Questions tagged [bechamel]
A sauce made of butter and flour cooked together (creating a roux), used to thicken a milk base. Also commonly known as white sauce.
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Can you use the butter from frying onions to make the Bechamel for Soubise sauce?
Traditionally, onions are slowly braised in butter before being drained, puréed and added to a pre-prepared Bechamel sauce to make Soubise sauce.
This seems a terrible waste of flavour, if you were to ...
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Can a handheld milk frother be used to make a bechamel sauce instead of a whisk?
Has anyone tried this and did it work? I'm curious if it would give a similar, or maybe even better result compared to hand whisking.
Edit: I don't have a milk frother right now, and was thinking of ...
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Can you add cheese to a veloute?
Nacho time!
The urge to make nachos overtakes you, and you set to make them excellent.
But alas, seems like you've forgotten to get milk! You can't create a proper Mornay (cheese) sauce, since you can'...
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Can self-raising flour be used in lieu of plain flour when making a roux for a bechamel?
I have plenty of self-raising flour (which will easily take me until its best before date to use) but am running very low on plain flour which I use predominantly for making a roux and then ultimately ...
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Why should I cook the flour first when making bechamel sauce?
Why should I cook the flour first with butter, instead of just combining all the ingredients until I get the desired consistency when making a bechamel sauce?
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Is spaghetti and bechamel sauce an authentic Italian dish?
I have seen instances where people mix white sauce / bechamel with spaghetti or macaroni but never seen a reputable chef to do so. This mix is sometimes mistaken for carbonara since its creamy white. ...
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What is important to keep in mind when making a white sauce?
White sauce is dairy based, but what is it exactly? What are the main ingredients? Is it thickened somehow or not? How thick should it be? Should it contain herbs or oil?
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When making bechamel, why does the roux need to be room temperature?
Most detailed bechamel recipes call for the roux to be brought to room temperature before adding the warm milk. What is the difference between that and pouring in the milk while the roux is still hot?
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Is it difficult to make a béchamel sauce for 15 persons?
Is it difficult to make a béchamel sauce for 15 persons? Is the process different than preparing 2 or 3 servings, and how can I have it come out the same?
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How can I make a "lighter" cheese sauce?
I am looking to make some cheese-sauce filled choux pastry balls as an appetizer.
I was considering making a classical mornay sauce for the filling. But when it goes cold, I find it tends to be quite ...
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White sauce without roux
Recently I have been making white sauce by:
heating the milk in a pan until nearly boiling
mixing corn flour with a small amount of cold milk
removing milk from stove
add corn flour mix to hot milk
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Is that bechamel that Gordon Ramsay is adding to the lasagna?
In this video, you can see Gordan Ramsay piping a white substance into his lasagna.
Recently saw a post about substitute for ricotta or cottage in a lasagna. Several members agreed that bechamel is ...
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Can I use fat-free milk in béchamel?
Can I use a fat free milk to make the sauce? Should I add more butter to the roux if I do so?
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Can you and how do you melt quark cheese into bechamel?
I would like to try to make quark cheese sauce for pasta, but I'm not confident I can make the cheese melt properly as I've never done it before. What I would like to use specifically is the Polish ...
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How would I produce (stable) foamy bechamel sauce?
I recently ate a dish that was topped with a foamy bechamel sauce. It had the same creamy taste a traditional bechamel has but was much fluffier and less set, a bit like a mousse. I would like to ...
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Is "medium white sauce" a usefully distinct term?
I am familiar with a basic white sauce, or béchamel, and know how to make it. I recently came across a recipe (circa 1950's) that calls for 1 cup medium white sauce.
Is this the same as a béchamel? (...
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Pasticcio vs Lasagna
What's the main difference between this two dishes, Pasticcio and Lasagna?
I think pasticcio has ham and I think both have béchamel sauce. They both need to be baked (as far as I know) but honestly, ...
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Milk temperature for white sauce
Should I introduce the milk hot or cold when making white (béchamel) sauce?
Searching around I found multiple opposite opnions, like on this answer (see the comments).
Also different advice from ...
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Béchamel and pomodoro
Is there any traditional recipe that uses béchamel (white sauce) and pomodoro (tomato sauce) mixed, making a new (orange-ish) sauce?
Is there a name for this sauce?
I often do this mixture but I've ...
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Storing bechamel sauce
Is storing a Bechamel Sauce in the fridge for up to week ok? Will it curdle or otherwise go bad? I love eating Croque Monsieurs for dinner and adding a bit of Bechamel is awesome but I would rather ...
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Short term storage of bechamel
How far in advance can I make a bechamel sauce before using it without having to cool, refrigerate and reheat.
For instance if I'm making a creamed spinach dish for a dinner party can I make the ...
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What temperature should milk be when adding to roux? [duplicate]
Possible Duplicate:
Right way to defrost roux
I've always heard that it's best to add roux to liquids that are at or near a boil, however I ran across this video recently where the chef says ...
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Can I make a béchamel sauce with coconut cream?
I want to make a béchamel sauce with coconut cream instead of milk. Does anybody have a guess whether this will work?
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Why does a white sauce (bechamel,veloute) sometimes turn grey?
I usually see this happen with bechamel. Sometimes as the sauce cooks, it starts to get a faint grey tint.
I don't believe I am cooking the roux too long. I think that would tend to brown rather ...
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How to include soy milk in bechamel
A visitor has left a nearly full bottle of soy milk in our fridge. Personally, I hate the taste of soy milk, I find it too sweet and nutty for me, yet I feel compelled to use it up somehow.
I am ...
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white sauce / bechamel - without lumps [duplicate]
Possible Duplicate:
How not to mess up bechamel scauce
So you melt the butter and mix the flour in = easy
Adding the first bit of milk and making a paste = easy
Now getting from that to a sauce ...
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What's the purpose of nutmeg in mashed potatoes and white sauce?
I've seen lots of recipes that call for a pinch of nutmeg in mashed potatoes and in white sauce. It's not very much and just provides a slight elusive flavour. I do enjoy it, but often don't bother ...
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Why isn't my mornay sauce smooth?
I've been reading the Geek Cookbook, and decided to try the Mac & Cheese recipe from it, making the sauce from scratch - seemed simple enough! I've never made a Bechamel or Mornay sauce before, ...
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How do I get the best possible texture when making vegetable cream soups?
Many recipes call for straining the almost finished soup to get rid of any extra chunky bits and get the best mouthfeel. But I am really confused, because with any reasonably fine sieve I filter out ...
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What's the best way to make Béchamel sauce?
When I make Béchamel sauce I keep getting different results.
Sometimes the sauce becomes too liquidy and never seems to firm up. Other times it might get quite lumpy, despite my use of a recipe that ...
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