BECHAMEL SAUCE INGREDIENTS RECIPES

Name: White Sauce or Bechamel Sauce
Yield: Makes about 1 cup
Ingredients: 2 tablespoons butter; 2 tablespoons flour; 1¼ cups milk, heated; Salt; Freshly ground pepper

WHITE SAUCE OR BECHAMEL SAUCE RECIPE | EPICURIOUS

White Sauce or Bechamel Sauce 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.

BECHAMEL SAUCE RECIPE - ITALIAN.FOOD.COM

Bechamel Sauce Recipe - Italian.Food.com image

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.

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 cups

Number Of Ingredients 6

Ingredients

5 tablespoons unsalted butter
1/2 cup flour
4 cups whole milk, warm
1/2 teaspoon salt (to taste)
1 pinch fresh ground white pepper (to taste)
1 pinch nutmeg, freshly grated (to taste)

Steps:

In a 2 quart saucepan, melt the butter over medium heat.
Add the flour and whisk until smooth, about 2 minutes.
Gradually add the warm milk, whisking constantly to prevent any lumps from forming.
Simmer over medium heat, whisking constantly, until the sauce is thick, smooth and creamy, about 10 minutes.
Do not allow the bechamel sauce to boil.
Remove from the heat and stir in 1/2 teaspoon salt and a pinch each of white pepper and nutmeg.
Season the sauce with more salt, pepper and nutmeg to taste.
The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.

Nutrition Facts : Calories 330.8, FatContent 22.5, SaturatedFatContent 13.7, CholesterolContent 62.6, SodiumContent 390.6, CarbohydrateContent 23, FiberContent 0.4, SugarContent 12.9, ProteinContent 9.6

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