Best 4 Bechamel Basic White Sauce Recipes

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Bechamel sauce, also known as white sauce, is a classic culinary foundation, a versatile and flavorful element frequently employed in various cuisines worldwide. It's a fundamental component in many dishes, from hearty casseroles and sumptuous lasagnas to elegant seafood dishes and creamy soups. This versatile sauce adds a rich, velvety texture and a subtle, nutty flavor to any recipe. In this article, we present a collection of diverse recipes showcasing the versatility of béchamel sauce, ensuring you'll find the perfect recipe to suit your culinary needs. From a classic béchamel recipe to variations infused with herbs, cheese, and other delectable ingredients, this article provides a comprehensive exploration of this culinary cornerstone. Whether you're a seasoned chef or a home cook just starting, you'll find inspiration and guidance in these recipes to create memorable and delicious dishes sure to impress your family and friends.

Let's cook with our recipes!

BASIC BECHAMEL (WHITE) SAUCE WITH VARIATIONS INCLUDING AU GRATIN



Basic Bechamel (White) Sauce With Variations Including Au Gratin image

Bechamel is one of the five mother sauces. This means it is a base for many things. If used plain, frequently onion and nutmeg are added. Keep this recipe and you don't need a bunch of recipes for variations like Au Gratin. Make it your own.

Provided by Ambervim

Categories     Sauces

Time 10m

Yield 1 Cup

Number Of Ingredients 12

1 tablespoon butter or 1 tablespoon margarine
1 tablespoon all-purpose flour
1 cup milk, cream or 1 cup stock
salt & freshly ground black pepper, to taste
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1 cup milk, cream or 1 cup stock
salt & freshly ground black pepper, to taste
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons all-purpose flour
1 cup milk, cream or 1 cup stock
salt & freshly ground black pepper, to taste

Steps:

  • Melt butter in a saucepan over medium heat. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.
  • NOTE - It is best to use warm to hot liquids when making sauce, which helps to prevent lumps. Also, constant stirring will help prevent the sauce from scorching on the bottom. If sauce turns lumpy, whisk vigorously with a wire whip or strain through a wire sieve before serving.
  • Stir in milk or other liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season to taste with salt and pepper.
  • Option: Reduce milk by the same amount you add white wine, sherry or brandy will create a lovely flavor.
  • CHEESE SAUCE - Once sauce is made, remove from heat and stir in 1/2 to 1 cup sharp Cheddar cheese (or whatever flavor compliments what you are making -- better yet use 2 different cheeses), stirring until melted. To Au Gratin anything use this sauce mixed with potatoes, veggies, meats or whatever and heat through. Top with seasoned bread crumbs and more cheese finishing in the broiler.
  • CURRY SAUCE - Stir in 1/2 teaspoon curry powder with the flour.
  • DILL SAUCE - Stir in 1 teaspoon chopped fresh, or 1/2 teaspoon dried dill weed and a dash of ground nutmeg with the flour.
  • MORNAY SAUCE.
  • Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.
  • VELOUTE SAUCE.
  • Substitute chicken, beef, fish, or vegetable broth for the milk.
  • HERB SAUCE.
  • Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs.
  • CREAM SAUCE.
  • Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.
  • MUSTARD SAUCE.
  • Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.

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.

BASIC BECHAMEL (WHITE SAUCE)



Basic Bechamel (White Sauce) image

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

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 pinch paprika (optional)
1 pinch nutmeg (optional)
1 bay leaf
2 cups milk, heated (or 1 cup each milk and chicken stock, heated)
salt and fresh ground white pepper, to taste

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).

BECHAMEL - BASIC WHITE SAUCE



Bechamel - Basic White Sauce image

Make and share this Bechamel - Basic White Sauce recipe from Food.com.

Provided by kiwidutch

Categories     Sauces

Time 25m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 9

2 cups milk
1 slice onion, large
1 bay leaf
1/2 teaspoon peppercorn
3 tablespoons unsalted butter
3 tablespoons flour
1 pinch nutmeg
salt
white pepper

Steps:

  • Scald the milk with the onion, bay leaf and peppercorns.
  • Cover and let infuse off heat for 10-15 minutes.
  • In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.
  • Off heat, strain in the hot milk.
  • Whisk well, then bring to a boil, whisking constantly until the sauce thickens.
  • season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes.
  • NOTE: This make what is called a "MEDIUM" Bechamel.
  • For a "THIN" Bechamel use 2 tbs. butter and 2 tbs. flour.
  • For a "THICK" Bechamel use 4 tbs. butter and 4 tbs. flour.

Tips:

  • Use fresh ingredients: The quality of your ingredients will greatly affect the taste of your béchamel sauce. Use fresh milk, butter, and flour.
  • Make sure your butter and milk are at room temperature: This will help them to combine smoothly and create a lump-free sauce.
  • Cook the flour and butter over medium heat: This will help to prevent the flour from burning and will give the sauce a smooth, creamy texture.
  • Add the milk slowly, whisking constantly: This will help to prevent the sauce from curdling.
  • Season the sauce to taste: Add salt, pepper, and nutmeg to taste. You can also add other herbs and spices, such as thyme, rosemary, or paprika.
  • Use the sauce immediately or store it for later: Béchamel sauce 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 creaminess and flavor to your favorite recipes. With just a few simple ingredients and a little bit of time, you can make a delicious béchamel sauce that will impress your family and friends.

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