Jim Laheys Bechamel Sauce Recipes

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.

BECHAMEL SAUCE FOR LASAGNA BOLOGNESE

Steps:

• Melt butter in a heavy-bottom, medium saucepan over medium-low heat. Add flour, whisking constantly. Cook, whisking occasionally, 2 to 3 minutes; do not let roux brown.
• Whisking constantly, add about 2 tablespoons hot milk to saucepan.
• Pour half of the remaining hot milk into the saucepan in small increments, whisking the mixture constantly, until a smooth paste forms.
• Whisk remaining milk into pan; add nutmeg and salt. Cook, stirring with a wooden spoon, making sure to scrape bottom and sides, until sauce is thick and creamy, about 15 minutes; if any lumps form, stir sauce rapidly with a whisk. Season with pepper; remove from heat. Let sauce stand until lukewarm, about 30 minutes, before assembling lasagna.

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.