Compound Sauces - Béchamel Sauce

Classic Mornay Sauce - Recipe Variations

1. In classical cuisine, there are variations on the Mornay sauce where instead of making it with a béchamel base as done here, it is made with chicken or fish stock—turning it into a variation on the velouté sauce instead. This makes sense if you're serving the finished sauce with chicken or fish as some might find the standard Mornay sauce to be a bit rich for seafood. 2. Feel free to serve this basic Mornay sauce with chicken and fish but do experiment with the chicken and/or fish velouté versions if you like. You might find that the lighter velouté version works better in some situations.

Georgia Mustard Barbecue Sauce Tips

1. In parts of Georgia and the western Carolinas, barbecue sauce starts with mustard. Sometimes it gets some sweet and sometimes it gets some heat. This tangy mustard sauce has a touch of heat and is the perfect barbecue sauce for pulled pork—but don't be afraid to try it on chicken or ribs. 2. The use of mustard in barbecue sauce is believed to be due to the influence of cooks of German heritage. Even today, you will find mustard sauce served at barbecue joints that have German names. 3. You can use your mustard of choice in this recipe. Plain old ballpark yellow mustard is completely acceptable. But if you want a spicier Dijon mustard, that will also work just fine. Worcestershire sauce has its place in many barbecue sauces. It adds the savory umami flavor that makes your taste buds dance with joy. 4. The saying is that if you gather three people together in Georgia, a barbecue will break out rather than a fight. Community barbecues have been part of political rallies and campaigns for decades, with more people attracted to the food than the speeches.

Honey Mustard Barbecue Sauce Tips

1. This sweet honey mustard barbecue sauce works great on poultry and pork. It's easy to make ahead, you can store for up to a week in your refrigerator. The key to this honey mustard is using two types of mustard: dijon and whole-grain. The combination creates a more complex mustard flavor and the whole-grain mustard provides some texture to the condiment. Try different types of mustards to alter the flavor of your honey mustard sauce. 2. Dark honey tends to have a stronger flavor than lighter colored honey. Look for it in better grocery stores, farm stands, or farmer's markets. If you can't find it, don't fret. Use whatever honey you can find. To avoid having your honey stick to your measuring cup, give the measuring scoop a quick spray with non-stick cooking spray before measuring the honey. The honey will then slide right out of the measuring scoop into the pan. 3. If you don't have shallots, use a quarter of a red or sweet onion. Be sure to chop the onion to a very small mince. You are making a sauce and don't want big chunks of onion in the honey mustard. 4. Honey mustard is a versatile condiment. It's a classic with chicken fingers, goes great with french fries, and is tasty as a spread on a sandwich. Try it anywhere in place of ketchup or mayonnaise.

Soubise sauce

Bechamel with Onion Puree The soubise sauce is a classic cream sauce for vegetables made by sautéeing onions and adding them to a basic béchamel sauce. It's an excellent accompaniment for vegetables, eggs or chicken, or as a base for making casseroles. Traditionally the onions were puréed before adding, but this isn't essential. But if you don't purée them, you'll want to chop them pretty small. The word soubise originally referred to a garnish or condiment (it is probably overstating it to call it a side dish) made of slow-cooked rice and onions, along with cream and Gruyere or Ementhaller cheese. There was a restaurant in L.A. some years ago that served it with roast meats, and it was rather nice. Note that the rice was not puréed. It was a sort of creamy, oniony porridge. If I recall correctly, it was an arborio rice, which is the same rice used for making risotto. Arborio rice is a very starchy rice, and if you've made risotto, you know how the starch cooking out of the rice gives the risotto a cream quality. And that's just what it does in the soubise as well. To understand the soubise sauce, then, it helps to see it as a reinterpretation of the condiment soubise as a sauce, rather than as a variation on béchamel that includes onions. (Though in effect, that's what it is — at least in this recipe.) One of the most simple variations on the classic soubise sauce, add some tomato purée to the sauce just before serving (see below). I've discussed this elsewhere, but caramelizing onions takes time. Plan on taking half an hour to do it. If you try to rush it, you will get toasted onions, or browned onions, or grilled onions, or possibly burnt onions. Any of these (except the last one) will be fine. But they won't be as flavorful as truly caramelized onions. I wish I could speed up time for you. But caramelized onions are one kitchen task for which there is no real shortcut. My best suggestion to you is to listen to an audiobook or podcast or something while they're caramelizing. Here's a tutorial on how to caramelize onions.

