Multifaceted Bechamel Sauces

 

Rich, Creamy, decadent, and versatile - the béchamel sauce. Simple, easy, and terribly underappreciated, this gorgeous foundation for oodles of recipes is the highlight of this 101. The milk/flour base for alfredo sauce, chowders, or simply alone, the béchamel is a gourmet milestone that is far too stress-free to adorn such reverence. But unassuming it is. And epicurean you will be cooking.

*This sauce is used for the base of our other white sauces, so please refer back here when creating these - alfredo, mornay. A few of the recipes we accent bechamel with are:

salmon with capers
lasagna
corn or clam chowders
tuna casserole
chicken a la king
fondue

The possibilities are endless. There's no longer the need for condensed soups as a base. This recipe is cheeper and healthier.

** Please read all instructions thoroughly before attempting.


5 C whole milk
6 T clarified butter (1 stick salted butter) instruction to follow
1/3 C white all-purpose flour
1/4 of an onion
1 garlic clove (grated or crushed w/ knife and course salt)
1/8 tsp of ground nutmeg
dash of ground white pepper (black pepper is fine but will be seen in sauce)
1/2 tsp of kosher salt


Yields 4 Cups

1. In saucepan bring milk to a simmer on medium heat. When steam eminates from surface and small bubbles form edge of pan remove from heat. About 15 - 20 min.

2. In the meantime, clarified butter is required for the roux - by removing the butter fat, the sauce is less likely to burn. Melt down a stick of butter in small sauce pan on medium heat. When froth has consumed the surface of the butter remove from heat and skim froth  with a spoon. Then sieve the clarrified remains through a cheese-cloth lined sieve into bowl.

3. Pour butter into a medium-sized saucepan over medium heat then whisk in flour gradually to incorporate into a yellow creamy paste. Cook the flour for about 2 min while gently whisking to preventing buning or sticking to the pan base.

4. Now gradually add heated milk to the roux while whisking vigorously to prevent lumps.

5. Continuing on medium heat add onion, ground nutmeg, grated garlic, and salt & pepper. Simmer mixture for 20 min, stirring frequently with wooden spoon to prevent scorching.

6. Finished sauce will be smooth and velvety, coating the back of the wooden spoon. Remove from heat.

7. Sieve sauce into a bowl to remove pieces of garlic, onion and any possible lumps. The finished product is a lovely cream sauce with hints of butter, garlic, nutmeg and pepper. bechamel is not heavy like mornay or alfredo because of the lack of cheeses.

MORNAY SAUCE RECIPE

ALFREDO SAUCE RECIPE