CHEESY BECHAMEL SAUCE RECIPES

CHEESY BECHAMEL SAUCE RECIPE - FOOD.COM

Cheesy Bechamel Sauce Recipe - Food.com image

Make and share this Cheesy Bechamel Sauce recipe from Food.com.

Total Time 10 minutes

Prep Time 0S

Cook Time 10 minutes

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

1 cup milk
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 cup , shredded cheese blend (Mozzerella, Provolone, Ramano and Parmesian)
salt and pepper
1 teaspoon honey
ground cinnamon

Steps:

In a small saucepan, begin to melt the butter. Once the butter has melted add in the flour to creat a rue base for the sauce.
Add the cup of milk and begin to whisk to mix in the rue.
Add in salt, pepper and ground cinnamon to taste.
Add in the shredded cheese blend. (store bought blend works just as well as freshly shredded cheese).
Turn heat on simmer and let sit until thickened.

Nutrition Facts : Calories 186.3, FatContent 13.2, SaturatedFatContent 8.3, CholesterolContent 40, SodiumContent 121.4, CarbohydrateContent 13, FiberContent 0.2, SugarContent 2.9, ProteinContent 4.7

CHEDDAR CHEESE SAUCE WITH A BECHAMEL BASE RECIPE - FOOD.COM

Cheddar Cheese Sauce with a Bechamel Base Recipe - Food.com image

A cheddar cheese sauce good for serving over vegetables. (Source: LeCordon Bleu Professional Cooking)

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1 qt

Number Of Ingredients 12

Ingredients

2 ounces clarified butter
2 ounces bread flour
4 cups milk
1/2 small onion, peeled
1 whole clove
1/2 small bay leaf
salt
nutmeg
white pepper
8 ounces cheddar cheese
1/2 teaspoon dry mustard
2 teaspoons Worcestershire sauce

Steps:

Make a Bechamel sauce as follows: Heat clarified butter in medium size saucepan.
Whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute.
Cool slightly.
In another saucepan, scald the milk.
Gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.
Bring sauce to a boil, stirring constantly.
Reduce heat to a simmer.
Stick the bay leaf to the onion with the clove.
Place onion in sauce.
Simmer at least 15 minutes stirring occasionally.
Season very lightly with salt, nutmeg and white pepper.
Strain through a china cap.
Place plastic wrap on sauce to prevent formation of skin.
Cool in cold water bath and store in freezer in ziplock bags for later use, or keep warm over warm water bath for use in dishes being currently prepared.
To 1 qt of this Bechamel Sauce, add the cheddar cheese, dry mustard and worcestershire sauce.
Whisk over low heat until the cheese is melted and sauce is smooth.

Nutrition Facts : Calories 2183.3, FatContent 157.9, SaturatedFatContent 99.3, CholesterolContent 496.7, SodiumContent 2006.2, CarbohydrateContent 98.3, FiberContent 2.3, SugarContent 4.1, ProteinContent 95.6

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CHEDDAR CHEESE SAUCE WITH A BECHAMEL BASE RECIPE - FOOD.COM

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