Old Fashioned Mustard Sauce

In the good days, half of the great recipes started with bacon. This old-fashioned mustard-based barbecue sauce starts with bacon and is loaded with flavor and is perfect for so many things. You get a strong mustard flavor, with a touch of heat and enough sweet to make it stand out. This is a perfect sauce for pork, but also great on burgers.

Golden Carolina BBQ Sauce Recipe

Ingredients 1 1/2 cups mustard 1/2 cup apple cider vinegar 1/2 cup brown sugar 1 tablespoon tomato paste 1 1/2 teaspoons salt 1 teaspoon black pepper 1 teaspoon white pepper 1/2 teaspoon cayenne Directions: Steps to Make It 1. Combine all ingredients in a saucepan and simmer on low heat for 30 minutes. Make sure to stir the sauce often to prevent burning. 2. Once cooked through, remove from heat and let the sauce cool to room temperature before using. If making ahead of time, cool completely, place into an airtight container and refrigerate for up to 1 week after preparation. The sauce can be stored in the same manner in the freezer for a few months.

Georgia Mustard Barbecue Sauce Recipe

Ingredients 1 cup mustard 1/2 cup brown sugar (firmly packed) 1/4 cup apple cider vinegar 2 tablespoons butter 2 tablespoons Worcestershire sauce 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon celery seed 1 teaspoon Tabasco Directions: Steps to Make It 1. Combine all of the ingredients in a saucepan over a low heat. Simmer for 15 minutes. 2. Remove from heat and allow the sauce to cool for 10 to 15 minutes before using. 3. The sauce can be stored in an airtight container in the refrigerator for 2 weeks after preparation. 4. Now you can have some fun using this mustard barbecue sauce on a variety of meats. As it has sugar, you won't want to use it on the meat while it is grilling at a higher temperature. Otherwise, it will burn and give an unpleasant flavor to your meat. You can brush it onto meats while smoking them (low and slow) or in the final minutes of grilling when the temperature is lower. 5. This is an excellent sauce to mix with pulled pork to enhance the flavor. You'll love the taste of it on a pulled pork and slaw sandwich. It will enhance smoked pork chops and pork roast in addition to pork ribs. 6. Give this sauce a try to finish chicken wings or as a dipping sauce for wings. It goes great with chicken breasts as well. Drizzle some mustard sauce on roasted vegetables for a delightful experience. 7. This sauce has no tomato in it. You will see some commercially-produced Georgia mustard sauces (such as from Famous Dave's) that contain tomato. If you find that you like that variation, you could add some to this recipe.

Mustard Barbecue Sauce Recipe

Ingredients 1 cup yellow mustard 1/2 cup balsamic vinegar 1/3 cup brown sugar 2 tablespoons butter 2 teaspoons Worcestershire sauce 1 tablespoon lemon juice 1/2 teaspoon cayenne Directions: Steps to Make It 1. Place all ingredients into a medium saucepan. 2. Bring to a gentle simmer over medium-high heat for 1 to 2 minutes, stirring often. 3. Reduce heat to low and let the sauce simmer for an additional 25 to 28 minutes. 4. Remove from heat and let the sauce cool completely to room temperature before placing it into an airtight container. 5. Store in the refrigerator for 3 to 4 days after initial preparation. Rewarm before using.

Savory 'n Sweet Mustard Sauce Recipe

Ingredients 1 cup/240 mL prepared mustard 1/2 cup/120 mL molasses 1/4 cup/60 mL cider vinegar 1/4 cup/60 mL honey 1 tablespoon/15 mL corn oil 1 teaspoon/5 mL dried oregano 1 teaspoon/5 mL dried thyme 1 teaspoon/5 mL ground black pepper Dash of cayenne pepper Directions: Steps to Make It 1. Combine the dry ingredients in a saucepan. Slowly add vinegar, stirring until it's well mixed. 2. Add remaining ingredients and bring to a boil. 3. Reduce heat and simmer, stirring frequently for about 10 minutes.

Big Daddy's Carolina-Style Barbecue Sauce Recipe

Ingredients 1 cup/240 mL prepared yellow mustard 1/2 cup/120 mL sugar 1/3 cup/80 mL light brown sugar 3/4 cup/180 mL cider vinegar 1/4 cup/60 mL water 2 tablespoons/30 mL chili powder (mild) 1 teaspoon/5 mL black pepper 1 teaspoon/5 mL white pepper Optional: 1/2 teaspoon/2.5 mL cayenne 1 teaspoon/5 mL soy sauce 2 tablespoons/30 mL butter 1 tablespoon/15 mL liquid smoke (hickory flavoring) Directions: Steps to Make It 1. Combine all ingredients, except soy sauce, butter and liquid smoke, in a medium saucepan. Simmer on low for 20 minutes, making sure to stir occasionally. Add the remaining ingredients and simmer for 10 more minutes. 2. Remove sauce from heat and allow mixture to cool for 10 to 15 minutes before using. 3. Use in your favorite BBQ recipe and enjoy!

