Best White Bechamel Sauce Recipes

BASIC ITALIAN WHITE CREAM SAUCE (LIKE AN ALFREDO OR BECHAMEL)

Steps:

• Melt butter in small saucepan cooking over low to medium heat, stirring for about 5 minutes.
• Add flour and stir until the butter and flour are well combined. Pour in cream & remaining ingredients, stirring constantly as it thickens.
• Add more cream or flour depending on desired consistency.

CLASSIC BECHAMEL: WHITE SAUCE

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.

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.

BASIC WHITE SAUCE/BECHAMEL SAUCE

Steps:

• Melt butter in saucepan over low heat until it bubbles up. Blend in flour. This is the roux.
• In another pan, warm the milk. Infuse with flavours, if desired.
• Strain milk into the roux, combine and bring to boil.
• Reduce heat and simmer for about 10-15 minutes.
• Adjust taste by adding salt and pepper. Strain.

WHITE SAUCE OR BECHAMEL SAUCE

Steps:

• Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
• Cheese Sauce.
• Stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
• How hot should the milk be?
• Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.

BECHAMEL (WHITE SAUCE)

Steps:

• Melt the butter in a small saucepan over medium-high heat. Whisk in the flour, stirring constantly, about 2-3 minutes.
• Gradually add in the milk, stirring constantly, until thoroughly incorporated into butter mixture.
• Add salt, pepper, oregano, and minced garlic (I like using my garlic press for this). Stir frequently until thickened. See note for tip on thinning.

BASIC BECHAMEL (WHITE SAUCE)

Steps:

• In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until blended, 1 minute. Add the paprika and/or nutmeg (if using) and add the bay leaf.
• Gradually add the warm milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Season with salt and white pepper.
• Increase the heat to medium and simmer to blend the flavors, 2 minutes. Discard the bay leaf before using.
• Now you can use your sauce any way you like. Like I said before, my personal favorite use is for making Recipe #514039, but I also like eating this bechamel, AS IS, on veggies or making a cheese sauce (see *Notes below). Enjoy!
• *Note: For a thinner sauce, reduce the flour and butter to 2 tablespoons each, but stay the same with the liquid(s). (I highly recommend this if you plan to make a cheese sauce with this (posted below).
• *Note: To create a cheese sauce, whisk 1/2 cup (or more) of grated Gruyère, Parmigiano-Reggiano, Sharp Cheddar or Farm-house White Cheddar (my fav) or any other cheese into the finished béchamel sauce. If a lighter cheese sauce is desired, substitute chicken stock for part of the milk, or use a lesser amount of the flour & butter ratio (like posted above).

BECHAMEL - BASIC WHITE SAUCE

Steps:

• Scald the milk with the onion, bay leaf and peppercorns.
• Cover and let infuse off heat for 10-15 minutes.
• In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.
• Off heat, strain in the hot milk.
• Whisk well, then bring to a boil, whisking constantly until the sauce thickens.
• season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes.
• NOTE: This make what is called a "MEDIUM" Bechamel.
• For a "THIN" Bechamel use 2 tbs. butter and 2 tbs. flour.
• For a "THICK" Bechamel use 4 tbs. butter and 4 tbs. flour.

SAUCE BECHAMEL AUX CHAMPIGNONS (WHITE SAUCE WITH MUSHROOMS)

Steps:

• Prepare a sauce bechamel:.
• Melt 2 tablespoons of butter in a small sauce pan over medium heat.
• Stir in the flour and cook for a couple of minutes.
• Do not allow the flour to brown.
• Gradually mix in the milk and bring to a low boil.
• When the sauce is thick and smooth, stir in the nutmeg and pepper.
• Taste for salt.
• Keep the sauce at a low simmer until needed.
• Prepare the mushrooms:.
• Heat 2 tablespoons of butter in a fry pan over medium heat.
• Add the sliced mushrooms, sprinkle lightly with salt and cook.
• Stir often to prevent burning.
• When the mushrooms start to release water, add the lemon juice and increase the heat to high.
• When all the liquid has evaporated, add the mushrooms to the sauce.
• Just before serving, off the heat, stir in the last 1 tablespoon of butter.

BASIC ITALIAN WHITE CREAM SAUCE (LIKE AN ALFREDO OR BECHAMEL)

Steps:

• Melt butter in small saucepan cooking over low to medium heat, stirring for about 5 minutes.
• Add flour and stir until the butter and flour are well combined. Pour in cream & remaining ingredients, stirring constantly as it thickens.
• Add more cream or flour depending on desired consistency.

BECHAMEL (BASIC WHITE SAUCE)

Steps:

• Step 1: In a saucepan, melt butter over low to moderate heat. Add flour, stir from time to time. Mixture has to turn to a slightly golden color. Step 2: Remove from heat. Add half of the milk, stir vigorously. Add the other half of the milk and the bay leaf. Season with salt and pepper. Step 3: Cover and cook over low heat for 3 minutes, stir every 20 or 30 seconds.

SUPER EASY BéCHAMEL/WHITE SAUCE

Steps:

• Melt the butter in a saucepan on low to medium heat.
• Sieve and stir in the flour.
• Whisk in the milk a small bit at a time until you have a slightly thick and creamy sauce.
• Take off the heat and allow to cool. Store in airtight container in fridge.

BéCHAMEL SAUCE AKA WHITE SAUCE

Steps:

• 1. In a small sauce over medium heat, warm up the milk - make sure it doesn't boil. Meanwhile in a medium saucepan over medium heat, add butter and when it's melted, add flour. Whisk the white roux constantly until is smooth; cook for 5 minutes or until it turns into a light golden color.
• 2. Pour hot milk, add pepper, salt, and nutmeg; whisk the blond roux continuously for 10 minutes or until the sauce thickens. Proceed with the recipe that uses béchamel.
• 3. NOTE: If not using the sauce right away, place a piece of wax paper, making sure it touches the top of the sauce preventing a skin formation on the surface.
• 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=sVYs_wwlurg

SPEEDY WHITE SAUCE (BECHAMEL)-A CHEATS VERSION!

Steps:

• Put all of the ingredients into a saucepan and whisk over moderate heat until thickened and smooth.
• NB-You may wish to add a little more milk at this stage,depending on how thick you want it.

BECHAMEL SAUCE (GARLIC OR ONION) & WHITE SAUCE

Steps:

• 1. BECHAMEL SAUCE: Place butter and onion (or garlic) in a 2-cup measure. Microwave at high for 1 minute or until tender. Stir in flour, salt and pepper. Blend in half and half. Add bay leaf. Reduce power to 50% (medium). Microwave 5 to 7 minutes, or until thickened, stirring after each minute with a wire whip. Discard bay leaf. Serve with poultry or vegetables. Makes about 1 cup.
• 2. WHITE SAUCE: Melt butter in 1-quart measurer at High (30 to 60 sec). Stir in flour and seasonings until smooth. Blend in milk with a wire whip until smooth. Microwave on High for 2 1/2 to 6 minutes, or until mixture thickens; stir after 2 minutes, and then every minute. Makes 1 cup. CHEESE SAUCE: Add 1 cup shredded Cheddar cheese to hot white sauce. Stir until cheese melts. Microwave at high for 30 seconds. Stir before serving. Serve with broccoli, cauliflower or Brussels sprouts.

BOLOGNESE VEGETABLE LASAGNA WITH WHITE RICOTTA BECHAMEL SAUCE

Steps:

• Cook lasagna according to package instructions; drain. Separate lasagna and lay out flat on wax paper or aluminum foil to prevent sticking as they cool.
• Combine fontina cheese, vegetables, 2-1/2 cups of ricotta and the egg.
• Assemble: Place layer of lasagna on bottom of 13 x 9" baking dish. Spread with 1/2 of the cheese mixture. Repeat layers, ending with lasagna.
• Sauce: Saute onions in oil until tender. Add flour and nutmeg. Stir in broth and remaining ricotta. Cook and stir until mixture comes to a boil. Spoon over lasagna.
• Sprinkle with Parmesan cheese.
• Cover with aluminum foil and bake at 350 F for 45 minutes. Uncover and broil about 2-3 minutes or until it is lightly browned.

WHITE BECHAMEL SAUCE

Steps:

• Cook's Note: The halibut can be substituted with 24 ounces of sole fillets. Reduce the cooking time in the wine mixture to 3 to 4 minutes. Spray a 7 by 11-inch glass baking dish with cooking spray. Set aside. For the bechamel sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes. Remove the pan from the heat and stir in the cheese, salt, pepper, and nutmeg. For the halibut: In a large saucepan, bring the wine and water to a boil over medium-high heat. Reduce the heat to a simmer and add the halibut. Cover the pan and cook until the flesh is opaque, 8 to 10 minutes. Using a fish spatula, carefully remove the fish and arrange in a single layer in the prepared baking dish. Season with salt and pepper. Preheat a broiler. Spoon the bechamel sauce over the fish and top with the Parmesan. Dot with butter and broil until golden, 2 to 4 minutes. Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-halibut-with-bechamel-sauce-recipe.html?oc=linkback