Best 20 Béchamel Sauce Recipes

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Béchamel sauce is a classic French sauce used in many dishes, such as lasagna, macaroni and cheese, and croque monsieur. It is made from a mixture of butter, flour, and milk, and has a smooth, creamy texture. Béchamel sauce can be flavored with various herbs, spices, and cheeses, making it a versatile ingredient that can be used in a variety of dishes. This article will provide a comprehensive guide to making the perfect béchamel sauce, from choosing the right ingredients to troubleshooting common problems.

Let's cook with our recipes!

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

BECHAMEL SAUCE FOR LASAGNA BOLOGNESE



Bechamel Sauce for Lasagna Bolognese image

Use this lush white sauce to make our Lasagna Bolognese.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes about 3 cups

Number Of Ingredients 6

7 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 1/2 cups milk, heated just until steaming
Pinch of freshly grated nutmeg
1/2 teaspoon coarse salt
Freshly ground pepper

Steps:

  • Melt butter in a heavy-bottom, medium saucepan over medium-low heat. Add flour, whisking constantly. Cook, whisking occasionally, 2 to 3 minutes; do not let roux brown.
  • Whisking constantly, add about 2 tablespoons hot milk to saucepan.
  • Pour half of the remaining hot milk into the saucepan in small increments, whisking the mixture constantly, until a smooth paste forms.
  • Whisk remaining milk into pan; add nutmeg and salt. Cook, stirring with a wooden spoon, making sure to scrape bottom and sides, until sauce is thick and creamy, about 15 minutes; if any lumps form, stir sauce rapidly with a whisk. Season with pepper; remove from heat. Let sauce stand until lukewarm, about 30 minutes, before assembling lasagna.

STUFFED CREPES WITH MUSHROOMS, HAM AND BECHAMEL SAUCE



Stuffed Crepes with Mushrooms, Ham and Bechamel Sauce image

Categories     Mushroom     Pork     Bake     Bastille Day     Parmesan     Ham     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 21

Mushroom Filling
1 ounce dried porcini mushrooms
2 cups hot water
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon finely chopped fresh Italian parsley
1/4 cup dry white wine
1/2 pound button mushrooms, sliced
Sauce
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons plus 1 teaspoon unbleached all purpose flour
2 2/3 cups milk (do not use low-fat or nonfat)
1/4 teaspoon ground nutmeg
8 thin 5x3-inch smoked ham slices
1 1/2 cups grated Parmesan cheese
Basic Crepes
2 large eggs
1/4 teaspoon salt
1 cup unbleached all purpose flour
1 1/4 cups (or more) milk (do not use low-fat or nonfat)
Melted butter

Steps:

  • For Filling
  • Place porcini mushrooms in large bowl. Pour 2 cups hot water over; let stand 30 minutes to soften. Using slotted spoons, remove mushrooms from soaking liquid. Discard liquid. Finely chop porcini.
  • Heat oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add porcini and parsley and saute 1 minute. Add wine and boil until liquid evaporates, about 2 minutes. Reduce heat to medium-low. Mix in button mushrooms. Cover and cook until tender, stirring occasionally, about 10 minutes. Uncover and simmer until liquid evaporates, about 3 minutes. Season with salt and pepper.
  • For Sauce
  • Melt butter in large saucepan over medium heat. Add flour and stir 3 minutes (do not brown). Gradually whisk in milk. Simmer until sauce thickens, stirring occasionally, about 5 minutes. Stir in nutmeg. Season with salt and pepper. Cool to lukewarm, about 30 minutes.
  • For Crepes
  • Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
  • If necessary, add more milk by tablespoons to batter to thin to consistency of heavy whipping cream. Heat 8-inch diameter nonstick skillet over medium-high head. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
  • Place 8 crepes on work surface. Place 1 ham slice in center of each crepe. Spread 1 tablespoons sauce over each. Top each with 2 rounded tablespoons mushroom filling. Roll up crepe jelly roll style. Arrange rolled crepes in single layer in 13x9x2-inch glass baking dish. Spoon remaining sauce over.
  • Preheat oven to 475°F. Bake uncovered until crepes are heated through and top is golden, about 20 minutes. Sprinkle with cheese.

ITALIAN SAUSAGE AND MUSHROOM LASAGNA WITH BECHAMEL SAUCE



Italian Sausage and Mushroom Lasagna with Bechamel Sauce image

The bechamel adds a little something special to this wonderful lasagna. I like to use part skim ricotta and mozzarella and low-fat milk to cut some of the fat in this dish. You won't notice the difference.

