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.
WHITE SAUCE OR BECHAMEL SAUCE
This used to be one of the first lessons in home economics classes; invariably white and pasty, it coated many a bland dish. When well made, however, it has a proper place in homey, creamed dishes, often making leftovers stretch or giving cooked foods new life. And it is important as a base for soufflés. The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary.
Provided by Marion Cunningham
Categories Sauce Milk/Cream Quick & Easy
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
- Cheese Sauce.
- Stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
- How hot should the milk be?
- Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.
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 BECHAMEL (WHITE SAUCE)
This classic sauce, sometimes simply called white sauce, adds a rich and creamy quality to a variety of vegetable dishes. It can be spooned over hot cooked vegetables just before serving or mixed with them to make an easy yet elegant creamed vegetable course. To turn the creamed vegetables into a gratin, place in a baking dish, top with cheese and then bake in the oven until golden. Personally, my favorite use of bechamel sauce is to make Recipe #514039. (Sorry about that, folks... but that is what my mother always called it). Enjoy. *Note See steps #5 & #6 if desiring a thinner bechamel or a cheese sauce. *Note: I have also been known to sub 1/4 cup of the liquids with 1/4 cup white wine (but that's my little secret... at least it used to be).
Provided by rosie316
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until blended, 1 minute. Add the paprika and/or nutmeg (if using) and add the bay leaf.
- Gradually add the warm milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Season with salt and white pepper.
- Increase the heat to medium and simmer to blend the flavors, 2 minutes. Discard the bay leaf before using.
- Now you can use your sauce any way you like. Like I said before, my personal favorite use is for making Recipe #514039, but I also like eating this bechamel, AS IS, on veggies or making a cheese sauce (see *Notes below). Enjoy!
- *Note: For a thinner sauce, reduce the flour and butter to 2 tablespoons each, but stay the same with the liquid(s). (I highly recommend this if you plan to make a cheese sauce with this (posted below).
- *Note: To create a cheese sauce, whisk 1/2 cup (or more) of grated Gruyère, Parmigiano-Reggiano, Sharp Cheddar or Farm-house White Cheddar (my fav) or any other cheese into the finished béchamel sauce. If a lighter cheese sauce is desired, substitute chicken stock for part of the milk, or use a lesser amount of the flour & butter ratio (like posted above).
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.
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.
SAUCE BECHAMEL (WHITE SAUCE
I got this from the Joy of Cooking book. My first attempt at Bechamel sauce, it turned out really well and tasted wonderful.
Provided by crazycookinmama
Categories Sauces
Time 25m
Yield 1 Cup
Number Of Ingredients 7
Steps:
- Combine in a small saucepan over very low heat, the milk, onion (whole), bay leaf, allspice, and nutmeg.
- Simmer gently for 15 minutes, uncovered, to infuse flavors into the milk.
- Discard the onion, bay leaf, and allspice.
- Meanwhile, melt in a medium, heavy saucepan over low heat the butter.
- Stir in the flour, cook uncovered, stirring occasionally with a wooden spoon or spatula, over medium-low heat until the roux is just fragrant but not darkened, 2 to 3 minutes.
- Remove from the heat and let cool slightly. Slowly whisk in the warm milk and return the saucepan to the heat.
- Bring the sauce slowly to a simmer, whisking to prevent lumps, and cook, stirring often and skimming any skin that forms on the surface, over low heat without boiling, until it reaches the consistency of thick cream soup, 8 to 10 minutes.
- Straing through a fine-mesh sieve, if desired.
- Season with salt & white pepper.
Nutrition Facts : Calories 465.2, Fat 34.4, SaturatedFat 21.6, Cholesterol 103.8, Sodium 154, Carbohydrate 28.3, Fiber 0.9, Sugar 1.3, Protein 12.1
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.
