BECHAMEL SAUCE HEAVY CREAM RECIPES
BASIC BECHAMEL (WHITE) SAUCE WITH VARIATIONS INCLUDING AU ...
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.
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
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.
Nutrition Facts : Calories 1243.2, FatContent 96.3, SaturatedFatContent 60.5, CholesterolContent 285.7, SodiumContent 967.9, CarbohydrateContent 68.4, FiberContent 1.2, SugarContent 0.2, ProteinContent 29.4
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!
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in small saucepan cooking over low to medium heat, stirring for about 5 minutes.
- Add flour and stir until the butter and flour are well combined. Pour in cream & remaining ingredients, stirring constantly as it thickens.
- Add more cream or flour depending on desired consistency.
Nutrition Facts : Calories 215.3, FatContent 22.5, SaturatedFatContent 14.1, CholesterolContent 71.3, SodiumContent 132.1, CarbohydrateContent 3.1, FiberContent 0.1, SugarContent 0.1, ProteinContent 1.1
More about "bechamel sauce heavy cream recipes"
BASIC BECHAMEL SAUCE RECIPE | ALLRECIPES
This is a quick and easy bechamel sauce.
From allrecipes.com
Reviews 4.6
Total Time 40 minutes
Category Side Dish, Sauces and Condiments, Sauces, Pasta Sauces, Creamy
Calories 139.3 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 40 minutes
Category Side Dish, Sauces and Condiments, Sauces, Pasta Sauces, Creamy
Calories 139.3 calories per serving
- 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.
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WHITE SAUCE OR BECHAMEL SAUCE RECIPE RECIPE | EPICURIOUS
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.
From epicurious.com
Reviews 3.9
From epicurious.com
Reviews 3.9
- 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 OR BECHAMEL SAUCE RECIPE RECIPE | EPICURIOUS
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.
From epicurious.com
Reviews 3.9
From epicurious.com
Reviews 3.9
- Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.
See details
BECHAMEL SAUCE RECIPE | CHEFDEHOME.COM
Learn to make creamy silky Béchamel Sauce at home that need only 6 ingredients and 15 makes to make. This easy and better-than-store sauce is perfect base sauce for creamy pastas, lasagna, and rich sauces. Make once, use many ways. A must try!
Since the Béchamel ingredients and process of cooking is so easy and simply, the art of making the best béchamel sauce is in the right temperature and quality of ingredients. Once you master that, you will always make a delicious, consistently rich and creamy Bechamel Sauce.
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Let's get started!
To make Béchamel Sauce, you need these 6 ingredients:
- Flour
- Butter
- Milk
- Nutmeg
- Salt
- Black Pepper
I recommend to use unbleached all purpose white flour and good quality whole milk. Use unsalted butter to control the amount of salt as per taste.
How To Make Béchamel
To make Bechamel, always start by bringing the ingredients at equal temperature. i.e. Butter and Milk. A fridge-cold milk will yield a lumpy Béchamel.
The technique of bringing sauce ingredients to same temperature is a generation-old culinary trick. It can be used for any sauce where ingredients are emulsified to make smooth sauce.
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So to start making Béchamel, first step is to heat milk until it is lukewarm. you can heat milk any ways you prefer:
- Microwave is microwave safe container.
- Add milk to a small sauce pan and leave on low heat while cooking flour and butter for béchamel.
Once milk is lukewarm, this is how to make Béchamel:
- Melt butter in a wide, heavy-bottom sauce pan. Sprinkle flour over melted butter and cook stirring often until flour is cooked but not brown.
- Add milk in two batches. First batch to bring down the temperature of flour-butter mixture.
- In second batch all remaining milk goes in. This approach helps keep sauce temperature more even and hence does no lump.
- Let sauce thicken until it evenly coats back of spoon and leaves a clear line when removed from spoon with finger. (check in the step 4 photo below)
TIP: If you still see lumpy sauce, don't worry. Lower the heat of stove. Use a Whisk to break the lumps and whisk continually until sauce thickens.