Provided by Valerie Brunmeier

Categories     World Cuisine Recipes     European     Italian

Time 2h5m

Yield 12

Number Of Ingredients 15

1 serving cooking spray
½ pound bulk mild Italian sausage
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups low-fat milk
1 pinch salt
1 pinch ground nutmeg
1 egg
1 (15 ounce) container part-skim ricotta cheese
1 tablespoon dried parsley
2 (24 ounce) jars marinara sauce, divided
1 (9 ounce) package no-boil lasagna noodles, divided
1 cup chopped cremini mushrooms, divided
1 (16 ounce) package shredded part-skim mozzarella cheese, divided
½ cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Place the sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain the sausage and set aside.
  • To make bechamel sauce, melt the butter in a saucepan over medium heat and whisk in the flour. Allow the flour and butter to cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in the salt and nutmeg and bring the sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from the heat and set aside.
  • In a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined.
  • To assemble lasagna, pour about 1 1/2 cup of marinara sauce into the bottom of the prepared baking dish and top the sauce with 4 lasagna noodles, overlapping if necessary. On the noodles, layer 1/3 of the ricotta mixture, followed by 1/3 of the cooked sausage, 1/3 cup of mushrooms, 1/4 of the bechamel sauce, 1 cup of the mozzarella cheese, 1/8 cup of the Parmesan cheese and 1 more cup of marinara sauce. Repeat the layers twice more, ending with a final layer of noodles topped with a layer of marinara sauce, bechamel sauce, the remaining mozzarella cheese, and remaining Parmesan cheese. Cover the dish with foil.
  • Bake in the preheated oven until bubbly and the noodles are tender, about 1 hour. Remove foil and bake until the top cheese layer is browned, about 5 more minutes. Allow the lasagna to stand for 10 minutes before cutting.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 31.7 g, Cholesterol 73.5 mg, Fat 20.7 g, Fiber 3.5 g, Protein 23.1 g, SaturatedFat 10.6 g, Sodium 997 mg, Sugar 10.9 g

BECHAMEL SAUCE



Bechamel Sauce image

Provided by Food Network

Number Of Ingredients 5

2 cups milk
1 tablespoons butter
2 tablespoons flour
Pinch nutmeg
1/2 cup Parmesan cheese

Steps:

  • Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat.
  • Melt the butter in a separate saucepan over low heat. When it's bubbling, add the flour and whisk until it forms a golden paste, about 3 to 4 minutes.
  • Whisking constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.
  • Whisk in the nutmeg and the cheese, and serve at once

CLASSIC BECHAMEL: WHITE SAUCE



Classic Bechamel: White Sauce image

Provided by Tyler Florence

Time 25m

Yield 2 cups

Number Of Ingredients 6

1 cup milk
2 bay leaves
2 tablespoons unsalted butter
2 tablespoons flour
Pinch salt and white pepper
2 garlic cloves, crushed

Steps:

  • In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan. Keep the milk on low heat.
  • Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf.
  • To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface.
  • Serve with fish, shellfish, vegetables or egg dishes.

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

BASIC BECHAMEL (WHITE) SAUCE WITH VARIATIONS INCLUDING AU GRATIN



Basic Bechamel (White) Sauce With Variations Including Au Gratin image

Bechamel is one of the five mother sauces. This means it is a base for many things. If used plain, frequently onion and nutmeg are added. Keep this recipe and you don't need a bunch of recipes for variations like Au Gratin. Make it your own.

Provided by Ambervim

Categories     Sauces

Time 10m

Yield 1 Cup

Number Of Ingredients 12

1 tablespoon butter or 1 tablespoon margarine
1 tablespoon all-purpose flour
1 cup milk, cream or 1 cup stock
salt & freshly ground black pepper, to taste
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1 cup milk, cream or 1 cup stock
salt & freshly ground black pepper, to taste
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons all-purpose flour
1 cup milk, cream or 1 cup stock
salt & freshly ground black pepper, to taste

Steps:

