
	Where results make sense

Topic: Bechamel sauce

In the News (Tue 2 Dec 08)

Damian Green

Sumner Redstone

Crimson Tide

Tommy Tuberville

Bill Clinton

Wayne Rooney

Vilasrao Deshmukh

Wake Forest

Grand Slam

Oklahoma State

	Béchamel sauce - Wikipedia, the free encyclopedia
		Béchamel Sauce (pronounced [be.ʃa.'mɛl]), also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese.
		This basic sauce, one of the mother sauces of French cuisine, is usually made today by whisking scalded milk gradually into a white flour-butter roux, though it can also be made by whisking a kneaded flour-butter beurre manié into scalded milk.
		The sauce called velouté, in which a white roux is whisked into a white stock, is a full hundred years older, having appeared in the cookbook of Sabina Welserin in 1553.
	en.wikipedia.org /wiki/Bechamel_sauce (282 words)

	Sauce - Wikipedia, the free encyclopedia
		In cooking, a sauce is a liquid served on or used in the preparation of food.
		Sauces may be prepared sauces, such as soy sauce, which are usually bought, not made, by the cook; or cooked sauces, such as Béchamel sauce, which are generally made just before serving.
		Such sauces, including applesauce and cranberry sauce, are often eaten with specific other foods (apple sauce with pork or ham; cranberry sauce with poultry) or served as desserts.
	en.wikipedia.org /wiki/Sauce (634 words)

	Bechamel Sauce -- White Sauce
		sauce that is used as the base for other sauces, such as
		The thickness of the final sauce depends on the proportions of milk and flour.
		When it was invented, sauce Béchamel was a slow simmering of milk, veal stock and seasonings, strained, with an enrichment of cream.
	www.edinformatics.com /culinaryarts/food_encyclopedia/bechamel_sauce.htm (379 words)

	Strat's Place - Daniel Rogov - Bechamel - A Most Insignificant Sauce
		Sauce Bechamel is one of the very few French sauces that is easy to prepare but is flavorful and delicate enough to serve on its own or as the basis for some fifty more complex sauces.
		Originally made by adding sweet cream to a thick sauce based on chicken, veal or fish stock, the sauce is now made by pouring milk on a blend of butter and flour.
		If the sauce is too thick, bring to a simmer and thin with milk which is beaten in a tablespoon at a time.
	www.stratsplace.com /rogov/bechamel.html (1012 words)

	RecipeSource: Bechamel Sauce
		Bechamel is typically served with hard-boiled eggs (served hot); as a binder and vehicle for grating; poached fish (served hot); and light meat.
		Brantome Sauce Cream sauce flavored with a reduction of shallot, white wine, and oyster liqueur, mounted with crayfish butter, seasoned with cayenne pepper, and garnished with grated truffle.
		Bread Sauce (Sauce au Pain a l'Anglaise) Milk heated with an onion cut in half, simmered with grated fresh bread crumbs, onion removed, seasoned with salt, cayenne, and nutmeg, finished with cream, and mounted with butter.
	www.recipesource.com /side-dishes/sauces/10/rec1024.html (400 words)

	Wikinfo \| Sauce (Site not responding. Last check: 2007-11-01)
		A sauce is a thick liquid which may be used to add flavour to food, to moisten it and/or make it look more attractive on the plate.
		White sauces, based on velouté;, a reduction of the meat and bones of veal, chicken or both, or of fish.
		British cooking: Gravy is a traditional sauce used on the traditional roast dinner, comprised of roast potatoes, roast meat, boiled vegetables and optional Yorkshire puddings.
	www.wikinfo.org /wiki.php?title=sauce (427 words)

	History of Sauces, History of Mayonnaise, History of Béchamel Sauce, history of Hollandaise Sauce
		Sauces and gravies were used to mask the flavor of tainted foods.
		It is served as a sauce for a variety of garnishes and main courses.
		It is a type of a sauce, usually a thick one, which derives it body (either entirely or in part), from pureed fruits or vegetables.
	whatscookingamerica.net /History/SauceHistory.htm (3172 words)

	Bechamel Sauce - History of the Bechamel
		Note:This white sauce is the fundamental sauce part of the mother sauces.
		Béchamel Sauce was invented by Duke Philippe De Mornay (1549-1623), Governor of Saumur, Lord of the Plessis Marly in the 1600s.
		The Béchamel Sauce is a variation of the basic white sauce of Mornay.
	www.911cheferic.com /main/drecipe.asp?recipe=300 (449 words)

	sauce
		Sauces and stocks are the soul of French culinary cuisine, indeed, any cuisine.
		Some reduction sauces begin with a roux, which is another reason it is important to be able to prepare béchamel sauce.
		Generally hollandaise sauce is made with 6 to 7 yolks per pound of butter, but the ratio can be altered in either direction.
	members.tripod.com /scott_mcgonigle/sauce.htm (2422 words)

