White sauce vs Bechamel..same thing??

[pookiesossige]

Hey there cheffy-type-people;
I can whip up a white sauce for cauliflower and add cheese to make it a cheesy version for pasta ect... But I want to stop buying the expensive jars of Bechamel sauce (there's never enough in just one jar anyway....mmmmmm:D )

Is there something that I'm supposed to do to my white sauce to make it a Bechamel one? Those who make Lasangne from scratch- what do you do?

Also.. do people have something they add to a white or cheese sauce to make it even better?

[perrywinkle]

OK this is how I make my cheese sauce for my lasagne:

In a med/large saucepan melt 2 good spoonfuls of butter. Once melted slowly shake in plain flour (I normally do about 1 cup). But when the butter flour mixture looks a little pasty/dry then I add in some milk to water it down again. Then add in more flour and so on until all the flour is used up. Then I add in milk (I use about 1ltr in total). Oh whilst you are mixing the butter and flour have it on low heat otherwise it will burn. Then turn up the heat when all of the milk is in and bring to the boil stiring alot whilst trying to boil. Once boiled simmer it until thick.

I use a whisk the whole time too makes it thicker somehow. It took me ages to learn this sauce and get it perfect so don't worry about it not being perfect first go it can be very tricky to make.

I add the cheese when simmering at the end. I also add some curry powder to it too and use it in my tuna mornay YUMMO!!!!

Good luck!!

[Taylors_mum]

Have a look on the box of Lasange sheets they normally have a basic recipe :thumbsup:

[zenifa]

OK this is how I make my cheese sauce for my lasagne:

In a med/large saucepan melt 2 good spoonfuls of butter. Once melted slowly shake in plain flour (I normally do about 1 cup). But when the butter flour mixture looks a little pasty/dry then I add in some milk to water it down again. Then add in more flour and so on until all the flour is used up. Then I add in milk (I use about 1ltr in total). Oh whilst you are mixing the butter and flour have it on low heat otherwise it will burn. Then turn up the heat when all of the milk is in and bring to the boil stiring alot whilst trying to boil. Once boiled simmer it until thick.

I use a whisk the whole time too makes it thicker somehow. It took me ages to learn this sauce and get it perfect so don't worry about it not being perfect first go it can be very tricky to make.

I add the cheese when simmering at the end.

Good luck!!

That is how I make my bechamel sauce for my lasagna. :chef:

[em's mum]

Mmmmmm ...

I do my white/cheese sauce the same as "perrywinkle" too. For my lasagne I mix in both cheddar and parmesan cheese. I also add a bit of allspice, pepper and garlic flakes. Sometimes I might also add some nutmeg. (Nutmeg sounds strange but I have a recipe that says to add that for a white sauce)

Happy cooking!:chef:

[Tam-I-Am]

Wow - you guys are all dedicated to your white sauce! All I do for mine is

melt 1 tbs of butter in a pan.

Add 1 tbs plain flour, whisk until a paste has formed, then allow to heat until you get white bubbles, making sure it doesn't burn (stir often). this bursts the starch molecules in the flour to stop you getting a, well, floury taste in the sauce!

Then take it off the heat, slowly add milk, whisking all the while, until you get a sauce the right consistency.

Add flavourings to taste (ie salt and pepper for bechemeal sauce, grated cheese for cheese sauce. Sometimes I add salt and pepper, and a tin of red salmon, and pour that over a bowl of pasta for a yummy - albeit fatty - lunch!)

[tomtom]

:chef: As you can see there million ways to make a white sauce. White sauce is bechemel, thats just the italian name for it. In french its rue. My grandmother is italian and we make it by melting the butter 4tbs adding the flour 4tbs then the milk 2 cups , if you warm the milk it thickens faster. A pinch of salt and pepper then the cheese and if you really want to be naughty you an add some cream, about 1/2 cup. Just double everything if you more. Hope this helps you.