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
BECHAMEL SAUCE RECIPE
Bechamel Sacue or Salsa Besciamella is one one the basic sauces in cooking.It's also the easiest and fastest sauce to make.
Provided by Italian Recipe Book
Categories Sauces
Number Of Ingredients 5
Steps:
- In a stove-top pot melt butter.
- Add flour and whisk well until a thick creamy paste forms. Cook for 1-2 minutes.
- Slowly pour in about ⅓ cup of milk. Continue whisking energetically breaking all the lumps. Make sure to scrape well the bottom and sides of the pot.
- Once you have reached a smooth consistency add a little more milk. Continue adding milk in small portions until you have used up all the milk.
- Increase the heat a little and continue whisking and cooking the sauce.
- Once it starts to thicken, cook it for another 20-30 seconds and turn off the heat.
- Continue to whisk. You'll notice Bechamel Sauce will continue to thicken even with the heat off.
- Once it reached desired consistency, season it with nutmeg and salt to taste or other seasonings (see suggestions above the recipe).
- Give another good stir.
- If you're not planning to use the sauce immediately see my tips above how to store it to prevent a skin from forming.
BESCIAMELLA SAUCE
Make and share this Besciamella Sauce recipe from Food.com.
Provided by skat5762
Categories Sauces
Time 30m
Yield 3 1/4 cups
Number Of Ingredients 5
Steps:
- Heat butter in a medium saucepan until melted.
- Add flour, stirring until smooth.
- Cook gently over medium heat until light golden brown, 6-7 minutes.
- Meanwhile, heat the milk in a separate pan until almost boiling.
- Add milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
- If lumps begin to form, you need to adjust the heat up a bit higher.
- Bring to a boil, and cook for 30 seconds, continuing to stir.
- Remove from the heat and season with salt and nutmeg.
- Note: After I had brought it to a boil and let it cook for 30 seconds, it was still too liquidy.
- I continued to cook it over high heat, stirring constantly, until it thickened down, and began to coat the back of the spoon.
BESCIAMELLA
Provided by Food Network
Time 18m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
- Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.
BECHAMEL SAUCE
Provided by Food Network
Number Of Ingredients 5
Steps:
- Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat.
- Melt the butter in a separate saucepan over low heat. When it's bubbling, add the flour and whisk until it forms a golden paste, about 3 to 4 minutes.
- Whisking constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.
- Whisk in the nutmeg and the cheese, and serve at once
BEST LASAGNA WITH RICOTTA BECHAMEL
This recipe combines popular, easy-to-find, family-friendly ingredients, with an old-school, authentic Italian technique to make this lasagna unique and over the top. The creamy bechamel melts in your mouth and together with the fresh herbs, it really balances out the hearty flavor of the meat sauce.
Provided by NicoleMcmom
Categories Pasta and Noodles Pasta by Shape Recipes
Time 2h30m
Yield 12
Number Of Ingredients 25
Steps:
- Prepare meat sauce: Heat a large Dutch oven over medium-high heat. Add ground sirloin and sausage; cook and stir until browned and crumbly, about 8 minutes. Drain and set aside.
- Add olive oil to the Dutch oven. Add onion and salt and cook over medium-high heat, stirring often, until softened and translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 2 minutes. Add crushed tomatoes, red wine, tomato paste, sugar, black pepper, and crushed red pepper; stir until well combined. Stir in cooked meat and bring mixture to a boil. Reduce heat to medium-low, and simmer for 30 minutes. Remove from the heat and stir in basil and parsley.
- While sauce is simmering prepare bechamel: Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, for 3 minutes. Whisk in milk, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 15 minutes. Season with salt, pepper, and nutmeg. Remove from the heat and whisk in ricotta until smooth. Let stand 10 minutes.
- At the same time, bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
- Spoon 1/2 cup meat sauce into the bottom of the prepared dish. Place 4 noodles across sauce. Spoon 1/3 of remaining meat sauce over noodles. Add 1/2 of the bechamel sauce, then sprinkle with 1/3 of the mozzarella and 1/2 of the Parmesan cheese. Repeat layers once more. Top with remaining 4 noodles, remaining sauce, and remaining mozzarella cheese.
- Cover and bake in the preheated oven for 45 minutes. Uncover and bake until golden and bubbly, 10 to 15 minutes longer. Remove from the oven and let stand 15 minutes before serving. Sprinkle with additional fresh basil leaves.
Nutrition Facts : Calories 506.8 calories, Carbohydrate 41.1 g, Cholesterol 80.2 mg, Fat 24.8 g, Fiber 3.3 g, Protein 30.5 g, SaturatedFat 12.5 g, Sodium 1061.2 mg, Sugar 4.7 g
BESCIAMELLA
Use this rich, creamy Italian white sauce for lasagna, gratins, and mac and cheese.
Provided by Christopher Hirsheimer
Categories Pasta cookbooks Milk/Cream Butter
Yield 4 cups
Number Of Ingredients 6
Steps:
- Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and cook for 1½-2 minutes, stirring con- stantly with a wooden spoon to prevent it from taking on any color whatsoever. Gradually add the hot milk in a slow, steady stream, stirring constantly with a whisk to prevent lumps. Increase the heat to medium and cook the sauce, stirring con- stantly with a wooden spoon, until it has the consistency of very thick cream, 10-15 minutes. Remove the pan from the heat.
- Stir in the cheese, if using, and season with nutmeg and salt to taste. Strain the sauce through a sieve if it is lumpy. Lay a sheet of plastic wrap directly on the surface of the besciamella to keep it warm until ready to use and to prevent a skin from forming.
BECHAMEL SAUCE
From Giada De Laurentiis Everyday Italian. She says - This sauce is named after the Marquis de Bechamel. In Italian, it's called balsamella or besciamella. The original and full French version also involves steeping some onion and a bay leaf in milk for 30 minutes to infuse the sauce with more flavor but here's an everyday approach. My simplified version is a snap to make and is perfect with baked rigatoni with bechamel sauce. You could also use it the way you would hollandaise sauce.
Provided by lazyme
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 6
Steps:
- In a 2 quart saucepan, melt the butter over medium heat.
- Add the flour and whisk until smooth, about 2 minutes.
- Gradually add the warm milk, whisking constantly to prevent any lumps from forming.
- Simmer over medium heat, whisking constantly, until the sauce is thick, smooth and creamy, about 10 minutes.
- Do not allow the bechamel sauce to boil.
- Remove from the heat and stir in 1/2 teaspoon salt and a pinch each of white pepper and nutmeg.
- Season the sauce with more salt, pepper and nutmeg to taste.
- The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.
BESCIAMELLA (CREAM SAUCE)
Number Of Ingredients 7
Steps:
- * This recipe for cream sauce and the recipe for Salsa Di Pomodori (tomato sauce) are used with the Cannelloni recipe from the World Gourmet Calendar. To make Cannelloni, you will need both sauce recipes: In a heavy saucepan melt butter over moderate heat. Add 6 tablespoons of flour and cook the roux stirring constantly with a whisk. Pour in milk and cream slowly stirring with a whisk. Bring to a boil, reduce heat, and cook until sauce is thick enough to coat the wires of the whisk heavily. Remove from heat. Add salt and pepper. Reserve.
Nutrition Facts : Nutritional Facts Total Calories
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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.
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