Sweet Mustard Barbecue Sauce Recipe

Ingredients 1 cup/240 milliliters prepared mustard 1/2 cup/120 milliliters molasses 1/4 cup/60 milliliters cider vinegar 1/4 cup/60 milliliters honey 1 tablespoon/15 milliliters oil 1/2 teaspoon/2.5 milliliters powdered oregano 1/2 teaspoon/2.5 milliliters powdered thyme 1/2 teaspoon/2.5 milliliters ground black pepper 1/2 teaspoon/2.5 milliliters cayenne (optional) Pinch of salt Directions: Steps to Make It 1. Combine dry ingredients in a saucepan. Add enough vinegar to make a mixable paste. Mix well. 2. Place over high heat and add remaining ingredients. 3. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally. 4. Remove from heat and let the sauce cool completely before using.

Cheddar Cheese Sauce Recipe

Ingredients 1 pint Béchamel sauce ½ cup grated cheddar cheese ¼ teaspoon mustard powder 1½ teaspoon Worcestershire sauce ¼ cup whole milk, hot Directions: Steps to Make It 1. In a heavy-bottomed saucepan, heat the Béchamel to a simmer. 2. Add the cheddar cheese and mustard powder and stir until the cheese has melted. Stir in the Worcestershire sauce. 3. Remove from heat and adjust consistency with the hot milk if necessary. Serve right away. 4. Makes about 2 cups of cheddar cheese sauce.

Simple Nantua Sauce Recipe

Ingredients 1 quart Béchamel sauce 6 oz. shrimp butter 1/2 cup heavy cream Directions: Steps to Make It 1. In a heavy-bottomed saucepan, heat the Béchamel to a simmer.​ 2. Stir in the shrimp butter and cream and cook for another minute. Serve right away.

Honey Mustard Barbecue Sauce Recipe

Ingredients 1/2 cup Dijon mustard 1/2 cup dark honey 1/4 cup vegetable oil 2 tablespoons cider vinegar 2 tablespoons water 2 tablespoons whole-grain (or stone-ground mustard) 2 tablespoons shallots (minced) Directions: Steps to Make It 1. In a medium saucepan heat oil and add shallots. 2. Cook for two to three minutes over medium heat until shallots begin to sweat (not fry). 3. Add remaining ingredients and let the sauce simmer for six to eight minutes, stirring often. 4. Reduce heat if sauce bubbles too much. 5. Once cooked through, remove from heat and allow the sauce to cool for 15 minutes. 6. To use, simply apply sauce to poultry or pork toward the last 15 to 20 minutes of cook time. Note: 1. Since the sauce contains sugar, using any earlier in the process can cause the sauce to burn. If making ahead, store sauce in an airtight container in the refrigerator for up to a week. Warm in microwave for 20 to 30 seconds before using. 2. This honey mustard is so tasty, it also makes a nice gift. The recipe is easy to double or triple into a big batch. Once the honey mustard is cool, pour it into jars, add the lid, and tie a ribbon around it. A cute gift card with a note and the ingredients complete the gift.

Cream Sauce (Béchamel) - Ingredients

Ingredients 2 cups Béchamel sauce 1/2 cup heavy cream kosher salt to taste black pepper to taste Optional: chopped fresh herbs (such as chives or parsley) Directions : Steps to Make It 1. In a heavy-bottomed saucepan, heat the Béchamel until it comes to a simmer.​ 2. In a separate saucepan, heat the cream gently to a simmer. Reduce by about one-quarter, about 10 minutes.​ 3. Whisk the hot cream into the Béchamel and serve right away.

Classic Mornay Sauce - Ingredients

Ingredients 3 tablespoons butter (not margarine or a blend, divided) 1/3 cup all-purpose flour 2 3/4 cups whole milk (warm but not hot), divided 2 to 3 whole cloves 1/4 onion (peeled) 1 bay leaf 2 ounces grated Gruyère cheese 2 ounces grated Parmesan cheese Directions: Steps to Make It 1. Gather your ingredients. 2. In a heavy-bottomed saucepan, melt 2 tablespoons of the butter over medium-low heat. 3. Then stir in the flour to form a roux. Cook the roux for 2 to 3 minutes, stirring frequently until most of the water has cooked out (it will bubble less), which also allows the raw flour taste to cook off. 4. Slowly add 2 1/2 cups of the warm milk while whisking or stirring constantly so that the liquid is incorporated into the roux without forming lumps. 5. Stick the cloves into the onion and add to the sauce along with the bay leaf. Simmer for about 20 minutes, or until it's reduced by about 20 percent. 6. Remove the bay leaf and the onion and strain the sauce through a fine mesh strainer or a colander lined with cheesecloth. Make sure you retrieve all of the whole cloves. 7. Return the sauce to the pan. Add the Gruyère and Parmesan cheeses and stir until the cheese has melted. 8. Remove from heat, stir in the remaining 1 tablespoon butter, and adjust the consistency with some or all of the remaining 1/2 cup milk if necessary. Serve right away. 9. Serve with main courses like pasta, chicken, or fish and enjoy!