Cooling Down Béchamel Sauce
When cooling down sauce for later use, cover sauce surface with a plastic cling wrap. This prevents milk fats to collect on top and sauce stays smooth and creamy as when it was made.
Make Ahead
Béchamel is a perfect make-ahead sauce. A fresh cooked batch of Béchamel will stay good in refrigerated for 3-4 days. I recommend to let sauce come to room temperature. Refrigerated cover, in a container will lid, until ready to use.
Friends, Béchamel is an ever-green white sauce that you can use in variety of dishes. I'm listing few recipes below in which I always use batch of fresh homemade béchamel. This weekend, make some, then try following recipes. I hope you will enjoy it as mush as we do.
Happy Cooking! --Savita
From chefdehome.com
Total Time 20 minutes
Category Sauce, Ingredient
Cuisine Italian
Calories 171 calories per serving
- Sauce is ready when it is thick enough to leave a smooth coating on the spoon. Season béchamel with salt, pepper, and nutmeg. Adjust salt per taste.
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SIMPLE CREAM BECHAMEL SAUCE | BERLY'S KITCHEN
From berlyskitchen.com
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CREAMY BÉCHAMEL SAUCE RECIPE | LAND O’LAKES
Jul 06, 2017 · Get Ingredients. How to make. STEP 1. Melt butter in 2-quart saucepan over medium heat. Stir in flour, salt, pepper and nutmeg until smooth. Slowly stir in half & half; continue cooking, stirring occasionally, 8-10 minutes or until mixture is thickened. Tip #1.
From landolakes.com
From landolakes.com
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BECHAMEL SAUCE RECIPE | ALLRECIPES
Jul 01, 2008 · Directions Step 1 MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH. Step 2 Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and... Step 3 Cook uncovered for 5-6 minutes at HIGH or ...
From allrecipes.com
From allrecipes.com
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10 BEST BECHAMEL SAUCE WITH CREAM CHEESE RECIPES | YUMMLY
Easy Bechamel Sauce The Herbal Spoon. cracked black pepper, red onion, egg yolks, sea salt, lemon, red wine vinegar and 2 more.
From yummly.com
From yummly.com
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BASIC CREAM SAUCE - SIMPLY GLORIA
Mar 04, 2013 · There’s a very simple process to start this exquisite sauce…. Melt 2 tablespoons of butter (the REAL stuff). Melt on medium-high heat in a sauce pan. Once the butter is all melted, add 2 tablespoons of flour. Use a whisk to make the flour and butter mixture smooth. Add about 1 to 2 teaspoons of salt and some pepper.
From simplygloria.com
From simplygloria.com
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BÉCHAMEL SAUCE (WHITE SAUCE) | STRAUSS BRANDS
Cream Sauce: Add 2 or 3 Tbs heavy cream to the finished Béchamel sauce. Â For an onion flavor, add onion slices to the milk when heating; remove onion slices before adding milk to flour/butter mixture. The same can be done with garlic (my Béchamel variation above is more of a cream sauce – since it uses half and half).
From straussbrands.com
From straussbrands.com
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BECHAMEL SAUCE RECIPE - SMARTWHIP
Dec 27, 2021 · Bechamel is a French sauce that uses roux as a thickener. It includes milk and is the base for other sauces. On the flip side, Alfredo means using thick heavy cream for preparation. You have to thicken the sauce by reducing it on the stovetop. Moreover, the sauce is finished with parmesan cheese. How Can You Use Bechamel Sauce?
From smartwhip.com
From smartwhip.com
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7 SAUCES YOU CAN MAKE FROM A BASIC BÉCHAMEL
Jun 14, 2020 · Cream Sauce. Sauce crème is an original classic cream sauce. It is also one of the simplest variations on béchamel sauce. This one is made by whisking heavy cream into the finished béchamel and adding a little salt and pepper to taste. You can make this sauce a little more interesting by adding chopped chives or parsley.
