bechamel sauce recipe

Italian Béchamel sauce is a smooth, white sauce made made with flour, milk, and butter. It has French origin and has become part of Italian culinary tradition for a very long time. It's also known as White Sauce or Mother Sauce because many sauces are prepared with béchamel as a base, such as Mornay, which is a somewhat richer version. Lasagna and Cannelloni would not exist without béchamel and some pasta recipes or vegetables au gratin require this precious Italian Sauce. Homemade Italian bechamel sauce is very easy and fast to make.

Béchamel Sauce (besciamella) | How to Make Italian White Sauce

milk

(1,7 ounces) of butter

(1,7 ounces) of all-purpose flour

salt

nutmeg

parmigiano reggiano cheese (optional)

Add the flour all at once and mix quickly with a whisk

add the milk at room temperature while stirring rapidly.

Cook italian béchamel sauce mixing, until a fairly thick consistency

Finally, add a pinch of salt, grated nutmeg and parmigiano reggiano cheese to taste.

Cover fresh vegetables and lamb in creamy, light bechamel sauce.

Moussaka

olive oil

eggplants,

brown onion, finely chopped

garlic cloves, crushed

lamb mince

(125 milliliters) dry red wine

can Heinz big red tomato soup

(250 milliliters) Massel beef stock

oregano

(750 milliliters) milk

brown onion, coarsely chopped

bay leaf

butter

(50 grams) plain flour

(40 grams) finely grated parmesan cheese

The sauce that we tend to find in lasagne now, known also as white sauce, has a few more ingredients than just flour and water, it usually contains butter and milk too, and sometimes even a little bit of cheese, making it deliciously rich and creamy. Follow our simple recipe to whip up the perfect homemade béchamel to be layered inside your favourite lasagne!

How to Make the Perfect Béchamel Sauce

plain flour

Salt and pepper, to season

Melt the butter in a large saucepan and then add the flour and mix to form a paste.

Slowly add the milk to the pan, stirring through to combine with the flour paste, and bring to a gentle simmer.

Use a balloon whisk to ensure all the flour and melted butter has been incorporated into the sauce and there are no lumps left in the mixture.

Add a generous pinch of grated nutmeg and season with salt and pepper.

Stir the béchamel sauce until it begins to thicken and become glossy.

Layer the sauce inside your lasagne, cook and serve. Buon appetito!

Basic Bechamel Sauce, also known as White Sauce. One of the famous french mother sauces, a classic!

Bechamel Sauce Recipe

Butter (or lard, *see Notes)

Tablespoons All-purpose Flour

Milk

(*See

Black Pepper (white

Nutmeg

Place sauce pan on the stove, add butter and melt.

Add half of the flour and whisk. into butter. Keep over slow to medium heat.

Add the remaining flour and whisk in over a medium heat setting. Whisk and reduce until it bubbles and it has slightly turned light brown. The roux needs to be smooth.

Reduce heat and pour in slowly milk and whisk in.

Increase heat to medium and keep on whisking to incorporate sauce ingredients. Keep on whisking, the sauce will get formed and will thicken.

When you are happy with the consistency, season with salt, pepper, and grated nutmeg. Adjust flavor to your liking.

At this point, you can choose to add cheese too to make a cheesy sauce mornay. Use the sauce in another dish or serve with meats or veggies.

https://content.jwplatform.com/videos/mHfuzZZI.mp4

Quick and easy instructions to make a bechamel sauce from scratch. Use in lasagne, mac and cheese, baked casserole dishes etc

How to make Bechamel Sauce

Vegan white sauce lasagna is layered with onions, mushrooms and spinach in a creamy white sauce and topped with vegan parmesan cheese. This is comfort food taken to the next level. Dig in and taste the splendor.

Vegan White Sauce Lasagna

onion

garlic (minced)

mushrooms (sliced thin)

(organic spinach)

shallot (minced (cut smaller than diced))

garlic (minced (fresh is best))

dry white wine

vegetable broth (divided)

raw cashews (or sub white beans, silken tofu

Nutritional Yeast

Dijon mustard

garlic powder

onion powder

According to the package instructions, cook lasagna noodles, or use pre-baked vegan lasagna noodles.

In a large skillet, saute the garlic and onions until translucent.

Add the mushrooms and continue cooking until brown.

If the mushrooms begin to stick, add a little vegetable broth and cook until the fluid dissipates.

Now add the spinach, a large handful at a time, stirring into the hot vegetables,

Continue adding spinach, and then add 1/2 cup vegetable broth, which will help wilt the remaining spinach.

Remove the onion, mushroom, and spinach mixture from the heat, and set aside.

Lasagna

In a skillet, saute garlic, shallots, and onions until translucent.

Add the wine and cook it down for about 5 minutes.

