Béchamel Sauce Recipes
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
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WEB Sep 28, 2018 This recipe uses a ratio of 1 1/2 tablespoons each of flour and butter per cup of milk, producing a sauce that's luxuriously silky and thick, but still quite pourable—it will work well in a variety of dishes. Depending on the recipe and your personal preference, you can make a thinner béchamel by reducing the flour and butter to 1 tablespoon each per …
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WEB Mar 19, 2015 Nice bechamel sauce . Thanks for the recipe it is easy to remember in amounts too. Tamara — January 12, 2019 @ 6:37 pm Reply. I have made this recipe twice and it is by far the best one I’ve made! I just made it and added old cheddar and cream cheese as the base of my baked Mac and cheese! Cannot wait for it to come out of the …
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WEB Sep 19, 2023 Béchamel sauce is a simple sauce made with a roux (butter and flour) and milk. Often flavored with mustard or nutmeg, it’s popular in many cuisines and is an excellent sauce to have in your repertoire. It is considered one of the mother sauces as it’s the base of many other sauces and is essential in many recipes.
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WEB Nov 13, 2023 Other classic French sauce variations: Cream added to bechamel becomes sauce crème for baked or broiled gratins. For fish or poultry, add mustard to a classic béchamel to make a tangy sauce. Sauce Soubise is made with a bechamel and thinly sliced or puréed onions softened in
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