The Ferguson Recipes
| BBQ Beef Brisket 💤 ⏳ |
| Bean And Cheese Quesadillas 💤 ⏳ |
| Béchamel Sauce 🌄 🍽️ ⏰ |
| Beef - Bean Enchiladas 💤 ⏳ |
| Beef A La Thomas 💤 ⏳ |
| Beef And Peppers 💤 ⏳ |
| Beef Jerky 💤 ⏳ |
| Beef Stew With Onions - Stefado 💤 ⏳ |
| Beef Stew With Vegetables 💤 ⏳ |
| Beef Stroganoff Hamburger Dinner In A Skillet 💤 ⏳ |
| Beer Can Chicken 🌄 💤 ⏳ |
| Beer-basted Baby Back Ribs 💤 ⏳ |
| Beet Salad 💤 ⏳ |
| Belleville Barbecued Chicken 🌄 💤 ⏳ |
| Beoreg 🌄 💤 ⏰ |
| Bess Truman's Frozen Lemon Pie 🌄 💤 ⏳ |
| Best Chile Relleno Casserole 💤 ⏳ |
| Better Than Sex Cake 💤 ⏳ |
| Bishop's Bread (I Am This Using to Test Stuff) 🌄 💤 ⏳ |
| Bisquick: The Ultimate Pancakes 🌄 💤 ⏳ |
Click to View Image
(Serving suggestion only*)
(Serving suggestion only*)
Ingredients
2 oz unsalted butter
2 oz all-purpose flour
1 qt whole milk, warmed
For the Soubise
One onion. thinly sliced or even diced
2 Tbsp (1 oz) unsalted butter
Directions
In a small sauce pot, gently warm milk – be careful not to boil or scorch.
In a medium sauce pot, melt butter over medium heat.
Whisk flour into butter to create a roux – be careful not to brown.
It should be about the consistency of wet sand.
While whisking, slowly add warm milk to the roux.
Do not add all the milk at once.
Add part of it, whisk until there are no more lumps, then add some more.
Ensure no lumps remain.
Reduce heat to low and allow sauce to cook just until raw flour flavor is cooked out.
Stir occasionally to prevent scorching.
When it is done right, it should coat the back of a spoon, and when you drag your finger across the back of the spoon, you should see the space in the middle where you have removed the sauce with defined rows of sauce flanking it.
When it is done right, it should coat the back of a spoon, and when you drag your finger across the back of the spoon, you should see the space in the middle where you have removed the sauce with defined rows of sauce flanking it.
Once complete, the sauce can be seasoned and flavored in any number of ways, depending on the final application.
Soubise
Soubise
One such application is a Soubise, which is an onion sauce.
Sauté enough sliced or diced onions in butter to properly flavor the sauce to your liking.
In a food processor or a blender, combine the onions and Béchamel until the onions are petty much unrecognizable.
Strain the sauce to remove all of the onion bits so you have a nice, smooth sauche.
Serve with fish or chicken.
Sauté enough sliced or diced onions in butter to properly flavor the sauce to your liking.
In a food processor or a blender, combine the onions and Béchamel until the onions are petty much unrecognizable.
Strain the sauce to remove all of the onion bits so you have a nice, smooth sauche.
Serve with fish or chicken.
Click to View Image*
Béchamel sauce, one of the five classic 'mother sauces' in French cuisine, forms the foundation for countless dishes from creamy gratins to the perfect croque madame. This silky white sauce begins with a simple roux of butter and flour, gradually enriched with warm milk until velvety smooth. Master this technique and you'll unlock endless culinary possibilities – transform it into a cheese-laden Mornay sauce for decadent mac and cheese or add puréed onions for a delicious Soubise to accompany meats and vegetables. - Claude
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
Servings
Yields 1 quart (about 4 cups)
Nutrition Facts
Nutrition Per Serving (1/4 cup - Béchamel sauce only) - Calories: 83; Total Fat: 6g (Saturated Fat: 3.5g); Cholesterol: 17mg; Sodium: 25mg; Total Carbohydrates: 5g (Dietary Fiber: 0g, Sugars: 2g); Protein: 2g; Calories from Fat: 54 (65%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
Béchamel is a rich, creamy, milk-based white sauce. If you've ever savored the golden, bubbling crust of a gratin or bitten into the crispy, buttery layers of a croque madame, then you've experienced the rich, velvety indulgence of Béchamel. This sauce starts with a roux, a mixture of equal parts butter and flour cooked briefly to eliminate the raw flour taste and prepare it to absorb liquid. Since four of the five mother sauces begin with a roux, you'll want to perfect this technique as it's essential for sauce-making.
