BASIC BECHAMEL (WHITE) SAUCE WITH VARIATIONS INCLUDING AU GRATIN
Bechamel is one of the five mother sauces. This means it is a base for many things. If used plain, frequently onion and nutmeg are added. Keep this recipe and you don't need a bunch of recipes for variations like Au Gratin. Make it your own.
Provided by Ambervim
Categories Sauces
Time 10m
Yield 1 Cup
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan over medium heat. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.
- NOTE - It is best to use warm to hot liquids when making sauce, which helps to prevent lumps. Also, constant stirring will help prevent the sauce from scorching on the bottom. If sauce turns lumpy, whisk vigorously with a wire whip or strain through a wire sieve before serving.
- Stir in milk or other liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season to taste with salt and pepper.
- Option: Reduce milk by the same amount you add white wine, sherry or brandy will create a lovely flavor.
- CHEESE SAUCE - Once sauce is made, remove from heat and stir in 1/2 to 1 cup sharp Cheddar cheese (or whatever flavor compliments what you are making -- better yet use 2 different cheeses), stirring until melted. To Au Gratin anything use this sauce mixed with potatoes, veggies, meats or whatever and heat through. Top with seasoned bread crumbs and more cheese finishing in the broiler.
- CURRY SAUCE - Stir in 1/2 teaspoon curry powder with the flour.
- DILL SAUCE - Stir in 1 teaspoon chopped fresh, or 1/2 teaspoon dried dill weed and a dash of ground nutmeg with the flour.
- MORNAY SAUCE.
- Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.
- VELOUTE SAUCE.
- Substitute chicken, beef, fish, or vegetable broth for the milk.
- HERB SAUCE.
- Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs.
- CREAM SAUCE.
- Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.
- MUSTARD SAUCE.
- Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.
BECHAMEL (WHITE SAUCE)
This easy-to-make sauce is delicious over chicken, pasta, steamed veggies, and more! While the recipe calls for 2 cups of milk, you may need to add 1 Tbs. - 1/4 cup more to thin, depending on your heat and other variables. Remember, sauces thicken as they cool, but they still take quite a while to thicken (up to 15 minutes, depending on your heat).
Provided by ABfan13
Categories Sauces
Time 15m
Yield 2 1/2 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a small saucepan over medium-high heat. Whisk in the flour, stirring constantly, about 2-3 minutes.
- Gradually add in the milk, stirring constantly, until thoroughly incorporated into butter mixture.
- Add salt, pepper, oregano, and minced garlic (I like using my garlic press for this). Stir frequently until thickened. See note for tip on thinning.
BECHAMEL SAUCE
Make and share this Bechamel Sauce recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 13m
Yield 3 cups
Number Of Ingredients 5
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.
CHEESY BECHAMEL SAUCE
Make and share this Cheesy Bechamel Sauce recipe from Food.com.
Provided by Chef Big Pimpin
Categories Sauces
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 186.3, Fat 13.2, SaturatedFat 8.3, Cholesterol 40, Sodium 121.4, Carbohydrate 13, Fiber 0.2, Sugar 2.9, Protein 4.7
BASIC MEDIUM BéCHAMEL SAUCE WITH VARIATIONS
Basic Béchamel sauce recipe-also known as white sauce-with several variations. Variations include Mornay, velouté, herb sauce, and more.
Provided by Diana Rattray
Categories Sauce
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan or saucier over medium heat. Add flour and stir until mixture is well blended. Cook, stirring constantly, for 2 minutes.
- Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens.
- Simmer, stirring frequently, over very low heat for 5 minutes.
- Season with salt and pepper to taste and add a little nutmeg, if desired.
Nutrition Facts : Calories 64 kcal, Carbohydrate 4 g, Cholesterol 13 mg, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, Sodium 117 mg, Sugar 2 g, Fat 5 g, ServingSize 1 Cup (4 to 6 Servings), UnsaturatedFat 0 g
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