BéCHAMEL
Classic and creamy béchamel sauce doesn't include cheese, but we love the nutty pop from Parmesan. Go traditional or play with the flavor: add a little shredded Cheddar, smoked Gouda or even fresh goat cheese.
Provided by Food Network Kitchen
Time 15m
Yield about 2 cups
Number Of Ingredients 5
Steps:
- Put the milk in a glass measuring cup and microwave until just warm, about 1 minute.
- Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
- Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper.
CLASSIC BéCHAMEL SAUCE
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
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
CLASSIC BECHAMEL: WHITE SAUCE
Provided by Tyler Florence
Time 25m
Yield 2 cups
Number Of Ingredients 6
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 BECHAMEL SAUCE
Bechamel, also known as white sauce, is made with only 3-ingreidents: flour, butter, and milk. Use this creamy classic bechamel sauce in a casserole, souffle, lasagna or mac and cheese.
Provided by Sally Vargas
Categories Sauce
Time 15m
Number Of Ingredients 5
Steps:
- Use or store the sauce: Use immediately or pour into a storage container. Spread the remaining 1 teaspoon of butter over the surface of the hot sauce to keep a skin from forming. Cool the sauce for 10 to 15 minutes before storing. Refrigerate, tightly covered, up to 5 days, or freeze up to 3 months.
Nutrition Facts : Calories 78 kcal, Carbohydrate 5 g, Cholesterol 15 mg, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, Sodium 93 mg, Sugar 3 g, Fat 5 g, UnsaturatedFat 0 g
SUPER EASY BéCHAMEL/WHITE SAUCE
A smooth white sauce used for lasagne and other pasta dishes.
Provided by jalco28
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Melt the butter in a saucepan on low to medium heat.
- Sieve and stir in the flour.
- Whisk in the milk a small bit at a time until you have a slightly thick and creamy sauce.
- Take off the heat and allow to cool. Store in airtight container in fridge.
CLASSIC LASAGNA WITH MEAT SAUCE, TOMATOES AND BECHAMEL SAUCE ( L
Another fantastic Italian dish from Cucina. Lasagna is one of my favourite dishes and I just love the cheese! Yummy!!!
Provided by Pinaygourmet 345142
Categories Veal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 30
Steps:
- For the Meat Sauce:.
- Heat oil in a heavy- bottomed pot over high heat and brown veal for 5 minutes. Add salt to taste.
- Add onion, garlic, celery, peppers, dried tomatoes,tomato paste and seasonings. Reduce heat and cook for 15 minutes. Break up whole tomatoes with the back of the spoon and stir sauce occasionally. Add the grated orange zest and cook another 5 minutes.
- Cook sausages in a frying pan. Remove, slice and set aside.
- For the Bechamel Sauce:.
- In a saucepan, melt butter and then add flour. Cook for 2 minutes over low heat, stirring constantly. Add milk, salt, pepper and nutmeg to taste.
- Blend in the Cheddar cheese, stirring well. Set aside to cool.
- Assemble the lasagna:.
- Preheat oven to 400°F.
- Cook lasagna noodles in plenty of boiling, salted water until al dente. Rinse in cold water, oil lightly and set aside on a clean towel.
- Pour a layer of meat sauce in the bottom of a lasagna pan. Cover with a layer of noodles, then half of the combined cheeses (tossed together) and half of the Bechamel.
- Continue with another layer of noodles and the rest of the meat sauce. Cover with one more layer of noodles, the remaining bechamel sauce and the sliced sausages. Finish with the remaining cheese mixture.
- Garnish with fresh basil leaves.
- Bake in centre of oven for 40 minutes.
Nutrition Facts : Calories 1224, Fat 76.1, SaturatedFat 37, Cholesterol 269.6, Sodium 1716.7, Carbohydrate 64.6, Fiber 6.5, Sugar 11, Protein 70.9
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