Best Super Easy Béchamelwhite Sauce Recipes

Classic Bechamel: White Sauce image

Provided by Tyler Florence

Time 25m

Yield 2 cups

Number Of Ingredients 6

1 cup milk
2 bay leaves
2 tablespoons unsalted butter
2 tablespoons flour
Pinch salt and white pepper
2 garlic cloves, crushed

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.

Béchamel image

Provided by Food Network Kitchen

Time 15m

Yield about 2 cups

Number Of Ingredients 5

2 cups whole milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 cup grated Parmesan, optional
Kosher salt and freshly ground black pepper

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.

How to make Béchamel sauce image

Provided by Alida Ryder

Categories Sauce

Time 25m

Number Of Ingredients 8

½ cup butter (cubed)
½ cup flour
2-3 cups full cream/whole milk
pinch of cayenne pepper
½ teaspoon mustard powder
¼ teaspoon ground/grated nutmeg
salt & pepper to taste
1-2 cups grated mature cheddar cheese

Steps:

Melt the butter in a saucepan and add the flour.
Whisk until smooth then slowly pour in the milk, a little at a time. (I always reserve approximately ½ cup milk. Some flours will absorb more/less liquid so you might not need all of it and sometimes after adding cheese I like to thin out the sauce just a little with the remaining milk.)
Whisk continuously until the sauce is thick then turn down the heat, add the spices and allow to simmer, stirring, until the sauce is thick and cooked through (this takes around 7-10 minutes on a gentle heat).
Once the sauce is cooked (the sauce will be completely smooth tasting with no flouriness) season to taste.
If making cheese sauce, remove the pot from the heat and stir in the cheese. Season to taste.