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Questions tagged [bechamel]

A sauce made of butter and flour cooked together (creating a roux), used to thicken a milk base. Also commonly known as white sauce.

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Is "medium white sauce" a usefully distinct term?

I am familiar with a basic white sauce, or béchamel, and know how to make it. I recently came across a recipe (circa 1950's) that calls for 1 cup medium white sauce. Is this the same as a béchamel? (What other white sauces [light/heavy? thin/thick?…
Erica
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Pasticcio vs Lasagna

What's the main difference between this two dishes, Pasticcio and Lasagna? I think pasticcio has ham and I think both have béchamel sauce. They both need to be baked (as far as I know) but honestly, beyond that, I don't know the main/real…
Luis
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Storing bechamel sauce

Is storing a Bechamel Sauce in the fridge for up to week ok? Will it curdle or otherwise go bad? I love eating Croque Monsieurs for dinner and adding a bit of Bechamel is awesome but I would rather make a batch once and then use it later.
Matt
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Is spaghetti and bechamel sauce an authentic Italian dish?

I have seen instances where people mix white sauce / bechamel with spaghetti or macaroni but never seen a reputable chef to do so. This mix is sometimes mistaken for carbonara since its creamy white. Is it authentic to do so? If not can please also…
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Is it difficult to make a béchamel sauce for 15 persons?

Is it difficult to make a béchamel sauce for 15 persons? Is the process different than preparing 2 or 3 servings, and how can I have it come out the same?
Elham
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Can you and how do you melt quark cheese into bechamel?

I would like to try to make quark cheese sauce for pasta, but I'm not confident I can make the cheese melt properly as I've never done it before. What I would like to use specifically is the Polish version, twaróg, ~8% fat. Is it doable? What…
ymar
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Short term storage of bechamel

How far in advance can I make a bechamel sauce before using it without having to cool, refrigerate and reheat. For instance if I'm making a creamed spinach dish for a dinner party can I make the sauce right before my guests arrive, leave it on very…
Mike Deck
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Why does a white sauce (bechamel,veloute) sometimes turn grey?

I usually see this happen with bechamel. Sometimes as the sauce cooks, it starts to get a faint grey tint. I don't believe I am cooking the roux too long. I think that would tend to brown rather than turn grey in color. Am I simply cooking it too…
jeffwllms
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Can you add cheese to a veloute?

Nacho time! The urge to make nachos overtakes you, and you set to make them excellent. But alas, seems like you've forgotten to get milk! You can't create a proper Mornay (cheese) sauce, since you can't create Bechamel. You do, however, happen to…
Gilgoldman
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When making bechamel, why does the roux need to be room temperature?

Most detailed bechamel recipes call for the roux to be brought to room temperature before adding the warm milk. What is the difference between that and pouring in the milk while the roux is still hot? Also should the roux be a liquidy creamy texture…
citizen conn
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How can I make a "lighter" cheese sauce?

I am looking to make some cheese-sauce filled choux pastry balls as an appetizer. I was considering making a classical mornay sauce for the filling. But when it goes cold, I find it tends to be quite heavy, and I want to avoid it becoming…
AntonH
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Is that bechamel that Gordon Ramsay is adding to the lasagna?

In this video, you can see Gordan Ramsay piping a white substance into his lasagna. Recently saw a post about substitute for ricotta or cottage in a lasagna. Several members agreed that bechamel is traditionally used. So is that what Ramsay is…
Danny Rodriguez
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What temperature should milk be when adding to roux?

Possible Duplicate: Right way to defrost roux I've always heard that it's best to add roux to liquids that are at or near a boil, however I ran across this video recently where the chef says specifically "add cold milk to the roux. Cold milk, hot…
Mike Deck
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What is important to keep in mind when making a white sauce?

White sauce is dairy based, but what is it exactly? What are the main ingredients? Is it thickened somehow or not? How thick should it be? Should it contain herbs or oil?
aquari
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white sauce / bechamel - without lumps

Possible Duplicate: How not to mess up bechamel scauce So you melt the butter and mix the flour in = easy Adding the first bit of milk and making a paste = easy Now getting from that to a sauce without lumps = tricky. Other than cheating and just…
Martin Beckett
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