BASIC BECHAMEL SAUCE RECIPE | ALLRECIPES
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
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
SMALL BATCH BÉCHAMEL SAUCE RECIPE - FOOD FANATIC
This small batch Béchamel sauce recipe is perfect for one meal. No extra sauce or worrying about leftovers!
Total Time 5 minutes
Prep Time 3 minutes
Cook Time 2 minutes
Yield 4
Number Of Ingredients 4
Steps:
- In a heavy-bottomed pan, melt the butter and stir in the flour. Cook, stirring constantly, for 2 minutes until bubbly (be sure not to let it burn). Slowly add the hot milk, stirring constantly, and bring to a boil. Season to taste, then lower the heat and cook for a few more minutes. Your sauce is now ready to serve!
Nutrition Facts : ServingSize 1/4 cup, Calories 103 calories, FatContent 7 g, CarbohydrateContent 6 g, FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 1 g, SodiumContent 31 mg, SugarContent 4 g
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- Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.
BECHAMEL SAUCE RECIPE {BESCIAMELLA} - ITALIAN RECIPE BOOK
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- If you’re not planning to use the sauce immediately see my tips above how to store it to prevent a skin from forming.
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.
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.
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.
BECHAMEL SAUCE RECIPE | MARTHA STEWART
From marthastewart.com
Reviews 3.4
Total Time 30 minutes
Category Quick & Easy Recipes
Calories 63 g per serving
- Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a very small amount is rubbed between two fingers, about 10 minutes.
WHITE SAUCE OR BECHAMEL SAUCE RECIPE RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.9
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BECHAMEL SAUCE RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.6
Category Side Dish, Sauces and Condiments, Sauces, Pasta Sauces, Creamy
Calories 51.9 calories per serving
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