BéCHAMEL SAUCE AKA WHITE SAUCE
It is one of the French cuisine's mother sauces and from this easy sauce, you can make others such as Mornay, Soubise and so on... This is an important basic sauce to add to your repertoire.
Provided by Francine Lizotte
Categories Other Sauces
Time 20m
Number Of Ingredients 6
Steps:
- 1. In a small sauce over medium heat, warm up the milk - make sure it doesn't boil. Meanwhile in a medium saucepan over medium heat, add butter and when it's melted, add flour. Whisk the white roux constantly until is smooth; cook for 5 minutes or until it turns into a light golden color.
- 2. Pour hot milk, add pepper, salt, and nutmeg; whisk the blond roux continuously for 10 minutes or until the sauce thickens. Proceed with the recipe that uses béchamel.
- 3. NOTE: If not using the sauce right away, place a piece of wax paper, making sure it touches the top of the sauce preventing a skin formation on the surface.
- 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=sVYs_wwlurg
BASIC BECHAMEL SAUCE
This is a quick and easy bechamel sauce.
Provided by MATHIEUDAIGLE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 40m
Yield 8
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, Carbohydrate 8.7 g, Cholesterol 28.8 mg, Fat 9.7 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 6.1 g, Sodium 682.6 mg, Sugar 5.8 g
CLASSIC BECHAMEL: WHITE SAUCE
Provided by Tyler Florence
Time 25m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan. Keep the milk on low heat.
- Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf.
- To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface.
- Serve with fish, shellfish, vegetables or egg dishes.
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