recipe for bechamel sauce?

Question

does anyone know an easy recipe to make a creamy rich bechamel sauce?

Answer 1

Here is a link to a recipe.

http://allrecipes.com/Recipe/Bechamel-Sauce/Detail.aspx

Answer 2

White Sauce (Bechamel Sauce)

1 tsp. butter
1 tbsp. of minced onion
1 cup whole milk or Half and Half
pinch of salt, white pepper and nutmeg
roux, about one ounce

Melt the butter and quickly saute the onion being careful not to brown it. Add the milk and bring to a boil, being careful not to let it boil over. Add the seasonings, very light on the nutmeg and keep at a low boil for a minute.

Add a little roux and stir with a whisk constantly. The sauce will begin to thicken for you. Be careful not to add too much roux. Add it a little at a time until the sauce coats the back of a spoon like a heavy cream soup consistency. Allow it to cook for a few minutes to get rid of any starchiness that might come from the roux.

Strain the sauce through a fine mesh strainer to remove the onion.


To your 1 cup of Bechamel you can add these ingredients to make a variety of sauces.

For a Cream Sauce, just add 1-2 ounces of Heavy Cream that has been heated.

For a Mornay Sauce, just add an ounce of grated Gruyere and a healthy pinch of Parmesan. Whisk in until melted and add a tsp. of fresh butter to finish. Thin with milk if necessary.

For a Cheddar Cheese Sauce, add a couple ounces on grated cheddar cheese and a pinch of dry mustard. Whisk to incorporate.

For a Mustard Sauce add tablespoon or more of your favorite mustard to the sauce. Taste for the desired flavor.

Answer 3

One of the Mother sauces you can add to.
White Sauce (Bechamel Sauce)

1 tsp. butter
1 tbsp. of minced onion
1 cup whole milk or Half and Half
pinch of salt, white pepper and nutmeg
roux, about one ounce

Melt the butter and quickly saute the onion being careful not to brown it. Add the milk and bring to a boil, being careful not to let it boil over. Add the seasonings, very light on the nutmeg and keep at a low boil for a minute.

Add a little roux and stir with a whisk constantly. The sauce will begin to thicken for you. Be careful not to add too much roux. Add it a little at a time until the sauce coats the back of a spoon like a heavy cream soup consistency. Allow it to cook for a few minutes to get rid of any starchiness that might come from the roux.

Strain the sauce through a fine mesh strainer to remove the onion.

Answer 4

omg thats really weird cos ive onli just had macaroni cheese with bechamel sauce that i made heres the recipe i use and it always comes out with no lumps and is reallly creamy:
1. cream together about 50g of butter and 4 spoons of flour together on the hob
2. make it into a smooth paste then measure out 500ml of milk and add it slowly to the butter
3. keep adding and stirring until it gets to the right consistency
4. add some cheese to it if you want, but if you do it comes out really creamy
5. grate some nutmeg into it ,some pepper and salt if wanted
6. take of the cooker and put it whenever you want!!

tips:
1. have the butter at room temperature when you do it so it is easier to cream together
2. cream it together really well before adding the milk andd when you add the milk never stop stirring!!

hope that recipe has helped you out!!!

Answer 5

Basic Bechamel Sauce

2 tbl Butter
2 tbl Chopped onions
2 tbl Flour
2 1/2 cup Hot milk
1/2 tsp Salt
1/4 tsp White pepper
1 pch Grated nutmeg

In small, heavy saucepan, melt butter. As soon as butter is melted, add onions and cook over medium flame for 3 minutes, or until onions begin to turn golden. Stir in flour. Stir in milk and cook, stirring constantly until smooth. Add salt, pepper, and nutmeg, and cook over low flame for 30 minutes, stirring occasionally. Strain.
Bechamel sauce may be prepared in advance, and keeps well in refrigerator for more than two weeks.
Makes 2 cups of sauce.

Answer 6

5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg


In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

You can omit the nutmeg and add in melting cheese of your choice, and would be equally as good!

Answer 7

Jamie Oliver recommends mixing Creme Fraiche with grated Parmesan for an easy alternative to Bechamel sauce. It is certainly easy!

Answer 8

Béchamel Sauce

* 1/4 cup unsalted butter
* 1/4 cup all-purpose flour
* 2 cups milk
* 1 small onion studded with 2 Or 3 cloves, optional
* 1 small bay leaf
* dash dried leaf thyme, crumbled
* salt and white pepper to taste
* nutmeg, to taste


In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes.
Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point).
Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Add studded onion, bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste. Makes about 2 cups.

Answer 9

Béchamel Sauce
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 small onion studded with 2 Or 3 cloves, optional
1 small bay leaf
dash dried leaf thyme, crumbled
salt and white pepper to taste
nutmeg, to taste




In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes.
Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point).
Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Add studded onion, bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste. Makes about 2 cups.

Answer 10

50gms butter.......50grms flour pint of milk.......studded onion................melt butter in saucepan add flour mixing all the time want the "roux" to be smooth .....heat up milk add to roux small amount at a time.stirring consistantly pop in your studded onion..small onion with a bayleaf wrapped around it attached by a clove bring gently to boil stirring all the time season lightly add cream to finish