Best Béchamel Sauce Large Quantity Recipes

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BéCHAMEL SAUCE



Béchamel Sauce image

A Classic Béchamel Sauce (also known as "white sauce") is one of the most simple recipes out there, but it is such a great technique to know!Please note, this makes a larger quantity of sauce (enough for 4 layers of white sauce in a 9x13 inch lasagna). The recipe is fine to cut in half or even into ¼ if you need less.

Provided by Nora from Savory Nothings

Categories     Sauce

Time 15m

Number Of Ingredients 5

8 tablespoons butter
¾ cup flour
4 ½ cups milk
1/8 teaspoon ground nutmeg (or more to taste)
salt and pepper

Steps:

  • Melt butter in saucepan over medium heat (saucepan needs to hold at least 2 quart).
  • Whisk flour into butter and cook, whisking constantly, for 2-4 minutes. Flour must not brown.
  • Gradually whisk milk into flour/butter mixture, do not allow lumps to form. Once all milk has been added, reduce heat to medium-low and simmer until sauce has thickened, whisking constantly (if sauce hasn't thickened after 5 minutes, heat setting is too low - increase a little until sauce is just bubbling and thickens).
  • If needing a thinner sauce, slowly and gradually whisk in more milk until desired consistency is reached.
  • Season sauce with ground nutmeg and add salt and pepper to taste. Use in favorite recipe.

Nutrition Facts : ServingSize 1 cup of sauce, Calories 303 kcal, Carbohydrate 21 g, Protein 8 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 58 mg, Sodium 212 mg, Fiber 1 g, Sugar 9 g

KELLY'S RICH BECHAMEL SAUCE



Kelly's Rich Bechamel Sauce image

I think the secret is the egg yolks, it just isn't the same richness without them. This is my basic, stand-by all-purpose recipe. I use it a LOT!

Provided by Wildflour

Categories     Sauces

Time 25m

Yield 3 cups

Number Of Ingredients 6

1/2 cup unsalted butter
1/2 cup flour
3 cups milk
2 egg yolks, slightly beaten
1 1/2-2 teaspoons salt, to taste
1/2 teaspoon white pepper

Steps:

  • In frying pan or large saucepan, melt butter over medium heat.
  • Stir in flour, cook and stir constantly over lower heat for 2-3 minutes. DO NOT BROWN.
  • Slowly whisk in 3 cups of milk.
  • Cook and stir over medium heat til thick and low-boiling.
  • Low-boil, stirring, for 3-5 minutes.
  • In small bowl, mix egg yolks.
  • Add, stirring, 2 Tbl. cooked sauce, ONE TBL. AT A TIME, into beaten yolks. Add a bit more sauce, stirring, then slowly whisk into skillet of sauce.
  • Whisk in salt and pepper, remove from heat.

Nutrition Facts : Calories 537.3, Fat 42.5, SaturatedFat 26, Cholesterol 241.4, Sodium 1291.8, Carbohydrate 27.9, Fiber 0.7, Sugar 0.1, Protein 12.1

BéCHAMEL SAUCE - LARGE QUANTITY RECIPE - (4/5)



Béchamel Sauce - large quantity Recipe - (4/5) image

Provided by JimMac

Number Of Ingredients 5

1 gallon 1/2 and 1/2 (or whole milk which is traditional)
1 cup flour
1 cup butter
Salt to taste
White pepper to taste

Steps:

  • Melt butter in large pan. Stir in flour - cook for about 5 minutes. Add the 1/2 and 1/2 and whisk vigorously. If necessary or preferred, strain the sauce through a fine sieve or a chinois. Salt to taste.

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