BECHAMEL SAUCE WITH NUTMEG RECIPES

BASIC BECHAMEL SAUCE RECIPE | ALLRECIPES

Basic Bechamel Sauce Recipe | Allrecipes image

This is a quick and easy bechamel sauce.

Provided by MATHIEUDAIGLE

Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Creamy

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 1 quart

Number Of Ingredients 5

Ingredients

5 tablespoons butter
¼ cup all-purpose flour
1 quart milk
2 teaspoons salt
¼ teaspoon freshly grated nutmeg

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, CarbohydrateContent 8.7 g, CholesterolContent 28.8 mg, FatContent 9.7 g, FiberContent 0.1 g, ProteinContent 4.5 g, SaturatedFatContent 6.1 g, SodiumContent 682.6 mg, SugarContent 5.8 g

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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