Kellys Rich Bechamel Sauce Recipes

BASIC BECHAMEL SAUCE

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.

KELLY'S RICH BECHAMEL SAUCE

Steps:

• In frying pan or large saucepan, melt butter over medium heat.
• Stir in flour, cook and stir constantly over lower heat for 2-3 minutes. DO NOT BROWN.
• Slowly whisk in 3 cups of milk.
• Cook and stir over medium heat til thick and low-boiling.
• Low-boil, stirring, for 3-5 minutes.
• In small bowl, mix egg yolks.
• Add, stirring, 2 Tbl. cooked sauce, ONE TBL. AT A TIME, into beaten yolks. Add a bit more sauce, stirring, then slowly whisk into skillet of sauce.
• Whisk in salt and pepper, remove from heat.

BECHAMEL SAUCE

Steps:

• MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
• Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
• Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
• After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!
• STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.

JIM LAHEY'S BECHAMEL SAUCE

Steps:

• Place 2/3 cup milk and butter in a medium saucepan; heat over medium-low heat, stirring, until butter melts. Do not let milk come to a boil.
• Meanwhile, place flour in a medium bowl; add remaining milk and whisk until well combined. Ladle some of the warm milk mixture into the bowl and mix until warmed through.
• Transfer entire contents of bowl to saucepan and whisk in salt. Cook over medium-low heat, whisking, until thickened and mixture reaches about 180 degrees. Stir in nutmeg and remove from heat; bring to room temperature. Bechamel will thicken as it cools.

BECHAMEL SAUCE

Steps:

• Melt butter in medium saucepan over medium-low heat.
• Whisk in flour and cook 3 minutes.
• Whisk in milk and bring to boil, stirring.
• Add salt and nutmeg.
• Reduce heat; simmer until thick enough to coat back of spoon.