Best 8 Curried Bchamel Recipes

BéCHAMEL

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.

CLASSIC BECHAMEL SAUCE

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.

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.

CURRIED BéCHAMEL

Steps:

• In a saucepan, simmer milk, onion, cloves, nutmeg and curry powder for 20 minutes.
• In another sauce pan, make a white roux with the butter and flour.
• Strain milk and gradually add to roux while stirring constantly with whisk. Bring to a boil, and then reduce to a simmer.
• Combine egg yolk and crème fraise in a bowl. Add a small amount of hot sauce to egg and cream mixture. Stirring constantly, slowly add egg mixture to the rest of the hot sauce.
• Finish sauce with sherry, adjust seasonings and garnish with paprika.

KING CRABMEAT CREPES WITH BECHAMEL CREAM GRATIN

Steps:

• Sift the flour and salt into a large mixing bowl. Stir in the beer, mixing until smooth. Beat the eggs and egg yolks in a small bowl, add to the batter and whisk until smooth. Add the sour cream and melted butter. Heat a 6 inch saute pan, add a light coating of butter, and make individual crepes until the batter is used up.
• Fill center of each crepe with crabmeat mixture. Roll crepes up and transfer them to a shallow buttered ovenproof dish.
• In a mixing bowl combine the bread crumbs, oil, garlic, parsley, chives, and Parmesan. Mix well and sprinkle over the filled crepes. Bake in a preheated 400 degree F oven for about 15 minutes or until the top is golden brown. Serve hot.
• On top of a double boiler over simmering water combine crabmeat with shallots, mustard, horseradish, salt, pepper, lemon juice, bichamel sauce and mayonnaise. Cook for about 5 minutes until heated through.
• Melt butter in a saucepan. Add onion and saute until transparent. Stir in flour and cook over medium heat until a roux is formed. Mix in thyme and nutmeg. In another saucepan, bring milk and salt to a boil. Pour hot milk quickly into the roux and stir until thickened. Simmer slowly for 15 minutes, stirring constantly. Strain the sauce through a fine sieve.

BASIC BECHAMEL (WHITE) SAUCE WITH VARIATIONS INCLUDING AU GRATIN

Steps:

• Melt butter in a saucepan over medium heat. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.
• NOTE - It is best to use warm to hot liquids when making sauce, which helps to prevent lumps. Also, constant stirring will help prevent the sauce from scorching on the bottom. If sauce turns lumpy, whisk vigorously with a wire whip or strain through a wire sieve before serving.
• Stir in milk or other liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season to taste with salt and pepper.
• Option: Reduce milk by the same amount you add white wine, sherry or brandy will create a lovely flavor.
• CHEESE SAUCE - Once sauce is made, remove from heat and stir in 1/2 to 1 cup sharp Cheddar cheese (or whatever flavor compliments what you are making -- better yet use 2 different cheeses), stirring until melted. To Au Gratin anything use this sauce mixed with potatoes, veggies, meats or whatever and heat through. Top with seasoned bread crumbs and more cheese finishing in the broiler.
• CURRY SAUCE - Stir in 1/2 teaspoon curry powder with the flour.
• DILL SAUCE - Stir in 1 teaspoon chopped fresh, or 1/2 teaspoon dried dill weed and a dash of ground nutmeg with the flour.
• MORNAY SAUCE.
• Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.
• VELOUTE SAUCE.
• Substitute chicken, beef, fish, or vegetable broth for the milk.
• HERB SAUCE.
• Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs.
• CREAM SAUCE.
• Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.
• MUSTARD SAUCE.
• Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.

CARAMEL CRUNCH

Steps:

• Make the caramel crunch: Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 1 1/2 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Immediately pour caramel onto prepared baking sheet; let cool completely.
• Crack cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant 1/2 cup of caramel crunch.

CURRIED CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
• Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).