BECHAMEL (WHITE SAUCE)
This easy-to-make sauce is delicious over chicken, pasta, steamed veggies, and more! While the recipe calls for 2 cups of milk, you may need to add 1 Tbs. - 1/4 cup more to thin, depending on your heat and other variables. Remember, sauces thicken as they cool, but they still take quite a while to thicken (up to 15 minutes, depending on your heat).
Provided by ABfan13
Categories Sauces
Time 15m
Yield 2 1/2 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a small saucepan over medium-high heat. Whisk in the flour, stirring constantly, about 2-3 minutes.
- Gradually add in the milk, stirring constantly, until thoroughly incorporated into butter mixture.
- Add salt, pepper, oregano, and minced garlic (I like using my garlic press for this). Stir frequently until thickened. See note for tip on thinning.
BASIC BECHAMEL (WHITE) SAUCE WITH VARIATIONS INCLUDING AU GRATIN
Bechamel is one of the five mother sauces. This means it is a base for many things. If used plain, frequently onion and nutmeg are added. Keep this recipe and you don't need a bunch of recipes for variations like Au Gratin. Make it your own.
Provided by Ambervim
Categories Sauces
Time 10m
Yield 1 Cup
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan over medium heat. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.
- NOTE - It is best to use warm to hot liquids when making sauce, which helps to prevent lumps. Also, constant stirring will help prevent the sauce from scorching on the bottom. If sauce turns lumpy, whisk vigorously with a wire whip or strain through a wire sieve before serving.
- Stir in milk or other liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season to taste with salt and pepper.
- Option: Reduce milk by the same amount you add white wine, sherry or brandy will create a lovely flavor.
- CHEESE SAUCE - Once sauce is made, remove from heat and stir in 1/2 to 1 cup sharp Cheddar cheese (or whatever flavor compliments what you are making -- better yet use 2 different cheeses), stirring until melted. To Au Gratin anything use this sauce mixed with potatoes, veggies, meats or whatever and heat through. Top with seasoned bread crumbs and more cheese finishing in the broiler.
- CURRY SAUCE - Stir in 1/2 teaspoon curry powder with the flour.
- DILL SAUCE - Stir in 1 teaspoon chopped fresh, or 1/2 teaspoon dried dill weed and a dash of ground nutmeg with the flour.
- MORNAY SAUCE.
- Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.
- VELOUTE SAUCE.
- Substitute chicken, beef, fish, or vegetable broth for the milk.
- HERB SAUCE.
- Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs.
- CREAM SAUCE.
- Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.
- MUSTARD SAUCE.
- Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.
MUSHROOM SAUCE (SAUCE AUX CHAMPIGNONS)
Provided by Craig Claiborne And Pierre Franey
Categories condiments, side dish
Time 25m
Yield About 2 cups
Number Of Ingredients 10
Steps:
- Prepare the mushrooms and set aside.
- Heat two tablespoons of the butter in a skillet and add the mushrooms. Sprinkle with lemon juice. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until the liquid evaporates.
- Heat the remaining butter in a saucepan and add the flour, stirring with a whisk. Add the broth, stirring rapidly with the whisk. Add the milk, salt and pepper to taste, nutmeg and cream. Continue cooking about five minutes, stirring. Add the mushrooms and continue cooking, stirring, five minutes longer.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 22 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 13 grams, Sodium 450 milligrams, Sugar 4 grams, TransFat 1 gram
SAUCE BECHAMEL AUX CHAMPIGNONS (WHITE SAUCE WITH MUSHROOMS)
A easy sauce that works very well on vegetables and fish. Can be prepared with or without the mushrooms. This recipe comes from Marie Antonin Careme, "L'Art de la cuisine francaise au dix-neuvieme siecle", 1854, vol III. Preparation and cook times are approximate. Enjoy.
Provided by -GEORGE-
Categories European
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a sauce bechamel:.
- Melt 2 tablespoons of butter in a small sauce pan over medium heat.
- Stir in the flour and cook for a couple of minutes.
- Do not allow the flour to brown.
- Gradually mix in the milk and bring to a low boil.
- When the sauce is thick and smooth, stir in the nutmeg and pepper.
- Taste for salt.
- Keep the sauce at a low simmer until needed.
- Prepare the mushrooms:.
