BECHAMEL SAUCE WITH EGG RECIPES

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KELLY'S RICH BECHAMEL SAUCE RECIPE - FOOD.COM



Kelly's Rich Bechamel Sauce Recipe - Food.com image

I think the secret is the egg yolks, it just isn't the same richness without them. This is my basic, stand-by all-purpose recipe. I use it a LOT!

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 3 cups

Number Of Ingredients 6

1/2 cup unsalted butter
1/2 cup flour
3 cups milk
2 egg yolks, slightly beaten
1 1/2-2 teaspoons salt, to taste
1/2 teaspoon white pepper

Steps:

  • In frying pan or large saucepan, melt butter over medium heat.
  • Stir in flour, cook and stir constantly over lower heat for 2-3 minutes. DO NOT BROWN.
  • Slowly whisk in 3 cups of milk.
  • Cook and stir over medium heat til thick and low-boiling.
  • Low-boil, stirring, for 3-5 minutes.
  • In small bowl, mix egg yolks.
  • Add, stirring, 2 Tbl. cooked sauce, ONE TBL. AT A TIME, into beaten yolks. Add a bit more sauce, stirring, then slowly whisk into skillet of sauce.
  • Whisk in salt and pepper, remove from heat.

Nutrition Facts : Calories 537.3, FatContent 42.5, SaturatedFatContent 26, CholesterolContent 241.4, SodiumContent 1291.8, CarbohydrateContent 27.9, FiberContent 0.7, SugarContent 0.1, ProteinContent 12.1

BECHAMEL SAUCE RECIPE | ANNE BURRELL | FOOD NETWORK



Bechamel Sauce Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield about 4 cups

Number Of Ingredients 8

3 tablespoons butter
1/2 small white onion, cut into 1/2-inch dice
Kosher salt
3 heaping tablespoons all-purpose flour
1 quart milk
Pinch grated nutmeg
1 bay leaf
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Add the butter and onion to a large saucepan over medium heat. Season the onions with salt, to taste, and cook until they become translucent and very aromatic. Add the flour and cook until the flour and butter resemble wet sand, about 3 to 4 minutes. Gradually, whisk in the milk until incorporated. Add the bay leaf and nutmeg and season with salt, to taste. Slowly bring the milk/flour mixture to a boil, stirring frequently to prevent scorching on the bottom. Be sure that the milk comes to a boil or the flour will not cook out and you will be left with a very objectionable starchy feeling on your tongue.
  • Once the sauce has come to a boil and has thickened, remove it from the heat. Discard the bay leaf. Stir in the grated Parmigiano, taste and adjust seasoning, if needed.
  • Use right away or refrigerate, covered, until ready to assemble dish.
  • Creamy!

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