Basic White Sauce Salsa Di Besciamella Recipes

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BASIC WHITE SAUCE



Basic White Sauce image

For years, I've used this smooth white cream sauce for pasta to make many dishes. The recipe can easily be doubled or tripled. -Lois Gelzer, Standish, Maine

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 5

2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash white pepper
1 cup 2% milk

Steps:

  • In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.

Nutrition Facts : Calories 51 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 81mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

BASIC WHITE SAUCE - SALSA DI BESCIAMELLA



Basic White Sauce - Salsa Di Besciamella image

Besciamella, white sauce, is more frequently associated with northern Italian cooking, and is used in oven-baked pasta dishes like lasagne, or with vegetables or fish. It can be made ahead and refrigerated for 3-4 days but will thicken as it sits. When you reheat it, thin the sauce, with a little milk. This basic recipe does not have the addition of herbs or spices. Those ingredients should be added after the sauce is cooked, and should be tailored to the dish being prepared. Recipe by Maryanne Esposito of Ciao Italia ---------- For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.

Provided by Lindas Busy Kitchen

Categories     Sauces

Time 25m

Yield 4 cups

Number Of Ingredients 5

1/2 cup unsalted butter
1/2 cup unbleached all-purpose flour (King Arthur)
4 cups milk, hot
fine sea salt, to taste
white pepper, to taste

Steps:

  • In a large saucepan, melt the butter over med-low heat. Do not let the butter brown.
  • Whisk in the flour, and cook it until a uniform paste is formed, and no streaks of flour remain.
  • Slowly whisk in the milk in a steady stream.
  • Cook about 10 minutes, stirring slowly until the sauce coats the back of a wooden spoon.
  • Season with salt and pepper.

Nutrition Facts : Calories 416.5, Fat 32.1, SaturatedFat 20.2, Cholesterol 95.2, Sodium 123, Carbohydrate 23.3, Fiber 0.4, Sugar 0.1, Protein 9.9

BECHAMEL SAUCE RECIPE



Bechamel Sauce Recipe image

Bechamel Sacue or Salsa Besciamella is one one the basic sauces in cooking.It's also the easiest and fastest sauce to make.

Provided by Italian Recipe Book

Categories     Sauces

Number Of Ingredients 5

2 tbsp butter ((1 oz or 30 grams))
3 tbsp leveled or 2 tbsp heaping flour - ((1 oz or 30 grams))
1 ¼ cup milk
Pinch nutmeg
Salt to taste

Steps:

  • In a stove-top pot melt butter.
  • Add flour and whisk well until a thick creamy paste forms. Cook for 1-2 minutes.
  • Slowly pour in about ⅓ cup of milk. Continue whisking energetically breaking all the lumps. Make sure to scrape well the bottom and sides of the pot.
  • Once you have reached a smooth consistency add a little more milk. Continue adding milk in small portions until you have used up all the milk.
  • Increase the heat a little and continue whisking and cooking the sauce.
  • Once it starts to thicken, cook it for another 20-30 seconds and turn off the heat.
  • Continue to whisk. You'll notice Bechamel Sauce will continue to thicken even with the heat off.
  • Once it reached desired consistency, season it with nutmeg and salt to taste or other seasonings (see suggestions above the recipe).
  • Give another good stir.
  • If you're not planning to use the sauce immediately see my tips above how to store it to prevent a skin from forming.

BECHAMEL - BASIC WHITE SAUCE



Bechamel - Basic White Sauce image

Make and share this Bechamel - Basic White Sauce recipe from Food.com.

Provided by kiwidutch

Categories     Sauces

Time 25m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 9

2 cups milk
1 slice onion, large
1 bay leaf
1/2 teaspoon peppercorn
3 tablespoons unsalted butter
3 tablespoons flour
1 pinch nutmeg
salt
white pepper

Steps:

  • Scald the milk with the onion, bay leaf and peppercorns.
  • Cover and let infuse off heat for 10-15 minutes.
  • In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.
  • Off heat, strain in the hot milk.
  • Whisk well, then bring to a boil, whisking constantly until the sauce thickens.
  • season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes.
  • NOTE: This make what is called a "MEDIUM" Bechamel.
  • For a "THIN" Bechamel use 2 tbs. butter and 2 tbs. flour.
  • For a "THICK" Bechamel use 4 tbs. butter and 4 tbs. flour.

BASIC WHITE SAUCE



basic white sauce image

Make and share this basic white sauce recipe from Food.com.

Provided by ann teapot

Categories     Sauces

Time 15m

Yield 1 lasagne, 4 serving(s)

Number Of Ingredients 3

1 ounce flour
1 ounce butter
1/2 pint milk

Steps:

  • melt the flour and butter with a balloon whisk and cook gently for about a minute or two to cook the flour.
  • It will turn into a sort of ball.
  • Add the milk and keep whisking, turn the heat up slightly and keep going with the whisk until bubbles come, then stop or the bottom of the saucepan will burn.
  • You can now take it off the heat and add whatever, cheese/mushrooms/use for lasagne etc etc.
  • for large quantities just multiply.

BELLISSIMA SALSA DI POMODORO



Bellissima Salsa Di Pomodoro image

Beautiful Tomatoe Sauce. I love toamtoe sauce, and this one is simple, easy, fresh, and most importantly...yummy!

Provided by Little Italy

Categories     Vegetable

Time 1h

Yield 4 cups of sauce, 2-4 serving(s)

Number Of Ingredients 8

1/2 white onion (minced)
2 garlic cloves (minced)
1/2 celery rib (minced)
12 basil leaves (torn)
7 parsley sprigs (minced)
1/2 cup extra virgin olive oil
16 roma tomatoes (diced)
salt

Steps:

  • Cook the onion, garlic, celery, basil, and parsley in the olive oil in a large saucepan for 15 minutes over medium-low heat, or until all vegetables are soft, and the onion is see-through. Make sure the vegetables don't stick to the bottom of the saucepan.
  • Next fold in the diced tomatoes and season with however much salt you crave. Bring to a calm boil over medium heat. Place a lid on the saucepan and simmer until a thick sauce is formed, about 30 minutes.
  • Enjoy with any pasta type, or with any recipe needing tomatoe sauce :).

Nutrition Facts : Calories 589.4, Fat 55.2, SaturatedFat 7.7, Sodium 37.8, Carbohydrate 24.4, Fiber 7.3, Sugar 14.5, Protein 5.4

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