  • Melt butter in a saucepan over medium heat. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.
  • NOTE - It is best to use warm to hot liquids when making sauce, which helps to prevent lumps. Also, constant stirring will help prevent the sauce from scorching on the bottom. If sauce turns lumpy, whisk vigorously with a wire whip or strain through a wire sieve before serving.
  • Stir in milk or other liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season to taste with salt and pepper.
  • Option: Reduce milk by the same amount you add white wine, sherry or brandy will create a lovely flavor.
  • CHEESE SAUCE - Once sauce is made, remove from heat and stir in 1/2 to 1 cup sharp Cheddar cheese (or whatever flavor compliments what you are making -- better yet use 2 different cheeses), stirring until melted. To Au Gratin anything use this sauce mixed with potatoes, veggies, meats or whatever and heat through. Top with seasoned bread crumbs and more cheese finishing in the broiler.
  • CURRY SAUCE - Stir in 1/2 teaspoon curry powder with the flour.
  • DILL SAUCE - Stir in 1 teaspoon chopped fresh, or 1/2 teaspoon dried dill weed and a dash of ground nutmeg with the flour.
  • MORNAY SAUCE.
  • Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.
  • VELOUTE SAUCE.
  • Substitute chicken, beef, fish, or vegetable broth for the milk.
  • HERB SAUCE.
  • Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs.
  • CREAM SAUCE.
  • Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.
  • MUSTARD SAUCE.
  • Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.

BECHAMEL SAUCE



Bechamel Sauce image

Provided by Anne Burrell

Time 35m

Yield about 4 cups

Number Of Ingredients 8

3 tablespoons butter
1/2 small white onion, cut into 1/2-inch dice
Kosher salt
3 heaping tablespoons all-purpose flour
1 quart milk
Pinch grated nutmeg
1 bay leaf
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Add the butter and onion to a large saucepan over medium heat. Season the onions with salt, to taste, and cook until they become translucent and very aromatic. Add the flour and cook until the flour and butter resemble wet sand, about 3 to 4 minutes. Gradually, whisk in the milk until incorporated. Add the bay leaf and nutmeg and season with salt, to taste. Slowly bring the milk/flour mixture to a boil, stirring frequently to prevent scorching on the bottom. Be sure that the milk comes to a boil or the flour will not cook out and you will be left with a very objectionable starchy feeling on your tongue.
  • Once the sauce has come to a boil and has thickened, remove it from the heat. Discard the bay leaf. Stir in the grated Parmigiano, taste and adjust seasoning, if needed.
  • Use right away or refrigerate, covered, until ready to assemble dish.
  • Creamy!

BASIC WHITE SAUCE/BECHAMEL SAUCE



Basic White Sauce/Bechamel Sauce image

This white sauce can be used in so many different ways. Add Cheese,Curry Powder,Dill,or Horseradish Add canned Tuna,Ham,Hamburger,Sausage. Lots of things can be done with this sauce.

Provided by Braunda

Categories     Sauces

Time 20m

Yield 1 Cup

Number Of Ingredients 15

1 tablespoon butter or 1 tablespoon margarine
1/2-1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk

Steps:

  • Melt butter in saucepan over low heat until it bubbles up. Blend in flour. This is the roux.
  • In another pan, warm the milk. Infuse with flavours, if desired.
  • Strain milk into the roux, combine and bring to boil.
  • Reduce heat and simmer for about 10-15 minutes.
  • Adjust taste by adding salt and pepper. Strain.

BASIC BECHAMEL SAUCE



Basic Bechamel Sauce image

Use this basic bechamel sauce to make our Rich Chicken and Squash Lasagna, Rich Beef and Eggplant Lasagna, Rich Artichoke and Mushroom Lasagna, or our Rich Spinach and Leek Lasagna.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 5 cups

Number Of Ingredients 6

5 tablespoons unsalted butter
1 small yellow onion, diced small
2 garlic cloves, chopped
1/3 cup all-purpose flour
Coarse salt
4 1/2 cups whole milk

Steps:

  • In a medium saucepan, melt butter over medium. Add onion and garlic; cook until onion is soft, 4 minutes. Add flour, season with salt, and cook, stirring, until mixture is pale golden with a nutty aroma, 4 minutes. Whisking constantly, add half the milk. Add the remaining milk and whisk until smooth. Cook, whisking constantly, until sauce comes to a boil and thickens, 10 minutes. Use immediately.

BECHAMEL SAUCE



Bechamel Sauce image

From Giada De Laurentiis Everyday Italian. She says - This sauce is named after the Marquis de Bechamel. In Italian, it's called balsamella or besciamella. The original and full French version also involves steeping some onion and a bay leaf in milk for 30 minutes to infuse the sauce with more flavor but here's an everyday approach. My simplified version is a snap to make and is perfect with baked rigatoni with bechamel sauce. You could also use it the way you would hollandaise sauce.

