Best 5 Classic Bechamel White Sauce Recipes
**Bechamel Sauce: A Culinary Masterpiece with Timeless Appeal**
In the realm of culinary arts, few sauces command as much respect and versatility as the classic bechamel sauce. This timeless creation, often referred to as "white sauce," has captivated taste buds for centuries, gracing countless dishes with its creamy, smooth, and subtly flavorful presence. Bechamel's versatility extends far beyond its traditional role in French cuisine, as it serves as a fundamental component in a wide array of international dishes, from the comforting lasagna to the decadent macaroni and cheese.
**Unveiling the Secrets of Bechamel Sauce Mastery**
Our comprehensive guide to bechamel sauce delves into the intricacies of this culinary gem, providing aspiring chefs with the knowledge and techniques to create a perfect bechamel sauce every time. Through meticulously crafted recipes, we unveil the secrets behind achieving the ideal consistency, balancing flavors, and incorporating bechamel sauce into a variety of dishes.
**Essential Bechamel Sauce Recipes for Every Occasion**
1. **Classic Bechamel Sauce:** Experience the foundation of all bechamel variations with this fundamental recipe. Learn how to create a smooth, lump-free sauce using simple ingredients like butter, flour, and milk.
2. **Béchamel Sauce with Cheese:** Elevate your bechamel sauce to new heights of flavor by incorporating grated cheese. Discover the art of seamlessly melting cheese into the sauce without compromising its velvety texture.
3. **Béchamel Sauce with Herbs:** Transform your bechamel sauce into a vibrant and aromatic delight by infusing it with fresh herbs like thyme, rosemary, or parsley. Explore the endless possibilities of herb combinations to create unique flavor profiles.
4. **Béchamel Sauce with Vegetables:** Add a colorful and nutritious twist to your bechamel sauce by incorporating sautéed vegetables like onions, mushrooms, or spinach. Learn how to incorporate vegetables without overpowering the delicate flavors of the sauce.
5. **Béchamel Sauce for Lasagna:** Discover the secrets to creating the perfect bechamel sauce for lasagna. This recipe guides you through the process of achieving the ideal consistency and flavor balance, ensuring your lasagna is a culinary masterpiece.
With our expert guidance and carefully curated recipes, you'll unlock the secrets of bechamel sauce mastery, elevating your culinary creations to new heights of flavor and sophistication. Embark on this culinary journey and experience the timeless magic of bechamel sauce.
CLASSIC BéCHAMEL SAUCE RECIPE (WHITE SAUCE)
This Classic Béchamel Sauce calls for simple ingredients and is incredibly easy. A simple white sauce you can make in minutes.
Provided by Laurie McNamara
Categories Kitchen Basics
Time 15m
Number Of Ingredients 6
Steps:
- In a 10-inch skillet, over medium heat, melt 2 tablespoons of butter.
- Sprinkle in flour and whisk, cooking for 1 to 2 minutes.
- While whisking, pour in milk. Whisk slightly aggressively to break up any lumps until smooth.
- Heat, while continuing to whisk until the sauce begins to thicken. About 2 to 4 minutes.
- Remove off of the heat and season with salt, pepper and nutmeg.
Nutrition Facts : ServingSize 1 tablespoon, Calories 18 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 31 mg, Sugar 1 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 2 g
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 WHITE SAUCE
For years, I've used this smooth white cream sauce for pasta to make many dishes. The recipe can easily be doubled or tripled. -Lois Gelzer, Standish, Maine
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.
Nutrition Facts : Calories 51 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 81mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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
CLASSIC BECHAMEL: WHITE SAUCE
Provided by Tyler Florence
Time 25m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan. Keep the milk on low heat.
- Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf.
- To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface.
- Serve with fish, shellfish, vegetables or egg dishes.
Tips:
- Use high-quality ingredients: Fresh milk, butter, and flour will make a better sauce than store-bought or low-quality ingredients.
- Make sure your roux is cooked properly: The roux is the base of the sauce, and it needs to be cooked until it is smooth and golden brown. If it is not cooked properly, the sauce will be lumpy and have a raw flour taste.
- Add the milk slowly: Whisking the milk into the roux slowly will help prevent the sauce from curdling.
- Season the sauce to taste: Salt, pepper, and nutmeg are the classic seasonings for béchamel sauce, but you can also add other herbs and spices to taste.
- Use the sauce immediately: Béchamel sauce is best when it is freshly made. If you need to store it, let it cool completely and then refrigerate it for up to 3 days.
Conclusion:
Béchamel sauce is a versatile and delicious sauce that can be used in a variety of dishes. It is perfect for making lasagna, macaroni and cheese, and other baked dishes. It can also be used as a dipping sauce for vegetables or bread. With its smooth and creamy texture, béchamel sauce is sure to please everyone at the table.
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