Soup to Soufflé: 6 Ways to Use Béchamel

Soup to Soufflé: 6 Ways to Use Béchamel

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Emma Christensen
Nov 15, 2010
As we talked about last week, a creamy and rich béchamel sauce is a super handy thing to know how to make. Just look at all these ways we use it in our cooking! • “Cream of...” Soups - Thin out the béchamel with a little more milk or some good stock and mix it with anything from mushrooms to chicken. You’ll never look at canned condensed soup the same way again. • Lasagna - Béchamel is the glue that binds the layers of a classic lasagna. And by glue, of course we mean creamy, velvety, luscious sauce! • Soufflé - Every good soufflé starts with a good béchamel. A healthy handful of cheese melted into the béchamel also helps, of course. • Casseroles and Gratins - This is one of our favorite comfort foods during the colder months. Everything from tuna noodle casserole">tuna noodle casserole to vegetable pot pie can be made with a béchamel. • Macaroni and Cheese - Add cheese to a base of bechamel to make the silkiest, richest mac n’ cheese you’ve ever experienced. • White Sauce - Straight béchamel is so good spooned over biscuits! We fold in some sausage and slow-cooked onions for an extra-special Southern-style breakfast. How do you use béchamel in your cooking? Related: Mother Sauces: Are They Important for Home Cooks? (Image: Faith Durand)
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