Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, bechamel (classic white sauce). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Preparation Melt the butter in a heavy-bottomed saucepan. This is the classic way of making a white sauce, using a mixture of butter and flour that the French call a roux. This recipe is from Delia's Complete How to Cook.
Bechamel (classic white sauce) is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Bechamel (classic white sauce) is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook bechamel (classic white sauce) using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Bechamel (classic white sauce):
- Make ready 1/4 Ounce Butter stick ,
- Take 2 Tablespoons all-purpose flour
- Get 32 Ounces milk , warmed
- Take 1/4 yellow onion
- Make ready 1 Bay leaf
- Get 1 clove
- Make ready 1 Teaspoon kosher salt
- Get 1/4 Teaspoon white pepper
- Take 1/8 Teaspoon nutmeg
You can make a bechamel sauce ahead of time. So once cold, it can be kept in the refrigerator, closed in an airtight container, for a maximum of. 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 (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Béchamel is a basic white sauce and one of the. Béchamel is one of the mother sauces in classic French cooking, and one of the most important sauces to learn for all sorts of dishes, French and otherwise.
Steps to make Bechamel (classic white sauce):
- In a heavy saucepan, melt butter over medium heat. Add flour and stir, forming a roux. Slowly add warmed milk, 2-3 tablespoons at a time at first, whisking vigorously. Once milk is absorbed, add more, and continue until all the milk is in, and you have a thick sauce.
- Add the onion, bay, clove, and nutmeg, reduce heat to low, and simmer for 15-30 minutes, stirring occasionally
- Adjust consistency with more milk if necessary, add salt and pepper, and strain through a fine mesh strainer. Use immediately, or cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Bechamel can be refrigerated for use 2-3 days ahead.
It's a key ingredient in soufflé, a classic Bolognese lasagna, and even old-school mac and cheese. And it's incredibly easy to make. Take a Class on Food Network Kitchen. Try this Classic White Bechamel Sauce recipe, or contribute your own. Keyword: Basic White Sauce Recipe, Classic Bechamel Sauce Recipe.
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