BéCHAMEL SAUCE
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
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
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
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)
Provided by JimMac
Number Of Ingredients 5
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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