Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › Bechamel Sauce
New Posts  All Forums:Forum Nav:

Bechamel Sauce

post #1 of 32
4/19/09 at 12:56am
Thread Starter 
So I spent far too long whisking at the stove today. Please post your best, simplest recipes/methods for making this wonderful sauce. Also, if you have a source for good, commercially/premade, share that too.
Reply
Reply
post #2 of 32
4/19/09 at 12:59am
I just want to be the first to tell you that your spelling is WRONG>

edit:k i'm getting to the point where I'm really really tired and i need to get off the computer cause i'm becoming majorly retarded. 4 more essays to go...
Reply
Reply
post #3 of 32
4/19/09 at 1:00am
Thread Starter 
Quote:
Originally Posted by GQgeek View Post
I just want to be the first to tell you that your spelling is WRONG>

edit:k i'm getting to the point where I'm really really tired and i need to get off the computer cause i'm becoming majorly retarded. 4 more essays to go...

I have no idea what you're talking about. See?
Reply
Reply
post #4 of 32
4/19/09 at 1:01am
Quote:
Originally Posted by Piobaire View Post
I have no idea what you're talking about. See?

My aim is to educate, even if you won't admit to your mistakes.
Reply
Reply
post #5 of 32
4/19/09 at 1:02am
Thread Starter 
Quote:
Originally Posted by GQgeek View Post
My aim is to educate, even if you won't admit to your mistakes.

Yeah, yeah nerd boy. Now post your best recipe.
Reply
Reply
post #6 of 32
4/19/09 at 1:02am
Make 4 oz white roux. In another saucepan, scald 16 oz milk, slowly add in roux, beating constantly. Bring sauce to the boil, still stirring. Reduce to simmer, stick a generous piece of onion with a bay leaf by spearing two whole cloves through it (aka Piquet). Simmer at least 15, better if longer, stirring occasionally. Adjust the consistency with more warm milk if needed. Season lightly with salt, nutmeg, and white pep.

I don't think there should be a "best" recipe for bechamel. They should all be almost exactly the same. Leading sauce, hard to mess up. I like bechamel because it's such a great base for small sauces. Soubise, Mornay, cream sauce, cheddar, etc.

Edit: The above yields about 16 oz sauce, obviously. Adjust amounts accordingly.
Reply
Reply
post #7 of 32
4/19/09 at 1:09am
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
Make 4 oz white roux. In another saucepan, scald 16 oz milk, slowly add in roux, beating constantly. Bring sauce to the boil, still stirring. Reduce to simmer, stick a generous piece of onion with a bay leaf by spearing two whole cloves through it. Simmer at least 15, better if longer, stirring occasionally. Adjust the consistency with more warm milk if needed. Season lightly with salt, nutmeg, and white pep.

I don't think there should be a "best" recipe for bechamel. They should all be almost exactly the same. Leading sauce, hard to mess up. I like bechamel because it's such a great base for small sauces. Soubise, Mornay, cream sauce, cheddar, etc.

Edit: The above yields about 16 oz sauce, obviously. Adjust amounts accordingly.

So once I get the 16 oz of scalded milk incorporated, I don't have to stand there whisking? That's what I did. I didn't do the onion thing. Is that per usual?
Reply
Reply
post #8 of 32
4/19/09 at 1:10am
Quote:
Originally Posted by Piobaire View Post
So once I get the 16 oz of scalded milk incorporated, I don't have to stand there whisking? That's what I did. I didn't do the onion thing. Is that per usual?

Official LCB teaching is that the piquet is classic interpretation of the sauce. Try it next time you make it, if you like it, keep it, if not who cares.
I usually don't stand there whisking the entire time. Once I've whisked enough to make sure all the roux is incorporated, I give it a gentle whisk maybe once every 3 minutes while it simmers.
Reply
Reply
post #9 of 32
4/19/09 at 1:11am
Quote:
Originally Posted by Piobaire View Post
So once I get the 16 oz of scalded milk incorporated, I don't have to stand there whisking? That's what I did. I didn't do the onion thing. Is that per usual?
It's the traditional way. I usually add some whole peppercorns too, but that's just me.
Reply
Reply
post #10 of 32
4/19/09 at 1:12am
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
Official LCB teaching is that the piquet is classic interpretation of the sauce. Try it next time you make it, if you like it, keep it, if not who cares. I usually don't stand there whisking the entire time. Once I've whisked enough to make sure all the roux is incorporated, I give it a gentle whisk maybe once every 3 minutes while it simmers.
Piquet? So, chuck of onion, bay leaf speared by two cloves?
Reply
Reply
post #11 of 32
4/19/09 at 1:13am
Quote:
Originally Posted by Piobaire View Post
Piquet? So, chuck of onion, bay leaf speared by two cloves?

Yep. It's called onion piquet. Just toss that in once you've reduced it to a simmer. It just adds a little more flavor, because without it, bechamel is kinda.... not so good, IMO.
Reply
Reply
post #12 of 32
4/19/09 at 1:15am
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
Yep. It's called onion piquet. Just toss that in once you've reduced it to a simmer. It just adds a little more flavor, because without it, bechamel is kinda.... not so good, IMO.

Cool, thanks.

I don't make it often, and just did tonight for my moussaka.
Reply
Reply
post #13 of 32
4/19/09 at 5:29am
I do it like this but no onions...no one in my family puts that stuff in. YMMV
Reply
Reply
post #14 of 32
4/19/09 at 6:07am
It's called an 'Onion Cloute' (not sure of spelling) and should be 'studded' with a couple of cloves and a torn bay leaf.
re: Whisking - no need for 15 minutes. As mentioned, whisk every few minutes. I actually enjoy stirring with a wooden spoon. For best results, use a heavey based saucepan.
The finished sauce, should also be pased through a strainer, for a lump free/velvety texture.
Reply
Reply
post #15 of 32
4/19/09 at 7:48am
Kwilk,

Up to now I made my bechamel sauce without onion or spices (al 4 times when making lasagne). Is the 15 minutes of simmering meant to enhance infusion of the herbs or does it also enhance the texture of the sauce?
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › Bechamel Sauce