Bechamel Sauce & Derivatives. Once melted, stir in the flour until smooth. Melt the butter in a separate saucepan over low heat. Whisking constantly, add the hot milk in a.
Add cold half-and-half and COLD chicken broth all at once. Béchamel is a basic white sauce and one of the five mother sauces of classical cuisine. 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. You can have Bechamel Sauce & Derivatives using 9 ingredients and 2 steps. Here is how you cook it.
Ingredients of Bechamel Sauce & Derivatives
- It’s 500 ml of Hot Milk.
- You need 1 tsp of Salt.
- It’s 1 tsp of Pepper.
- Prepare 200 grams of White Butter.
- It’s 200 grams of Flour.
- You need 1/2 large of Onion.
- You need 6 piece of Cloves.
- Prepare 1 of Bay leaf.
- You need 1 of whole nutmeg or a pinch of powder.
You can also season it and serve it as is. Gradually add the warm milk, whisking constantly to prevent any lumps from forming. The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour.
Bechamel Sauce & Derivatives instructions
- Take a Sauce pan and heat. Put butter and let it melt. Add flour and stir using whisk or wooden ladle. Don't let roux get brown. Remove heat so that heat of roux and milk is same..
- Now Slowly heat roux and add milk slowly. Don't put all milk it may get more lumps. Now add salt and pepper as per taste. Add nutmeg powder or grade a little, onion, cloves and bay leaf for flavors. After the sauce is cooked remove the flavoring agents onion, cloves and bay leaf. Bechamel sauce or white sauce is ready. You can add cream for cream sauce, cheese for cheese sauce, mushroom for mushroom sauce..
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 bit of seasoning. Bechamel sauce, sometimes also called the white sauce, is considered one of the French/Italian basic sauces. 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. Béchamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U. French, Italian and Greek Béchamel sauce recipes include salt and nutmeg as a seasoning base.