WHITE SAUCE OR BECHAMEL SAUCE RECIPE | EPICURIOUS
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
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.
CREAMY WHITE CLAM SAUCE RECIPE - FOOD.COM
This is my own sauce, though I'm sure it is similar to many others. I usually use this with fettuccini, but it is excellent with black/squid ink pasta.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in heavy skillet over med/low heat.
- Add whole clams with juice, and garlic. Cook over low heat until clams are heated through and edges begin to curl.
- Remove clams. Add the bottle of clam juice, white wine and heavy cream. Cook about 10 min to reduce slightly. This sauce will be thin. You want a bit of broth in your dish.
- Remove garlic cloves
- Add clams back into sauce and toss with your preferred pasta. I usually use fettuccini
- Note: I often like to add a chopped tomato to this sauce. You would add the tomato after the 10 min cooking time, just to warm the chopped tomato.
Nutrition Facts : Calories 567.4, FatContent 35.1, SaturatedFatContent 21.1, CholesterolContent 159.7, SodiumContent 599.9, CarbohydrateContent 21.7, FiberContent 0.5, SugarContent 5, ProteinContent 20.2
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