Best 7 Basic Cream Sauce Besciamella Recipes

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Cream sauce besciamella, also known as white sauce, is a versatile culinary creation that has graced kitchens and enriched dishes for centuries. Its origins trace back to Renaissance Italy, where resourceful chefs sought an elegant, creamy sauce to elevate everyday dishes. Today, besciamella's reputation as a culinary chameleon continues to inspire home cooks and professional chefs alike, as it seamlessly adapts to a variety of dishes, from classic lasagna and comforting macaroni and cheese to hearty casseroles and savory gratins. Embark on a culinary adventure as we unveil the secrets to crafting the perfect bechamel sauce, guiding you through the simple yet essential steps to achieve a smooth, velvety texture and well-balanced flavor.

Check out the recipes below so you can choose the best recipe for yourself!

BECHAMEL SAUCE RECIPE



Bechamel Sauce Recipe image

Bechamel Sacue or Salsa Besciamella is one one the basic sauces in cooking.It's also the easiest and fastest sauce to make.

Provided by Italian Recipe Book

Categories     Sauces

Number Of Ingredients 5

2 tbsp butter ((1 oz or 30 grams))
3 tbsp leveled or 2 tbsp heaping flour - ((1 oz or 30 grams))
1 ¼ cup milk
Pinch nutmeg
Salt to taste

Steps:

  • In a stove-top pot melt butter.
  • Add flour and whisk well until a thick creamy paste forms. Cook for 1-2 minutes.
  • Slowly pour in about ⅓ cup of milk. Continue whisking energetically breaking all the lumps. Make sure to scrape well the bottom and sides of the pot.
  • Once you have reached a smooth consistency add a little more milk. Continue adding milk in small portions until you have used up all the milk.
  • Increase the heat a little and continue whisking and cooking the sauce.
  • Once it starts to thicken, cook it for another 20-30 seconds and turn off the heat.
  • Continue to whisk. You'll notice Bechamel Sauce will continue to thicken even with the heat off.
  • Once it reached desired consistency, season it with nutmeg and salt to taste or other seasonings (see suggestions above the recipe).
  • Give another good stir.
  • If you're not planning to use the sauce immediately see my tips above how to store it to prevent a skin from forming.

BASIC BECHAMEL SAUCE



Basic Bechamel Sauce image

This is a quick and easy bechamel sauce.

Provided by MATHIEUDAIGLE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 40m

Yield 8

Number Of Ingredients 5

5 tablespoons butter
¼ cup all-purpose flour
1 quart milk
2 teaspoons salt
¼ teaspoon freshly grated nutmeg

Steps:

  • Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
  • Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

Nutrition Facts : Calories 139.3 calories, Carbohydrate 8.7 g, Cholesterol 28.8 mg, Fat 9.7 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 6.1 g, Sodium 682.6 mg, Sugar 5.8 g

BASIC CREAM SAUCE (BESCIAMELLA)



BASIC CREAM SAUCE (BESCIAMELLA) image

Categories     Sauce

Yield 1 1/2 cups

Number Of Ingredients 6

1-1/2 oz. (3 Tbs.) unsalted butter
3 Tbs. unbleached all-purpose flour
1-3/4 cups whole milk, heated
1/2 tsp. kosher salt
1/8 tsp. freshly ground black pepper
Small pinch freshly grated nutmeg

Steps:

  • In a 2-qt. saucepan, melt the butter over medium-low heat. Add the flour and cook, whisking constantly for 2 to 3 minutes. Do not let the mixture brown. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently. Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes for a single batch, 10 to 12 minutes for a double batch. Remove from the heat and whisk in the salt, pepper, and nutmeg. If not using right away, transfer to a bowl and press a piece of plastic wrap directly on the surface of the sauce to keep a skin from forming. Plan to use the sauce within 30 minutes because it thickens if it's left to sit for too long. If that should happen, add a little warm milk and whisk well to thin it.

BECHAMEL: BESCIAMELLA



Bechamel: Besciamella image

Provided by Food Network

Time 18m

Yield 4 servings

Number Of Ingredients 5

1/2 cup butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

Steps:

  • Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
  • Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.

