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
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 (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.
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.
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