Best 5 Basic Béchamel Sauce With Lots Of Flavour Recipes
Welcome to the realm of delectable sauces, where flavors dance and textures intertwine to create culinary masterpieces. Among these exquisite creations, Béchamel sauce stands tall, a classic French sauce that has captivated taste buds for centuries. Its versatility knows no bounds, seamlessly complementing a wide array of dishes, from hearty casseroles and savory pies to delicate seafood and vegetables.
Béchamel sauce, also affectionately known as white sauce, is crafted with a harmonious blend of butter, flour, and milk, resulting in a velvety smooth and subtly creamy texture. Its essence lies in the art of creating a perfect roux, a mixture of equal parts butter and flour, cooked gently until it reaches a pale golden hue. This roux forms the foundation upon which the milk is gradually incorporated, whisked continuously to ensure a lump-free, luscious sauce.
This comprehensive guide to Béchamel sauce delves into the intricacies of creating this culinary marvel, providing step-by-step instructions, helpful tips, and variations to suit every palate and preference. Discover the secrets to achieving a smooth and flavorful sauce, whether you prefer a classic Béchamel or one infused with herbs, cheese, or a hint of nutmeg.
Elevate your cooking repertoire with these exceptional Béchamel sauce recipes, each offering a unique twist on this timeless classic. Indulge in the rich and creamy delight of Spinach and Artichoke Dip, where tender spinach, succulent artichoke hearts, and a generous helping of Parmesan cheese mingle harmoniously in a Béchamel embrace. Embark on a culinary journey to Italy with our Baked Ziti, where layers of tender pasta, flavorful marinara sauce, and a velvety Béchamel create a symphony of flavors.
For a heartwarming comfort food experience, try our Chicken Pot Pie, a classic dish where succulent chicken, tender vegetables, and a golden crust unite in a Béchamel-infused embrace. Seafood lovers will delight in our Creamy Shrimp Alfredo, where succulent shrimp bathe in a luscious Béchamel sauce infused with Parmesan cheese, creating a dish that is both elegant and comforting.
Whether you're a seasoned chef or a culinary novice, this comprehensive guide to Béchamel sauce will empower you to create extraordinary dishes that will impress and delight your family and friends. So, gather your ingredients, prepare your whisk, and let's embark on a culinary adventure that will leave your taste buds craving for more.
CLASSIC BECHAMEL SAUCE
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
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 MEDIUM BéCHAMEL SAUCE WITH VARIATIONS
Basic Béchamel sauce recipe-also known as white sauce-with several variations. Variations include Mornay, velouté, herb sauce, and more.
Provided by Diana Rattray
Categories Sauce
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan or saucier over medium heat. Add flour and stir until mixture is well blended. Cook, stirring constantly, for 2 minutes.
- Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens.
- Simmer, stirring frequently, over very low heat for 5 minutes.
- Season with salt and pepper to taste and add a little nutmeg, if desired.
Nutrition Facts : Calories 64 kcal, Carbohydrate 4 g, Cholesterol 13 mg, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, Sodium 117 mg, Sugar 2 g, Fat 5 g, ServingSize 1 Cup (4 to 6 Servings), UnsaturatedFat 0 g
BASIC BéCHAMEL SAUCE WITH LOTS OF FLAVOUR
This recipe comes from the wonderful book "Mon premier dîner végétarien" by Alice Hart, which I was gifted for my bday a couple of weeks ago. It is a bit more involved than your usual béchamel, but so worth it. The taste is outstanding and really makes gratins and pasta shine.
Provided by Lalaloula
Categories Sauces
Time 50m
Yield 500 ml of sauce
Number Of Ingredients 8
Steps:
- In a saucepan combine milk, onion, peppercorns and laurel leaf. Bring to a boil, then take off the heat and let steep for 20 minutes.
- Strain milk through a sieve. If using this sauce in my pasta gratin recipe, keep the onion, if not discard onion with the laurel leaf and peppercorns.
- In a second saucepan melt the butter over medium heat. Add the flour and whisk in using a wire whisk. Let colour for 1 minute whisking continuously.
- Slowly add the 1/3 of the milk whisking it in so that no lumps form. When sauce looks thickened, add another 1/3 of the milk. Keep whisking and finally add the last third.
- Bring to a boil and let simmer for 15 minutes. Season with salt and pepper to taste and a good pinch of nutmeg.
- If you dont use the sauce right away, cover it so that the milk doesnt form a skin on top.
Nutrition Facts : Calories 1.3, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.3, Sodium 0.9, Carbohydrate 0.1
BASIC BECHAMEL SAUCE
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
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
BASIC BECHAMEL (WHITE SAUCE)
This classic sauce, sometimes simply called white sauce, adds a rich and creamy quality to a variety of vegetable dishes. It can be spooned over hot cooked vegetables just before serving or mixed with them to make an easy yet elegant creamed vegetable course. To turn the creamed vegetables into a gratin, place in a baking dish, top with cheese and then bake in the oven until golden. Personally, my favorite use of bechamel sauce is to make Recipe #514039. (Sorry about that, folks... but that is what my mother always called it). Enjoy. *Note See steps #5 & #6 if desiring a thinner bechamel or a cheese sauce. *Note: I have also been known to sub 1/4 cup of the liquids with 1/4 cup white wine (but that's my little secret... at least it used to be).
Provided by rosie316
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until blended, 1 minute. Add the paprika and/or nutmeg (if using) and add the bay leaf.
- Gradually add the warm milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Season with salt and white pepper.
- Increase the heat to medium and simmer to blend the flavors, 2 minutes. Discard the bay leaf before using.
- Now you can use your sauce any way you like. Like I said before, my personal favorite use is for making Recipe #514039, but I also like eating this bechamel, AS IS, on veggies or making a cheese sauce (see *Notes below). Enjoy!
- *Note: For a thinner sauce, reduce the flour and butter to 2 tablespoons each, but stay the same with the liquid(s). (I highly recommend this if you plan to make a cheese sauce with this (posted below).
- *Note: To create a cheese sauce, whisk 1/2 cup (or more) of grated Gruyère, Parmigiano-Reggiano, Sharp Cheddar or Farm-house White Cheddar (my fav) or any other cheese into the finished béchamel sauce. If a lighter cheese sauce is desired, substitute chicken stock for part of the milk, or use a lesser amount of the flour & butter ratio (like posted above).
Tips:
- Use fresh ingredients: The quality of your ingredients will greatly impact the taste of your béchamel sauce. Use fresh milk, butter, and flour for the best results.
- Don't overheat the butter: When making the roux, be careful not to overheat the butter. If the butter browns, it will give the sauce a burnt flavor.
- Cook the roux until it is smooth: The roux is the base of the béchamel sauce, so it's important to cook it until it is smooth and creamy. This will help to prevent lumps in the sauce.
- Add the milk slowly: When adding the milk to the roux, do so slowly while whisking constantly. This will help to prevent the sauce from curdling.
- Season the sauce to taste: Once the sauce has thickened, season it to taste with salt, pepper, and nutmeg. You can also add other herbs and spices, such as thyme, rosemary, or garlic powder, to taste.
- Use the sauce immediately: Béchamel sauce is best when used immediately. However, it can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
Béchamel sauce is a versatile and delicious sauce that can be used in a variety of dishes. It is a great way to add flavor and richness to your favorite recipes. With a few simple ingredients and a little bit of time, you can make a delicious béchamel sauce that will impress your family and friends. So next time you're looking for a way to add some extra flavor to your meal, give béchamel sauce a try.
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