze for up to 3 months.
TO THAW: Pull the béchamel out of the freezer and thaw it in the refrigerator for 24 hours, or put the packaged béchamel in a into a larger bowl or other vessel, or even a plugged sink, and run a slow steady trickle of cold water over it until it thaws.
TO REHEAT: If you used vacuum pouches, reheating from frozen using the sous vide method works well. Set the sous vide water bath to 145°F and drop in the pouch. It will take about 1 hour to reach temperature, depending on the volume. Otherwise, thaw first, then transfer to a saucepan and reheat on the stove over medium heat, stirring frequently, until it begins to gently simmer.

HERB BECHAMEL SAUCE

HERB BECHAMEL SAUCE image

Categories Herb

Number Of Ingredients 9

Ingredients

2-1/2 cups milk (I used 1%)
1 Tablespoon finely chopped onion
1 bay leaf
pinch ground pepper
4 branches fresh thyme or a pinch of dried thyme
2 Tablespoons finely chopped parsely
2 Tablespoons butter
2 Tablespoons flour
1/2 cup heavy cream (optional)

Steps:

Combine the milk, onion and herbs in a saucepan and slowly bring to a boil, then turn the heat down to lowest point and cook for about 20 minutes. Turn off the heat and let it set until you need it. Then strain it--or not, if you prefer. There should be about 2 cups. Melt the butter and stir in the flour and cook over medium low heat about 1 minute. Whisk in the warm milk all at once and stir in cream, if you're using it. Season with salt and cook over lowest heat for about 20 minutes, stirring often.

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