Add 1/2 cup vegetable broth, and continue to cook, reducing the heat to simmer.

In the meantime, combine the raw cashews (or substitute white beans, silken tofu, flour of choice, or gluten-free flour), nutritional yeast, garlic, onion powder, dijon mustard, and 1 1/2 cups vegetable broth in a high-speed blender.

Blend until smooth.

Now, turn the heat up to medium on the pan with the onion mixture.

Slowly add the contents of the blender, whisking as you add.

As the mixture heats, it thickens.

Remove the white sauce from the heat and allow it to cook.

White Sauce

In a 9 X 13-inch casserole dish, pour 1/2 cup vegetable broth in the pan&#39;s base.

Layer the cooked or pre-baked noodles, overlapping them slightly in the pan, and covering the bottom.

Pour a thin layer of white sauce on the noodles, and spread it across them. I use a one-cup measuring to make it easier.

Now, add a layer of mushroom spinach on top of the sauce.

Next, add another layer of noodles and continue the layering until the sauce is the top layer.

Layering the Lasagna

Sprinkle with vegan parmesan cheese

Optional

Preheat the oven to 350 degrees.

Cover and cook for 25 minutes; then remove the cover and cook another 10 minutes uncovered.

Or, cover and place in the refrigerator until ready to cook.

Bake ahead of time, cool completely, refrigerate until the next day, and reheat so the flavors develop.

Completely cooked, allow to set up, and cut pieces to freeze individually. 

Baking/Freezing/Cooking ahead of time

Little is more satisfying than cooking a classic to perfection – Sarah Cook gives us a lesson in how to make lasagne

Lasagne

celery sticks, finely chopped

onion, finely chopped

carrot (about 100 grams), finely chopped

cubetti di pancetta

beef mince (we used 10% fat)

pork mince veal mince

tomatoes

bay leaves

rosemary

thyme

beef stock cubes

milliliters red wine

dried pasta sheets

parmesan, finely grated

1.5l milk

onion,

cloves

First, make the béchamel sauce. Put the milk, onion, bay leaves and cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.

For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg is soft but not coloured.

Tip in the beef and pork mince, the milk and chopped tomatoes. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan. When the mince is mostly broken down, stir in all the herbs, the stock cubes and the red wine, and bring to a simmer. Cover and cook for 1 hr, stirring occasionally to stop the bottom catching.

Uncover and gently simmer for another 30 mins-1 hr until the meat is tender and saucy. Taste and season.

To finish the béchamel sauce, strain the milk through a fine sieve into one or two jugs. Melt the butter in the same pan then, using a wooden spoon, mix in the flour and cook for 2 mins.

Stir in the strained milk, a little at a time – the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. Bring to a gentle simmer, stirring constantly (if you have lumps, give it a quick whisk). Gently bubble for a few minutes until thickened. Season with salt, pepper and a good grating of nutmeg.

Heat the oven to 180C/160C fan/gas 4. Spread a spoonful of the meat sauce over the base of a roughly 3.5-litre baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little of the parmesan.

Repeat the layers – pasta, béchamel, meat and parmesan – two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and remaining parmesan. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.

One of the classic French/Italian sauces, that every home cook should know how to cook!

How to make bechamel sauce - an easy and foolproof recipe

butter (2 oz/60 grams)

flour (1.4 oz/40 grams)

whole milk (480-500 milliliters)

nutmeg (optional)

lemon juice (optional)

salt and black pepper (to taste)

Melt the butter in a big frying pan or a wide pot. When it's bubbling add the flour.

Mix the butter and flour with a wooden spoon until they form a thick paste. Cook, stirring, for about a minute over low heat. Don't let the paste brown (it should be yellow in color).

Add about 1/3 cup of milk and whisk vigorously until the milk has been completely absorbed by the flour-butter paste.

Keep adding the remaining milk, in 1/3-1/2 cup amounts. Whisk thoroughly after each addition and wait until the milk is combined with the sauce. Mix vigorously especially at the beginning, to make sure that no lumps form.

Cook the sauce for 2-5 minutes on the lowest heat until thickened. Keep in mind that the sauce will still thicken after taking the pot off the heat.

Remove the pot from the heat. Season with salt, pepper, nutmeg and lemon juice (if using). Use immediately.

That's the first time I've made a white sauce so that I could make Mac"n"Cheese from scratch and it came out perfect! 10/10.Im really proud of myself. I've always been a good cook as when I got my first flat at 23yrs old I was determined not to live off packet food or chips! I'm good at cooking Jamaican food so going to cook the Jamaican version of Mac"n"Cheese, also I'm gunna have a go at another fav of mine Alfredo Chicken. Thanks for the recipe, it's was clear &amp; really easy to read!

Flavorful and rich tasting, yet light!  Delicious on pasta and with soft pretzels!

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