Provided by lazyme

Categories     Sauces

Time 15m

Yield 4 cups

Number Of Ingredients 6

5 tablespoons unsalted butter
1/2 cup flour
4 cups whole milk, warm
1/2 teaspoon salt (to taste)
1 pinch fresh ground white pepper (to taste)
1 pinch nutmeg, freshly grated (to taste)

Steps:

  • In a 2 quart saucepan, melt the butter over medium heat.
  • Add the flour and whisk until smooth, about 2 minutes.
  • Gradually add the warm milk, whisking constantly to prevent any lumps from forming.
  • Simmer over medium heat, whisking constantly, until the sauce is thick, smooth and creamy, about 10 minutes.
  • Do not allow the bechamel sauce to boil.
  • Remove from the heat and stir in 1/2 teaspoon salt and a pinch each of white pepper and nutmeg.
  • Season the sauce with more salt, pepper and nutmeg to taste.
  • The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.

BASIC BECHAMEL (WHITE SAUCE)



Basic Bechamel (White Sauce) image

This classic sauce, sometimes simply called white sauce, adds a rich and creamy quality to a variety of vegetable dishes. It can be spooned over hot cooked vegetables just before serving or mixed with them to make an easy yet elegant creamed vegetable course. To turn the creamed vegetables into a gratin, place in a baking dish, top with cheese and then bake in the oven until golden. Personally, my favorite use of bechamel sauce is to make Recipe #514039. (Sorry about that, folks... but that is what my mother always called it). Enjoy. *Note See steps #5 & #6 if desiring a thinner bechamel or a cheese sauce. *Note: I have also been known to sub 1/4 cup of the liquids with 1/4 cup white wine (but that's my little secret... at least it used to be).

Provided by rosie316

Categories     Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 7

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 pinch paprika (optional)
1 pinch nutmeg (optional)
1 bay leaf
2 cups milk, heated (or 1 cup each milk and chicken stock, heated)
salt and fresh ground white pepper, to taste

Steps:

  • In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until blended, 1 minute. Add the paprika and/or nutmeg (if using) and add the bay leaf.
  • Gradually add the warm milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Season with salt and white pepper.
  • Increase the heat to medium and simmer to blend the flavors, 2 minutes. Discard the bay leaf before using.
  • Now you can use your sauce any way you like. Like I said before, my personal favorite use is for making Recipe #514039, but I also like eating this bechamel, AS IS, on veggies or making a cheese sauce (see *Notes below). Enjoy!
  • *Note: For a thinner sauce, reduce the flour and butter to 2 tablespoons each, but stay the same with the liquid(s). (I highly recommend this if you plan to make a cheese sauce with this (posted below).
  • *Note: To create a cheese sauce, whisk 1/2 cup (or more) of grated Gruyère, Parmigiano-Reggiano, Sharp Cheddar or Farm-house White Cheddar (my fav) or any other cheese into the finished béchamel sauce. If a lighter cheese sauce is desired, substitute chicken stock for part of the milk, or use a lesser amount of the flour & butter ratio (like posted above).

BECHAMEL - BASIC WHITE SAUCE



Bechamel - Basic White Sauce image

Make and share this Bechamel - Basic White Sauce recipe from Food.com.

Provided by kiwidutch

Categories     Sauces

Time 25m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 9

2 cups milk
1 slice onion, large
1 bay leaf
1/2 teaspoon peppercorn
3 tablespoons unsalted butter
3 tablespoons flour
1 pinch nutmeg
salt
white pepper

Steps:

  • Scald the milk with the onion, bay leaf and peppercorns.
  • Cover and let infuse off heat for 10-15 minutes.
  • In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.
  • Off heat, strain in the hot milk.
  • Whisk well, then bring to a boil, whisking constantly until the sauce thickens.
  • season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes.
  • NOTE: This make what is called a "MEDIUM" Bechamel.
  • For a "THIN" Bechamel use 2 tbs. butter and 2 tbs. flour.
  • For a "THICK" Bechamel use 4 tbs. butter and 4 tbs. flour.

BECHAMEL (WHITE SAUCE)



Bechamel (White Sauce) image

This easy-to-make sauce is delicious over chicken, pasta, steamed veggies, and more! While the recipe calls for 2 cups of milk, you may need to add 1 Tbs. - 1/4 cup more to thin, depending on your heat and other variables. Remember, sauces thicken as they cool, but they still take quite a while to thicken (up to 15 minutes, depending on your heat).

