Bechamel

For a variation on a classic sauce bechamel try chicken broth and half and half together with a roux of butter and flour flavored with grated onion.

Bechamel. A béchamel sauce is one of the french mother sauces and is a really good one to learn. It can be served alone as a sauce served with fish or asparagus or be a part of more complex dishes like lasagna or make a base for other sauces like cheese sauce or alfredo sauce. 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 is a basic white sauce and one of the five mother sauces of classical cuisine. Each serving provides 640 kcal 16g protein 34g carbohydrates of which 19g sugars 48g fat of which. This used to be one of the first lessons in home economics classes.

The first thing you ve got to know about béchamel is that it s what s known as a mother sauce and no a mother sauce is not a sauce that signs permission slips or helps you with your homework. You can also season it and serve it as is. Increase heat to medium high and slowly whisk in milk until thickened by the roux.

It s very easy and quick to make it consists of only 3 main ingredients. It s the base for a range of homey comforting recipes such as creamed spinach and roasted cauliflower with cheese sauce and is a versatile essential sauce that s easy to master. Béchamel may also be referred to as besciamella italy besamel greece or white sauce u s.

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. Invariably white and pasty it coated many a bland dish. Beʃamɛl is a sauce traditionally made from a white roux butter and flour in a 1 1 mixture and milk.

White pepper thyme and cayenne give an earthy bite to the sauce. This french sauce one of the so called 5 mother sauces is made from butter milk flour and salt. Béchamel sauce ˌbeɪʃəˈmɛl french.