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    You are in: Home / Recipes / Basic Bechamel (White) Sauce With Variations Including Au Gratin Recipe
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    Basic Bechamel (White) Sauce With Variations Including Au Gratin

    Basic Bechamel (White) Sauce With Variations Including Au Gratin. Photo by Ambervim

    1/3 Photos of Basic Bechamel (White) Sauce With Variations Including Au Gratin

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    Ambervim's Note:

    Bechamel is one of the five mother sauces. This means it is a base for many things. If used plain, frequently onion and nutmeg are added. Keep this recipe and you don't need a bunch of recipes for variations like Au Gratin. Make it your own.

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    Ingredients:

    Yield:

    Cup

    Units: US | Metric

    THIN SAUCE

    MEDIUM SAUCE

    THICK SAUCE

    Directions:

    1. 1
      Melt butter in a saucepan over medium heat. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.
    2. 2
      NOTE - It is best to use warm to hot liquids when making sauce, which helps to prevent lumps. Also, constant stirring will help prevent the sauce from scorching on the bottom. If sauce turns lumpy, whisk vigorously with a wire whip or strain through a wire sieve before serving.
    3. 3
      Stir in milk or other liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season to taste with salt and pepper.
    4. 4
      Option: Reduce milk by the same amount you add white wine, sherry or brandy will create a lovely flavor.
    5. 5
      CHEESE SAUCE - Once sauce is made, remove from heat and stir in 1/2 to 1 cup sharp Cheddar cheese (or whatever flavor compliments what you are making -- better yet use 2 different cheeses), stirring until melted. To Au Gratin anything use this sauce mixed with potatoes, veggies, meats or whatever and heat through. Top with seasoned bread crumbs and more cheese finishing in the broiler.
    6. 6
      CURRY SAUCE - Stir in 1/2 teaspoon curry powder with the flour.
    7. 7
      DILL SAUCE - Stir in 1 teaspoon chopped fresh, or 1/2 teaspoon dried dill weed and a dash of ground nutmeg with the flour.
    8. 8
      MORNAY SAUCE.
    9. 9
      Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.
    10. 10
      VELOUTE SAUCE.
    11. 11
      Substitute chicken, beef, fish, or vegetable broth for the milk.
    12. 12
      HERB SAUCE.
    13. 13
      Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs.
    14. 14
      CREAM SAUCE.
    15. 15
      Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.
    16. 16
      MUSTARD SAUCE.
    17. 17
      Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.

    Ratings & Reviews:

    • on February 13, 2013

      55

      Absolutely fabulous! I make bechamel quite often and its great to see the variations other than my own.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2012

      55

      Works like a charm and SIMPLE to Au Gratin anything. So nice to better understand the mother sauces and be able to make quick variations.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Basic Bechamel (White) Sauce With Variations Including Au Gratin

    Serving Size: 1 (861 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1243.1
     
    Calories from Fat 867
    69%
    Total Fat 96.3 g
    148%
    Saturated Fat 60.5 g
    302%
    Cholesterol 285.6 mg
    95%
    Sodium 967.9 mg
    40%
    Total Carbohydrate 68.4 g
    22%
    Dietary Fiber 1.2 g
    4%
    Sugars 0.1 g
    0%
    Protein 29.3 g
    58%

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