Provided by ABfan13

Categories     Sauces

Time 15m

Yield 2 1/2 cups, 4-6 serving(s)

Number Of Ingredients 7

1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 teaspoon salt (to taste)
1 teaspoon ground black pepper (to taste)
1 teaspoon dried oregano
2 small garlic cloves, minced

Steps:

  • Melt the butter in a small saucepan over medium-high heat. Whisk in the flour, stirring constantly, about 2-3 minutes.
  • Gradually add in the milk, stirring constantly, until thoroughly incorporated into butter mixture.
  • Add salt, pepper, oregano, and minced garlic (I like using my garlic press for this). Stir frequently until thickened. See note for tip on thinning.

CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BECHAMEL SAUCE



Cauliflower and Broccoli Flan With Spinach Bechamel Sauce image

A perfect side dish for any grilled meats or fish. When oven space is at a premium...warm this up in the crockpot for about 1-1/2 hours (or until warmed) During the busy season, it is not uncommon to see my crockpot sitting on the floor in the dinningroom warming up this dish and freeing up valuable counter space!!

Provided by Abby Girl

Categories     Cauliflower

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

2 1/2 cups cauliflower florets
2 1/2 cups broccoli florets
12 ounces baby spinach leaves
6 tablespoons butter
1/4 cup flour
2/3 cup whole milk (more to thin out)
2/3 cup parmesan cheese, freshly grated
1/4 teaspoon red pepper flakes
1 large pinch nutmeg, grated (optional)

Steps:

  • Cook cauliflower and broccoli in large pot of boiling water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
  • Rinse spinach, then toss in large skillet over medium high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
  • Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach, cheese and pepper flakes. Season with salt, pepper and a good pinch of nutmeg.
  • Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach bechamel sauce; stir to blend. Season with salt and pepper. Butter 1-1/2 quart baking dish. Spread vegetable mixture in prepared dish. (can be made 6 hours ahead. cover and chill).
  • Preheat oven to 350°F.
  • Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled.
  • Note: The white cheese sauce is quite thick. I tend to add more milk to thin it out so that it is a light coating on the veggies.

Nutrition Facts : Calories 217, Fat 16, SaturatedFat 9.8, Cholesterol 43, Sodium 328.1, Carbohydrate 11.5, Fiber 2.5, Sugar 2.8, Protein 9.2

BACON MACARONI AND CHEESE WITH BÉCHAMEL SAUCE AND CHEDDAR FRENCH FRIED ONION CRUST RECIPE



BACON MACARONI AND CHEESE WITH BÉCHAMEL SAUCE AND CHEDDAR FRENCH FRIED ONION CRUST RECIPE image

Categories     Cheese     Pasta     Bake     Dinner     Lunch     Winter

Yield 5

Number Of Ingredients 16

1 teaspoon salt
1 lb. elbow macaroni
2 tablespoons TWISTED Bacon, Dijon Mustard & Green Onion Butter
2 cloves garlic, minced
16 oz. sharp cheddar, shredded
16 oz. Velveeta, cut into 1/2 inch cubes
6 oz (1 can) French's Cheddar French Fried Onions, crushed
9 strips of bacon
Béchamel Sauce Ingredients
3 tablespoons TWISTED Bacon, Dijon Mustard & Green Onion Butter
3 tablespoons flour
1 1/2 cups milk, heated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Tabasco Sauce
5 oz parmesan cheese, grated

Steps:

  • Preheat oven to 375 degrees. Butter or spray a 3-quart glass or ceramic baking dish with non-stick spray. To make the Béchamel Sauce, melt the TWISTED Bacon, Dijon Mustard & Green Onion Butter in a medium saucepan and stir in the flour. Cook over low heat, stirring constantly for 3 minutes. Slowly add the heated milk and cook over medium heat, stirring constantly for 4 minutes. Reduce heat and simmer for 3 minutes, stirring constantly to prevent scorching. Remove from heat and add salt, pepper, parmesan and Tabasco. Stir until the cheese in melted. Cover and set aside. Cook the bacon until just crispy and set aside to cool. Boil a large pot of water; add 1 tsp salt and the macaroni. Cook for approximately 5 minutes until the macaroni is very al dente. Drain the noodles and return to the pot. Immediately add the butter, garlic and Béchamel Sauce. Toss well. Place 1/3 of the macaroni in the baking dish. Evenly top with 1/3 of the shredded cheddar, 1/3 of the Velveeta and 3 slices of bacon broken into small pieces. Repeat until all noodles, bacon and cheese are in the pan. Top with the crushed French fried onions. Bake for 35 - 45 minutes or until the top is beginning to brown. Let sit for 5 minutes before serving