Soubise Sauce Recipe With Caramelized Onions

Ingredients 4 tablespoon butter 1 pound onions (chopped) 1 quart béchamel sauce Optional: 2 cups tomato purée Directions: Steps to Make It 1. Gather the ingredients. 2. In a heavy-bottomed saucepan, melt the butter and cook the onions until soft and translucent, but don't let them turn brown. 3. Transfer cooked onions to a food processor. Purée briefly and then return them to the pot. 4. Whisk the béchamel into the puréed onions and bring the sauce to a simmer. 5. Add optional tomato purée and serve right away. 6. Makes a great sauce for roasted meats.

Cheesy Bechamel Sauce Recipe

Ingredients 5 tablespoons butter 1/4 cup flour 2 cups milk (warmed, whole milk or you can use 2 percent if preferred) 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon nutmeg 1/2 cup sharp cheddar cheese 1 tablespoon Parmesan cheese (grated) Optional: dash hot sauce Directions: Steps to Make It 1. Gather the ingredients. In a medium saucepan, melt the butter and stir in the flour to make a roux. 2. Allow the roux to cook for 1 to 2 minutes while stirring. 3. Add the milk a little at a time, whisking it continuously, allowing the mixture to blend and thicken. This will take about 10 minutes, although 20 minutes is recommended by cooking school instructors. 4. Add the salt, pepper, nutmeg, cheddar cheese, Parmesan cheese, and hot sauce. Continue stirring until the cheese has melted. 5. Remove the sauce from the heat and use it immediately. Enjoy!

Classic Mornay Sauce

Mornay Sauce is a classic béchamel sauce (one of the five French mother sauces) enriched with Gruyère cheese and sometimes Parmesan. It's an ideal accompaniment for eggs—a French classic, eggs Mornay, is a variation on eggs Benedict made with Mornay sauce in place of the usual hollandaise. If you have made macaroni and cheese from scratch before, these ingredients and directions may look familiar to you, as a bechamel with cheese added is often the recipe for the cheese sauce in homemade mac-n-cheese. Thus, it is an ideal accompaniment to pasta as well as steamed vegetables like spinach in the Florentine style. You may also like it spooned over chicken or fish.

Béchamel sauce is a __________ sauce.

Mother Sauce Béchamel sauce is probably the simplest of the mother sauces because it doesn't require making stock. If you have milk, flour, and butter you can make a very basic béchamel.Béchamel is made by thickening hot milk with a simple white roux. The sauce is then flavored with onion, cloves, and nutmeg and simmered until it is creamy and velvety smooth.Béchamel can be used as an ingredient in baked pasta recipes like lasagna, and also in casseroles. But it's also the base for some of the most common white sauces, cream sauces and cheese-based sauces. Here are some of the small sauces made from béchamel:

Mustard Sauce

Mustard-based barbecue sauces find their origins in the Carolinas and Georgia and are the perfect BBQ sauce for pork whether you are talking whole hog, pork shoulder, or BBQ ribs. These sauces add a savory, tart flavor to barbecue, but are also great on of the many foods you grill or smoke. Try a mustard sauce next time you are grilling burgers, pork chops, or even chicken. A good mustard sauce gives you a break from the traditional tomato-based barbecue sauces. Mustard sauces are best served on the side so that the diner can decide how much to add themselves. To serve barbecue sauces on the side, warm slightly to room temperature or slightly higher. Never serve cold sauce with hot barbecue.

Cream Sauce (Béchamel)

The Cream Sauce (or Crème Sauce) is the original classic cream sauce and one of the simplest variations on the Béchamel sauce. Because it's so simple, it really comes down to seasoning. And of course, it helps if you've made a good Béchamel to start with. As for the cream, for some reason, the organic cream seems to have a better flavor, so that's what I use. Also, since the sauce itself is very much on the white side, I like to add some sort of chopped herbs at the end, just for interest. But this isn't strictly necessary.

