Bechamel (classic white sauce)
How to Cook Recipes Bechamel (classic white sauce) using 9 ingredients and 3 steps
Bechamel (classic white sauce) - Preparation Melt the butter in a heavy-bottomed saucepan. This recipe is from Delia's Complete How to Cook. I will teach you how to make the perfect Bechamel, the most popular French mother sauce, with my simplified, foolproof method. Béchamel sauce (/ˌbeɪʃəˈmɛl/; French: [beʃamɛl]) is a sauce that originated in Italy, later introduced to France, made from a white roux (butter and flour) and milk. Béchamel sauce is the key to great lasagnas, soufflés and much more—and it's simple to make at home.
Béchamel sauce (besciamella in Italian) has French origin and has become part of Italian culinary tradition for a very long time.
It's also known as White Sauce or Mother.
You can have Bechamel (classic white sauce) using 9 ingredients and 3 steps. Here is how you cook it.
Ingredients make Bechamel (classic white sauce)
- It's 1/4 Ounce Butter stick ,.
- You need 2 Tablespoons all-purpose flour.
- It's 32 Ounces milk , warmed.
- Prepare 1/4 yellow onion.
- It's 1 Bay leaf.
- Prepare 1 clove.
- It's 1 Teaspoon kosher salt.
- It's 1/4 Teaspoon white pepper.
- Prepare 1/8 Teaspoon nutmeg.
Bechamel (classic white sauce) step by step
- In a heavy saucepan, melt butter over medium heat. Add flour and stir, forming a roux. Slowly add warmed milk, 2-3 tablespoons at a time at first, whisking vigorously. Once milk is absorbed, add more, and continue until all the milk is in, and you have a thick sauce..
- Add the onion, bay, clove, and nutmeg, reduce heat to low, and simmer for 15-30 minutes, stirring occasionally.
- Adjust consistency with more milk if necessary, add salt and pepper, and strain through a fine mesh strainer. Use immediately, or cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Bechamel can be refrigerated for use 2-3 days ahead..
Bechamel (classic white sauce) - Bechamel Sauce (White Sauce) can be stored in the refrigerator for up to one day before using. Lay a sheet of plastic wrap directly on top to prevent a "skin" from forming. A smooth bechamel white sauce for for lasagne or pasta bakes. You can also use it as the base for other sauces, such as cheese sauce or parsley sauce for fish. Béchamel is a basic white sauce, one of the five mother sauces, that you can serve as-is, or use for making all sorts of other creamy, cheesy (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Béchamel is a basic white sauce and one of the. This recipe is fabulous and I have added a splash of white wine as I used the sauce for Spinach Lasagna. Béchamel - White Sauce: Béchamel, commonly known as White Sauce. Thank you and good luck