BROILED HALIBUT WITH BECHAMEL SAUCE



Broiled Halibut with Bechamel Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 34m

Yield 4 servings

Number Of Ingredients 15

Vegetable oil cooking spray
5 tablespoons unsalted butter, at room temperature
1/4 cup flour
2 cups whole milk, warmed
1/2 cup grated Parmesan
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch ground nutmeg
1 (750 ml) bottle white wine, such as pinot grigio
2 cups water
4 (6-ounce) center-cut halibut fillets, about 1-inch thick (see Cook's Note)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
2 tablespoon unsalted butter, diced into 1/4-inch pieces

Steps:

  • Cook's Note: The halibut can be substituted with 24 ounces of sole fillets. Reduce the cooking time in the wine mixture to 3 to 4 minutes.
  • Spray a 7 by 11-inch glass baking dish with cooking spray. Set aside.
  • For the bechamel sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes. Remove the pan from the heat and stir in the cheese, salt, pepper, and nutmeg.
  • For the halibut: In a large saucepan, bring the wine and water to a boil over medium-high heat. Reduce the heat to a simmer and add the halibut. Cover the pan and cook until the flesh is opaque, 8 to 10 minutes. Using a fish spatula, carefully remove the fish and arrange in a single layer in the prepared baking dish. Season with salt and pepper.
  • Preheat a broiler. Spoon the bechamel sauce over the fish and top with the Parmesan. Dot with butter and broil until golden, 2 to 4 minutes.

SAUCE BECHAMEL AUX CHAMPIGNONS (WHITE SAUCE WITH MUSHROOMS)



Sauce Bechamel Aux Champignons (White Sauce With Mushrooms) image

A easy sauce that works very well on vegetables and fish. Can be prepared with or without the mushrooms. This recipe comes from Marie Antonin Careme, "L'Art de la cuisine francaise au dix-neuvieme siecle", 1854, vol III. Preparation and cook times are approximate. Enjoy.

Provided by -GEORGE-

Categories     European

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 8

5 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
7 ounces common mushrooms, trimmed and sliced
1 tablespoon lemon juice
1 pinch of freshly ground nutmeg
1 pinch fine salt, to taste
1 pinch fresh ground white pepper, to taste

Steps:

  • Prepare a sauce bechamel:.
  • Melt 2 tablespoons of butter in a small sauce pan over medium heat.
  • Stir in the flour and cook for a couple of minutes.
  • Do not allow the flour to brown.
  • Gradually mix in the milk and bring to a low boil.
  • When the sauce is thick and smooth, stir in the nutmeg and pepper.
  • Taste for salt.
  • Keep the sauce at a low simmer until needed.
  • Prepare the mushrooms:.
  • Heat 2 tablespoons of butter in a fry pan over medium heat.
  • Add the sliced mushrooms, sprinkle lightly with salt and cook.
  • Stir often to prevent burning.
  • When the mushrooms start to release water, add the lemon juice and increase the heat to high.
  • When all the liquid has evaporated, add the mushrooms to the sauce.
  • Just before serving, off the heat, stir in the last 1 tablespoon of butter.

BAKED RIGATONI WITH BECHAMEL SAUCE



Baked Rigatoni with Bechamel Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature
Pinch fresh nutmeg
Sea salt and white pepper
1 cup grated fontina
1/2 pound thinly sliced prosciutto, julienned
1 pound dry rigatoni
3 tablespoons unsalted butter, diced

Steps:

  • Preheat oven to 425 degrees F.
  • Bechamel sauce:
  • In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
  • In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
  • Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

Tips:

  • The roux is the base of the béchamel sauce, so it's important to cook it slowly and evenly over low heat. If the roux is too dark, it will give the sauce a burnt flavor.
  • When adding the milk to the roux, whisk constantly to prevent lumps from forming. You can also use a wooden spoon to stir the sauce, but be sure to scrape the bottom of the pot to prevent the roux from sticking.
  • Season the sauce to taste with salt, pepper, and nutmeg. You can also add other herbs and spices, such as garlic powder, onion powder, or cayenne pepper.
  • Béchamel sauce can be used in a variety of dishes, such as lasagna, macaroni and cheese, and creamed soups. It can also be used as a dipping sauce for vegetables or bread.

Conclusion:

Béchamel sauce is a versatile and delicious sauce that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. Whether you're a beginner or an experienced cook, béchamel sauce is a great option for adding flavor and richness to your meals.

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