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Béchamel
Sauces and Recipes |
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Béchamel Sauce is one of the
most versatile and valuable aides to any Chef. It forms
the base of hundreds of sauces and recipes; the most
popular of which we will detail below.
Béchamel sauce is made by melting butter in a
pan and adding plain flour, mixing vigorously into a
paste called 'a roux'. Milk is then added a little at
a time to form a smooth sauce. The full recipe can be
found here:
How
do I make Béchamel Sauce?
Given you know how to make Béchamel Sauce, then the
recipes below should be very simple adaptions...
Recipe Source:
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Jonno, China Expats, Foshan, China |
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| Websites:China
Expats.com |
| Jonno is a keen chef for friends
and family. He has cooked and interpolated many
dishes over the years, and invented ones of his
own. He regularly uses Béchamel sauce in daily
cooking - preferring not to measure any ingredients,
but simply go with the flow. |
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1. Béchamel based Sauces
There are too many of these to list all.
Here are the most popular in modern UK:
Cheese Sauce
Grate about 4oz cheese (Cheddar is excellent)
and add to the sauce, stirring well. Add more
cheese for a stronger flavour, and try other hard
cheese such as Lancashire for taste, Double Gloucester
for colour, and Mozzarella for Italian. Then add
salt, pepper and any other herbs or spices once
the cheese sauce is completed.
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This recipe is great for adding to make Cauliflower
Cheese, Macaroni Cheese, and similar dishes. Use the
Mozzarella version as your pasta base.
For something a little different; take a fresh French
flour Baguette and add meat (Ham is excellent!) and
salad. Make the Béchamel by adding a round or two of
Boursin and thin. After cooling slightly, pour over
the Baguette contents. Dress with herbs and present
to table.
Alternatively:
1. Serve as a dip - with accompanying dips of Salsa
and Pimento
2. Ham Toasties or Pockets: Add the cheese sauce to
your Toasties before putting into the Pocket Grill.
3. Use this cheese sauce instead of Cheese slices on
beefburgers (Needs to be thick)
Sauce Mornay would be made using appropriate French
cheese(s) suitable for the dish in question (Often fish).
This is quite advanced stuff, so we will not list recipes
here.
Cheddar Cheese Sauce is a British invention that uses
a basic Béchamel sauce with Cheddar cheese, to which
is added - several dashes of Worcestershire Sauce and
some herbs; most notably fresh Thyme.
Parsley Sauce
Using a standard Béchamel sauce as base, prepare a large
handful of fresh Parsley by washing, removing florets
and discarding all but the smallest stalks. Ideally
these should be minced through a Parsley mincer, but
they can be chopped with equal results.
Add the parsley to the sauce and leave to simmer for
at least five minutes. Rest by putting to one side if
cooking other dishes, or stir fairly frequently if left
on the heat. Reduce heat to lowest setting, and add
more milk as required (If left on the minimum heat for
a long time).
This dish greatly benefits from adding ground white
pepper and a little salt to taste.
White Sauce
This is a standard Béchamel sauce that may require herbs
and ground black pepper. It is mainly used for specific
culinary dishes and is not in widespread use.
Onion Sauce
This version of Béchamel includes some extremely finely
diced onion in the milk as it is added to the roux.
Ideally this onion should be semi-cooked in butter on
low heat for 5-minutes before adding to the strained
milk mixture, and simmered for another 5 minutes at
least. Alternatively you can add this mix direct to
the basic Béchamel in the pan, but the taste is not
quite as professional. Suobais sauce is a more refined
version of this.
Fish Sauces
Most British people use either Parsley Sauce (Above)
or cold Tartare Sauce to accompany fish dishes. However,
Béchamel lends itself readily to making specific sauces
for defined dishes. We will mention only two:
Nantua Sauce (crayfish and prawns)
heat 2 pints of Béchamel sauce in a heavy saucepan and
gently simmer for 5-minutes. Add 6oz of shrimp butter
and 8oz thick cream. Heat for a further minute stirring
continuously. Serve.
Shrimp Butter is made in a similar way to Garlic Butter.
Mash 1lb of unsalted butter in a bowl until it is workable.
To this add half lb of cooked and pureed shrimp and
continue working until fully mixed. Wrap and shape using
cling film, and store in the fridge. Variations include
adding any of the following: Juice of one lemon, 3 or
4 cloves of minced garlic, 2 Tbsp freshly chopped parsley.
Prawn Sauce
Add a quarter cup of prawns to 1 cup of white sauce.
Sprinkle a few freshly chopped herbs on top to serve.
Ideal for grilled, fried or steamed cod and similar
fish
• Crème Sauce (cream)
Simply add fresh cream (makes an extra rich sauce for
lasagne). The quantity of cream can be quite large,
depending upon your preference.
