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 WHITE SAUCE/BECHAMEL SAUCE
This white sauce can be used in so many different ways. Add Cheese,Curry Powder,Dill,or Horseradish Add canned Tuna,Ham,Hamburger,Sausage. Lots of things can be done with this sauce.
Provided by Braunda
Categories Sauces
Time 20m
Yield 1 Cup
Number Of Ingredients 15
Steps:
- Melt butter in saucepan over low heat until it bubbles up. Blend in flour. This is the roux.
- In another pan, warm the milk. Infuse with flavours, if desired.
- Strain milk into the roux, combine and bring to boil.
- Reduce heat and simmer for about 10-15 minutes.
- Adjust taste by adding salt and pepper. Strain.
BECHAMEL - BASIC WHITE SAUCE
Make and share this Bechamel - Basic White Sauce recipe from Food.com.
Provided by kiwidutch
Categories Sauces
Time 25m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Scald the milk with the onion, bay leaf and peppercorns.
- Cover and let infuse off heat for 10-15 minutes.
- In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.
- Off heat, strain in the hot milk.
- Whisk well, then bring to a boil, whisking constantly until the sauce thickens.
- season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes.
- NOTE: This make what is called a "MEDIUM" Bechamel.
- For a "THIN" Bechamel use 2 tbs. butter and 2 tbs. flour.
- For a "THICK" Bechamel use 4 tbs. butter and 4 tbs. flour.
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.
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
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.
BASIC ITALIAN WHITE CREAM SAUCE (LIKE AN ALFREDO OR BECHAMEL)
This recipe is for a basic Italian White Cream Sauce (like an Alfredo or bechamel) for Pasta, Chicken, Shrimp, etc. You can add other ingredients to suit your liking, this is the basic version - goes great over Fettuccine or Tortellini... you can also add 1 teaspoon oregano or parsley to flavor. If you throw in some bacon, carmelized onion & a handful of frozen peas & serve over pappardelle it is absolutely fabulous!
Provided by BlondieItaliana
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in small saucepan cooking over low to medium heat, stirring for about 5 minutes.
- Add flour and stir until the butter and flour are well combined. Pour in cream & remaining ingredients, stirring constantly as it thickens.
- Add more cream or flour depending on desired consistency.
Nutrition Facts : Calories 215.3, Fat 22.5, SaturatedFat 14.1, Cholesterol 71.3, Sodium 132.1, Carbohydrate 3.1, Fiber 0.1, Sugar 0.1, Protein 1.1
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
Steps:
- In a sauce pan cook the onion in the butter over moderately low heat, stirring, until it is softened. Stir in the flour and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking vigorously until the mixture is thick and smooth, add the salt and the white pepper, and simmer the sauce for 10 to 15 minutes, or until it is thickened to the desired consistency. Strain the sauce through a fine sieve into a bowl and cover the surface with a buttered round of wax paper to prevent a skin from forming.
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.
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