Best 2 Besciamella Cream Sauce Recipes

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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.

Let's cook with our recipes!

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.

BESCIAMELLA (CREAM SAUCE)



BESCIAMELLA (CREAM SAUCE) image

Categories     Pasta

Number Of Ingredients 6

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.

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