White Bechamel Sauce Recipes

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BASIC BECHAMEL SAUCE



Basic Bechamel Sauce image

This is a quick and easy bechamel sauce.

Provided by MATHIEUDAIGLE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 40m

Yield 8

Number Of Ingredients 5

5 tablespoons butter
¼ cup all-purpose flour
1 quart milk
2 teaspoons salt
¼ teaspoon freshly grated nutmeg

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.

Nutrition Facts : Calories 139.3 calories, Carbohydrate 8.7 g, Cholesterol 28.8 mg, Fat 9.7 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 6.1 g, Sodium 682.6 mg, Sugar 5.8 g

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



Béchamel Sauce (Besciamella) | How to Make Italian White Sauce image

Béchamel sauce (Besciamella) is a smooth, white sauce made with just 3 ingredients: flour, milk, and butter. It's also known as White Sauce or Mother Sauce because many sauces are made with Béchamel as a base, such as Mornay Sauce, which is a somewhat richer version. The preparation of Bechamel Sauce consists in adding milk to a white roux, a cooked mixture made with equal quantities of butter and flour. Add a pinch of salt and a pinch of nutmeg then cook for about 15 minutes so that the sauce thickens.

Provided by Recipes from Italy

Categories     sauces and dressings

Time 20m

Yield 4

Number Of Ingredients 6

500 ml (2 cups) of milk
50 g (1,7 ounce or ¼ cup) of butter
50 g (1,7 ounce or 4 tablespoons) of all-purpose flour
1/4 teaspoon of fine salt
freshly grated nutmeg
parmigiano reggiano cheese (optional)

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.

Nutrition Facts : ServingSize 100 g, Calories 127 cal, Fat 1,23 g

BECHAMEL (WHITE SAUCE)



Bechamel (White Sauce) image

This easy-to-make sauce is delicious over chicken, pasta, steamed veggies, and more! While the recipe calls for 2 cups of milk, you may need to add 1 Tbs. - 1/4 cup more to thin, depending on your heat and other variables. Remember, sauces thicken as they cool, but they still take quite a while to thicken (up to 15 minutes, depending on your heat).

Provided by ABfan13

Categories     Sauces

Time 15m

Yield 2 1/2 cups, 4-6 serving(s)

Number Of Ingredients 7

1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 teaspoon salt (to taste)
1 teaspoon ground black pepper (to taste)
1 teaspoon dried oregano
2 small garlic cloves, minced

Steps:

  • Melt the butter in a small saucepan over medium-high heat. Whisk in the flour, stirring constantly, about 2-3 minutes.
  • Gradually add in the milk, stirring constantly, until thoroughly incorporated into butter mixture.
  • Add salt, pepper, oregano, and minced garlic (I like using my garlic press for this). Stir frequently until thickened. See note for tip on thinning.

WHITE SAUCE



White Sauce image

This white sauce, also known as Béchamel sauce, is one of France's four "mother sauces," and it's a perfect complement to many dishes. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 10m

Yield 16

Number Of Ingredients 5

2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk

Steps:

  • In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
  • Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 tablespoon, Sodium 55 mg, Sugar 0 g, TransFat 0 g

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.

BECHAMEL SAUCE



Bechamel Sauce image

This French sauce (one of the so-called 5 Mother Sauces) is made from butter, milk, flour and salt. It's the base for a range of homey, comforting recipes, such as Creamed Spinach and Roasted Cauliflower with Cheese Sauce, and is a versatile, essential sauce that's easy to master.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Yield Makes 4 cups

Number Of Ingredients 5

3 tablespoons unsalted butter
1/4 cup finely chopped onion
1/4 cup all-purpose flour
1/2 teaspoon coarse salt
4 cups whole milk

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.

Nutrition Facts : Calories 63 g, Fat 4 g, Protein 2 g

BECHAMEL SAUCE



Bechamel Sauce image

Provided by Food Network

Number Of Ingredients 5

2 cups milk
1 tablespoons butter
2 tablespoons flour
Pinch nutmeg
1/2 cup Parmesan cheese

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

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/BECHAMEL SAUCE



Basic White Sauce/Bechamel Sauce image

This white sauce can be used in so many different ways. Add Cheese,Curry Powder,Dill,or Horseradish Add canned Tuna,Ham,Hamburger,Sausage. Lots of things can be done with this sauce.

Provided by Braunda

Categories     Sauces

Time 20m

Yield 1 Cup

Number Of Ingredients 15

1 tablespoon butter or 1 tablespoon margarine
1/2-1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk

Steps:

  • Melt butter in saucepan over low heat until it bubbles up. Blend in flour. This is the roux.
  • In another pan, warm the milk. Infuse with flavours, if desired.
  • Strain milk into the roux, combine and bring to boil.
  • Reduce heat and simmer for about 10-15 minutes.
  • Adjust taste by adding salt and pepper. Strain.

CLASSIC BECHAMEL: WHITE SAUCE



Classic Bechamel: White Sauce image

Provided by Tyler Florence

Time 25m

Yield 2 cups

Number Of Ingredients 6

1 cup milk
2 bay leaves
2 tablespoons unsalted butter
2 tablespoons flour
Pinch salt and white pepper
2 garlic cloves, crushed

Steps:

  • In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan. Keep the milk on low heat.
  • Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf.
  • To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface.
  • Serve with fish, shellfish, vegetables or egg dishes.

SUPER EASY BéCHAMEL/WHITE SAUCE



Super easy béchamel/white sauce image

A smooth white sauce used for lasagne and other pasta dishes.

Provided by jalco28

Time 15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Melt the butter in a saucepan on low to medium heat.
  • Sieve and stir in the flour.
  • Whisk in the milk a small bit at a time until you have a slightly thick and creamy sauce.
  • Take off the heat and allow to cool. Store in airtight container in fridge.

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