Imen Dridi Giada De Laurentiis’ Bechamel Sauce is made of butter, flour, milk, and seasonings. This recipe serves 4 cups and takes about 20 minutes to prepare. It’s a creamy and versatile sauce perfect for various dishes.
đ Â Why Youâll Love This Bechamel Sauce Recipe:
- Creamy Texture: It’s known for its luxuriously smooth and creamy texture, which adds a rich, velvety layer to any dish.
- Simple Ingredients: Made with just butter, flour, milk, and a pinch of nutmeg, the ingredients are straightforward and often already in your kitchen.
- Customizable: You can easily flavor it with various cheeses, herbs, or spices to suit the dish you’re preparing.
- Quick to Make: It takes only about 10-15 minutes to whip up, making it a quick addition to meals.
- Elevates Meals: Adding BĂ©chamel can transform everyday ingredients into an elegant, restaurant-quality meal.
â What Is Giada De Laurentiis Bechamel Sauce Recipe?
Giada De Laurentiis ‘s BĂ©chamel Sauce recipe involves gently cooking flour and butter to make a roux, then gradually whisking in milk until smooth and thickened, seasoned with salt, white pepper, and a touch of nutmeg for a classic, creamy sauce.
đ§ Giada De Laurentiis Bechamel Sauce Ingredients
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2 cups milk
- sea salt to taste
đ„Ł How To Make Giada De Laurentiis Bechamel Sauce
- Set butter on medium heat and melt it.
- Lay flour on top of the butter once it melts. Cook for three to five minutes or until a roux forms.
- Don’t let the roux turn brown because you want it to be light. It should smell like nuts.
- If you don’t want to miss this step, turn down the heat to low and add the milk slowly. Mix well.
- As the sauce gets thicker, whisk it every so often. It will be thick enough to stick to your whisk or the back of your spoon when it’s done.
- It will take around 20 minutes. Add salt to your liking, and your sauce is ready to go!
đ Recipe Tips
- Slowly Add Flour: Sprinkle the flour evenly over the melted butter. Cook it for 3 to 5 minutes to create a smooth roux. The roux should have a nutty aroma.
- Gradually Add Milk: To avoid lumps, turn down the heat to low before adding milk. Pour it in slowly while constantly whisking to create a smooth consistency.
- Whisk and Monitor: As the sauce thickens, continue to whisk occasionally. It’s ready when it’s thick enough to coat the back of a spoon or stick to a whisk, which usually takes about 20 minutes.
- Season to Taste: Add sea salt according to your taste preferences. Bechamel should have a subtle but pleasant saltiness.
- Adjust Consistency: If the sauce becomes too thick, you can add a little more milk to reach your desired thickness.
đ What To Serve With Bechamel Sauce?
Serve BĂ©chamel sauce with lasagna, moussaka, cauliflower cheese, over steamed vegetables, in baked pasta dishes, with fish or chicken, or as a base for creamy soups and gratins for a rich flavor.
đ How To Store Leftovers Bechamel Sauce?
- Refrigeration: Pour the cooled BĂ©chamel sauce into an airtight container and refrigerate for up to 3-4 days.
- Freezing: Freeze in a well-sealed container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
đ„” How To Reheat Leftovers Bechamel Sauce?
- Oven Reheating: Preheat the oven to 350°F (175°C). Place the leftover turkey pie on a baking sheet and cover with foil to prevent over-browning heat for about 20-30 minutes or until warmed through.
- Microwave Reheating: Cut a serving of the pie and place it on a microwave-safe plate. Cover with a microwave-safe lid or vented plastic wrap. Heat on medium power in 1-minute intervals, checking for warmth between each, until heated through, typically for 2-5 minutes depending on the size of the portion.
FAQs
How can I flavor my BĂ©chamel Sauce?
Béchamel is versatile and can be flavored with various ingredients like cheese (transforming it into Mornay sauce), mustard, herbs, spices like nutmeg, or sautéed garlic and onions.
What do I do if my BĂ©chamel Sauce has lumps?
To fix lumpy BĂ©chamel, whisk vigorously until smooth if lumps persist, you can strain the sauce through a fine-mesh sieve or blend it with an immersion blender.
How do I prevent a skin from forming on my BĂ©chamel Sauce?
Place a piece of plastic wrap directly on the surface of the sauce while it cools this prevents air from drying out the top layer and forming a skin.
What’s the best way to thicken BĂ©chamel Sauce?
If your BĂ©chamel is too thin, continue cooking it over low heat to allow it to reduce and thicken. If it’s significantly thin, you can make a small additional roux in another pan and whisk it into the sauce.
Why did my BĂ©chamel Sauce turn out grainy?
Graininess can occur if the milk is added too quickly to the roux or if the cheese (if used) is not suitable for melting. Add milk slowly while whisking, and use good melting cheeses like GruyĂšre or Cheddar for smooth results.
Giada De Laurentiis Bechamel Sauce Nutrition Facts
Serving: 0.25cup
- Calories: 101.5kcal
- Carbohydrates: 7.6g
- Protein: 3.2g Fat: 6.6g
- Saturated Fat: 4g
- Polyunsaturated Fat: 0.2g
- Monounsaturated Fat: 1.6g
- Trans Fat: 0.2g
- Cholesterol: 20mg
- Sodium: 248mg
- Potassium: 130mg
- Fiber: 0.2g
- Sugar: 4g
- Vitamin A: 253IU
- Calcium: 103.5mg
- Iron: 0.2mg
Giada De Laurentiis Bechamel Sauce
Description
Giada De Laurentiis’ Bechamel Sauce is made of butter, flour, milk, and seasonings. This recipe serves 4 cups and takes about 20 minutes to prepare. It’s a creamy and versatile sauce perfect for various dishes.
Ingredients
Instructions
- Set butter on medium heat and melt it.
- Lay flour on top of the butter once it melts. Cook for three to five minutes or until a roux forms.
- Don’t let the roux turn brown because you want it to be light. It should smell like nuts.
- If you don’t want to miss this step, turn down the heat to low and add the milk slowly. Mix well.
- As the sauce gets thicker, whisk it every so often. It will be thick enough to stick to your whisk or the back of your spoon when it’s done.
- It will take around 20 minutes. Add salt to your liking, and your sauce is ready to go!
Notes
- Slowly Add Flour: Sprinkle the flour evenly over the melted butter. Cook it for 3 to 5 minutes to create a smooth roux. The roux should have a nutty aroma.
- Gradually Add Milk: To avoid lumps, turn down the heat to low before adding milk. Pour it in slowly while constantly whisking to create a smooth consistency.
- Whisk and Monitor: As the sauce thickens, continue to whisk occasionally. It’s ready when it’s thick enough to coat the back of a spoon or stick to a whisk, which usually takes about 20 minutes.
- Season to Taste: Add sea salt according to your taste preferences. Bechamel should have a subtle but pleasant saltiness.
- Adjust Consistency: If the sauce becomes too thick, you can add a little more milk to reach your desired thickness.
