How do I make bechamel sauce?

pavlovs_dog

are there any?

much as i love lasagne, it would be great to ring the changes, but i really dont know what else to with it, other than perhaps as a base for pasta sauce :think:

all ideas gratefully received :beer:

crazymom

Add cheese and make a cauliflower cheese from it - might work ok. Or as a brocolli and cauliflower cheese sauce, cant see it being much different to a white sauce really! HTH

thriftlady_2

Bechamel sauce is just white sauce,but usually you infuse the milk with onion,carrot and bay leaves for added flavour.If you add cheese you will get cheese sauce!

Use it with or without cheese to make vegetables gratins (cooked veg in sauce,browned under the grill),or to make macaroni cheese or fish pie.

I like to add a splash of dry sherry to my cheese sauce.It adds a touch of richness.HTH

Rachie_B

i like to make a "tortilla bake" get tortilla wraps and fill with whatever you like / have in the fridge

my fave is spinach and feta or spinach ,pancetta,red onion is also pretty yummy

roll them up like a pancake
pour over white sauce
sprinkle with cheese
and bake in the oven

JailhouseBabe

Rachie B, I'll definitely be trying your recipe!

I've never tried the white sauce in jars from supermarkets, but have a lot of greek recipes that call for bechamel (I tend to use double cream instead, not having felt brave enough to make my own bechamel!).

Recipes I use it for, that I guess you could use your sauce for, are:

Canneloni (?) - fill the large pasta tubes with minced meat in a bolognese sauce (cooked), arrange in a deep baking dish, cover with bechamel and grated cheese, and bake to time instructed on canneloni packet.

Pasticio (?) - place a layer of (uncooked) small uncooked pasta tubes (e.g. macaroni) into a deep baking dishsprinkle grated cheese on, add minced meat in a bolognese sauce (cooked), cover with another layer of the pasta tubes, pour over bechamel, top with grated cheese and bake for 20 mins in a hottish oven.

pavlovs_dog

mmm these ideas are getting tastier by the post!!!!

callansdad

Quick Q

Can you keep Bechamel sauce, i have just made some for canneloni but have made too much, can you fridge it or freeze it and for how long if you can?

Many Thanks:D

Quasar

callansdad wrote: »

Quick Q

Can you keep Bechamel sauce, i have just made some for canneloni but have made too much, can you fridge it or freeze it and for how long if you can?

Many Thanks:D

I would think so. After all, frozen ready made lasagna, cannelloni etc. have frozen bechamel inside.:)

MRSMCAWBER

Hi there

Yep you can freeze it..it may look like its split a little when you defrost it...but just show it who is boss with a whisk and it will be fine...:D

callansdad

Ok then next q .....

since i last posted ..... i have taken the canneloni out of the oven .... and the becahmel curdled in the oven!

It was fine when i made the sauce but after 40 mins in the oven it had curdled?

Any ideas why?

seashore321

You should not oven it put into a proper sauce pan with water under it and steam it slowly. Whisk or stir all the time the reason it curdles is cos it seperates if not watched. That happens even if not frozen!