Cheese Bechamel Sauce Recipes

BéCHAMEL

Steps:

• Put the milk in a glass measuring cup and microwave until just warm, about 1 minute.
• Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
• Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper.

CHEESY BECHAMEL SAUCE

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.

CHEESE BECHAMEL SAUCE

Steps:

• Note: to clarify butter: simmer whole butter (I like to do a pound at a time, and refrigerate the unused portion for later recipes). As it simmers, foam will rise to the top. Take a shallow spoon, and skim the foam out of the pot (this is the impurities rising out of the butter. Once all of the foam is gone, remove from heat and let settle for a couple of minutes. Remove any more impurities you see form. Strain through a cheese cloth into container.
• Make an onion pique by placing the bay leaf onto the onion wedge, and stabbing it through with the clove.
• Take melted clarified butter, and whisk in flour until thoroughly mixed, cook until it simmers.
• Add milk and onion piquet.
• Bring sauce to a simmer, add nutmeg, salt and pepper. Cook until thickened.
• Stir in cheese.
• Strain through cheese cloth to remove onion piquet and lumps.
• This goes great on top of any type of pasta, also good on vegetables.

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.