From thespruceeats.com
From thespruceeats.com
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CREAMY BÉCHAMEL SAUCE | TRIED AND TRUE RECIPES
Dec 08, 2017 · METHOD. Prepare the Béchamel: Add the cream to a small saucepan and turn the heat to low. Set aside. In a large saucepan, melt the butter over medium heat. Add the flour and stir to incorporate. Cook for 1-2 minutes until golden, but not overly browned. Whisk in the warm heavy cream and continue whisking until smooth.
From triedandtruerecipe.com
From triedandtruerecipe.com
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BECHAMEL SAUCE WITH PARMESAN - THE DARING GOURMET
Oct 06, 2014 · Slowly bring it to a boil, reduce the heat and simmer for 10 minutes until thickened, whisking frequently to prevent lumps and scorching. Add the Parmesan cheese, salt and nutmeg and whisk until smooth. Simmer for another minute then remove from heat. (If the sauce is too thick, add a little milk.) Add salt to taste.
From daringgourmet.com
From daringgourmet.com
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12 USES FOR LEFTOVER BÉCHAMEL SAUCE | CUISINEVAULT
Jul 30, 2021 · Béchamel sauce is combined with cheese and whipped egg whites to create an airy appetizer that is usually served in a ramekin. You can get our recipe for cheese souffles here. 7. Cream Sauce. Making a cream sauce is just as easy as making a mornay. Heat the leftover béchamel sauce in a pot then remove from heat and whisk in heavy cream.
From cuisinevault.com
From cuisinevault.com
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WHITE SAUCE PASTA(BECHAMEL SAUCE) WITH VEGETABLES ...
White sauce pasta is a very easy dish to make. Its rich and creamy texture adds wonders to your pasta. The most important aspect of this dish is the white sauce, which as the french call it the bechamel sauce.This white sauce is few of the basic sauces used by the french and the italians for many dishes.
From somethingscookingwithalpa.com
From somethingscookingwithalpa.com
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BECHAMEL VS HEAVY CREAM? : ASKCULINARY - REDDIT
The flour in the bechamel may thicken your liquids more than you like, and I'm not sure you could incorporate enough margarine to equal the fat content of heavy cream without it separating. To me, adding bechamel seems to mute flavours and weigh things down rather than cool and smooth them out the way cream does.
From reddit.com
From reddit.com
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15 RECIPES WITH HEAVY CREAM - THE SPRUCE EATS
Jan 26, 2021 · The addition of heavy cream in the batter gives this simple cake base a lovely rich crumb. Use it however you would a basic white cake: Fill and frost it with buttercream, dollop your favorite fruit jam (we like raspberry) or lemon curd between the layers, or use it in a decadent trifle. Featured Video. 03 of 15.
From thespruceeats.com
From thespruceeats.com
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KETO BECHAMEL SAUCE - FRENCH WHITE SAUCE | CASTLE IN THE ...
Add the heavy whipping cream, cream cheese, bouillon, pepper, and nutmeg to a medium-sized, saucepan. Heat on low while whisking until the cheese melts and the sauce is smooth. Heat uncovered while continuing to whisk for a few minutes, until a desired consistency is reached. DO NOT BOIL or the sauce will get grainy.
From castleinthemountains.com
From castleinthemountains.com
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CLASSIC LASAGNA WITH BECHAMEL SAUCE - MUCH BUTTER
Jun 03, 2021 · Preheat oven to 350°F or 180°C. To assemble, add a layer of meat bolognese sauce to a 7.5×9.5×2-inch glass rectangular dinnerware. Add a layer of béchamel sauce on top of bolognese sauce, then cover with lasagna sheets. thrice following with the order. Lastly, top with mozzarella cheese. Bake for 25 minutes. Enjoy!
From muchbutter.com
From muchbutter.com
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WHITE SAUCE PASTA RECIPE ALFREDO BECHAMEL SAUCE - ALL ...
Basic Italian White Cream Sauce (Like an Alfredo or Bechamel) hot www.food.com. Melt butter in small saucepan cooking over low to medium heat, stirring for about 5 minutes. Add flour and stir until the butter and flour are well combined. Pour in cream & remaining ingredients, stirring constantly as it thickens.
From therecipes.info
From therecipes.info
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