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| Bechamel By The Righteous Kitchen |
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Béchamel is a French Sauce, also known as White Sauce, or Mother Sauce. It’s the foundation to great sauces; like Macaroni and Cheese, and my favorite, Sausage Gravy.
I’m using Béchamel as a component, of my newest recipe: Baked Béchamel Ziti. I love the creamy texture it gives to the baked ziti, which could, otherwise, be dry.
For my Baked Béchamel Ziti, I seasoned the Béchamel with allspice, and white pepper. You will season your Béchamel according to the recipe you are making, that includes a Béchamel.
BÉCHAMEL
INGREDIENTS:
6 Tablespoons butter
6 Tablespoons flour*
4 Cups milk, warmed
DIRECTIONS:
In a medium size saucepan, over medium heat, melt butter. Stir in flour to combine. This flour mixture is called a roux. Cook for 1 to 2 minutes; being careful not to brown the roux. Whisk milk into roux, in small increments. Smooth mixture, by whisking; before adding more milk. When you are confident all lumps have been smoothed out, pour in remaining milk. Continue whisking to a medium boil. Béchamel should thicken within 1 to 2 minutes of medium boil. Béchamel will coat the back of spoon, when done. Season according to the recipe that requires the Béchamel. Makes 3 3/4 cups Béchamel.
*If your Béchamel isn’t thickening: Reduce heat to low. In a small bowl, blend 1 tablespoon butter and 1 tablespoon flour. Add 1/2 cup Béchamel to small bowl, to temper. Stream tempered roux into Béchamel. Increase heat to medium. Resume to medium boil.
Béchamel is a French Sauce, also known as White Sauce, or Mother Sauce. It’s the foundation to great sauces; like Macaroni and Cheese, and my favorite, Sausage Gravy.
I’m using Béchamel as a component, of my newest recipe: Baked Béchamel Ziti. I love the creamy texture it gives to the baked ziti, which could, otherwise, be dry.
For my Baked Béchamel Ziti, I seasoned the Béchamel with allspice, and white pepper. You will season your Béchamel according to the recipe you are making, that includes a Béchamel.
If you've made Biscuits and Gravy, you've made Bechamel!
Pro Tip: If the béchamel sauce is too thin. Make a roux, in a small bowl, off to the side. Stir 1 tablespoon butter and 1 tablespoon flour, to combine. Stir in a few tablespoons of the hot béchamel, to temper. Transfer the roux to the béchamel, to thicken.
INGREDIENTS:
6 Tablespoons butter
6 Tablespoons flour*
4 Cups milk, warmed
DIRECTIONS:
In a medium size saucepan, over medium heat, melt butter. Stir in flour to combine. This flour mixture is called a roux. Cook for 1 to 2 minutes; being careful not to brown the roux. Whisk milk into roux, in small increments. Smooth mixture, by whisking; before adding more milk. When you are confident all lumps have been smoothed out, pour in remaining milk. Continue whisking to a medium boil. Béchamel should thicken within 1 to 2 minutes of medium boil. Béchamel will coat the back of spoon, when done. Season according to the recipe that requires the Béchamel. Makes 3 3/4 cups Béchamel.
*If your Béchamel isn’t thickening: Reduce heat to low. In a small bowl, blend 1 tablespoon butter and 1 tablespoon flour. Add 1/2 cup Béchamel to small bowl, to temper. Stream tempered roux into Béchamel. Increase heat to medium. Resume to medium boil.
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