Easy Homemade Bechamel Sauce Recipe
- Yield : 1 cup
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
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Easy homemade Bechamel sauce recipe. Very easy and popular French sauce. You can use it in many dishes.
A roux is flour gently cooked in fat over heat .The cooking time of the roux , and ingredients added to it , make the difference to the sauce . The roux can be cooked to three stages , white for white and cream sauces , pale straw color for veloute sauce , and brown for brown sauces . Brown is a misnomer , as it should not be allowed to become darker then sand.
The essential thing in making roux , no matter what color , is cook it so the starch grains , contained in the flour , burst and absorb the butter completely , so there is no raw starch taste . Care must be taken to ensure the roux is well combined and cooked over a gentle heat before the liquid and flavorings are added . A good tip to cook the finished sauces in a double boiler over low heat for at least 30 minutes. This achieves greater flavor and silkiness of texture . However , it is not always possible to spend this time , and it is quite simple to make good , everyday white sauce quickly.
This sauce has many uses as it may accompany most vegetables , fish , and white meats and many of the variety meats and is used in some pasta dishes.
Bechamel Sauce (Simple Method)
Ingredients: 1 ¼ cups (310 ml) milk , 1 yellow onion , peeled and quartered , 1 stalk celery , chopped , 1 carrot , chopped , 6 peppercorns , dash of 1 blade mace , 1 bay leaf , 2 cloves , 2 tablespoons unsalted butter , 1/4 cup all-purpose flour , salt and freshly ground black pepper
Instructions: Place the milk , onion , celery , carrot , peppercorns , mace ,bay leaf and cloves in the top of a double boiler over gently boiling water , cover the pan and heat very slowly for 30 minutes .
Strain the milk . Melt the butter in a heavy saucepan , stir in the flour and cook for 1 minute over medium heat . Add the milk and heat , stirring constantly until boiling , then reduce heat to low and cook for 2 minutes . Season with salt and black pepper.
Variation on Easy Homemade Bechamel Sauce Recipe:
Aurore Sauce : Add 2 tablespoons tomato paste.Excellent with eggs , shellfish and stewed chicken.
Caper Sauce : Add 1/3 cup chopped capers.
Celery Sauce : Add 1/3 cup chopped cooked celery.
Cheese Sauce : Add 1 cup grated cheese to the sauce over hot water and stir until well blended. Season to taste with mustard and paprika.
Mornay Sauce : Add 2/3 cup (160 ml) cream and boil to reduce by third. Add 1/2 cup mixed grated Gruyere and Parmesan cheese and 6 tablespoons butter. Mix well.
Parsley Sauce : Add 7 tablespoons chopped fresh parsley.
Soubise Sauce : Blanch 1/2 pound (240 g) chopped onions in 2/3 cup (160 ml) beef stock , drain and saute in 2 tablespoons butter until soft . Sieve into Bechamel sauce.
Tomato Cream Sauce : Cook together 1/2 pound (240 ml) canned tomatoes , 1 stalk celery , 1 slice onion , 1/2 teaspoon salt and dash of black pepper for 20 minutes . Press through a sieve. Add to the Bechamel sauce gradually , stirring constantly.
Easy Homemade Bechamel Sauce Recipe
- 1/2 yellow onion,peeled and finely chopped
- 1/2 carrot,finelly chopped
- 1/2 stalk celery,finely chopped
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 ½ cups (625 ml) milk
- 1/4 pound (120 g) boneless veal,chopped
- 2-3 thyme leaves
- dash white pepper
- dash grated nutmeg
Saute the onion,carrot and celery in half the butter in a heavy saucepan until soft and golden. Stir in all-purpose flour and cook over low heat for 3 minutes,until the roux is granular. Gradually add the milk,stirring constantly until boiling.
Saute the veal in the remaining butter over low heat. Add the thyme leaves,pepper and nutmeg. Cook for 5 minutes,stirring frequently.Do not allow to brown. Drain and stir the veal into the sauce.
Cook the sauce in a double boiler over hot water for 30 minutes,stirring occasionally. Strain through a fine sieve,pressing the vegetables to extract all the flavor. reheat and adjust the seasoning before serving.
Variation: For a richer Bechamel sauce,remove the saucepan from the stove and beat in 2 egg yolks.Do not return to the heat as the sauce may curdle.