FoodReference.com Logo

FoodReference.com   (Since 1999)

Food Articles, News & Features Section

 

  Home   路   Food Articles   路   Food Trivia   路   Today in Food History   路   Recipes   路   Cooking Tips   路   Videos   路   Food Quotes   路   Who's Who   路   Food Trivia Quizzes   路   Crosswords   路   Food Poems   路   Cookbooks   路   Food Posters   路   Recipe Contests   路   Culinary Schools   路   Gourmet Tours   路   Food Festivals & Shows  

 

  You are here > 

HomeFood ArticlesCooking Methods, Specific >  * Bechamel Sauce

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

B脡CHEMEL SAUCE RECIPE

 

See also: Grand Sauce Article; Sauce Recipes

B茅chamel Recipe

Named after the French aristocrat Louis de Bechameil, this sauce was first published in 1651 by the esteemed chef Fran莽ois Pierre La Varenne.  There is debate over whether Bechameil actually invented the sauce or was merely its namesake.  It is made with milk, yet the final product is thick and rich and more reminiscent of heavy cream.  B茅chamel can be slathered over vegetables, fish or poultry.  In Italy it is traditionally combined wih tomato sauce and poured over baked pastas.


    Ingredients

    路 2 oz. salted butter
    路 4 oz. chopped onion
    路 2 oz. all purpose flour
    路 1 quart cold milk
    路 Salt and white pepper to taste
    路 6 cloves
    路 Pinch of nutmeg
     

Directions

Melt the butter over medium-low heat in a saucepan or ideally, a saucier, (a sauce pan with sloping sides which prevents food from getting trapped and burning in the corners).  Add the onion and some salt and pepper.  Sweat, do not saute the onion until soft.  Add the flour and stir constantly for no more than two minutes.  Gradually add the cold milk while constantly whisking.  When all of the milk has been incorporated add the cloves and a little more salt and pepper.  Simmer the sauce on low heat for 30 minutes, frequently whisking and assessing for extra seasoning as the sauce thickens.  Strain the sauce thorugh a chinois or fine sieve and finish with the nutmeg. 
The thickness of b茅chamel can be altered by adjusting the amount of roux.  The above recipe will produce a b茅chamel of medium viscosity.  For a light b茅chamel use three oz. of roux per quart of milk and for a heavier sauce employ five.

When the b茅chamel is done, whisk in cheese until it melts for a Mornay sauce; ideal for macaroni and cheese.
 

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

RELATED ARTICLES

  Banana Heaven, Bananas Foster   路   Beurre Blanc   路   Biscuits and Gravy   路   Caesar Salad Detailed Instructions   路   Chicken Soup 101   路   Chile Rellenos (with Recipe)   路   Clafoutis (History & Recipe)   路   Custard's Last Stand   路   Drying Herbs   路   Eggs Benedict: Nothing’s Over Easy   路   Egg Foo Young   路   Eggplant Parmigiana Redux   路   En Papillote   路   Fish: The Whole Fish   路   Fruit Leather   路   The Grand Sauces   路   * Bechamel Sauce   路   * Espagnole Sauce Recipe   路   * Hollandaise Sauce, How to make   路   * Tomato Sauce   路   * Veloute Sauce Recipe   路   Grilling Vegetables   路   Hollandaise Sauce: Problems & Fixes   路   Jerky   路   Linzer Cookies   路   Lobster Bisque   路   Mousse, The Mousse is Loose!   路   Pasta, Using Your Noodle   路   P芒t茅, Pate: Info & Recipe   路   Pates, Terrines & Galantines   路   Pickles & Pickling   路   Pizza, Refrigerator Dough   路   Pudding, Granny Makes Pudding   路   Quick, Elegant Summer Desserts   路   Rice: Rinsing & Soaking   路   Ritz Crackers 75th Anniversary   路   Roll Call: Egg Rolls   路   Roux   路   Roux the Day   路   Salad Dressings   路   Soup's On!   路   Sweet Tarts   路   Tomato Salsa   路   Vegetable Leather  
  Home   路   About & Contact Us   路   Recipe Contests   路   Food Timeline   路   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.