Best 3 Besciamella Sauce Recipes
**Discover the Creamy Delight of Béchamel Sauce: A Culinary Journey Through Three Enticing Recipes**
Béchamel sauce, a culinary masterpiece originating from France, has captivated taste buds for centuries. This velvety smooth, rich, and flavorful sauce serves as the cornerstone of many classic dishes, adding a touch of elegance and sophistication to any meal. Our culinary journey takes you through three distinct Béchamel sauce recipes, each showcasing its versatility and ability to transform ordinary ingredients into extraordinary creations. From the traditional Béchamel sauce, perfect for enhancing pasta dishes and gratins, to the flavorful Spinach and Mushroom Béchamel, a delightful topping for fish and vegetables, and the decadent Lobster Béchamel, a luxurious indulgence for special occasions – this collection offers a symphony of flavors to tantalize your palate.
BESCIAMELLA SAUCE
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
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)
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 (CREAM SAUCE)
Categories Pasta
Number Of Ingredients 6
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.
Tips:
- Use fresh ingredients: Fresh milk, butter, and flour will give you the best-tasting sauce.
- Don't skimp on the butter: Butter is what gives béchamel sauce its rich flavor. Don't be afraid to use a generous amount.
- Cook the flour and butter until golden brown: This will help to develop the flavor of the sauce.
- Add the milk slowly: Whisking constantly, add the milk slowly to the flour and butter mixture. This will help to prevent the sauce from curdling.
- Season to taste: Salt, pepper, and nutmeg are the classic seasonings for béchamel sauce. You can also add other herbs and spices to taste.
- Use a double boiler to make the perfect smooth béchamel sauce: A double boiler is a pot with a smaller pot inside it. The water in the larger pot boils and creates steam, which gently heats the béchamel sauce in the smaller pot. This method helps to prevent the sauce from curdling and scorching.
- Make sure the sauce is thick enough: Béchamel sauce should be thick enough to coat the back of a spoon.
- Use béchamel sauce immediately or store it in the refrigerator for later use: Béchamel sauce can be stored in the refrigerator for up to 3 days. When you're ready to use it, reheat it gently over low heat, stirring constantly.
Conclusion:
Béchamel sauce is a versatile sauce that can be used as a base for many different dishes. Its smooth, creamy texture and delicate flavor make it a favorite for lasagna, macaroni and cheese, and croque monsieur. With these tips, you'll be able to make a perfect béchamel sauce every time.
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