Béchamel Sauce Recipes

BECHAMEL SAUCE

Steps:

• In a medium saucepan, melt butter over medium. Add onion and cook until softened, about 6 minutes. Add flour and salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
• Whisking constantly, pour in 2 cups milk; add 2 more cups milk and whisk until smooth. Cook mixture, stirring constantly along the bottom of pan, until boiling, about 7 minutes.
• Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a very small amount is rubbed between two fingers, about 10 minutes.

BéCHAMEL SAUCE (BESCIAMELLA) | HOW TO MAKE ITALIAN WHITE SAUCE

Steps:

• In a saucepan, melt the butter over low heat. Now add the flour. Mix quickly with a whisk. Stir until the mixture is smooth and without lumps.
• heat the milk, without bringing to a boil. Pour the milk slowly over the roux, while stirring vigorously with a whisk to prevent the formation of lumps. When the milk is completely poured over the roux sauce, put the saucepan back on low heat. Keep mixing constantly, until you have a fairly thick consistency (about 10/15 minutes). The sauce is ready when it sticks to the back of a wooden spoon.
• Add a pinch of fine salt and grated nutmeg to taste. For an even richer flavor, add a little Parmigiano reggiano cheese (optional). Italian béchamel sauce is ready to use.

BECHAMEL SAUCE

Steps:

• MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
• Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
• Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
• After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!
• STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.

BECHAMEL SAUCE

Steps:

• In a 2 quart saucepan, melt the butter over medium heat.
• Add the flour and whisk until smooth, about 2 minutes.
• Gradually add the warm milk, whisking constantly to prevent any lumps from forming.
• Simmer over medium heat, whisking constantly, until the sauce is thick, smooth and creamy, about 10 minutes.
• Do not allow the bechamel sauce to boil.
• Remove from the heat and stir in 1/2 teaspoon salt and a pinch each of white pepper and nutmeg.
• Season the sauce with more salt, pepper and nutmeg to taste.
• The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.

CHEESY BéCHAMEL SAUCE

Steps:

• Gather the ingredients.
• In a medium saucepan over medium heat, melt the butter and stir in the flour to make a roux.
• Allow the roux to cook for 1 to 2 minutes while stirring.
• Add the milk a little at a time, whisking it continuously, allowing the mixture to blend and thicken. This will take about 10 minutes, although 20 minutes is recommended by cooking school instructors. Lower the heat to medium-low if needed.
• Add the salt, pepper, nutmeg, cheddar cheese, Parmesan cheese , and hot sauce, if using. Continue stirring until the cheese has melted. Remove the sauce from the heat and use it immediately. Enjoy.

BECHAMEL SAUCE RECIPE

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 SAUCE

Steps:

• Add the butter and onion to a large saucepan over medium heat. Season the onions with salt, to taste, and cook until they become translucent and very aromatic. Add the flour and cook until the flour and butter resemble wet sand, about 3 to 4 minutes. Gradually, whisk in the milk until incorporated. Add the bay leaf and nutmeg and season with salt, to taste. Slowly bring the milk/flour mixture to a boil, stirring frequently to prevent scorching on the bottom. Be sure that the milk comes to a boil or the flour will not cook out and you will be left with a very objectionable starchy feeling on your tongue.
• Once the sauce has come to a boil and has thickened, remove it from the heat. Discard the bay leaf. Stir in the grated Parmigiano, taste and adjust seasoning, if needed.
• Use right away or refrigerate, covered, until ready to assemble dish.
• Creamy!

BECHAMEL SAUCE

Steps:

• Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat.
• Melt the butter in a separate saucepan over low heat. When it's bubbling, add the flour and whisk until it forms a golden paste, about 3 to 4 minutes.
• Whisking constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.
• Whisk in the nutmeg and the cheese, and serve at once

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.

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.