Best 2 Besciamella Cream Sauce Recipes

Welcome to the world of luscious and versatile besciamella cream sauce, a culinary staple that has captivated taste buds for centuries. This delectable sauce, also known as white sauce, is a cornerstone of many beloved dishes, adding a velvety richness and creamy texture that elevates any meal. Whether you're a seasoned chef or a home cook seeking culinary inspiration, this essential guide will unveil the secrets of crafting the perfect besciamella sauce. With its simple ingredients and endless possibilities, besciamella is a culinary gem waiting to be explored.

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

BASIC CREAM SAUCE (BESCIAMELLA)

BASIC CREAM SAUCE (BESCIAMELLA) image

Categories Sauce

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

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.

BESCIAMELLA (CREAM SAUCE)

BESCIAMELLA (CREAM SAUCE) image

Categories Pasta

Number Of Ingredients 6

Ingredients

12 Tbsp (1 ½ sticks) unsalted butter
12 Tbsp (¾ cup) flour
2 cups whole milk
2 cups heavy cream
2 tsp salt
¼ tsp white pepper

Steps:

In a heavy saucepan, melt the butter over moderate heat. Add flour and cook the roux, stirring constantly with a wire whisk until there are no lumps and it is pale gold in color. Pour in the milk and cream slowly, stirring with the whisk. Bring to a boil, stirring constantly. Reduce heat and cook until the sauce is thick enough to coat the wires of the whisk heavily. Remove from heat. Add salt and pepper. Set aside.

Tips:

Use a heavy-bottomed saucepan to prevent the sauce from scorching.
Make sure the butter and flour are cooked together until they form a smooth paste. This will help to prevent the sauce from curdling.
Gradually whisk in the milk, a little at a time, to prevent the sauce from curdling.
Bring the sauce to a simmer and cook it for at least 5 minutes, or until it has thickened to the desired consistency.
Season the sauce with salt, pepper, and nutmeg to taste.
Use the sauce immediately, or store it in the refrigerator for up to 3 days.
You can also freeze the sauce for up to 3 months.
To reheat the sauce, thaw it in the refrigerator overnight or heat it gently in a saucepan over low heat.
Serve the sauce over pasta, vegetables, or fish.

Conclusion:

Béchamel sauce is a versatile and delicious sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste. With a little practice, you can make a perfect béchamel sauce that will impress your friends and family.