A good recipe for authentic bechamel sauce ?

Question

A good recipe for authentic bechamel sauce ?

Answer 1

Sounds yummy!  Thanks for posting the question, I'm going to copy that recipe and try it!

Answer 2

Your best bet is to search foodnetwork.com as there are a multitude of professional chefs and cooks.

Answer 3

1 pint of milk

2 tbs flour

2 tbs butter

50 g grated parmesan

50 g grated cheddar

salt

pepper

pinch of nutmeg

Melt the butter in a saucepan and stir in the flour, make sure it does not go brown. Add the milk and spices and boil gently while stirring until it gets thick. Add the cheeses at the end of the boiling time and stir.  

Goes perfectly in lasagnas or other pasta dishes.  

Answer 4

try allrecipes.com for other recipes you would need, there is already an answer for this so....

Answer 5

Bechamel Sauce --

INGREDIENTS

4 tablespoons butter

2 tablespoons grated onion

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup half-and-half

1/2 teaspoon salt

1/4 teaspoon ground white pepper

1 pinch dried thyme

1 pinch ground cayenne pepper



DIRECTIONS

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.  

Answer 6

bechamel

serve with tortilla chips

1. In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.

2. Blend 2 tablespoons of flour into the melted butter.

3. Add 1/4 teaspoon of salt.

4. Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.

5. Slowly add 1 cup of milk, stirring constantly.

6. Continue cooking slowly until smooth and thickened.

7. For thin white sauce, follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.

8. For thick white sauce, follow the instructions above, but use 3 tablespoons of butter and 3 tablespoons of flour. Thick white sauce is used in soufflés.

9. For heavy white sauce, follow the instructions above, but use 4 tablespoons of butter and 4 tablespoons of flour. Heavy white sauce is used as a binder for croquettes.

Tips:

1. To make the standard Béchamel, after adding the milk to the medium white sauce recipe add 1 small onion studded with 3 cloves, a bay leaf, and a grating of nutmeg.

2. Light stock, cream, or a combination may be used in place of the milk.

3. Add more flavor by seasoning with celery salt, nutmeg, a teaspoon of lemon juice, onion juice, or sherry, or a few tablespoons of chopped chives or parsley .

What You Need:

* Heavy saucepan

* 2 tbsp butter

* 2 tbsp flour

* 1/4 tsp salt

* 1 cup milk

Answer 7

Béchamel sauce (pronounced /beɪʃəˈmɛl/ in English, IPA: [beʃaˈmɛl] in French, IPA: [beʃaˈmɛla] in Italian), also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese.

This basic sauce, one of the mother sauces of French cuisine, is usually made today by whisking scalded milk gradually into a white flour-butter roux (equal part butter and flour), though it can also be made by whisking a kneaded flour-butter beurre manié into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour.

Answer 8

THE ORIGINAL BECHAMEL SAUCE

5 tablespoons butter

4 tablespoons all-purpose flour

4 cups milk

2 teaspoons salt

1/2 teaspoon freshly grated nutmeg

Ground Pepper (optional)

1.  In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

2.  Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

It"s very easy to do!

kiss,

maggi