How do I make bechamel sauce?

callansdad

but if i'm making a lasagne, that never curdles.

I made the bechamel and it was perfect ....... placed canneloni tubes with leek and mushroom filling into oven dish .... covered with bechamel and a sprinkling of cheese on top

and as i said after 40 mins it came out curdled.

callansdad

bump .......;)

FZwanab

Just wondering would anyone have a recipe for a tasty bechamel sauce. I like the lasagne white sauces but they do cost a fortune and my homemade white sauce(roux) does not taste the same.

noonesperfect

Put your milk, a peeled onion, a bay leaf and 6 black peppercorns into saucepan. Bring almost to the boil then draw off the heat. Leave to infuse for about 20 minutes, then strain and use milk to make your bechemel.

Lillibet_2

As an alternative to white sauce try using pureed sweetcorn :

1 tin of drained sweetcorn (I use the no added sugar/salt variety) or frozen/fresh equlivant
Briefly microwave to soften slightly , about 30 seconds in a powerful one.
Blitz to puree in a blender, may need to add a splash of water to help (veggie water is good)
Good grind of black pepper.

Can be used plain as a white sauce or as a base for all flavoured white sauces : cheese, white wine, peppercorn etc.

HTH;)

borderlakland

i make a normal white sauce but add bit of mustard powder with the flour and some soy sauce to give it more flavour.if i make it into cheeses sauce that the kids prefer i use strong cheese and if i've got any add some parmissan for added flovour

jennybb

Infuse the milk as above and add plenty of parmesan and some nutmeg to the bechamel

Pollycat

This is my recipe:
Bechamel Sauce – this is just a standard sauce, you can decrease/increase quantities as required to 1oz/1oz/ ½ pint or 2oz/2oz/1 pint.
My quantities are ideal for a 10” diameter circular dish.
I prefer to make my sauces in the microwave but you can do it on the hob if you prefer.
In that case, you will need to stir it constantly, adding the milk slowly.
The egg gives it a lighter, soufflé style appearance and taste.

INGREDIENTS
• 1½ oz butter
• 1½ oz plain flour
• ¾ pint of milk
• 4 or 5 oz cheddar cheese, grated
• 2 x medium eggs, beaten
• salt and pepper, to season

METHOD
Melt the butter slightly.
Add the flour and mix well. It will look like a thick paste at this stage.
Stir in all of the milk as best you can. (It won’t look pretty.)
Microwave on full power for 1 minute, remove and stir.
Repeat four times or until the sauce has become smooth.
Add 2/3rds of the grated cheese, beaten egg & seasoning and stir.
Pour over the moussaka or lasagne mixture to cover.
Halfway through the cooking time, sprinkle the remainder of the cheese on top.

Polly

mookybargirl

I can make a white/cheese sauce but what makes a bechamel sauce? I'm going to make HM lasagne but OH said I need to make a bechamel sauce for it ....:rolleyes:

floss2

It's a white sauce, made with milk added to a roux of flour & butter.....posh french name!