How To Make White Sauce Chicken Pasta At Home?
If you want to become an expert in making white sauce pasta, it is essential to know the basics of bechamel sauce. Bechamel sauce is a mixture of white roux and milk. A roux is a blend of butter and flour in an equal ratio. In Italy, Bechamel sauce refers to besciamella; in Greece, it is besamel, or in the U.S, white sauce. Greek, French, and Italian Bechamel sauce seasonings may include nutmeg or salt. Bechamel sauce is the major sauce used in French cuisine, which shows it is a base to make other sauces, but more complex sauces like Mornay or Alfredo. It is a staple in various French and Italian dishes. It is much more prevalent in French cuisine; bechamel sauce link with Italian origin from Tuscany and Emilia-Romagna.
History Of White Sauce
Bechamel sauce has originated from Tuscany in teh renaissance era. Earlier it refers to as a glue sauce due to its thick consistency and stickiness. Auguste Escoffier is credited for developing the five mother sauces in the 1900s. When Escoffier wrote his publications in 1903, he introduced the five mother sauces and briefly explained their procedures.
In addition, these sauces are the mother sauces from which other complex sauces are made. These may refer as secondary or daughter sauces. Moreover, these sauces may be difficult in both preparations and flavors. The mother sauces are Bechamel, Tomato, Espagnole, Hollandaise, and Veloute sauce. From bechamel, cream-based secondary sauces are made.
Types Of White Sauces Pasta
In French cooking, white sauces are mainly of two types. The first is Bachemal sauce, a hot milk mixture with white roux. The other one is Veloute sauce, a blend of hot broth/stock with white roux. In addition, roux form with a combination of butter and flour cooked together is used as the thickening agent for the sauces. A roux may refer to a white, blonde, or brown roux. It depends on the cooking time; the roux increasingly darkens as much as you cook. Furthermore, the stock or milk adds to the roux to make a thick sauce. You may season it with spices and herbs of your choice.
Method For Making The Bechamel Sauce
Bechamel sauce is quite simple, and it requires many easy ingredients to make a bechamel sauce.
- Flour 50 g
- Butter 50 g
- Milk 0.5 L
- Nutmeg 0.5 g
- Clove 0.5 g
- Bayleaf 1 small piece
The first is to boil the milk with bay leaf, nutmeg, and clove. When you feel that the milk is hot and has all the spices’ aroma and flavor, strain the milk. Then you have to white roux. Take an equal amount of butter and flour in a pan at slow heat. Keep cooking until the raw smell of the roux eliminates. Now immediately put this mixture in the refrigerator for maximum results. In addition, you have to follow the rule that if milk is hot, you have to use a cold roux, and if your milk is cold, you should use a warm roux. It will not lead to lumps formation in the sauce.
Take the pan with milk again on the flame. Furthermore, add roux and keep stirring. When the roux dissolves completely, add more and stir until the sauce thickens. Furthermore, it prefers to hold for 10 minutes more on a slow flame even if the sauce is ready. The lighter the sauce will be if you cook it without burning it at the button.
Then turn the flame. Bechamel sauce is ready. However, it is wise not to add any spices to the bechamel sauce as it is a semi-finished product, and now the challenge is to make white pasta with it.
Recipe For White Sauce Pasta
As your bechamel sauce is ready, then the next step is to make white sauce pasta. Boil the pasta first. Now add salt and pasta to boiling water. You will need some mushrooms. Then take chopped onions (half) and garlic cloves (2). Take a pan on flame and add oil or butter to it. Now you have to add garlic and onion, then cook it for 3 minutes. Now add mushrooms to the mixture and give it 2 minutes of cooking time. Slow down the flame and add bechamel sauce along with boiled pasta. Now season it with pepper and salt.
However, this is the basic recipe for white sauce pasta. In addition, you can also add some parmesan or cheddar cheese on top. However, most chefs did not use bechamel sauce and used cream as a base. To conclude, this is entirely up to you how you can make your white sauce pasta.
if you add more butter than flour, it will also give you excellent results. This step makes bechamel sauce easy to handle. In addition, it will turn out more buttery and has fantastic consistency. So when you learn how to make white sauce pasta, you can surely use many ways and a variety of pasta or add vegetables following the same recipe.
What Secondary Sauces Can You Make From Bechamel Sauce?
As the bechamel sauce is a base, you can make many sauces from that, which include:
- Mornay is a rich sauce with grated cheese like parmesan and gruyere or egg yolk. You have to add stock for variations of veloute.
- Aurora is a cream-based sauce made by mixing tomato with bechamel sauce.
- Soubise is a French sauce made with pureed onions and bechamel sauce.
- Parsley sauce is made by mixing lemon juice or parsley with bechamel sauce.
- Nantua is a seafood sauce made by mixing shrimp butter or crayfish & meat and bechamel with cream.
- Cream sauce this recipe is made by mixing the heavy cream with bechamel sauce with seasoning of salt and pepper.
White sauce is the easiest recipe to make when you know how to make the mother sauce. Bechamel sauce is tricky to make as you have to follow all the tips to turn out perfect.