- Heat 2 tablespoons of butter in a fry pan over medium heat.
- Add the sliced mushrooms, sprinkle lightly with salt and cook.
- Stir often to prevent burning.
- When the mushrooms start to release water, add the lemon juice and increase the heat to high.
- When all the liquid has evaporated, add the mushrooms to the sauce.
- Just before serving, off the heat, stir in the last 1 tablespoon of butter.
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.
More about "sauce bechamel aux champignons white sauce with mushrooms food"
BéCHAMEL SAUCE (WHITE SAUCE) GARLIC MUSHROOM PASTA - …
From thetwincookingproject.net
4/5 (2)Calories 492 per servingCategory Dinner
- Start by preparing the garlic pepper buttered mushrooms. To a pan, add some butter and let that melt over medium flame. Add the chopped garlic and mushrooms and spread evenly all across the pan at a distance – this ensured that the mushrooms cook evenly and are giving them space to cook helps them browning up faster.
- Once the mushrooms have browned up, add some pepper. Give it a mix and transfer the garlic butter pepper mushrooms to a bowl to be added later to the pasta.
- Prepare the béchamel sauce or white sauce by adding some butter to the same pan that you used for mushrooms. Once the butter has melted, add the flour and whisk for a few seconds until the roux (flour and butter paste) has turned light brown in colour.
- Just when it begins to get darker in colour, add the 1/2 cup or milk and whisk until the sauce has thickened. Add another 1/2 and whisk again until the sauce has thickened. Finally add the last 1/2 cup (total of 1 1/2 cup of milk) and oregano and mix until a rich, velvety, glossy and creamy white sauce is prepared. The sauce should be thick enough to stick at the back of the wooden spoon.
STEAK WITH MUSHROOM SAUCE (STEAK AUX CHAMPIGNONS) - NO RECIPES
From norecipes.com
Reviews 67Estimated Reading Time 5 mins
BECHAMEL SAUCE IN 5 STEPS - RICARDO
From ricardocuisine.com
5/5 (111)Total Time 25 minsCategory AppetizersCalories 160 per serving
CREAMY MUSHROOM BECHAMEL SAUCE - PASSIONATE FOOD …
From passionatefood.cooking
6 BASIC MOTHER SAUCES AND THEIR DERIVATIVES
From foodandbeverageknowledge.com
Author Saswata
- Béchamel Sauce. Béchamel Sauce is a creamy white sauce, it is the simplest of mother sauces because it doesn't require any stock. Béchamel Sauce is based on milk thickened with a white roux.
- Espagnole sauce. Espagnole is a brown sauce and it is a slightly more complex mother sauce, based on a brown stock reduction, and thickened with brown roux, ingredient includes roasted bones, bacon, tomato purée, and mirepoix (carrots, celery, and onions).
- Velouté Sauce. Velouté is a simple white sauce thickened with white roux like Béchamel, but here we use white stock instead of milk, made from chicken, fish, or veal.
- Tomato sauce. French classic tomato sauce is made from tomatoes and thickened with roux, seasoned with pork, herbs, and aromatic vegetables. As the tomatoes themselves are enough to thicken the sauce, we can skip the roux.
- Hollandaise sauce. Hollandaise is a tangy and creamy sauce, made from egg yolk, melted butter, and lemon juice, seasoned with salt and either white pepper or cayenne pepper.
- Mayonnaise sauce. It is a thick cold sauce made from olive oil, egg yolk, lemon juice, or vinegar, commonly used in sandwiches, hamburgers, composed salads.
HOW TO MAKE A CLASSIC BECHAMEL SAUCE FOR CHICKEN - FISH ...
From reluctantgourmet.com
Cuisine FrenchCategory SaucesServings 1Total Time 30 mins
- Melt the butter in a medium sized saucepan over medium heat. Add the flour, stir until smooth and cook for five minutes but be careful not to let the flour brown. You want the flour to end up a light, golden color.
- Meanwhile, in a separate pan, add the milk and bring it to a boil. As soon as the milk comes to a boil, remove it from the heat and pour it into the butter flour mixture and start whisking.This mixture will soon come to a boil and start bubbling. That's ok, just be sure to keep whisking so the sauce doesn't burn and the sauce stays smooth.The bubbling will stop but the sauce will continue to boil.
