Besciamella Cream Sauce Recipes

BASIC BECHAMEL SAUCE

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.

BECHAMEL SAUCE RECIPE

Steps:

• In a stove-top pot melt butter.
• Add flour and whisk well until a thick creamy paste forms. Cook for 1-2 minutes.
• Slowly pour in about ⅓ cup of milk. Continue whisking energetically breaking all the lumps. Make sure to scrape well the bottom and sides of the pot.
• Once you have reached a smooth consistency add a little more milk. Continue adding milk in small portions until you have used up all the milk.
• Increase the heat a little and continue whisking and cooking the sauce.
• Once it starts to thicken, cook it for another 20-30 seconds and turn off the heat.
• Continue to whisk. You'll notice Bechamel Sauce will continue to thicken even with the heat off.
• Once it reached desired consistency, season it with nutmeg and salt to taste or other seasonings (see suggestions above the recipe).
• Give another good stir.
• If you're not planning to use the sauce immediately see my tips above how to store it to prevent a skin from forming.

BESCIAMELLA

Steps:

• Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
• Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.

BESCIAMELLA SAUCE

Steps:

• Heat butter in a medium saucepan until melted.
• Add flour, stirring until smooth.
• Cook gently over medium heat until light golden brown, 6-7 minutes.
• Meanwhile, heat the milk in a separate pan until almost boiling.
• Add milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
• If lumps begin to form, you need to adjust the heat up a bit higher.
• Bring to a boil, and cook for 30 seconds, continuing to stir.
• Remove from the heat and season with salt and nutmeg.
• Note: After I had brought it to a boil and let it cook for 30 seconds, it was still too liquidy.
• I continued to cook it over high heat, stirring constantly, until it thickened down, and began to coat the back of the spoon.

BESCIAMELLA (CREAM SAUCE)

Steps:

• * This recipe for cream sauce and the recipe for Salsa Di Pomodori (tomato sauce) are used with the Cannelloni recipe from the World Gourmet Calendar. To make Cannelloni, you will need both sauce recipes: In a heavy saucepan melt butter over moderate heat. Add 6 tablespoons of flour and cook the roux stirring constantly with a whisk. Pour in milk and cream slowly stirring with a whisk. Bring to a boil, reduce heat, and cook until sauce is thick enough to coat the wires of the whisk heavily. Remove from heat. Add salt and pepper. Reserve.

BESCIAMELLA (CREAM SAUCE)

Steps:

• In a heavy saucepan, melt the butter over moderate heat. Add flour and cook the roux, stirring constantly with a wire whisk until there are no lumps and it is pale gold in color. Pour in the milk and cream slowly, stirring with the whisk. Bring to a boil, stirring constantly. Reduce heat and cook until the sauce is thick enough to coat the wires of the whisk heavily. Remove from heat. Add salt and pepper. Set aside.