PARMESAN BECHAMEL
Provided by Martha Stewart
Categories Food & Cooking
Time 15m
Yield Makes 3/4 cup
Number Of Ingredients 6
Steps:
- Heat butter in a small saucepan over medium heat. Add shallot; cook, stirring occasionally, until tender, about 2 minutes. Add flour and cook, stirring, 1 minute. Slowly add milk and cook, stirring, until thickened, about 2 minutes. Remove from heat, add Parmesan, and season with salt and pepper.
EGGPLANT GRATIN WITH BECHAMEL SAUCE
Eggplant gratin is the best way to feed eggplants to eggplant haters and receive high reviews from them! Very yummy and satisfying.
Provided by VIRI-1718
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h13m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Brush eggplant rounds with 2 tablespoons vegetable oil. Place on a baking sheet.
- Bake in the preheated oven until eggplants are soft and brown, about 15 minutes. Remove from oven. Keep oven on.
- Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add tomatoes and tomato paste. Cook until flavors are blended, about 3 minutes. Stir in stock, basil, paprika, oregano, salt, and pepper. Cook until red sauce is thickened, about 15 minutes.
- Melt butter in a saucepan over medium heat. Add flour; cook and stir until light brown, 6 to 10 minutes. Remove from heat. Add milk slowly, whisking constantly, until mixture is smooth, about 2 minutes. Return to heat. Bring to a boil, stirring with a wooden spoon. Cook and stir until bechamel sauce thickens and coats the back of the spoon, 5 to 7 minutes more. Remove from heat; stir in Parmesan cheese, garlic powder, salt, nutmeg, and white pepper.
- Cover the bottom of a baking dish with 2 tablespoons of the red sauce. Arrange 1 layer of eggplant on top; cover with some mozzarella slices. Spread 3 to 4 tablespoons bechamel sauce on top. Repeat layering until you reach a final layer of bechamel sauce; top with remaining mozzarella.
- Bake in the preheated oven until cheese melts and turns golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 33.2 g, Cholesterol 46.2 mg, Fat 22.9 g, Fiber 8 g, Protein 18.5 g, SaturatedFat 9.8 g, Sodium 612.1 mg, Sugar 17.2 g
LASAGNA WITH BECHAMEL SAUCE RECIPE
This lasagna with béchamel sauce is made with layers of lasagna noodles, rich beef and tomato sauce, creamy parmesan white sauce and topped with mozzarella cheese. Your whole family will enjoy it!
Provided by Julie
Categories Main Course Pasta
Time 1h15m
Number Of Ingredients 22
Steps:
- Heat oil in a large pot over medium heat. Saute garlic and onion and cook until fragrant.
- Add beef and cook while breaking it up in a spoon until it turns brown or no longer pink.
- Pour the tomato puree, chopped tomatoes and tomato paste. Mix well to combine and bring to a simmer.
- Add the shredded carrots, beef cubes, dried oregano and basil. Season with salt and pepper, and add sugar, if using.
- Cover and cook for about 20-30 minutes, stirring occasionally, until the sauce thickens and meat is tender.
- Remove from heat and set aside.
- Melt butter in a medium pan over medium heat. Reduce heat to low and add the flour and whisk for about 30 seconds or until combined.
- Slowly whisk in 1 cup of milk until well blended. Once blended, add the remaining milk in 1 cup increments, mixing well until well after each addition. Season with salt and pepper. Note: If the sauce is too thick, add a little more milk until it comes to a creamy consistency.
- Increase heat to medium and continue cooking the sauce until it thickens and coats the back of your spoon.
- Add the parmesan cheese and mix until the cheese is melted. Set aside.
- Preheat oven to 350°F / 180 °C.
- In a 9"x9" baking pan, spoon about 1 cup of meat sauce on the base, spreading evenly. Cover with lasagna sheets (trim sheets if needed to cover the meat). Layer around to 2 cups (enough to cover the pasta) of meat sauce, followed by the white sauce and some mozzarella cheese. Repeat the same process until it comes to the top layer.
