Best 4 Bechamel Or Veloute Sauce Recipes
In the realm of culinary arts, sauces play a pivotal role in elevating the flavors and textures of various dishes. Among the most versatile and widely used sauces are béchamel and velouté, each possessing unique characteristics and applications. Béchamel sauce, often referred to as white sauce, is renowned for its creamy, smooth texture and delicate flavor. It is crafted using a roux made from butter and flour, which is then enriched with milk and infused with aromatics such as onion, bay leaf, and nutmeg. Velouté sauce, on the other hand, is a light and flavorful sauce made with a roux and stock. It derives its name from the French word "velours," meaning velvet, alluding to its smooth and velvety texture. This versatile sauce can be prepared using different types of stock, including chicken, fish, or vegetables, allowing it to complement a wide range of dishes. Béchamel and velouté sauces are culinary cornerstones, frequently employed in both classic and contemporary cuisine. They serve as the foundation for countless recipes, from the iconic lasagna and macaroni and cheese to elegant seafood dishes and hearty casseroles. Their ability to enhance the flavors of other ingredients and create a cohesive and satisfying dish makes them indispensable in any kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
BéCHAMEL
Classic and creamy béchamel sauce doesn't include cheese, but we love the nutty pop from Parmesan. Go traditional or play with the flavor: add a little shredded Cheddar, smoked Gouda or even fresh goat cheese.
Provided by Food Network Kitchen
Time 15m
Yield about 2 cups
Number Of Ingredients 5
Steps:
- Put the milk in a glass measuring cup and microwave until just warm, about 1 minute.
- Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
- Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper.
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
BECHAMEL OR VELOUTE SAUCE
Provided by Food Network
Yield 3 cups of sauce
Number Of Ingredients 6
Steps:
- Heat butter and add flour. Cook slowly for a minute or two. Add the hot liquid and bring to a boil, stirring continuously. Season to taste with salt and pepper; beat in cream. Off heat, add cheese and adjust the seasoning.
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
Tips:
- Use fresh ingredients: The quality of your ingredients will greatly affect the taste of your sauce. Use fresh, high-quality ingredients whenever possible.
- Don't be afraid to experiment: There are many different ways to make a béchamel or velouté sauce. Don't be afraid to experiment with different ingredients and flavors to create your own unique sauce.
- Make sure your sauce is smooth: A smooth sauce is essential for a good béchamel or velouté sauce. If your sauce is lumpy, strain it through a fine-mesh sieve before serving.
- Season your sauce to taste: Béchamel and velouté sauces should be seasoned to taste. Add salt, pepper, and other spices as desired.
- Serve your sauce immediately: Béchamel and velouté sauces are best served immediately after they are made. If you need to store your sauce, let it cool completely before refrigerating it. The sauce can be reheated over low heat.
Conclusion:
Béchamel and velouté sauces are two of the most versatile sauces in cooking. They can be used to make a variety of dishes, from simple to complex. With a little practice, you can easily master the art of making these delicious sauces. So next time you're looking for a way to add flavor to your meal, give béchamel or velouté sauce a try. You won't be disappointed.
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