BéCHAMEL SAUCE
A Classic Béchamel Sauce (also known as "white sauce") is one of the most simple recipes out there, but it is such a great technique to know!Please note, this makes a larger quantity of sauce (enough for 4 layers of white sauce in a 9x13 inch lasagna). The recipe is fine to cut in half or even into ¼ if you need less.
Provided by Nora from Savory Nothings
Categories Sauce
Time 15m
Number Of Ingredients 5
Steps:
- Melt butter in saucepan over medium heat (saucepan needs to hold at least 2 quart).
- Whisk flour into butter and cook, whisking constantly, for 2-4 minutes. Flour must not brown.
- Gradually whisk milk into flour/butter mixture, do not allow lumps to form. Once all milk has been added, reduce heat to medium-low and simmer until sauce has thickened, whisking constantly (if sauce hasn't thickened after 5 minutes, heat setting is too low - increase a little until sauce is just bubbling and thickens).
- If needing a thinner sauce, slowly and gradually whisk in more milk until desired consistency is reached.
- Season sauce with ground nutmeg and add salt and pepper to taste. Use in favorite recipe.
Nutrition Facts : ServingSize 1 cup of sauce, Calories 303 kcal, Carbohydrate 21 g, Protein 8 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 58 mg, Sodium 212 mg, Fiber 1 g, Sugar 9 g
BECHAMEL MAC AND CHEESE
Provided by Robert Irvine : Food Network
Time 25m
Yield 6 portions
Number Of Ingredients 8
Steps:
- Over medium heat in a saucepan, heat the milk with the stock and salt, stirring throughout. Continue to heat the milk mixture over medium heat, and then reduce to low heat once the milk has begun to froth or simmer.
- Next, in a second saucepan, heat the butter until melted. Stir in the flour. Reduce the heat to low and stir until well incorporated. Remove from the heat when it is a pale tan color (a blond roux).
- Once the roux has thickened, slowly stir into the milk mixture to blend. Continue to stir over low heat until well incorporated. Finally, remove from the heat and whisk in the cheeses. Once mixed, add the pasta, again stir well and serve.
BéCHAMEL
Classic and creamy béchamel sauce doesn't include cheese, but we love the nutty pop from Parmesan. Go traditional or play with the flavor: add a little shredded Cheddar, smoked Gouda or even fresh goat cheese.
Provided by Food Network Kitchen
Time 15m
Yield about 2 cups
Number Of Ingredients 5
Steps:
- Put the milk in a glass measuring cup and microwave until just warm, about 1 minute.
- Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
- Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper.
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 SAUCE
Bechamel, also known as white sauce, is made with only 3-ingreidents: flour, butter, and milk. Use this creamy classic bechamel sauce in a casserole, souffle, lasagna or mac and cheese.
Provided by Sally Vargas
Categories Sauce
Time 15m
Number Of Ingredients 5
Steps:
- Use or store the sauce: Use immediately or pour into a storage container. Spread the remaining 1 teaspoon of butter over the surface of the hot sauce to keep a skin from forming. Cool the sauce for 10 to 15 minutes before storing. Refrigerate, tightly covered, up to 5 days, or freeze up to 3 months.
Nutrition Facts : Calories 78 kcal, Carbohydrate 5 g, Cholesterol 15 mg, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, Sodium 93 mg, Sugar 3 g, Fat 5 g, UnsaturatedFat 0 g
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