Curried Bchamel


this smooth, creamy sauce tastes great with my roasted chicken with curry leaves and spices!

Time: 50 minutes


  • in a saucepan , simmer milk , onion , cloves , nutmeg and curry powder for 20 minutes
  • in another sauce pan , make a white roux with the butter and flour
  • strain milk and gradually add to roux while stirring constantly with whisk
  • bring to a boil , and then reduce to a simmer
  • combine egg yolk and crme fraise in a bowl
  • add a small amount of hot sauce to egg and cream mixture
  • stirring constantly , slowly add egg mixture to the rest of the hot sauce
  • finish sauce with sherry , adjust seasonings and garnish with paprika

Number Of Ingredients: 15


  1. milk
  2. onion
  3. whole cloves
  4. nutmeg
  5. curry powder
  6. clarified butter
  7. flour
  8. egg yolk
  9. creme fraiche
  10. sherry wine
  11. salt
  12. white pepper
  13. turmeric
  14. cayenne pepper
  15. paprika


Make and share this Curried Béchamel recipe from

Recipe From

Provided by Love6381

Time 50m

Yield 6 serving(s)


  • In a saucepan, simmer milk, onion, cloves, nutmeg and curry powder for 20 minutes.
  • In another sauce pan, make a white roux with the butter and flour.
  • Strain milk and gradually add to roux while stirring constantly with whisk. Bring to a boil, and then reduce to a simmer.
  • Combine egg yolk and crème fraise in a bowl. Add a small amount of hot sauce to egg and cream mixture. Stirring constantly, slowly add egg mixture to the rest of the hot sauce.
  • Finish sauce with sherry, adjust seasonings and garnish with paprika.

Curried Béchamel image

Number Of Ingredients: 15


  • 1 pint milk
  • 1/2 onion, large dice
  • 2 teaspoons whole cloves
  • 1 whole nutmeg, broken
  • 1 tablespoon curry powder
  • 1 ounce clarified butter
  • 1 ounce flour
  • 1 egg yolk
  • 1/4 cup creme fraiche
  • 2 tablespoons sherry wine
  • 1/8 teaspoon salt, to taste
  • 1/8 teaspoon white pepper, to taste
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper, to taste
  • 1/8 teaspoon paprika


This is a quick and easy bechamel sauce.

Recipe From


Time 40m

Yield 8


  • Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
  • Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

Basic Bechamel Sauce image

Number Of Ingredients: 5


  • 5 tablespoons butter
  • ¼ cup all-purpose flour
  • 1 quart milk
  • 2 teaspoons salt
  • ¼ teaspoon freshly grated nutmeg


Recipe From

Provided by Food Network


  • Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat.
  • Melt the butter in a separate saucepan over low heat. When it's bubbling, add the flour and whisk until it forms a golden paste, about 3 to 4 minutes.
  • Whisking constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.
  • Whisk in the nutmeg and the cheese, and serve at once

Bechamel Sauce image

Number Of Ingredients: 5


  • 2 cups milk
  • 1 tablespoons butter
  • 2 tablespoons flour
  • Pinch nutmeg
  • 1/2 cup Parmesan cheese


Tasty, quick, flavorful, and easy. Use your favorite curry mix.

Recipe From

Provided by Griz

Time 20m

Yield 4


  • Core cauliflower, leaving enough core that it remains whole.
  • Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
  • Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
  • Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
  • Cut in quarters and serve.

Quick Curried Cauliflower image

Number Of Ingredients: 4


  • 1 head cauliflower
  • ¼ cup light mayonnaise
  • ¼ cup plain Greek yogurt
  • 2 tablespoons curry powder, or more to taste


Bechamel is one of the five mother sauces. This means it is a base for many things. If used plain, frequently onion and nutmeg are added. Keep this recipe and you don't need a bunch of recipes for variations like Au Gratin. Make it your own.

