Béchamel sauce 2. It's the base for a range of homey, comforting recipes, such as Creamed Spinach and Roasted Cauliflower with Cheese Sauce, and is a versatile, essential sauce that's easy to master. Béchamel Sauce I (Grasse), as you probably know, included meat stock or meat such as diced veal, thyme, bay leaf, nutmeg and onion. Béchamel Sauce II (Maigre) omitted the veal, but maintained.

Storage: Leftover béchamel can be stored in an airtight container in the refrigerator for up. Bechamel sauce is one of my favorites to make though because it's really easy and a sauce that every home cook should have in their kitchen experience. It can also be used in so many different recipes like my Turkey Pot Pie Mac and Cheeseor this Creamed Kale. You can have Béchamel sauce 2 using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Béchamel sauce 2

It's 3-3 1/2 cups of fresh milk.
You need 5 tbsp of sifted flour.
Prepare 1 of little olive oil.
You need 2 of eggs, beaten.
You need of salt.
You need of nutmeg.
It's 3 tbsp of butter.

Bechamel is a French sauce and consists of only a few ingredients, butter, flour. Click Play to See This Traditional Béchamel Sauce Recipe Come Together. It can be served alone, as a sauce served with fish or asparagus, or be a part of more complex dishes like lasagna or make a base for other sauces like cheese sauce or alfredo sauce. Béchamel is also among the most versatile.

Béchamel sauce 2 instructions

Place the ingredients except the butter in a pot..
Place the pot over moderate heat so that the sauce simmers..
Stir constantly with a whisk until the sauce thickens. Finally, add the butter and stir to incorporate as it melts..
If it thickens too much, add a little water..

While hollandaise is hollandaise, and there aren't too many classical variations on it, béchamel is the source of any number of creamy, cheesy, and velvety sauces. It's so versatile that you'll always have a sauce to serve with fish, seafood, vegetables, and poultry. Béchamel sauce (/ ˌ b eɪ ʃ ə ˈ m ɛ l /; French: ), also known as white sauce, is a sauce originated between France and Italy made from a white roux (butter and flour) and milk. It is used as the base for other sauces (such as. In a medium saucepan, melt butter over medium.