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
sauce,
french,
mother sauce,
roux,
basic
🗂️ Categories: 🆕 New Recipes, 🍶 Sauces & Dips, 🤯 Tips & Hints
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Béchamel Sauce was added on May 16, 2025 and last updated on May 16, 2025.
🗂️ Categories: 🆕 New Recipes, 🍶 Sauces & Dips, 🤯 Tips & Hints
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Béchamel Sauce was added on May 16, 2025 and last updated on May 16, 2025.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
🔥 What's New?
05/16/25:
Classic French Mirepoix
05/16/25: Espagnole Sauce
05/16/25: Velouté Sauce
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Béchamel Sauce
05/14/25: Onion Rings
05/13/25: Carrot Salad
05/12/25: Potato Bacon & Egg Pie
05/12/25: Crock-Pot Brown Sugar & Balsamic-Glazed Pork Tende...
05/12/25: Milk Bread
05/12/25: Pan Roasted Potatoes
05/12/25: Martha Stewart's One Pot Pasta
05/12/25: Pancetta Asparagus Sauté with Citrus
05/12/25: Everything But The Kitchen Sink Cookies
05/12/25: Easy Banana Bread
05/12/25: Pasta Carbonara
05/12/25: Jacques Pépin's Pork & Beans with Rice
05/11/25: Restaurant Style Hashbrowns
05/16/25: Espagnole Sauce
05/16/25: Velouté Sauce
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Béchamel Sauce
05/14/25: Onion Rings
05/13/25: Carrot Salad
05/12/25: Potato Bacon & Egg Pie
05/12/25: Crock-Pot Brown Sugar & Balsamic-Glazed Pork Tende...
05/12/25: Milk Bread
05/12/25: Pan Roasted Potatoes
05/12/25: Martha Stewart's One Pot Pasta
05/12/25: Pancetta Asparagus Sauté with Citrus
05/12/25: Everything But The Kitchen Sink Cookies
05/12/25: Easy Banana Bread
05/12/25: Pasta Carbonara
05/12/25: Jacques Pépin's Pork & Beans with Rice
05/11/25: Restaurant Style Hashbrowns
🛠️ What's Changed?
05/16/25:
Make Ahead Blender Hollandaise
05/16/25: Hollandaise Sauce
05/16/25: Espagnole Sauce
05/16/25: Roux
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Classic French Mirepoix
05/16/25: White Chocolate Macadamia Nut Chippers
05/16/25: Velouté Sauce
05/16/25: Béchamel Sauce
05/16/25: Beoreg
05/15/25: Ham Loaf
05/15/25: Basic Slow Cooker Turkey Breast
05/15/25: Cocktail Meatballs
05/15/25: Joe's Special
05/15/25: Make A Boxed Cake Mix Taste Like Bakery Cake
05/15/25: 5 Crockpot Chicken Ideas
05/15/25: 12 Tasty Substitutions When Cutting Carbs
05/15/25: Dill Sauce From Carl Ferguson Jr.
05/16/25: Hollandaise Sauce
05/16/25: Espagnole Sauce
05/16/25: Roux
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Classic French Mirepoix
05/16/25: White Chocolate Macadamia Nut Chippers
05/16/25: Velouté Sauce
05/16/25: Béchamel Sauce
05/16/25: Beoreg
05/15/25: Ham Loaf
05/15/25: Basic Slow Cooker Turkey Breast
05/15/25: Cocktail Meatballs
05/15/25: Joe's Special
05/15/25: Make A Boxed Cake Mix Taste Like Bakery Cake
05/15/25: 5 Crockpot Chicken Ideas
05/15/25: 12 Tasty Substitutions When Cutting Carbs
05/15/25: Dill Sauce From Carl Ferguson Jr.
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
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