BECHAMEL RECIPES

BECHAMEL SAUCE RECIPE - FOOD NETWORK

Bechamel Sauce Recipe - Food Network image

Provided by Food Network

Number Of Ingredients 5

Ingredients

2 cups milk
1 tablespoons butter
2 tablespoons flour
Pinch nutmeg
1/2 cup Parmesan cheese

Steps:

Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat.
Melt the butter in a separate saucepan over low heat. When it's bubbling, add the flour and whisk until it forms a golden paste, about 3 to 4 minutes.
Whisking constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.
Whisk in the nutmeg and the cheese, and serve at once

WHITE SAUCE OR BECHAMEL SAUCE RECIPE RECIPE - EPICURIOUS

White Sauce or Bechamel Sauce Recipe Recipe - Epicurious image

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

Yield Makes about 1 cup

Number Of Ingredients 5

Ingredients

2 tablespoons butter
2 tablespoons flour
1¼ cups milk, heated
Salt
Freshly ground pepper

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.
To turn your white sauce into cheese sauce, stir in ½ cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.

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WHITE SAUCE RECIPE - BBC GOOD FOOD

Every home cook needs a good béchamel sauce in their repertoire – our step-by-step guide shows how to make a roux and get rid of lumps
From bbcgoodfood.com
Total Time 17 minutes
Category Condiment, Dinner
Cuisine British
Calories 175 calories per serving

Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.

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BéCHAMEL SAUCE RECIPE - BBC FOOD

Delia' shows you how to make béchamel sauce, using a mixture of butter and flour called a roux. A béchamel sauce is one of the French "mother sauces" and is a really good one to learn. Each serving provides 640 kcal, 16g protein, 34g carbohydrates (of which 19g sugars), 48g fat (of which 31g saturates), 1g fibre and 2.2g salt.
From bbc.co.uk
Reviews 3.5
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Calories 640kcal per serving

Now turn the heat down to its lowest setting and let the sauce cook for 5 minutes, whisking from time to time. While that's happening, taste and season with salt and freshly milled black pepper. If you wish to keep the sauce warm, all you do is pour it into a warmed jug and cover the surface with clingfilm to stop a skin from forming, then place the jug in a pan of barely simmering water.

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CLASSIC BECHAMEL: WHITE SAUCE RECIPE | TYLER FLORENCE ...

From foodnetwork.com
Reviews 4.4
Total Time 25 minutes
Cuisine european

Serve with fish, shellfish, vegetables or egg dishes.

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BECHAMEL SAUCE RECIPE - ITALIAN.FOOD.COM

From Giada De Laurentiis Everyday Italian. She says - This sauce is named after the Marquis de Bechamel. In Italian, it's called balsamella or besciamella. The original and full French version also involves steeping some onion and a bay leaf in milk for 30 minutes to infuse the sauce with more flavor but here's an everyday approach. My simplified version is a snap to make and is perfect with baked rigatoni with bechamel sauce. You could also use it the way you would hollandaise sauce.
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Calories 330.8 per serving

The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.

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Calories 51 calories per serving

In a small saucepan, melt butter over medium heat. Whisk in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir until thickened, 1-2 minutes.

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If you could only make one dish, it arguably should be this amazingly gooey croque monsieur (that's a toasted ham and cheese sandwich). This easy white sauce will elevate the ham and cheese toastie to new heights.
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Reviews 4.2
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BASIC ITALIAN WHITE CREAM SAUCE (LIKE AN ALFREDO OR BECHAMEL)

This recipe is for a basic Italian White Cream Sauce (like an Alfredo or bechamel) for Pasta, Chicken, Shrimp, etc. You can add other ingredients to suit your liking, this is the basic version - goes great over Fettuccine or Tortellini... you can also add 1 teaspoon oregano or parsley to flavor. If you throw in some bacon, carmelized onion & a handful of frozen peas & serve over pappardelle it is absolutely fabulous!
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 215.3 per serving

Add more cream or flour depending on desired consistency.

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BASIC ITALIAN WHITE CREAM SAUCE (LIKE AN ALFREDO OR BECHAMEL)

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Master the croque monsieur with soft sourdough, gruyère, smoked ham and creamy mustard mayo. You'll relish every mouthful of this brunch classic.
From bbcgoodfood.com
Total Time 50 minutes
Category Breakfast, Brunch, Lunch, Snack, Treat
Calories 876 calories per serving

Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.

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This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole. In the book, Mr. Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party? Mr. Rosengarten writes with bravado, but he certainly persuaded me to try his recipe. And it delivered.
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Reviews 4
Total Time 4 hours
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Calories 441 per serving

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