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.
WHITE SAUCE OR CHEDDAR WHITE SAUCE
For use in my Vegetable Melange Au Gratin recipe (#111644). Great for vegetables, omelets, souffles. For a richer white sauce, substitute light cream for milk, omitting salt. Can be made thinner for soups.
Provided by SmHerndon
Categories Sauces
Time 15m
Yield 1 Cup
Number Of Ingredients 6
Steps:
- Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
- Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens.
- Remove sauce immediately upon bubbling.
- CHEDDAR SAUCE add 1 cup shredded sharp Cheddar cheese (makes 1 1/2 cups).
VEGETABLE MELANGE AU GRATIN WITH CHEESE WHITE SAUCE
The sauce makes this recipe Outta This World! Very elegant and not very time consuming. This really is a wonderfully delicious dish. I think I will make it tonight! (It's easier to make than it looks, and you can serve with regular White Sauce, omitting the cheddar cheese.)
Provided by SmHerndon
Categories Spinach
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Start spinach cooking in microwave.
- In saucepan combine onions and carrots, cooking covered in small amount of boiling salted water until almost tender- 10 to 15 min; drain.
- While this is cooking you should make the white sauce, see below.
- When vegetables and sauce are done, alternate layers of hot, well-drained vegetables and sauce in 1-quart casserole; sprinkle with crumbs.
- Bake at 350* for about 20 minutes.
- Cheese Sauce with Medium White Sauce: Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
- Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens, and add 1 cup shredded sharp Cheddar cheese.
VEGETABLE MELANGE
Steps:
- Boil green beans and broccoli for about for 2 minutes. Melt butter in a pan then saute with vegetables. Season with salt and pepper or any other seasonings.
MELANGE OF VEGETABLES
Provided by Pierre Franey
Categories side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Unless the eggplant is very small, cut it in half lengthwise. Cut each half into 1/4-inch slices. There should be about 2 1/2 cups. (If it is very small, cut it into rounds.)
- Repeat this procedure with the yellow squash and zucchini, cutting as indicated, depending on size. There should be about 2 cups of each.
- Heat the oil in a heavy, deep skillet or casserole. When it is quite hot add the eggplant and onions. Cook, stirring often, about 2 minutes.
- Add pepper flakes, zucchini and yellow squash, salt and pepper. Cook, stirring often, 3 to 4 minutes. Cover and continue cooking about five minutes. Sprinkle with parsley and basil and stir to blend.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 387 milligrams, Sugar 4 grams
VEGETABLE MELANGE
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Scrape the carrots and leave them whole. Peel the turnip and the potato and cut them in half. Cut each half into 6 or 8 segments.
- Place the green beans, carrots and the onions in a saucepan. Add water to cover, and salt. Bring to a boil, then simmer for 5 minutes.
- Add turnip and potato. Cook 5 minutes, or until tender. Drain well.
- Heat the butter in a skillet. Add the shallots and cook briefly, then add the vegetables, salt and pepper and thyme. Cook for 1 minute while stirring and shaking the skillet.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 6 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 842 milligrams, Sugar 13 grams, TransFat 0 grams
CHEESY VEGETABLES AU GRATIN
Put together our cheesy Vegetables au Gratin recipe tonight! Warm gooey cheese, carrots, asparagus and kale make this the perfect side dish.
Provided by My Food and Family
Categories Home
Time 45m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Cook carrots in large pan of boiling water 4 min., adding asparagus to the boiling water for the last 2 min.; drain. Rinse vegetables under cold water; drain well.
- Melt 2 Tbsp. butter in Dutch oven or large deep skillet on medium heat. Add garlic; cook and stir 1 min. Add flour; cook and stir 1 min. Gradually whisk in milk. Bring to boil, stirring constantly. Continue to cook and stir until thickened. Add pepper Jack cheese; cook 1 to 2 min. or until melted, stirring constantly. Remove from heat. Add kale and cooked vegetables; stir until evenly coated with sauce.
- Spoon into 1-1/2-qt. casserole sprayed with cooking spray. Melt remaining butter; toss with combined cracker crumbs and Parmesan. Sprinkle over vegetable mixture.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
SUMMER VEGETABLE MELANGE
Make and share this Summer Vegetable Melange recipe from Food.com.
Provided by dianegrapegrower
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Shave squash and carrot into ribbons using a vegetable peeler or mandolin.
- Heat oil in skillet, saute onion and carrot until almost tender. Add squashes and saute 1-2 minutes more. Remove from heat and toss with lemon juice, red pepper, and parsley.
Nutrition Facts : Calories 58.9, Fat 3.6, SaturatedFat 0.5, Sodium 21.1, Carbohydrate 6.5, Fiber 1.8, Sugar 3.1, Protein 1.5
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