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
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.
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.
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