Cheddar Cheese Sauce

The cheddar cheese sauce is a classic cheese sauce for vegetables made by enriching a standard Béchamel sauce with cheddar cheese, mustard, and Worcestershire sauce. It's an ideal accompaniment for vegetables, pasta or fish. Oh, and did I mention nachos? Or chili dogs? Or macaroni? I mean, honestly, it's a cheddar cheese sauce. Is there anything you can't serve it with?

Golden Carolina BBQ Sauce Tips

This golden barbecue sauce is the perfect complement to smoked pork and its popularity is growing as more and more people turn away from those sticky-sweet tomato sauces that line the shelves of grocery stores. This sauce combines the mild heat of mustard with the tanginess of vinegar to give you something incredible.

Beer and Mustard Barbecue Sauce Tips

This is a classic style mustard barbecue sauce. Use this recipe as a basting sauce on any smoked or grilled meats. As a traditional mustard sauce, this recipe is perfect for pork but equally good on pretty much anything.

Savory 'n Sweet Mustard Sauce Tips

This mustard and vinegar-based barbecue sauce ​is perfect on any kind of grilled or smoked pork. Keep this sauce warm so the honey stays runny.

Nantua Sauce

This version of the Nantua Sauce, a classic seafood sauce, is made by incorporating shrimp butter and cream into a basic ​​​Béchamel sauce. Traditionally, however, it is made with crayfish. The Nantua sauce is delicious with fish and seafood, especially shellfish.

Mustard Barbecue Sauce tips

Tip 1. If you are making this sauce for a whole hog, simply multiply the ingredients by 8. 2. If you haven't tried a mustard-based barbecue sauce then you are really missing out on something truly delicious. This sauce works well with almost any smoked or grilled meat but is especially perfect for pork.

Sweet Mustard Barbecue Sauce Tips

Tip If making ahead of time, store in an airtight container in the refrigerator for up to a week. The sauce becomes more flavorful after a day or two. The combination of mustard and molasses gives barbecued meats a sweet and sour flavor. Mustard barbecue sauce is really prominent in the Carolinas and Georgia where it originated. While this is intended for pork this sauce can be used on chicken and beef as well. Don't be afraid to experiment. There are many different ways you can make this sauce. For example instead of molasses you could use brown sugar. Instead of black pepper and cayenne, you could use chili powder or hot sauce. You could even combine white, black, and red pepper varieties. The possibilities are endless and they will make your dishes taste even more like authentic southern cuisine. Who knows, it may even become your preference to tomato-based barbecue sauces.

Big Daddy's Carolina-Style Barbecue Sauce Tips

Tips 1. If making ahead of time, store in an airtight container in the refrigerator for up to 5 days after initial preparation. 2. To use, simply serve on the side with smoked pork or chicken. It's also delicious on pulled pork sandwiches. 3. This is Carolina-style barbecue sauce. This means that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid and southwest. The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or chicken. Thanks to reader "Big Daddy" for this tasty recipe!

Cheesy Bechamel Sauce Tips

Tips 1. You can use your preferred milk, although whole milk will result in a creamier sauce. There is some debate over whether the milk should be cold, room temperature, or warmed. Ultimately, choose your side, but ensure you aren't starting with hot or scaled milk. You can heat the milk briefly in the microwave or on the stovetop. 2. Pay attention to your sauce as it cooks. It will need stirring pretty much throughout the recipe to ensure there aren't lumps and everything is blended together well and not scorching on the bottom of the pan. If you are making the sauce ahead of time, it should be refrigerated and used within two days. The mixture will thicken while in the refrigerator. To prevent a skin forming, place a sheet of wax paper or plastic on top, in contact with the surface of the sauce. But not to worry, you can disperse the skin into the sauce when you reheat it, using vigorous whisking. Add a little milk to the saucepan when you are reheating the béchamel sauce to thin it to the desired consistency. 3. This cheesy sauce can be considered a variation of Mornay sauce, which originally was made with white cheeses including Gruyère and Emmental. You can vary the type of cheese if you want to use something other than sharp cheddar. Add more or less hot sauce to boost the spice level or tone it down. 4. Béchamel is a standard white sauce and one of the five mother sauces of classical cuisine. This cheesy version of the classic béchamel sauce is perfect for many dishes that need a mild-flavored sauce. You can use it for macaroni and cheese, cheesy rice, vegetables, and many different pasta dishes. 5. The basic technique is to make a roux, which is a way to thicken sauces by cooking flour with a fat in equal amounts by weight. In this case, the fat is butter, as is typical in French-inspired sauces. The roux is then blended with milk, cheese, and seasonings to make the cheesy sauce.