More about "bechamelbasicwhitesauce recipes"
RECIPE FOR BASIC GREEK BECHAMEL SAUCE (BESAMEL) - THE …
From thespruceeats.com
BéCHAMEL SAUCE RECIPE {EASY WHITE SAUCE} - THE …
From thetortillachannel.com
BASIC BéCHAMEL SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE BECHAMEL | WHITE SAUCE | LEMON
From lemonandolives.com
BECHAMEL SAUCE OR WHITE SAUCE RECIPE - ON THE GO BITES
From onthegobites.com
BASIC WHITE SAUCE RECIPE (BéCHAMEL) - THE SPRUCE EATS
From thespruceeats.com
BASIC MEDIUM BéCHAMEL SAUCE RECIPE WITH VARIATIONS
From thespruceeats.com
RECIPE OF AWARD-WINNING GARLIC BECHAMEL (WHITE SAUCE)
From supereasyrecipes.pages.dev
BéCHAMEL SAUCE (WHITE SAUCE) - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
BéCHAMEL SAUCE - CHEFS AT HEART
From chefsatheart.com
BASIC BECHAMEL SAUCE | RICARDO
From ricardocuisine.com
CLASSIC BECHAMEL SAUCE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BECHAMEL SAUCE AKA WHITE SAUCE - JUGHANDLE’S FAT FARM
From jughandlesfatfarm.com
WHAT IS BéCHAMEL SAUCE AND WHAT IS IT USED FOR? - MASHED
From mashed.com
FOOD AND SUPPLIES DEPARTMENT,GOVERMENT OF WEST BENGAL
From food.wb.gov.in
HOW TO MAKE BéCHAMEL SAUCE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
7 SAUCES YOU CAN MAKE FROM A BASIC BéCHAMEL - THE SPRUCE EATS
From thespruceeats.com
CLASSIC BéCHAMEL SAUCE RECIPE - SAVORY NOTHINGS
From savorynothings.com
CLASSIC SMOOTH AND SILKY BéCHAMEL (WHITE SAUCE) RECIPE
From seriouseats.com
BASIC BéCHAMEL SAUCE | CANADIAN LIVING
From canadianliving.com
HOW TO MAKE WHITE SAUCE OR BECHAMEL - GETTY STEWART
From gettystewart.com
LOW FODMAP BéCHAMEL SAUCE (WHITE SAUCE) - GOOD NOMS, HONEY!
From goodnomshoney.com
BéCHAMEL SAUCE - CLASSIC WHITE SAUCE - COOKTHESTORY
From cookthestory.com
BECHAMEL SAUCE (CLASSIC WHITE SAUCE) - THE CHEESE KNEES
From cheeseknees.com
HOW TO MAKE BECHAMEL SAUCE (WHITE SAUCE) - ALPHAFOODIE
From alphafoodie.com
BéCHAMEL (WHITE) SAUCE - CHATELAINE
From chatelaine.com
MAKING BECHAMEL (WHITE SAUCE) FROM SCRATCH - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
HOW TO MAKE A WHITE SAUCE OR BECHAMEL (79 CENTS/BATCH)
From goodcheapeats.com
BEST BASIC BéCHAMEL SAUCE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
WHITE SAUCE (BéCHAMEL SAUCE) - EVERYDAY GLUTEN FREE GOURMET
From everydayglutenfreegourmet.ca
HOW TO MAKE BECHAMEL SAUCE RECIPE (WHITE SAUCE) - JOTSCROLL
From jotscroll.com
DAIRY FREE WHITE SAUCE (BECHAMEL SAUCE) - THE TASTE OF KOSHER
From thetasteofkosher.com
MAKE WHITE SAUCE - EASY BECHAMEL SAUCE RECIPE
From foodlifeandmoney.com
CLASSIC BéCHAMEL SAUCE RECIPE (WHITE SAUCE) - SIMPLY SCRATCH
From simplyscratch.com
BASIC WHITE SAUCE (BéCHAMEL) – ALBERTA CO-OP
From alberta.coop
THE BEST BECHAMEL SAUCE - LOVE FRENCH FOOD
From lovefrenchfood.com
BASIC WHITE SAUCE BéCHAMEL - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
KETO BECHAMEL SAUCE (WHITE SAUCE) - LOWCARB ABODE
From lowcarbabode.com
WHITE SAUCE CAN'T CLUMP: HOW TO MAKE SMOOTH, SILKY BéCHAMEL
From seriouseats.com
CLASSIC BéCHAMEL SAUCE - THESTAYATHOMECHEF.COM
From thestayathomechef.com
You'll also love