- Pour remaining meat sauce and white sauce over the last layer of lasagna sheets. Top with mozzarella cheese and chopped parsley.
- Bake in the preheated oven for 25 minutes or until golden brown.
- Let it sit for at least 10 minutes before slicing. Garnish with parmesan cheese and parsley if desired.
- Serve and enjoy!
THICK BECHAMEL SAUCE WITH PARMESAN AND SUN-DRIED TOMATOES
Make and share this Thick Bechamel Sauce With Parmesan and Sun-Dried Tomatoes recipe from Food.com.
Provided by Dav59
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter over medium heat in a saucepan.
- Add flour and cook until foamy, about 2 minutes.
- Add the warm milk, I usually warm it in the microwave oven, and whisk constantly.
- Bring to a boil. Reduce heat to low, and continue to simmer for about 5 minutes.
- Add parmesan cheese and tomato pesto. Stir until cheese has melted.
- Add nutmeg and salt and pepper to taste.
Nutrition Facts : Calories 262.3, Fat 19.6, SaturatedFat 12.2, Cholesterol 58.6, Sodium 332.8, Carbohydrate 12.2, Fiber 0.2, Sugar 0.1, Protein 9.7
PARMESAN BECHAMEL SAUCE
I have not tried this yet, however it took me forever to figure out the recipe for this so I am saving it. I plan on using this for a vegetable lasagna so reserve the cooked vegetables.
Provided by MommyMakes
Categories Sauces
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and finely chop the vegetables. Add the vegetables, spices and milk to a sauce pan. Bring to a boil, cover and remove from heat. Allow flavors to infuse for 30 minutes.
- Over low heat, melt the butter in a saucepan, remove from heat and stir in flour. Return to heat and cook roux for 1-2 minutes, stirring constantly.
- Reheat flavored milk to almost boiling and strain hot milk into bowl with a spout (like a 2 cup glass measuring cup) pressing against vegetables to extract their juices. (Reserve vegetables for pasta).
- Remove roux from heat and slowly blend in the hot milk, stirring vigourously. Place back on heat and bring to a boil stirring continously until sauce thickens.
- Stir in parmesan cheese until melted and simmer gently for 3-4 minutes.
- Remove from heat and stir in the cream. Salt and Pepper to taste.
Nutrition Facts : Calories 412.6, Fat 31.4, SaturatedFat 19.6, Cholesterol 93.1, Sodium 451.9, Carbohydrate 21.2, Fiber 1.2, Sugar 1.8, Protein 12.4
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- Béchamel Sauce. A traditional béchamel sauce is made by whisking hot milk into a simple flour-butter roux. The sauce is then simmered with onion, cloves, bay leaf, and nutmeg until it is creamy and velvety smooth.
- Cream Sauce. Sauce crème is an original classic cream sauce. It is also one of the simplest variations on béchamel sauce. This one is made by whisking heavy cream into the finished béchamel and adding a little salt and pepper to taste.
- Mornay Sauce. The mornay sauce is made by enriching a standard béchamel sauce with gruyère and parmesan cheeses. It's surprisingly similar to making macaroni and cheese from scratch!
- Soubise Sauce. For the soubise sauce, you'll sauté onions, then purée them. This is added to the béchamel. It's a classic cream sauce that you'll want to make for any vegetable dish, though it works just as well with chicken or eggs.
- Nantua Sauce. Nantua sauce is a classic seafood sauce. This version is made by incorporating shrimp butter and cream into a basic béchamel sauce. Traditionally, however, it is made with crayfish.
- Cheddar Cheese Sauce. There are many ways to make a cheddar cheese sauce, but one of the best is with a béchamel base. All you need to do is add cheddar cheese, mustard, and Worcestershire sauce.
- Dairy-Free Béchamel Sauce. Béchamel uses milk and butter, so it doesn't fit specialty diets like those for vegans and people who can't consume dairy products.
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