• Mustard Sauce
Extra ingredients:
2 teaspoons brown sugar
6 teaspoons Vinegar (Balsamic is good)
9 teaspoons mustard powder
1/4 teaspoon Red chili pepper (or Cayenne)
1/2 teaspoon Salt
Method:
Combine the mustard powder with the vinegar and mix
to a smooth paste.Add the other ingredients and mix
well. Add this to 1 pint of simmering Béchamel sauce
and continue to simmer for a few minutes. This can be
stored in a jar in the fridge.
• Croque-Monsieur
A Croque-Monsieur is a sandwich made of hot cheese and
ham, grilled on both sides. The cheese used is generally
Emmental or Gruyere.
Method
There are many quick ways to make this treat, but the
correct way is given below:
For each sandwich take two slices of savoury bread and
butter one side of each. Place one slice butter down
on a baking tray and add sliced ham and cheese slices
on top. Pour a thick Béchamel mixture over the top and
add some grated cheese. You can use the same cheese
as before, or a different Swiss cheese. Put the other
slice of bread on top, butter side up. Place in a preheated
oven (400 degrees F) and cook for about 15 minutes,
or until cheese is melted and bread is golden brown.
Variations:
1. Add a spread of Dijon mustard to one or both inside
slices of bread.
2. Croque-Madame is basically the same
thing, with an over-easy fried egg on the top. This
version is often presented as an open sandwich - meaning
it rests on a single slice of bread
3. Regional variations of the famous Croque-Monsieur
sandwich exist, with either tomato, Bleu d’Auvergne
cheese, smoked salmon (instead of ham), sliced potatoes
and reblochon cheese or pineapple.
4. We would normally use ordinary sliced bread, but
you can use any savoury bread, and styles like panini
work extremely well with this dish using either ciabatta
or rosetta bread. A French flour Baguette is also well
suited if the recipe is adapted to add hot ingredients
to the cold buttered baton. One way is to grill on high
for a short time with the bread open and ingredients
exposed directly to only top heat.
• Parmo
""The humble Parmo - A Teesside delicacy
Take a combination of cheese, chicken and Béchamel sauce,
add a night on the tiles (optional) - all the ingredients
you need to enjoy the classic Parmo. Read on to find
out who won the second World Parmo Championship in Stockton.
There are variations, but a classic Parmo is a chicken
or pork fillet that is beaten until it is flat and
roughly the size of half a pizza box, covered in breadcrumbs,
then fried. Then béchamel sauce and a layer of cheese
(strangely not parmesan) is added and it’s grilled.
It's usually served with chips and salad (that's the
healthy part) and some people swear that a layer of
garlic sauce (another Teesside delicacy) needs to be
poured on top.
It's thought that the humble Parmo was created by
Nicos Harris in 1958, at 'The American Grill' restaurant
he owned on Linthorpe Road in Middlesbrough.
The original name for a Parmo was 'Escalope Parmesan'
and was made from pork meat or chicken and is served
both as a restaurant meal and a take-out snack, accompanied
by chips and a choice of salad, coleslaw or creamed
cabbage. The modern Teesside Parmo has similarities
to veal or chicken Parmigiana which is commonly eaten
in Australia .
If you're too refined for drunken eating after a night
out, then you can order a Parmo in most Italian restaurants
round our way, which is usually renamed as a 'Parmigiana',
and you can get a smaller ‘ladies’ one if you can’t
manage a full one.
Although pretty much an unknown quantity outside
of Teesside, the humble Parmo has had its moments
of fame. On 15 December 2007, Antony Worrall Thompson
cooked one on ITV's Saturday Cooks.
It's a matter of personal pride amongst some Teessiders
to know where to go to procure the very tastiest Parmo.""
Recipe source: BBC
and reproduced under Collective Commons 3 Licence
• Caper Sauce
To a Béchamel sauce add chopped capers (good with fish)
• Green Herb Sauce
To a Béchamel sauce add chopped fresh herbs (good with
meat)
• Mushroom Sauce
To a Béchamel sauce add finely chopped fried mushrooms
(great on top of a burger - this is the sauce that Solomon
Grundy used to put on their mushroom burger, if anyone
is old enough to remember the restaurant)
The following recipes use a Béchamel sauce as base during
the cooking process. Most of these use the cheese sauce
version although the type of cheese used may vary with
the dish and country of origin.
• Moussaka
• Lasagne
• Tortellini
• Macaroni Cheese
• Cauliflower Cheese
• Carrot and Parsnip Mash |
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This information is as supplied by ourselves, and ably
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| Béchamel
Recipes |
• White Sauce
• Onion Sauce
• Soubise Sauce (onion)
• Cheese Sauce
• Mornay Sauce (cheese)
• Cheddar cheese sauce
• Parsley Sauce
• Fish Sauces
• Nantua Sauce (crayfish)
• Prawn Sauce
• Crème Sauce (cream)
• Mustard Sauce
• Croque-Monsieur
• Parmo
• Moussaka
• Lasagne
• Tortellini
• Macaroni Cheese
• Cauliflower Cheese
• Carrot and Parsnip
• Caper Sauce
• Green Herb Sauce
• Mushroom Sauce |
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