Best 4 Bechamel Sauce Jamie Oliver Recipes

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

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.

WHITE BASE SAUCE

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Peel and roughly chop the onions.
• Trim, wash and slice the leeks.
• Place a pan large enough to hold all the ingredients on a medium heat with the oil and butter.
• Add the vegetables and cook with the lid on for 30 minutes or until the vegetables are softened and lightly coloured, stirring every so often.
• Tip in the flour and stir it into the buttery veg until well mixed.
• Divide the milk between three cups and add one cup to the pan, stirring until completely incorporated. Add the second cup and repeat.
• Pour in the remaining milk and bring to the boil, stirring continuously.
• Reduce the heat to low and cook for 20 minutes or until thickened, stirring regularly.
• Carefully pour the sauce into a clean pan, leaving behind any burnt bits that are stuck to the bottom, and whiz with a stick blender until smooth. Season to taste with salt and pepper.

JAMIE'S CLASSIC FAMILY LASAGNE

Steps:

• Strip and finely chop the rosemary leaves and finely chop the bacon.
• Heat 1 tablespoon of oil in a large casserole pan on a high heat. Once hot, add the rosemary and bacon and fry for 2 minutes, or until the bacon starts to crisp up, stirring regularly.
• Add all the minced meat, using a wooden spoon to break it up as you go. Reduce the heat to medium and cook for at least 10 minutes, or until all the liquid has evaporated, stirring occasionally.
• Place the coarse grater attachment in your food processor (or you could use a box grater instead) and grate the Cheddar, then tip into a bowl.
• Replace the grater with the regular blade. Trim and halve the carrots, then add to the processor and blitz to roughly the same size as the mince. Peel and halve the onions, add them to the carrot and blitz again.
• Tip into the pan with the mince while you get on with blitzing and adding the celery. Cook for 15 to 20 minutes, or until the vegetables start to soften, stirring regularly.
• Next, add the tomato purée and plum tomatoes, breaking them up with a spoon. Fill each of the tins with water and tip into the pan. Give everything a good stir and reduce the heat to low. Leave to simmer around 2 hours, or until thickened and reduced, stirring occasionally.
• While that ticks away, make your white sauce. Trim, wash and finely slice the leeks, then add to a pan along with 2 tablespoons of oil and the bay leaves. Stir well and season with a tiny pinch of sea salt and black pepper.
• Reduce the heat to low and cook for 30 minutes, or until sweet and softened, adding splashes of water, if needed.
• Add the flour and stir well to coat, then gradually add the milk, stirring continuously. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 to 10 minutes, or until thickened, stirring regularly.
• Carefully transfer the sauce to the food processor and blitz until smooth and silky. Add half the grated cheese and finely grate over half the nutmeg and mix well. Season to taste.
• Once the ragù is ready, preheat the oven to 190ºC/375ºF/gas 5.
• Season the ragù to taste, then transfer half into freezer bags, portioning up as appropriate for your family. Allow to cool to room temperature, then pop in the freezer for another day. It's a good idea to freeze them flat so that you can reheat them quickly and easily. It's also a good idea to label and date them to avoid a game of freezer roulette in a few weeks' time!
• To build your lasagne, spoon a quarter of the ragù into a large deep ovenproof dish (roughly 25cm by 30cm) and spread it out evenly.
• Spoon over a quarter of the white sauce, then snap over some lasagne sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, finishing with a layer of white sauce.
• Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.
• Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before serving. Delicious served with a fresh green salad.

BASIC BECHAMEL SAUCE

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.