BéCHAMEL SAUCE
Looking for an Italian pasta sauce? Then check out this rich and creamy white sauce that can be made ready in just 10 minutes!
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Heat margarine in 1 1/2-quart saucepan over medium heat until melted and bubbly. Shake milk, flour, salt and pepper in tightly covered container. Gradually stir into margarine. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve immediately.
Nutrition Facts : Calories 190, Carbohydrate 12 g, Cholesterol 10 mg, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 500 mg
SPEEDY WHITE SAUCE (BECHAMEL)-A CHEATS VERSION!
You can't beat a well made bechamel sauce-BUT,if time is short,this is a quick,simple and foolproof version.
Provided by Noo8820
Categories Sauces
Time 10m
Yield 1 1/2 cup approx
Number Of Ingredients 3
Steps:
- Put all of the ingredients into a saucepan and whisk over moderate heat until thickened and smooth.
- NB-You may wish to add a little more milk at this stage,depending on how thick you want it.
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.
BASIC WHITE SAUCE
For years, I've used this smooth white cream sauce for pasta to make many dishes. The recipe can easily be doubled or tripled. -Lois Gelzer, Standish, Maine
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.
Nutrition Facts : Calories 51 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 81mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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.
CHOCOLATE MOUSSE (FOOLPROOF VERSION!)
Make and share this Chocolate Mousse (foolproof version!) recipe from Food.com.
Provided by Millereg
Categories Dessert
Time 30m
Yield 7 serving(s)
Number Of Ingredients 3
Steps:
- Grind chocolate chips in a food processor or blender, using short pulses.
- Add boiling water and blend to melt the chocolate.
- Add egg yolks, one at a time, blending well after each one is added.
- In a medium bowl, beat egg whites with electric mixer until stiff peaks form.
- Fold egg whites into chocolate mixture gently.
- Pour the mousse into wine glasses or other serving glasses and top with Cool Whip and a maraschino cherry.
- Chill in refrigerator until set.
Nutrition Facts : Calories 157, Fat 10, SaturatedFat 5.2, Cholesterol 120.9, Sodium 42.9, Carbohydrate 15.4, Fiber 1.4, Sugar 13.3, Protein 4.6
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