White Sauce Or Bechamel Sauce Recipe

This used to lớn be one of the first lessons in trang chủ economics classes; invariably White and pasty, it coated many a bl& dish. When well made, however, it has a proper place in homey, creamed dishes, often making leftovers stretch or giving cooked foods new life. And it is important as a base for soufflés. The French term for this medium-thick White sauce is béchamel. The foolproof way to lớn attain a perfectly smooth sauce is to have sầu the milk hot when added khổng lồ the butter & flour. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary.

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Ingredients

Makes about 1 cup


2


tablespoons butter

2


tablespoons flour


cups milk, heated
Salt
Freshly ground pepper

Step 1


Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks & bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing lớn stir as the sauce thickens. Bring it lớn a boil. Add salt and pepper lớn taste, lower the heat, & cook, stirring for 2 khổng lồ 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 khổng lồ prevent a skin from forming.

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Cheese Sauce


Step 2


To turn your Trắng sauce inkhổng lồ cheese sauce, stir in ½ cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.


How hot should the milk be?


Step 3


Warm the milk on low heat just until little bubbles begin to lớn form at the edges. Then remove from heat.


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A few notes: This is a basic bechamel...Use low to lớn medium low heat when adding butter to lớn your pan. I use 2 1/2 tbs. butter và brown it before I add flour. It adds a nutty depth of flavor và removes unneeded moisture. Add flour và whisk constantly to combine & to lớn prsự kiện browning the roux. Allow milk to lớn come to room temp. for 20-30 minutes (about the same time you pull meat). Add 1/3 of the milk to the roux while whisking and blending until it is combined and warmed...about 30 seconds. Repeat with another third of milk, then last third. Simmer for about 2 minutes until it is homogeneous. However, I never let bechamel sauce hit even cthua thảm to lớn a rolling boil, just little bubbles on the edges và a few creeping through the middle. Add cheese now, then 2 more minutes of simmering and whisking. Otherwise, it tends to lớn coagulate a bit and separate inlớn oil vs. dairy. I typically use 1 cup 2% milk & either một nửa cup of heavy cream or 1/4 cup of half & half. It just makes it that much creamier. I use this for Creamed Soup Base, Alfrebởi, adding to lớn Ricotta for Lasagna/ Shells or homemade Mac & Cheese.Make Buffalo Chicken Mac và Cheese by adding smoked paprika, a dash of nutmeg, hot sauce and diced grilled chicken. Trust me on the dash of nutmeg. It complements a smoked paprika perfectly. (I didn't realize these spices were typical of a bechamel. I've sầu just always used them in my Creamed Spinach & it adds a flavor buổi tiệc ngọt in your mouth. Lol)I always use this sauce fresh, so I'm not sure about freezing it. I've also doubled the recipe with great success. Just gotta whisk it, whisk it real good