Kellys Rich Bechamel Sauce Recipes

KELLY'S RICH BECHAMEL SAUCE

Steps:

• In frying pan or large saucepan, melt butter over medium heat.
• Stir in flour, cook and stir constantly over lower heat for 2-3 minutes. DO NOT BROWN.
• Slowly whisk in 3 cups of milk.
• Cook and stir over medium heat til thick and low-boiling.
• Low-boil, stirring, for 3-5 minutes.
• In small bowl, mix egg yolks.
• Add, stirring, 2 Tbl. cooked sauce, ONE TBL. AT A TIME, into beaten yolks. Add a bit more sauce, stirring, then slowly whisk into skillet of sauce.
• Whisk in salt and pepper, remove from heat.

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.

CLASSIC BECHAMEL SAUCE

Steps:

• Use or store the sauce: Use immediately or pour into a storage container. Spread the remaining 1 teaspoon of butter over the surface of the hot sauce to keep a skin from forming. Cool the sauce for 10 to 15 minutes before storing. Refrigerate, tightly covered, up to 5 days, or freeze up to 3 months.

BECHAMEL SAUCE

Steps:

• Melt butter in medium saucepan over medium-low heat.
• Whisk in flour and cook 3 minutes.
• Whisk in milk and bring to boil, stirring.
• Add salt and nutmeg.
• Reduce heat; simmer until thick enough to coat back of spoon.