Classic White Bechamel Sauce Recipes

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CLASSIC WHITE BECHAMEL SAUCE



Classic White Bechamel Sauce image

This is the classic way of making a white sauce, using a mixture of butter and flour that the French call a roux.

Categories     Gravy, sauces, dressings and stock     Savoury

Yield Makes about 15 fl oz (425 ml)

Number Of Ingredients 9

15 fl oz (425 ml) milk
a few parsley stalks
1 bay leaf
1 blade of mace or a pinch of powdered mace (optional)
10 whole black peppercorns
1 slice onion, ¼ inch (5 mm) thick
1½ oz (40 g) butter
¾ oz (20 g) plain flour
salt and freshly milled black pepper

Steps:

  • First place the milk in a small saucepan and add the parsley stalks, bay leaf, mace (if using), peppercorns and onion. Then place it over a low heat and let it come very slowly up to simmering point, which will take approximately 5 minutes. Then remove the saucepan from the heat and strain the milk into a jug, discarding the flavourings. All this can be done ahead of time, but when you want to make the sauce, use the same washed pan and place it over a gentle heat. Begin by melting the butter gently - don't over-heat it or let it brown, as this will affect the colour and flavour of the sauce. As soon as the butter melts, add the flour and, over a medium heat and using a small pointed wooden spoon, stir quite vigorously to make a smooth, glossy paste. Now begin adding the infused milk a little at a time - about 1 fl oz (25 ml) first of all - and stir again vigorously. Then, when this milk is incorporated, add the next amount and continue incorporating each bit of liquid before you add the next. When about half the milk is in, switch to a balloon whisk and start adding large amounts of milk, but always whisking briskly. Your reward will be a smooth, glossy, creamy sauce. Now turn the heat down to its lowest setting and let the sauce cook for 5 minutes, whisking from time to time. While that's happening, taste and season with salt and freshly milled black pepper. If you wish to keep the sauce warm, all you do is pour it into a warmed jug and cover the surface with clingfilm to stop a skin from forming, then place the jug in a pan of barely simmering water.

CLASSIC BECHAMEL SAUCE



Classic Bechamel Sauce image

Bechamel, also known as white sauce, is made with only 3-ingreidents: flour, butter, and milk. Use this creamy classic bechamel sauce in a casserole, souffle, lasagna or mac and cheese.

Provided by Sally Vargas

Categories     Sauce

Time 15m

Number Of Ingredients 5

2 tablespoons plus 1 teaspoon unsalted butter, divided
3 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt, or more, to taste
Pinch white or black pepper (optional)

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.

Nutrition Facts : Calories 78 kcal, Carbohydrate 5 g, Cholesterol 15 mg, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, Sodium 93 mg, Sugar 3 g, Fat 5 g, UnsaturatedFat 0 g

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.

CLASSIC WHITE (OR BéCHAMEL) SAUCE



Classic white (or béchamel) sauce image

Making a classic white sauce - or béchamel as the French call it, occurs so much in everyday cooking, for example in a lasagne or moussaka. Master this easy recipe and you'll massively boost your overall cooking confidence.

Provided by delicious. magazine

Time 40m

Yield Serves 6

Number Of Ingredients 7

½ onion
1 bay leaf
8 whole black peppercorns
Few parsley stalks
600ml milk
50g butter (or margarine)
50g plain flour

Steps:

  • Put the onion, bay leaf, peppercorns and parsley stalks into a heavy-based saucepan. Pour in milk and bring just to the boil, then remove from the heat and set aside to infuse for 30 minutes. Strain into a jug.
  • Meanwhile, put butter (or margarine) into a separate, clean, heavy-based saucepan. Let it melt over a medium heat, then add flour. Using a wooden spoon, stir continuously and very well until you have a smooth, slightly grainy paste. This is called a roux.
  • Off the heat, whisk a little of the infused milk into the roux, beating well with the wooden spoon, then return to the heat, beating, until thickened. Repeat until half the milk is incorporated, then switch to a whisk. Continue adding the milk (off the heat) and whisking over the heat until smooth.
  • Reduce the heat to low and continue cooking the sauce for 4-5 minutes, until thickened, stirring occasionally. Taste, season, and make sure there is no hint of flour.

Nutrition Facts :

CLASSIC BéCHAMEL SAUCE RECIPE (WHITE SAUCE)



Classic Béchamel Sauce Recipe (White Sauce) image

This Classic Béchamel Sauce calls for simple ingredients and is incredibly easy. A simple white sauce you can make in minutes.

Provided by Laurie McNamara

Categories     Kitchen Basics

Time 15m

Number Of Ingredients 6

2 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
1-1/4 cup whole milk
1/4 teaspoon kosher salt
1/8 teaspoon black pepper (freshly ground )
1 pinch nutmeg (freshly grated)

Steps:

  • In a 10-inch skillet, over medium heat, melt 2 tablespoons of butter.
  • Sprinkle in flour and whisk, cooking for 1 to 2 minutes.
  • While whisking, pour in milk. Whisk slightly aggressively to break up any lumps until smooth.
  • Heat, while continuing to whisk until the sauce begins to thicken. About 2 to 4 minutes.
  • Remove off of the heat and season with salt, pepper and nutmeg.

Nutrition Facts : ServingSize 1 tablespoon, Calories 18 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 31 mg, Sugar 1 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 2 g

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