Best 7 Besciamella Recipes

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Béchamel sauce, also known as white sauce, is a classic French culinary staple that has become a versatile ingredient in various cuisines worldwide. It is a creamy, flavorful sauce made with a mixture of milk, butter, and flour, often seasoned with nutmeg, salt, and pepper. The versatility of béchamel sauce lies in its ability to be incorporated into a wide range of dishes, from pasta and lasagna to casseroles and gratins. With its smooth, velvety texture and rich taste, béchamel sauce adds a touch of elegance and sophistication to any meal.

This article presents a comprehensive collection of béchamel sauce recipes, each tailored to specific culinary needs and preferences. Whether you are a seasoned cook or just starting, these recipes will guide you through the process of creating a perfect béchamel sauce that will elevate your dishes to the next level. From the basic béchamel sauce recipe to variations like cheese sauce, mushroom sauce, and spinach sauce, this article has something for everyone. With detailed instructions, helpful tips, and a focus on using fresh, high-quality ingredients, these recipes ensure a delicious and authentic béchamel sauce every time.

Let's cook with our recipes!

WHITE LASAGNE WITH PARMIGIANO BESCIAMELLA (LASAGNE IN BIANCO )



White Lasagne with Parmigiano Besciamella (Lasagne in Bianco ) image

Provided by Ursula Ferrigno

Categories     Bake     Kid-Friendly     Dinner     Parmesan     Fall     Spring     Winter     Potluck     Gourmet     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 6 servings

Number Of Ingredients 11

3/4 cup minced shallots (about 6)
8 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon grated nutmeg
3 3/4 cups whole milk
1 cup rich chicken stock or reduced-sodium chicken broth
2 large eggs, lightly beaten
1/2 cup dry Marsala
1/2 teaspoon fine sea salt
1/4 pound grated Parmigiano-Reggiano (1 cup), divided
12 (7- by 3-inch) no-boil egg lasagne sheets

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Cook shallots in butter in a heavy medium saucepan over medium heat, stirring occasionally, until tender, about 4 minutes. Add flour and cook over low heat, stirring with a wooden spoon, 3 minutes. Add nutmeg, then slowly whisk in milk and stock. Bring to a boil, whisking, then simmer, stirring occasionally, just until sauce lightly coats back of spoon, about 1 minute. Remove from heat and cool to warm, stirring occasionally. Stir in eggs, Marsala, sea salt, 1/2 teaspoon pepper, and 1/2 cup cheese.
  • Spread about 1 1/4 cups sauce over bottom of an 11- by 8-inch baking dish. Cover with a layer of 3 lasagne sheets. Repeat layering 3 more times, then top with remaining sauce and remaining 1/2 cup cheese. Bake, uncovered, until browned, 45 to 55 minutes.

BESCIAMELLA



Besciamella image

Provided by Food Network

Time 18m

Yield 4 servings

Number Of Ingredients 5

1/2 cup butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

Steps:

  • Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
  • Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.

BESCIAMELLA SAUCE



Besciamella Sauce image

Make and share this Besciamella Sauce recipe from Food.com.

Provided by skat5762

Categories     Sauces

Time 30m

Yield 3 1/4 cups

Number Of Ingredients 5

5 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
2 teaspoons kosher salt
1/2 teaspoon freshly grated nutmeg

Steps:

  • Heat butter in a medium saucepan until melted.
  • Add flour, stirring until smooth.
  • Cook gently over medium heat until light golden brown, 6-7 minutes.
  • Meanwhile, heat the milk in a separate pan until almost boiling.
  • Add milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
  • If lumps begin to form, you need to adjust the heat up a bit higher.
  • Bring to a boil, and cook for 30 seconds, continuing to stir.
  • Remove from the heat and season with salt and nutmeg.
  • Note: After I had brought it to a boil and let it cook for 30 seconds, it was still too liquidy.
  • I continued to cook it over high heat, stirring constantly, until it thickened down, and began to coat the back of the spoon.