Recipe From

Provided by Ambervim

Time 10m

Yield 1 Cup


  • Melt butter in a saucepan over medium heat. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.
  • NOTE - It is best to use warm to hot liquids when making sauce, which helps to prevent lumps. Also, constant stirring will help prevent the sauce from scorching on the bottom. If sauce turns lumpy, whisk vigorously with a wire whip or strain through a wire sieve before serving.
  • Stir in milk or other liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season to taste with salt and pepper.
  • Option: Reduce milk by the same amount you add white wine, sherry or brandy will create a lovely flavor.
  • CHEESE SAUCE - Once sauce is made, remove from heat and stir in 1/2 to 1 cup sharp Cheddar cheese (or whatever flavor compliments what you are making -- better yet use 2 different cheeses), stirring until melted. To Au Gratin anything use this sauce mixed with potatoes, veggies, meats or whatever and heat through. Top with seasoned bread crumbs and more cheese finishing in the broiler.
  • CURRY SAUCE - Stir in 1/2 teaspoon curry powder with the flour.
  • DILL SAUCE - Stir in 1 teaspoon chopped fresh, or 1/2 teaspoon dried dill weed and a dash of ground nutmeg with the flour.
  • Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.
  • Substitute chicken, beef, fish, or vegetable broth for the milk.
  • Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs.
  • Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.
  • Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.

Basic Bechamel (White) Sauce With Variations Including Au Gratin image

Number Of Ingredients: 12


  • 1 tablespoon butter or 1 tablespoon margarine
  • 1 tablespoon all-purpose flour
  • 1 cup milk, cream or 1 cup stock
  • salt & freshly ground black pepper, to taste
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 tablespoons all-purpose flour
  • 1 cup milk, cream or 1 cup stock
  • salt & freshly ground black pepper, to taste
  • 3 tablespoons butter or 3 tablespoons margarine
  • 3 tablespoons all-purpose flour
  • 1 cup milk, cream or 1 cup stock
  • salt & freshly ground black pepper, to taste


This used to be one of the first lessons in home economics classes; invariably white and pasty, it coated many a bland dish. When well made, however, it has a proper place in homey, creamed dishes, often making leftovers stretch or giving cooked foods new life. And it is important as a base for soufflés. The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary.

Recipe From

Provided by Marion Cunningham

Yield Makes about 1 cup


  • Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
  • Cheese Sauce.
  • Stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
  • How hot should the milk be?
  • Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.

White Sauce or Bechamel Sauce image

Number Of Ingredients: 5


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cups milk, heated
  • Salt
  • Freshly ground pepper


Recipe From

Yield Serves 4


  • For Filling
  • Place porcini mushrooms in large bowl. Pour 2 cups hot water over; let stand 30 minutes to soften. Using slotted spoons, remove mushrooms from soaking liquid. Discard liquid. Finely chop porcini.
  • Heat oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add porcini and parsley and saute 1 minute. Add wine and boil until liquid evaporates, about 2 minutes. Reduce heat to medium-low. Mix in button mushrooms. Cover and cook until tender, stirring occasionally, about 10 minutes. Uncover and simmer until liquid evaporates, about 3 minutes. Season with salt and pepper.
  • For Sauce
  • Melt butter in large saucepan over medium heat. Add flour and stir 3 minutes (do not brown). Gradually whisk in milk. Simmer until sauce thickens, stirring occasionally, about 5 minutes. Stir in nutmeg. Season with salt and pepper. Cool to lukewarm, about 30 minutes.
  • For Crepes
  • Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
  • If necessary, add more milk by tablespoons to batter to thin to consistency of heavy whipping cream. Heat 8-inch diameter nonstick skillet over medium-high head. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
  • Place 8 crepes on work surface. Place 1 ham slice in center of each crepe. Spread 1 tablespoons sauce over each. Top each with 2 rounded tablespoons mushroom filling. Roll up crepe jelly roll style. Arrange rolled crepes in single layer in 13x9x2-inch glass baking dish. Spoon remaining sauce over.
  • Preheat oven to 475°F. Bake uncovered until crepes are heated through and top is golden, about 20 minutes. Sprinkle with cheese.

Stuffed Crepes with Mushrooms, Ham and Bechamel Sauce image

Number Of Ingredients: 21


  • Mushroom Filling
  • 1 ounce dried porcini mushrooms
  • 2 cups hot water
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tablespoon finely chopped fresh Italian parsley
  • 1/4 cup dry white wine
  • 1/2 pound button mushrooms, sliced
  • Sauce
  • 6 tablespoons (3/4 stick) unsalted butter
  • 3 tablespoons plus 1 teaspoon unbleached all purpose flour
  • 2 2/3 cups milk (do not use low-fat or nonfat)
  • 1/4 teaspoon ground nutmeg
  • 8 thin 5x3-inch smoked ham slices
  • 1 1/2 cups grated Parmesan cheese
  • Basic Crepes
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1 cup unbleached all purpose flour
  • 1 1/4 cups (or more) milk (do not use low-fat or nonfat)
  • Melted butter

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