What is bechamel sauce?

Answer 1

It is a white sauce that is a key ingredient in many lasagna recipes.

Following is a recipe from the Food Network:

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.

Answer 2

It's a white sauce which has been infused with various herbs.

Place a peeled onion, black pepper corns, mace and bay leaf in milk. Bring milk to the boil and then take off the heat and leave flavours to infuse for at least 30 minutes. Strain the milk and then use it to make a white sauce.

Simple as that. Very tasty, especially in lasagne

Answer 3

bechamel is one of the five mother sauces.......a base for other sauces....classic french bechamel uses milk or cream, white roux, nutmeg, salt and pepper, and an onion pique....which is a bay leaf secured to a quarter of an onion by 2 cloves...........someone said bechamel is a cheese sauce....it is not.....if you add cheese to bechamel...it becomes something else.....like alfredo, or mornay

Answer 4

a plain white sauce used in moussaka and lasagne which is a good way of getting liquid into food without ruining the composition or taste..

Melt 50g of butter and add two tablespoons of flour to the simmering butter andthe flour gets quickly soaked up so mix that very quickly to incorporate all teh flour and then on the heat slowly pur in milk to about 300ml and keep mixingand then bring to boil and simmer an dthen this should thinken and you can add salt and pepper..

this is needed in lasagne to bind hrby spice mince to pasta sheets otherwise everything may just fall apart...

Answer 5

It is considered a "mother sauce". Once created, it can be the base of many other sauces. It is the first thing I create when I am going to melt cheese for mac-n-cheese.

Answer 6

It's a white sauce used as a base for other sauces -

Answer 7

Its a simple white sauce used as a divider when making lasagna and it keeps the meat free of the tomato sauce ~~

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

It is a fancy name for a basic white sauce. I use a white
sauce when I make macaroni and cheese its oh so good.

Answer 10

As all the above but it can also be used for sweet sauces.