How do you make a Béchamel?

Answer 1

What a great question! One of the recognized original culinary sauces.

This is a real restaurant recipe for the classic white sauce that is used for creaming certain foods such as au gratin potatoes, spinach and macaroni and cheese.

You can use it as a foundation for creating numerous other delicious sauces such as Mornay sauce, Cheddar cheese sauce, mustard sauce, just to name a few.


Bechamel Sauce Recipe
Preparation Time: 1 hour. Amount: 2 quarts

Ingredients:
4 ounces of clarified butter
4 ounces of flour
1/2 gallon milk
1/2 small onion, peeled
1 whole clove
1 small bay leaf
Salt, nutmeg, white pepper

Instructions:

To clarify butter:
Melt butter over very low heat
Skim off what comes to the surface
Slowly pour off the oil part into another container
Discard the solids


Heat clarified butter in a heavy sauce pot over low heat
Add the flour and make a white “roux.”
Cool roux slightly
In another sauce pan, scald the milk and gradually add it to the roux, beating constantly
Bring the sauce to a boil, stirring constantly. Reduce heat to simmer
Stick the bay leaf to the 1/2 onion with the clove and add it to the sauce
Simmer at least 30 minutes, stirring occasionally
Adjust the consistency with more scalded milk if necessary
Season very lightly with salt, nutmeg and white pepper (spice flavors should not dominate)
Strain the sauce through a sieve lined with cheese cloth
Cover or spread melted butter on surface to prevent skin formation

Use immediately or store in refrigerator

ENJOY this recipe for the classic white sauce called Bechamel sauce. It will prove to be a solid foundation for creating other wonderful sauces!

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.

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You have just made a basic Bechamel Sauce. Doesn't sound that exciting. Wait til you see what you can do from here! Here are some ideas that will keep you busy. Remember, this is one of the Mother Sauces I spoke of earlier.

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

A simple White sauce Recipe( Bechamel sce)

*1 litre Milk
*1 Brown onion,chopped in quarters
*6 Whole peppercorns
*3 Bayleaves
*Nutmeg, ground
*3 cloves
*150 grams Plain butter
*150 grams Plain flour
Method is easier with a stick blender....If you don't have
a stick blender use a whisk at stage 2..

(1).In a Pot bring the milk,cloves,bayleaves,peppercorns and
onions to the boil and let simmer for 5 minutes to let the
flavours infuse into the milk.

(2).Strain Milk into another pot and place back on the heat &
set to simmer. Melt the butter in micrwave and mix the
flour in to make a paste..Using a stick blender set to slow,
blend into the milk mixture small amounts of the butter
and flour mixture until it begins to thicken...

(3).Once the milk mixture has begun to thicken, set to simmer
and cook out the flour flavour for atleast 15 minutes ,if the
sauce is still runny add more flour,butter mixture....

Once you have the thickness you want season with salt,
pepper and a pinch of nutmeg...At this stage it is a classic
french Bechamel sauce... You can also at this point add
grated cheese such as Cheddar, Parmesane and Blue vien..

This recipe is used for a variety of of dishes and sauce bases
such as Lasagna,Pasta bakes and Mornay..At stage 3
you can add vegatabes and puree into soups, thinning out
the bechamel with chicken stock to make many puree soups..

Enjoy this recipe and enjoy your food....

Answer 4

Sauce Bechamel ~ A Quick Recipe
4 Tablespoons unsalted butter
4 Tablespoons flour
2 cups cold milk
1/2 teaspoon salt
1/8 teaspoon white pepper
dash of nutmeg
1 teaspoon sugar
1. Melt the butter in a skillet.

2. When it has stopped foaming, stir in the flour and cook, while stirring, for 3 minutes. Make sure it does not brown.

3. Whisk in the cold milk, nutmeg, salt, pepper and sugar.

4. Continuing to stir, cook for until thickened.

5. If you plan to use as a plain sauce, stir in a little cream.

There are other more traditional recipes but this one seemed quick and easy.