BASIC CREAM SAUCE (BESCIAMELLA)



BASIC CREAM SAUCE (BESCIAMELLA) image

Categories     Sauce

Yield 1 1/2 cups

Number Of Ingredients 6

1-1/2 oz. (3 Tbs.) unsalted butter
3 Tbs. unbleached all-purpose flour
1-3/4 cups whole milk, heated
1/2 tsp. kosher salt
1/8 tsp. freshly ground black pepper
Small pinch freshly grated nutmeg

Steps:

  • In a 2-qt. saucepan, melt the butter over medium-low heat. Add the flour and cook, whisking constantly for 2 to 3 minutes. Do not let the mixture brown. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently. Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes for a single batch, 10 to 12 minutes for a double batch. Remove from the heat and whisk in the salt, pepper, and nutmeg. If not using right away, transfer to a bowl and press a piece of plastic wrap directly on the surface of the sauce to keep a skin from forming. Plan to use the sauce within 30 minutes because it thickens if it's left to sit for too long. If that should happen, add a little warm milk and whisk well to thin it.

BESCIAMELLA



Besciamella image

Use this rich, creamy Italian white sauce for lasagna, gratins, and mac and cheese.

Provided by Christopher Hirsheimer

Categories     Pasta     cookbooks     Milk/Cream     Butter

Yield 4 cups

Number Of Ingredients 6

8 tablespoons butter
½ cup flour
4 cups hot milk
½ cup grated Parmigiano- Reggiano, optional
¼-½ teaspoon finely grated nutmeg
Salt

Steps:

  • Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and cook for 1½-2 minutes, stirring con- stantly with a wooden spoon to prevent it from taking on any color whatsoever. Gradually add the hot milk in a slow, steady stream, stirring constantly with a whisk to prevent lumps. Increase the heat to medium and cook the sauce, stirring con- stantly with a wooden spoon, until it has the consistency of very thick cream, 10-15 minutes. Remove the pan from the heat.
  • Stir in the cheese, if using, and season with nutmeg and salt to taste. Strain the sauce through a sieve if it is lumpy. Lay a sheet of plastic wrap directly on the surface of the besciamella to keep it warm until ready to use and to prevent a skin from forming.

BESCIAMELLA (CREAM SAUCE)



BESCIAMELLA (CREAM SAUCE) image

Categories     Pasta

Number Of Ingredients 6

12 Tbsp (1 ½ sticks) unsalted butter
12 Tbsp (¾ cup) flour
2 cups whole milk
2 cups heavy cream
2 tsp salt
¼ tsp white pepper

Steps:

  • In a heavy saucepan, melt the butter over moderate heat. Add flour and cook the roux, stirring constantly with a wire whisk until there are no lumps and it is pale gold in color. Pour in the milk and cream slowly, stirring with the whisk. Bring to a boil, stirring constantly. Reduce heat and cook until the sauce is thick enough to coat the wires of the whisk heavily. Remove from heat. Add salt and pepper. Set aside.

BESCIAMELLA



BESCIAMELLA image

Categories     Lamb

Yield 4

Number Of Ingredients 6

1/2 cup butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmeg
Kosher salt
freshly ground black pepper

Steps:

  • Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste. 2 Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. 3 Season the sauce with freshly grated nutmeg, salt, and pepper. If the sauce is too thick, add a little more milk, if too runny, return to the heat and add a pat of butter mixed with an equal amount of all-purpose flour. The most important thing though is: besciamella should not taste floury. If you think your sauce is ready, but you can spot a hint of "flouriness" when you taste it, think again, and keep on cooking it for a few minutes more.

Tips:

  • Use full-fat milk. This will give your béchamel sauce a richer, creamier flavor.
  • Grate your cheese finely. This will help it melt smoothly into the sauce.
  • Cook the sauce over low heat, stirring constantly. This will prevent it from scorching or curdling.
  • Season the sauce to taste with salt, pepper, and nutmeg.
  • Use béchamel sauce as a base for other sauces, such as cheese sauce, Alfredo sauce, or Mornay sauce.
  • Béchamel sauce can also be used as a filling for lasagna, cannelloni, or other baked pasta dishes.

Conclusion:

Béchamel sauce is a versatile and delicious sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are using it as a base for other sauces, a filling for pasta dishes, or simply as a dipping sauce, béchamel sauce is sure to please.

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