Want to know what are some dishes in which we can use bechamel sauce? Do you ever wonder why some foods taste better than others? For example, white sauces such as béchamel or Hollandaise sauce aren’t exactly known for their flavour. The secret lies in their ingredients – they are thickened with milk, butter and flour.
These secret ingredients provide both texture and flavour. In other words, they are key components of the perfect sauce contractor.
White sauce can be used in many different ways, from coating meatballs to topping vegetable dishes. Its versatility has made it a staple in restaurants everywhere.
Whether it’s served over pasta or potatoes, try adding some flavour using its wonderful base ingredients. This became known as bechamel sauce because of its creamy texture.
If you’re making an entire batch of sauce then you might consider buying whole milk. That way, you won’t need to purchase individual servings. You could also use low-fat milk and add cream instead.
How Do You Make Béchamel Sauce?
- Begin by melting butter in a medium-size stockpot over low to medium heat.
- When the butter starts bubbling, add flour and whisk vigorously until smooth and free from lumps.
- Add milk gradually, stirring constantly with a wooden spoon. Continue mixing until the mixture thickens enough to coat the back of the spoon and reaches the desired thickness.
- Season with salt and pepper. Simmer gently for 15 minutes.
- Turn off the heat and allow it to cool slightly. Stir in Parmesan grated cheese until melted.
- As soon as the sauce is made, place it into a bowl and cover it with plastic wrap. Refrigerate or freeze immediately.
Making béchamel is rather simple; however, there are a few tips that will help make your sauce just right. First off, don’t skimp on the quality. Cheap products may not have enough fat to produce a smooth consistency.
Whichever brand you choose, make sure the product contains no additives. Avoid any added sugar or salt. These additions could alter the flavour or colour of the final product.
Check the temperature of your pot. Most recipes recommend heating a pan until boiling before reducing the heat to medium-low. Once it reaches this temperature remove the lid, cover the pot and let it simmer for about 20 minutes.
Use an instant-read thermometer to ensure that the mixture does not reach above 170°F (77 °C) when stirred. This process allows the milk proteins in the sauce to coagulate which helps create the desired thickness.
Finally, stir frequently to prevent sticking and burning. Maintain an even temperature so that all of the milk doesn’t boil away too quickly. When done, strain the sauce through cheesecloth into another container. Allow the sauce to cool completely before refrigerating.
How To Cook Chicken With Béchamel Sauce
Buttermilk marinade gives chicken wings the authentic flavour that they deserve. You can serve this dish immediately after cooking or allow it to sit overnight in the refrigerator.
- Preheat the oven to 425 ° F (220 ° C).
- In a 12-inch cast iron skillet place 1/4 cup olive oil, garlic cloves and rosemary sprigs. Heat over high heat until hot but not smoking.
- Add chicken pieces, and season well with kosher salt, black pepper, cayenne pepper and paprika. Place 2 tablespoons of marinade on each piece.
- Cooking times vary depending on the size of the chicken wings.
- The key to getting perfectly cooked chicken wings is to cook them slowly.
- This means allowing the pieces to brown properly without burning. If you see dark spots forming on the bottom of the pan, flip the pieces to finish cooking the other side.
- Once the pieces are nicely browned, reduce the heat to low and continue cooking for 10 to 12 more minutes.
- Remove everything from the skillet except the chicken wing bones and set it aside on a plate to cool. Pour the juices in the skillet into a measuring jug. Skim off excess grease using a slotted spoon.
- To the strained liquid, add butter, flour, mustard powder, dry sherry, parsley, thyme, bay leaf and peppercorns.
- Heat the sauce gently until bubbling, whisking constantly. Remove from heat and keep warm while preparing the chicken.
- Place the cooled wing bones back in the skillet, pour the sauce over top and bring to a simmer. Cover and allow the sauce to thicken for 30 minutes, stirring occasionally.
- To assemble the sandwiches, spread some of the béchamel sauce onto both sides of the bread slices.
- Add the chicken wings to the skillet one at a time.
- Serve the sandwiches topped with shredded Parmesan cheese.
Dishes to be paired with Bechamel sauce
We love using Bechamel Sauce over pasta dishes, but never thought to combine these two together. What are some ways to pair them together?
Bechamel Sauce is basically white or yellow (sometimes brown) heavy cream. This basic bechamel sauce contractor cooking technique has a wide range of uses, from adding flavour to soups or stews to topping off casseroles.
Pasta dishes come in various shapes and sizes. These can vary depending on whether the dish is served warm or cold. In addition, the type of pasta itself also affects its preparation time and outcome.
Tossing your macaroni with this creamy sauce will make it taste delicious. Mac & cheese is one of our favourite comfort foods, and this one is especially good. Serve it up hot or reheat frozen leftovers when needed.
For best results, use fresh pasta – no dried varieties here! The short ingredient list makes this quick and easy to put together, so there’s little excuse not to give it a go. It’ll do wonders for your waistline too.
This cheesy pasta bake is a great way to enjoy a classic family meal: everyone gets to pick what goes in their casserole. Don’t forget to grab a fork and knife!
