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How Do I Make ... ?
Béchamel Sauces and Recipes
Béchamel Sauce is one of the most versatile and valuable aides to any Chef. It forms the base of hundreds of sauces and recipes; the most popular of which we will detail below.

Béchamel sauce is made by melting butter in a pan and adding plain flour, mixing vigorously into a paste called 'a roux'. Milk is then added a little at a time to form a smooth sauce. The full recipe can be found here:
How do I make Béchamel Sauce?

Given you know how to make Béchamel Sauce, then the recipes below should be very simple adaptions...

Recipe Source:

Image: Jonno on the streets of Foshan, China Jonno, China Expats, Foshan, China  
Jonno is a keen chef for friends and family. He has cooked and interpolated many dishes over the years, and invented ones of his own. He regularly uses Béchamel sauce in daily cooking - preferring not to measure any ingredients, but simply go with the flow.  
1. Béchamel based Sauces
There are too many of these to list all. Here are the most popular in modern UK:

Cheese Sauce

Grate about 4oz cheese (Cheddar is excellent) and add to the sauce, stirring well. Add more cheese for a stronger flavour, and try other hard cheese such as Lancashire for taste, Double Gloucester for colour, and Mozzarella for Italian. Then add salt, pepper and any other herbs or spices once the cheese sauce is completed.
Image: Bechamel Sauce

This recipe is great for adding to make Cauliflower Cheese, Macaroni Cheese, and similar dishes. Use the Mozzarella version as your pasta base.

For something a little different; take a fresh French flour Baguette and add meat (Ham is excellent!) and salad. Make the Béchamel by adding a round or two of Boursin and thin. After cooling slightly, pour over the Baguette contents. Dress with herbs and present to table.

1. Serve as a dip - with accompanying dips of Salsa and Pimento
2. Ham Toasties or Pockets: Add the cheese sauce to your Toasties before putting into the Pocket Grill.
3. Use this cheese sauce instead of Cheese slices on beefburgers (Needs to be thick)

Sauce Mornay would be made using appropriate French cheese(s) suitable for the dish in question (Often fish). This is quite advanced stuff, so we will not list recipes here.

Cheddar Cheese Sauce is a British invention that uses a basic Béchamel sauce with Cheddar cheese, to which is added - several dashes of Worcestershire Sauce and some herbs; most notably fresh Thyme.

Parsley Sauce

Using a standard Béchamel sauce as base, prepare a large handful of fresh Parsley by washing, removing florets and discarding all but the smallest stalks. Ideally these should be minced through a Parsley mincer, but they can be chopped with equal results.

Add the parsley to the sauce and leave to simmer for at least five minutes. Rest by putting to one side if cooking other dishes, or stir fairly frequently if left on the heat. Reduce heat to lowest setting, and add more milk as required (If left on the minimum heat for a long time).

This dish greatly benefits from adding ground white pepper and a little salt to taste.

White Sauce
This is a standard Béchamel sauce that may require herbs and ground black pepper. It is mainly used for specific culinary dishes and is not in widespread use.

Onion Sauce
This version of Béchamel includes some extremely finely diced onion in the milk as it is added to the roux. Ideally this onion should be semi-cooked in butter on low heat for 5-minutes before adding to the strained milk mixture, and simmered for another 5 minutes at least. Alternatively you can add this mix direct to the basic Béchamel in the pan, but the taste is not quite as professional. Suobais sauce is a more refined version of this.

Fish Sauces

Most British people use either Parsley Sauce (Above) or cold Tartare Sauce to accompany fish dishes. However, Béchamel lends itself readily to making specific sauces for defined dishes. We will mention only two:

Nantua Sauce (crayfish and prawns)
heat 2 pints of Béchamel sauce in a heavy saucepan and gently simmer for 5-minutes. Add 6oz of shrimp butter and 8oz thick cream. Heat for a further minute stirring continuously. Serve.

Shrimp Butter is made in a similar way to Garlic Butter. Mash 1lb of unsalted butter in a bowl until it is workable. To this add half lb of cooked and pureed shrimp and continue working until fully mixed. Wrap and shape using cling film, and store in the fridge. Variations include adding any of the following: Juice of one lemon, 3 or 4 cloves of minced garlic, 2 Tbsp freshly chopped parsley.

Prawn Sauce
Add a quarter cup of prawns to 1 cup of white sauce. Sprinkle a few freshly chopped herbs on top to serve. Ideal for grilled, fried or steamed cod and similar fish

• Crème Sauce (cream)
Simply add fresh cream (makes an extra rich sauce for lasagne). The quantity of cream can be quite large, depending upon your preference.

• Mustard Sauce
Extra ingredients:
2 teaspoons brown sugar
6 teaspoons Vinegar (Balsamic is good)
9 teaspoons mustard powder
1/4 teaspoon Red chili pepper (or Cayenne)
1/2 teaspoon Salt
Combine the mustard powder with the vinegar and mix to a smooth paste.Add the other ingredients and mix well. Add this to 1 pint of simmering Béchamel sauce and continue to simmer for a few minutes. This can be stored in a jar in the fridge.

A Croque-Monsieur is a sandwich made of hot cheese and ham, grilled on both sides. The cheese used is generally Emmental or Gruyere.

There are many quick ways to make this treat, but the correct way is given below:

For each sandwich take two slices of savoury bread and butter one side of each. Place one slice butter down on a baking tray and add sliced ham and cheese slices on top. Pour a thick Béchamel mixture over the top and add some grated cheese. You can use the same cheese as before, or a different Swiss cheese. Put the other slice of bread on top, butter side up. Place in a preheated oven (400 degrees F) and cook for about 15 minutes, or until cheese is melted and bread is golden brown.

1. Add a spread of Dijon mustard to one or both inside slices of bread.
2. Croque-Madame is basically the same thing, with an over-easy fried egg on the top. This version is often presented as an open sandwich - meaning it rests on a single slice of bread
3. Regional variations of the famous Croque-Monsieur sandwich exist, with either tomato, Bleu d’Auvergne cheese, smoked salmon (instead of ham), sliced potatoes and reblochon cheese or pineapple.
4. We would normally use ordinary sliced bread, but you can use any savoury bread, and styles like panini work extremely well with this dish using either ciabatta or rosetta bread. A French flour Baguette is also well suited if the recipe is adapted to add hot ingredients to the cold buttered baton. One way is to grill on high for a short time with the bread open and ingredients exposed directly to only top heat.

""The humble Parmo - A Teesside delicacy
Take a combination of cheese, chicken and Béchamel sauce, add a night on the tiles (optional) - all the ingredients you need to enjoy the classic Parmo. Read on to find out who won the second World Parmo Championship in Stockton.

There are variations, but a classic Parmo is a chicken or pork fillet that is beaten until it is flat and roughly the size of half a pizza box, covered in breadcrumbs, then fried. Then béchamel sauce and a layer of cheese (strangely not parmesan) is added and it’s grilled.

It's usually served with chips and salad (that's the healthy part) and some people swear that a layer of garlic sauce (another Teesside delicacy) needs to be poured on top.

It's thought that the humble Parmo was created by Nicos Harris in 1958, at 'The American Grill' restaurant he owned on Linthorpe Road in Middlesbrough.

The original name for a Parmo was 'Escalope Parmesan' and was made from pork meat or chicken and is served both as a restaurant meal and a take-out snack, accompanied by chips and a choice of salad, coleslaw or creamed cabbage. The modern Teesside Parmo has similarities to veal or chicken Parmigiana which is commonly eaten in Australia .

If you're too refined for drunken eating after a night out, then you can order a Parmo in most Italian restaurants round our way, which is usually renamed as a 'Parmigiana', and you can get a smaller ‘ladies’ one if you can’t manage a full one.

Although pretty much an unknown quantity outside of Teesside, the humble Parmo has had its moments of fame. On 15 December 2007, Antony Worrall Thompson cooked one on ITV's Saturday Cooks.

It's a matter of personal pride amongst some Teessiders to know where to go to procure the very tastiest Parmo.""

Recipe source: BBC and reproduced under Collective Commons 3 Licence

Caper Sauce
To a Béchamel sauce add chopped capers (good with fish)

Green Herb Sauce
To a Béchamel sauce add chopped fresh herbs (good with meat)

Mushroom Sauce
To a Béchamel sauce add finely chopped fried mushrooms (great on top of a burger - this is the sauce that Solomon Grundy used to put on their mushroom burger, if anyone is old enough to remember the restaurant)

The following recipes use a Béchamel sauce as base during the cooking process. Most of these use the cheese sauce version although the type of cheese used may vary with the dish and country of origin.

• Moussaka
• Lasagne
• Tortellini
• Macaroni Cheese
• Cauliflower Cheese
• Carrot and Parsnip Mash
This information is as supplied by ourselves, and ably supported by our friends and various internet portals.
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Béchamel Recipes
• White Sauce
• Onion Sauce
• Soubise Sauce (onion)
• Cheese Sauce
• Mornay Sauce (cheese)
• Cheddar cheese sauce
• Parsley Sauce
• Fish Sauces
• Nantua Sauce (crayfish)
• Prawn Sauce
• Crème Sauce (cream)
• Mustard Sauce
• Croque-Monsieur
• Parmo
• Moussaka
• Lasagne
• Tortellini
• Macaroni Cheese
• Cauliflower Cheese
• Carrot and Parsnip
• Caper Sauce
• Green Herb Sauce
• Mushroom Sauce
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Béchamel Related
Image: Croque-Monsieur

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Image: Croque-Monsieur

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Image: Barry's Prawn Sauce

Image: Carrots and Parsnips, just add bechamel sauce and serve

Image: Mustard Sauce

Image: Parmo - A Teesside delicacy

Image: Cauliflower Cheese
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