- Keep cooking and whisking the sauce for 8 to 10 minutes until it thickens to the desired consistency. You may want to turn down the heat if it feels like it is cooking too fast.
- At this point, remove the saucepan from the heat and season with the salt, pepper and nutmeg to taste. You should end up with a creamy, smooth sauce. It is now ready for your soup.
CREAMY MUSHROOM SAUCE {EASY ... - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (92)Total Time 20 minsCategory Sauce, Side DishCalories 222 per serving
- Add mushrooms, salt, and pepper. Cook until mushrooms have released juices. Add garlic and thyme and cook until fragrant, about 1 minute.
- Add the wine to deglaze and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated.
THE 5 FRENCH MOTHER SAUCES EVERY COOK SHOULD KNOW | SALON.COM
From salon.com
Author Sodium Girl
WHITE SAUCE OR BECHAMEL SAUCE RECIPE RECIPE | EPICURIOUS
From epicurious.com
3.9/5 (79)Servings 1
CRêPES AUX CHAMPIGNONS (MUSHROOM-STUFFED CRêPES) RECIPE BY ...
From thedailymeal.com
4.5/5 (2)Estimated Reading Time 2 minsServings 8
MUSHROOMS IN WHITE SAUCE RECIPES
From tfrecipes.com
CHAMPIGNONS MUSHROOMS RECIPES
From tfrecipes.com
ALFREDO SAUCE RECIPE DISCOVER SAUCE BéCHAMEL - FOOD NEWS
From foodnewsnews.com
10 BEST PORK MUSHROOM WHITE SAUCE RECIPES | YUMMLY
From yummly.com
SAUCE BECHAMEL AUX CHAMPIGNONS (WHITE SAUCE WITH MUSHROOMS ...
From pinterest.com
WHITE SAUCE RECIPES | RECIPE | WHITE SAUCE RECIPES, WHITE ...
From pinterest.com
10 BEST PASTA WITH WHITE SAUCE AND MUSHROOMS RECIPES ...
From foodnewsnews.com
BéCHAMEL SAUCE (WHITE SAUCE) GARLIC MUSHROOM PASTA - FOOD NEWS
From foodnewsnews.com
MEGARAYZ: CHAMPIGNON SAUCE
From megarayz.blogspot.com
MUSHROOM CHAMPIGNONES RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
SAUCE BECHAMEL AUX CHAMPIGNONS (WHITE SAUCE WITH MUSHROOMS ...
From pinterest.com
MUSHROOM SAUCE SAUCE AUX CHAMPIGNONS RECIPES
From tfrecipes.com
WHITE SAUCE | BECHEMAL SAUCE - FOOD AND COOKING BLOG
From cookingandcooking.com
RECIPES THROUGH THE AGES REVOLUTION SAUCE BéCHAMEL AUX ...
From jennifermuellerbooks.com
10 BEST PASTA WITH WHITE SAUCE AND MUSHROOMS RECIPES - YUMMLY
From yummly.co.uk
MUSHROOM SAUCE FOR STEAK - FOOD NEWS
From foodnewsnews.com
10 BEST PORK MUSHROOM WHITE SAUCE RECIPES - YUMMLY
From yummly.co.uk
PORK WITH A CREAMY MUSHROOM SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
SOUBISE SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST PASTA WITH WHITE SAUCE AND MUSHROOMS RECIPES | YUMMLY
From yummly.com
SAUCE CHâTEAUBRIAND AUX CHAMPIGNONS | NYC FOODIE
From anthonymanuelramos.wordpress.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
10 BEST PASTA WITH WHITE SAUCE AND MUSHROOMS RECIPES - …
From yummly.com
SAUCE BECHAMEL AUX CHAMPIGNONS WHITE SAUCE WITH MUSHROOMS ...
From pinterest.co.uk
MUSHROOM WHITE SAUCE RECIPES
From tfrecipes.com
CLASSIC FRENCH SAUCES - MOTHER SAUCE RECIPES
From easy-french-food.com
SAUCE BECHAMEL AUX CHAMPIGNONS WHITE SAUCE WITH …
From tfrecipes.com
10 BEST PASTA WITH WHITE SAUCE AND MUSHROOMS RECIPES | YUMMLY
From yummly.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love