sauces and gravies

One of the five mother sauces of classic French cuisine, béchamel is a versatile, creamy white sauce that serves as the foundation for countless dishes. Commonly used in <a href="https://cooking.nytimes.com/recipes/1021031-the-big-lasagna">lasagna</a> and <a href="https://cooking.nytimes.com/recipes/1022733-creamy-baked-macaroni-and-cheese">mac and cheese</a>, it’s a thickened mixture that involves first cooking flour in butter to create a roux, then whisking in milk to form a silky sauce. Traditionally the milk is heated first before it’s whisked into the roux, but in the interest of saving time (and minimizing cleanup!), this method adds cold milk in small increments while whisking to prevent clumping. Béchamel can also jump-start many other sauces: Add grated Parmesan or Cheddar for an all-purpose cheese sauce, or mix in cooked ground sausage to make a rich breakfast gravy.

Béchamel Sauce

unsalted butter

all-purpose flour

milk

salt and black pepper (or white pepper)

nutmeg (optional)

In a medium saucepan, melt butter over medium-low. Add flour, whisk until smooth and cook until flour is no longer raw, about 1 minute. (Be sure to whisk all around the edges of the pan to prevent scorching.)

Whisking constantly, slowly add ¼ cup of the milk in a thin stream and whisk until liquid is absorbed. (This happens very quickly. The mixture will seize up, but it will loosen as more milk is added.) Slowly add another ¼ cup of the milk in a thin stream and whisk until mixture is smooth. Repeat with remaining ¼ cup portions of the milk, whisking constantly until mixture is smooth before adding the next batch of milk.

Once all of the milk is incorporated, continue to cook over medium-low, stirring frequently, until it starts to simmer and the sauce thickens and coats the back of a wooden spoon, about 8 minutes. Remove from heat and season with salt, pepper and nutmeg (if using).

If not using immediately, transfer to a heatproof bowl and press the top with a piece of plastic wrap to prevent a skin from forming. Béchamel can be refrigerated for 3 days; reheat gently over low heat, adding a splash of milk or water if too thick.

Honey Miso Glaze

tbsp white miso paste

tbsp rice wine vinegar

tsp grated ginger

tsp toasted sesame seed oil

tsp Asian chili sauce

soy sauce

garlic (grated)

honey

black pepper

water (or more to make a drizzle consistency)

Gather all ingredients before starting the recipe.

Combine 2 tbsp white miso paste, 2 tbsp rice wine vinegar, 3/4 tsp grated ginger, 3/4 tsp toasted sesame seed oil1/2 tsp Asian chili sauce, 1/2 tsp soy sauce, 1/2 clove garlic, grated, 1/4 cup honey, freshly ground black pepper and 1/4 cup water in a 2 cup measuring cup.

Whisk together all ingredients until smooth, adding water as needed. Taste for sweetness and whisk in more honey if desired.

Top 2 sauces and gravies recipes from across the web

The most viewed sauces and gravies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Béchamel Sauce

Honey Miso Glaze

Top 2 sauces and gravies recipes from across the web

The most viewed sauces and gravies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Béchamel Sauce

Honey Miso Glaze

The most viewed sauces and gravies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine