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  • noun

Synonyms for bechamel

milk thickened with a butter and flour roux

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From Mike Hendry, head chef at Llansantffraed Court Hotel, Monmouthshire Ingredients 20g Welsh unsalted butter 20g plain flour 150ml milk 80g Gorwydd Caerphilly cheese 1/2 bottle of Brains Dark 2 egg yolks 8 thick slices of sourdough bread Method Begin by making a bechamel sauce by melting all of the butter in a non-stick saucepan over a medium heat, then slowly add the flour and stir until the mixture becomes a smooth paste that leaves the sides and base of the pan.
To make the bechamel sauce: MELT the butter in a saucepan over a gentle heat, stir in the flour and cook for two minutes so it loses its raw taste.
Gravy -- Like bechamel, this sauce is thickened by a roux, but one that's been cooked until brown and nutty in aroma.
Spoon a quarter of the bechamel over noodles, then dot with a third of the ricotta.
Whisk the stock into the warm bechamel sauce and add the cream/ creme fraiche.
Moussaka is a Greek dish which is like a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection.
My recipe is, whatever way you look at it, not a lasagne as most of us know it – minced meat cooked down with tomatoes and herbs, then layered up with bechamel sauce and sheets of pasta, covered with cheese and oven–baked.
One look at its menus tells you liver is a specialty at Asli, but they also offer sausages, hawawshi, macaroni bechamel, kofta and shish tawook.
Fish fillet - 200gm; Bechamel sauce - 250ml; cream, - 50ml; salt to taste; fish stock - 125ml; grated cheese (parmesan) - 50gm; butter - 25gm; egg yolk or sabayon - 1; few leaves of spinach
Make bechamel (white sauce): Bring milk to a simmer in a saucepan and remove from heat.
Little do they realize that the creamy sauce soaking into their noodles originated with one of the mother sauces of French cuisine, bechamel sauce.
The thoroughly 'kitchen cook friendly' recipes range from Egyptian Whole Wheat Pita Bread; Citrus Green Bean Salad; Macaroni with Meat and Bechamel Sauce; and Sweet Fritters Topped with Syrup; to Lamb Pita Sandwiches; Double Chocolate Baklava; Egyptian Bread Pudding; and Macerated Dates with Apricots and Raisins.
TARTE AUX ASPERGES (Serves 4-5) INGREDIENTS For the pastry: 250g plain flour 175g butter A pinch of salt For the filling: 1kg asparagus 1tsp sugar 450ml bechamel sauce made with milk or cream 60g grated cheese METHOD Knead the flour, salt and butter together, adding a little water to make a paste.
450g (1lb) lean minced beef 1 onion, finely chopped 2 cloves garlic, crushed 1 tsp dried oregano 350g (12oz) tub tomato and basil sauce 225g (8oz) frozen chopped spinach, cooked 1 egg, yolk only 3 tbsp grated Parmesan cheese 350g (12oz) tub bechamel sauce 12 dried cannelloni tubes SERVES: 4.
Serves 4-6 people 2 litres milk 600g firm fish Piper potatoes 2 tablespoons butter Salt and pepper 1 beaten egg Bechamel sauce 500ml This week's Tom new pub, in Hard Cover bring Allow and fillets, diced into 2cm cubes 200g smoked fish fillet 4-6 langoustines 2 hard boiled eggs, peeled and quartered 1kg Maris milk 60g butter 4 tablespoons flour 2 tablespoons grain mustard Bring the Surely it's time we re-introduced smoking and nosmoking areas in restaurants?