BASIC WHITE SAUCE - SALSA DI BESCIAMELLA



Basic White Sauce - Salsa Di Besciamella image

Besciamella, white sauce, is more frequently associated with northern Italian cooking, and is used in oven-baked pasta dishes like lasagne, or with vegetables or fish. It can be made ahead and refrigerated for 3-4 days but will thicken as it sits. When you reheat it, thin the sauce, with a little milk. This basic recipe does not have the addition of herbs or spices. Those ingredients should be added after the sauce is cooked, and should be tailored to the dish being prepared. Recipe by Maryanne Esposito of Ciao Italia ---------- For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.

Provided by Lindas Busy Kitchen

Categories     Sauces

Time 25m

Yield 4 cups

Number Of Ingredients 5

1/2 cup unsalted butter
1/2 cup unbleached all-purpose flour (King Arthur)
4 cups milk, hot
fine sea salt, to taste
white pepper, to taste

Steps:

  • In a large saucepan, melt the butter over med-low heat. Do not let the butter brown.
  • Whisk in the flour, and cook it until a uniform paste is formed, and no streaks of flour remain.
  • Slowly whisk in the milk in a steady stream.
  • Cook about 10 minutes, stirring slowly until the sauce coats the back of a wooden spoon.
  • Season with salt and pepper.

Nutrition Facts : Calories 416.5, Fat 32.1, SaturatedFat 20.2, Cholesterol 95.2, Sodium 123, Carbohydrate 23.3, Fiber 0.4, Sugar 0.1, Protein 9.9

BASIC ITALIAN WHITE CREAM SAUCE (LIKE AN ALFREDO OR BECHAMEL)



Basic Italian White Cream Sauce (Like an Alfredo or Bechamel) image

This recipe is for a basic Italian White Cream Sauce (like an Alfredo or bechamel) for Pasta, Chicken, Shrimp, etc. You can add other ingredients to suit your liking, this is the basic version - goes great over Fettuccine or Tortellini... you can also add 1 teaspoon oregano or parsley to flavor. If you throw in some bacon, carmelized onion & a handful of frozen peas & serve over pappardelle it is absolutely fabulous!

Provided by BlondieItaliana

Categories     Sauces

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup heavy cream
1/2 cup butter
3 -4 tablespoons flour
3 tablespoons parmigiano, grated
1/4 teaspoon garlic powder
1 ounce prosciutto (finely sliced then shredded **optional**) (optional)
1 dash salt

Steps:

  • Melt butter in small saucepan cooking over low to medium heat, stirring for about 5 minutes.
  • Add flour and stir until the butter and flour are well combined. Pour in cream & remaining ingredients, stirring constantly as it thickens.
  • Add more cream or flour depending on desired consistency.

Nutrition Facts : Calories 215.3, Fat 22.5, SaturatedFat 14.1, Cholesterol 71.3, Sodium 132.1, Carbohydrate 3.1, Fiber 0.1, Sugar 0.1, Protein 1.1

BECHAMEL SAUCE



Bechamel Sauce image

A creamy classic - your standard white sauce!

Provided by Holly

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Yield 16

Number Of Ingredients 9

4 tablespoons butter
2 tablespoons grated onion
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
½ teaspoon salt
¼ teaspoon ground white pepper
1 pinch dried thyme
1 pinch ground cayenne pepper

Steps:

  • MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
  • Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
  • Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
  • After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!
  • STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.

Nutrition Facts : Calories 51.9 calories, Carbohydrate 1.6 g, Cholesterol 13.2 mg, Fat 4.7 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 2.9 g, Sodium 147.1 mg, Sugar 0.1 g

Tips:

  • To make sure your béchamel sauce is smooth, whisk in the milk slowly, a little at a time.
  • If you want a thicker sauce, cook it for longer over low heat. For a thinner sauce, add more milk.
  • Béchamel sauce can be used as a base for other sauces, such as Alfredo sauce or cheese sauce.
  • Béchamel sauce can be used in a variety of dishes, including lasagna, macaroni and cheese, and creamed vegetables.
  • To store béchamel sauce, let it cool completely and then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Béchamel sauce is a classic French sauce that is used in a variety of dishes. It is a versatile sauce that can be used as a base for other sauces or used on its own. With its creamy texture and rich flavor, béchamel sauce is a delicious addition to any meal.

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