Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, bechamel sauce. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Bechamel Sauce is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Bechamel Sauce is something which I have loved my whole life. They’re fine and they look wonderful.
Preparation Melt the butter in a heavy-bottomed saucepan. Béchamel sauce (/ˌbeɪʃəˈmɛl/; French: [beʃamɛl]), also known as white sauce, is a sauce that originated in Italy, later introduced to France, made from a white roux (butter and flour) and milk. I was comparing Bechamel Sauce Recipes and this is similar to the one I found on Food Network by Mario Batali which I've made before with the exception This is what I expect from a bechamel sauce recipe!
To begin with this recipe, we have to prepare a few ingredients. You can have bechamel sauce using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Bechamel Sauce:
- Take 5 tbs unsalted butter
- Take 4 tbs all purpose flour
- Make ready 4 cups 2% or whole milk
- Take 2 tsp salt
- Make ready 1/4 tsp ground white pepper
- Make ready 1/4 tsp ground nutmeg
Béchamel is a basic white sauce, one of the five mother sauces, that you can serve as-is, or use for making all sorts of other creamy, cheesy sauces. That means it's the starting point for making other sauces, like the cheddar cheese sauce, the mornay sauce, cheesy sauce and several other variations. Béchamel, known as white sauce in the Midwestern kitchens of my youth, is a very, very helpful thing to know. Here's why, and how to make it.
Steps to make Bechamel Sauce:
- In a medium, heavy bottomed sauce pan melt butter over medium heat. Add flour and wisk until smooth. This is your "roux".
- Continue cooking roux, wisking constantly, until it is a light golden/sandy color. Usually about 6-7 minutes.
- Add milk to roux 1 cup at a time. Wisking continuously through each addition until completely smooth. Bring sauce to a boil. Cook 10 minutes wisking constantly to prevent scorching, sticking, or clumping.
- Remove from heat. Stir in 1 tsp salt, pepper, and nutmeg. Taste and add additional salt as desired up to 2 tsp. Set aside until ready for use.
- Leftovers can be stored in an airtight container for a couple days. I've never tried freezing it so not sure if it freezes well or not.
This ratio of roux will thicken up. Bechamel sauce is a classic French sauce made from butter, flour, and milk. It's a versatile sauce that forms the base for most creamy sauces, gratins, macaroni and cheese, and many other dishes. This is Delia's classic way of making a white (béchamel) sauce, using a mixture of butter and flour called a roux. Making your own bechamel/white sauce is so easy and the result is delicious creaminess in every bite. (And no, a mother sauce is not a sauce that signs permission slips or helps you with your homework.) A mother sauce is one of the building blocks of In its purest form, béchamel is comprised of butter and flour that have been cooked together (a mixture that's also known as a roux) and milk, with just a.
So that is going to wrap it up with this special food bechamel sauce recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