	Bechamel Sauce
		Louis de Bechamel was maitre d"hotel, or in other words, in charge of food and service for King Louis XIV who was born in 1638.
		Bechamel Sauce in itself, is not used alone at all as some cooks would try to make you believe.
		Bechamel Sauces contains no cream, vegatable stock, onion, thyme, or nutmeg,etc. Nor if making Fleishig do they contain chicken stock or veal stock, etc. These one would add after the basic sauce is made.
	www.jewish-food.org /recipes/saucbech.htm (550 words)

	The Food Timeline: history notes--sauce
		This sauce had been known for some time before, probably under another name...Careme's recipe for bechamel sauce, the veloute finished with cream, included a final liaison of cream and egg yolks.
		Before adding tomato puree to this sauce it is advisable to spread the required quantity on a tray and to cook it in the oven until it turns a light brown colour.
		This sauce is the base of all brown sauces for meat and poultry.
	www.foodtimeline.org /foodsauces.html (7291 words)

	How to make Bechamel Sauce
		A béchamel sauce is one of the four “mother” sauces in the traditional French cooking repertoire.
		The others — although we're sure you know them already — are sauce velouté (a white sauce made with stock), sauce espagnole (a brown sauce made with stock), and sauce allemande (a velouté that has been thickened with egg yolks).
		It is also quite traditional to use a pinch of nutmeg in the sauce, although you must use a light hand, because you don't want the flavor to dominate the sauce.
	www.ochef.com /591.htm (391 words)

	eG Forums -> Cream Sauces
		Béchamel is a white cream- or milk-based sauce, thickened with a starch.
		It is the basic white sauce of classical cuisine, and one of the “mother” sauces.
		Never the less, in some cases, as for instance in accentuating the savour of a sauce they answer a real and useful purpose, and I therefore recommend them, since they enable one to give a flavour to the derivatives of the veloute and béchamel sauces which these could not acquire by any other means.
	forums.egullet.org /index.php?showtopic=27189 (2715 words)

	Cooks Recipes \| Basic Béchamel Sauce with Variations Recipe
		One of the "five mother" sauces, this most basic sauce in cookery is based on a roux, which is equal volumes of butter and flour.
		To make the sauce, a liquid (milk, cream or broth) is added and in just a few minutes, the liquid thickens nicely.
		Once sauce is made, remove from heat and stir in 1/2 to 1 cup sharp cheddar cheese, stirring until melted.
	www.cooksrecipes.com /sauce/basic-white-sauce-with-variations-recipe.html (302 words)

	Bechamel recipe. Easy, Authentic Italian recipe with Italyum
		I like to flavour the bechamel sauce with a pinch of nutmeg, but if you do not like nutmeg, you can try with a pinch of white ground pepper instead.
		Usually, when the bechamel sauce is intended to be used for preparation of lasagne, I try to keep the bechamel sauce a bit liquid in order to moister the lasagne sheets.
		Note: the quantities I have given are intended for the preparation of bechamel sauce needed to preapare a 4-6 portions of lasagne.
	www.italyum.com /recipes/recipe.php?recipe=bechamel-sauce- (327 words)

	Classic White Bechamel Sauce from Delia Online
		This is the classic way of making a white sauce, using a mixture of butter and flour that the French call a roux.
		All this can be done ahead of time, but when you want to make the sauce, use the same washed pan and place it over a gentle heat.
		If you wish to keep the sauce warm, all you do is pour it into a warmed jug and cover the surface with clingfilm to stop a skin from forming, then place the jug in a pan of barely simmering water.
	www.deliaonline.com /recipes/classic-white-bechamel-sauce,943,RC.html (373 words)

	VegSource Article
		To make this sauce wheat and corn-free, add the melted margarine directly to the blended mixture, along with 1 to 4 T. white rice flour (or mochiko flour, also known as sweet/glutinous rice flour) in stead of the wheat flour (so you omit the first cooking step).
		White sauces are authentically Italian and frequently used in lasagne instead of grated cheese.
		This sauce is delicious on steamed vegetables or macaroni, and can be used to top a casserole and broiled or baked to brown the top a little.
	www.vegsource.com /articles/bryanna_lasagna.htm (1735 words)

	BECHAMEL SAUCE (Site not responding. Last check: 2007-11-01)
		Add veal if sauce is for meat or poultry, and stir-fry until no longer pink.
		Add to sauce along with remaining ingredients; cover and cook 1 hour over simmering water; beating now and then with a whisk and scraping bottom and sides of pan with a rubber spatula.
		Be careful when removing lid not to let the water condensed on the lid drop in the sauce.
	www.wcqr.org /cookbook/viewrecipe.php?id=74&category=Sauces (188 words)

	Hormel Foods - Glossary - Béchamel Sauce
		Some sauces refer to a blonde and a white roux, the difference being the length of time the flour or mixture was allowed to cook and thus become brown, or golden tan in color.
		A typical béchamel sauce begins by melting 3 or 4 tablespoons of unsalted butter in a saucepan on low heat and then mixing in 3 tablespoons of unbleached, all purpose flour.
		Remove the sauce from the heat and use it to pour over vegetables, pasta, poultry or fish dishes.
	www.hormel.com /kitchen/glossary.asp?id=33018&catitemid= (302 words)

