Béchamel sauce

Béchamel sauce results from adding milk to a roux, a combination of butter and flour. When milk is added to the roux and cooked for a few minutes, it becomes béchamel sauce. Other ingredients may then be added in order to create other sauces.

Thickening a roux to make béchamel sauce
Béchamel is a roux-based white sauce that's used in many dishes. Milk is added to the roux and the sauce is cooked until thick and glossy.
-Heat the milk in a saucepan until almost simmering. Keep warm.

Béchamel Sauce A flavored white sauce often used as a base for other sauces.
Beurre Manié A paste of flour and softened butter, used to thicken soups and sauces.
Bisque A creamy, rich soup, often made from shellfish.

Béchamel sauce
A white sauce given extra flavour by infusing the milk with carrot, onion, celery, black peppercorns, blade mace and bay leaf for 30 minutes.

Béchamel Sauce - A white sauce made from butter, flour, and milk. Recipe: Basic White Sauce ...

Béchamel sauce (pronounced [be.ʃa.'mɛl] or [beɪ.ʃə.
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A velouté sauce, like Béchamel sauce (or white sauce), is one of the classic mother sauces of French cuisine.

Béchamel sauce - This is a white sauce made with milk or cream and thickened with a roux. Béchamel sauce is generally used as a base for other more complex sauces, though it may be used alone for binding or moistening.

Béchamel sauce (white) - White cream sauce thickened with a roux liason(a combination of flour and a fat). Béchamel sauce is the base for such sauces as Mornay sauce, and is the foundation for many savory soufflés.

Béchamel Sauce (bay-shah-mel) - In France, it is one of the four basic sauces called "meres" or "mother sauces" from which all other sauces derive. It is also know as "white sauce.

Béchamel sauce (white) - White cream sauce made from a roux (a combination of flour and a fat). The old expression, "First you make a roux," indicates that you make the roux before adding anything else to it.

Basic Béchamel Sauce Recipe
Ingredients You Will Need:
4 tablespoons butter
2 cups whole milk
4 tablespoons flour
Salt and pepper to taste (use white pepper if you want to preserve the color of the béchamel)
1/8 teaspoon ground nutmeg ...

béchamel sauce - A French white sauce made with milk and a roux of butter and flour. A thin sauce is made with 1 tbsp each butter and flour to 1 cup of milk. For medium sauce, use 2 tbsp each, and for a thick sauce, use 3 tbsp each.

Béchamel sauce
A term for light white or blond sauces. In its simplest form, white sauce is cream or milk mixed into a white roux (a combination of butter and flour which isn't browned). Also called "white sauce."
Beurre ...

Basic Béchamel Sauce With Lots of Flavour
3 Reviews
"Great recipe! I made it the same way Boomette did, and it was perfect. Just make sure that you use a large container, and keep an eye on it to prevent..." more ...

Bacalhau com natas (Port.): salt cod fried with onions and baked in the oven with a cream white sauce (béchamel sauce) and diced potatoes. Served with a cold salad.

beciamellaBéchamel sauce. A white sauce made from butter, and milk thickened with flour that is used in many dishes in an Italian kitchen. bel paeseA creamy, light Italian cheese with a mild, sweet flavour.

A basic white sauce (veloute) can be used whenever a béchamel sauce is required in recipes.

A soufflé's main ingredients include a base, which is made from a thick white béchamel sauce, a roux-based sauce, if savory, or pastry cream, if sweet.

White sauce - Traditional white sauces are divided into two types: those based on béchamel sauce and those based on velouté sauce.

velouté: A variation on béchamel sauce made with a stock (fish or chicken) in place of the milk.
vichyssoise: A smooth, thick French soup made with potatoes, leeks, and cream; usually served cold.

Most recipes prescribe Béchamel sauce, but some lasagne are actually prepared using a fruity tomato sauce.

Cream soup: Traditionally a soup based on a béchamel sauce. Loosely, any soup finished with cream, a cream variant such as sour cream, or a liaison; these soups are usually based on béchamel or veloute.

A velouté sauce is an adaption of Béchamel sauce (or white sauce), and is one of the classic mother sauces of French cuisine.

gratin To bind together or combine food with a liquid such as cream, milk, béchamel sauce, or tomato sauce, in a shallow dish. The mixture is then baked until cooked and set.

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Moussaka
A sort of Greek "lasagna" layering minced meat (often lamb or beef) and eggplant slices, sometimes with tomatoes, béchamel sauce and cheese.
Mousseline
A sauce made airy with the addition of whipped cream or beaten egg whites.

Once the ful is cooked it is salted and eaten plain or accompanied by olive oil, corn oil, butter, samna (clarified butter), buffalo milk, béchamel sauce, basturma (pressed and dried beef fillet seasoned with cumin, garlic, and other spices), ...

Nantua Sauce is a classic French sauce made by combining béchamel sauce with crayfish butter, creme fraiche and garnished with minced lobster or crayfish tails.

Lasagna dishes - easy Lasagna dishes - healthy Lasagna dishes
Lasagna recipes are typical of the Italian cuisine. In Southern Italy, the sauce for lasagna is usually a simple tomato sauce or a ragù, whereas in Northern Italy, a Béchamel sauce is ...

Wide, flat Italian pasta sheets with ruffled or smooth edges. 2. An Italian dish made with boiled lasagna layered with cheese (usually ricotta and mozzarella) and meats and/or vegetables and topped with a tomato, meat and/or béchamel sauce and baked.

Cannelloni with Béchamel Sauce
Cannoli alla Siciliana
Cannoli de Roma
Cannoli Filling
Cannoli Pudding
Cannoli with Hazelnut Cream
Cappuccino Custard
Capellini Carbonara
Capellini Fini Alla Puttanesca Bianca
Capellini Pomodoro ...

See also: Sauce, Vegetable, Cheese, Butter, Cooking