Bechamel Sauce

by, paola calderon and raquel olivo

The Mother Sauce

Marquis Louis de Béchamel who was a 17th century financer is said to be the inventer/creater of the béchamel sauce.
"Culinary School" Bechamel Sauce - How To Video

Basic ingredients.

-Butter

-Flour

-Milk

-Salt

-Onion

-nutmeg (optional)

Baked Rigatoni with Bechamel Sauce. (recipe #1)

-1 stick unsalted butter (4 ounces)

  • -1/2 cup and 2 tablespoons all-purpose flour

  • -1 quart whole milk, at room temperature

  • -Pinch fresh nutmeg

  • -Sea salt and white pepper

  • -1 cup grated fontina

  • -1/2 pound thinly sliced prosciutto, julienned

  • -1 pound dry rigatoni

  • -3 tablespoons unsalted butter, diced

  • Baked Ziti with Bechamel Sauce. (recipe #2)

    1 pound ziti
    1 pound ground beef (use Italian sausage if you feel fancy)
    1 jar pasta sauce (or homemade)
    15 ounces Ricotta cheese
    1 egg
    1 1/2 teaspoons Italian seasoning, divided
    1/4 cup grated Parmesan cheese (the powdery kind will work if you must use it)
    2 tablespoons butter
    2 tablespoons flour
    1/2 cup milk
    1/2 cup cream (all milk will work if you don't have cream)
    1/2 teaspoon pepper
    1/4 teaspoon nutmeg
    8 ounces mozzarella, thinly sliced
    Big image

    Bechamel Chicken Pasta

    1 (16 ounce) package dried penne pasta
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 skinless, boneless chicken breast halves - cubed
  • 1/2 cup frozen peas
  • 1 bunch cilantro
  • 3 sprigs fresh dill weed, chopped
  • 1 (6 ounce) can Italian-flavored tomato paste
  • 1/2 cup water
  • salt and pepper to taste
  • 5 tablespoons butter
  • 1 cube chicken bouillon
  • 5 tablespoons all-purpose flour
  • 3 cups milk
  • pepper to taste
    • 2 cups shredded mozzarella cheese
    Big image

    Mornay Sauce Recipe (sauce #1)

    1 pint béchamel sauce

    2 oz. grated Gruyère cheese

    2 oz. grated Parmesan cheese

    1Tbsp butter

    ¼ cup whole milk, hot

    Cream Sauce Recipe (Sauce #2)

    2 cups Béchamel sauce

    ½ cup heavy cream

    Kosher salt and freshly ground black pepper, to taste

    Chopped fresh herbs, such as chives or parsley