	Béchamel Sauce Recipe - Recipes by Tallyrand
		Traditionally Béchamel Sauce was made with 200gm of roux (this is the butter and flour which thickens the sauce).
		By reducing the roux, a lighter, fresher sauce is produced and is less at risk from burning.
		This sauce may be used as is or changed by now adding other ingredients; the name of the sauce then changes, examples are:
	www.hub-uk.com /tallyrecip01/recipe0003.htm (272 words)

	Bechamel Sauce - Complete Recipes
		Bechamel has a tendency to form a skin on top, in part because of its
		Bechamel is typically served with hard-boiled eggs (served hot); as a
		sauce is typically served with poached, soft-boiled, and hard-boiled eggs
	www.completerecipes.com /9596.htm (320 words)

	Sauce béchamel (white sauce) recipe
		Named for Louis de Béchamel, a seventeenth-century French financier and courtier, this French sauce is prized for its unassertive character and smooth texture, which make it the ideal agent to thicken and bind a wide range of dishes and to coat many kinds of foods.
		When combining béchamel sauce with other ingredients, use 1 cup sauce for every 2 cups solids, and use a light hand with the seasoning until you taste the mixture.
		Bring the sauce slowly to a simmer, whisking to prevent lumps, and cook, stirring often and skimming any skin that forms on the surface, over low heat, without boiling, until it reaches the consistency of thick cream soup, 8 to 10 minutes.
	www.ochef.com /r51.htm (307 words)

	CHEF DE CUISINE: RECIPE: BECHAMEL SAUCE, CREAM SAUCE, WHITE SAUCE
		This basic French white sauce is made by stirring milk into a mixture of butter and flour, called roux.
		The thickness of the sauce depends on the proportion of flour and butter to milk.
		To cool this sauce for later use, cover it with wax paper to prevent a skin from forming.
	www.chefdecuisine.com /course/sauce/BECHAMEL_SAUCE.asp (250 words)

	Bechamel Sauce
		Once all the milk has been added and the sauce is smooth, add the onion, the bay leaf and the thyme.
		Strain the sauce though a sieve into a suitable jug or other container and add the nutmeg, salt and pepper to taste.
		This basic sauce can be made beforehand and kept covered in the fridge for up to 3 days.
	www.eighth-day.co.uk /recipes/cbechaml.htm (264 words)

	Saveur - Besciamella (Béchamel Sauce)
		Although widely recognized by its French name, béchamel, this sauce has been known in Italy as besciamella (or balsamella or bechimella) for centuries.
		The sauce functions as a binding element in many pasta and vegetable dishes.
		Season to taste with salt and pepper and stir constantly with a wooden spoon until sauce has the consistency of thick cream, about 15 minutes.
	www.saveur.com /article.jsp?ID=6364&typeID=120 (120 words)

	Bechamel Sauce - Vegetarian
		Here is the vegan version of this classic sauce, but its dairy counterparts can be substituted measure for measure.
		Whisk in the flour to form a roux, and cook until it is a dark golden color.
		Bechamel is a great sauce to try over casseroles instead of cheese, or as a sauce to accompany a savory pie filling.
	www.bellaonline.com /ArticlesP/art1191.asp (111 words)

	Bechamel Sauce - Basic Recipes on The Worlwide Gourmet
		Béchamel sauce, sometimes called white sauce, is a culinary staple.
		since the sauce is relatively bland, it can also be flavored with a touch of curry for chicken; a sprig of dill for fish; a bunch of tarragon for poultry, etc.;
		to add a French touch to a sauce for seafood, reduce the amount of milk and add 70 ml (5 tbsp.) white wine or use 1/3 fish stock.
	www.theworldwidegourmet.com /cooking/sauces/bechamel.htm (188 words)

	Allrecipes \| More Recipes Like This \| Bechamel Sauce (Site not responding. Last check: 2007-11-01)
		A rich roasted garlic white sauce made with a blend of peppercorns to give it a more exotic flavor.
		A light and creamy sauce with puree of roasted red peppers as the base.
		Mushrooms and bell peppers, sauteed with onions and butter until perfectly tender, are stirred with cream of chicken soup and a bit of milk, then cooked until the flavors meld.
	mrlt.allrecipes.com /mr/11846.asp?lnkid=631 (356 words)

	Veloute and Bechamel Sauce (Site not responding. Last check: 2007-11-01)
		With the addition of cream, a bechamel becomes sauce creme, and a veloute becomes sauce supreme.
		Sauce is now ready for final flavorings or additions.
		A thin-bottomed pan is a poor heat conductor and may cause the sauce to scorch.
	www.johnsoncookbook.com /veloute.htm (267 words)

Try your search on: Qwika (all wikis)