Patrick Oconnell
Blue cheese bechamel is a twist on the classic French bechamel sauce, which is one of the five mother sauces of classical French cuisine. Bechamel is a creamy white sauce made from butter and flour, cooked together to form a paste called a roux, which is then blended with milk, cheese, and seasonings. Blue cheese bechamel is made by adding blue cheese to the sauce, giving it a salty kick. It is perfect for those who don't usually like blue cheese as the bechamel smooths out the tang. It is often used in macaroni and cheese, giving the pasta a creamy coating, and can also be drizzled over hanger steak.
| Characteristics | Values |
|---|---|
| Type of Sauce | Béchamel, a classic white sauce and one of the five mother sauces of classical French cuisine |
| Base Ingredients | Butter, flour, and milk |
| Cheese Options | Blue cheese, Gruyere, Parmesan, Swiss, or Cheddar |
| Additional Ingredients | Onions, bacon grease, black pepper, nutmeg, garlic powder, salt, breadcrumbs |
| Consistency | Thick, can be adjusted with milk or flour and butter |
| Preparation Time | 15-20 minutes |
| Storage | Refrigerate in an airtight container for up to 2-3 days or freeze for up to 1 month |
| Use Cases | Macaroni and cheese, steamed vegetables, casseroles, egg benedicts, lasagna, pasta casseroles, grilled hanger steak |
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What You'll Learn
Blue Cheese Bechamel Macaroni and Cheese
Ingredients:
- Blue cheese
- Butter
- Flour
- Milk
- Heavy whipping cream
- Pasta (macaroni, cavatappi, or your choice)
- Salt
- Black pepper
- Breadcrumbs
- Chives (optional)
- Bacon (optional)
- Onion (optional)
- Garlic salt (optional)
Method:
Start by cooking your pasta according to the package instructions, but undercook by 1 minute as you will be baking it further. You want the pasta to be al dente. Drain the pasta and set it aside.
To make the bechamel sauce, melt butter in a large saucepan over medium heat. As soon as the butter starts to melt, add in the flour and whisk constantly until the paste starts to bubble a little—about 1 minute. Be careful not to let it brown.
Next, add the milk and whisk occasionally, letting the mixture come to a boil. You can also add some heavy whipping cream for extra creaminess. As soon as you start seeing bubbles, add the shredded cheddar and keep whisking until it melts. Then, add your blue cheese crumbles and let them melt into the sauce. Season with salt and pepper to taste.
Combine the cooked pasta with the sauce, stirring well to coat the pasta. You can also add some cooked bacon bits and chopped onion for extra flavor.
Transfer the sauced pasta to a baking dish, sprinkle with breadcrumbs and more blue cheese on top. Bake until golden and bubbling, about 15-30 minutes.
For an extra touch of freshness, garnish with snipped or finely chopped chives before serving.
Tips:
- If you're using milk, you might need to add more cheese or make a roux (equal parts flour and butter) to get the right thickness for your sauce.
- If your bechamel sauce is too thick, simply add more milk until you reach the desired consistency.
- If it's too thin, thicken it by adding a little more flour and melted butter.
- The sauce can be made ahead of time and stored in the refrigerator for up to 2 days.
Enjoy your Blue Cheese Bechamel Macaroni and Cheese!
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How to make a basic Bechamel sauce
Bechamel is a classic French white sauce and one of the five mother sauces of classical cuisine. It is typically made with milk, flour, and butter, and can be used as a base for many dishes, including casseroles, soufflés, and lasagna.
Start by making a roux, which is a mixture of butter and flour cooked together to thicken the sauce. Melt butter in a large saucepan over medium heat, then add an equal amount of flour. Whisk the butter and flour together until smooth, cooking until the mixture turns a light, golden, sandy colour. This should take about 1-2 minutes to cook, being careful not to let the flour brown.
Next, slowly whisk in milk. Start by adding half the milk and whisking to eliminate any lumps, then add the remaining milk. Continue whisking constantly and heat the mixture until it comes to a gentle boil. This should take about one to two minutes.
Once the sauce reaches a boil, reduce the heat to a simmer and allow it to thicken for an additional 5-20 minutes. Season the sauce with salt, nutmeg, and pepper to taste. If the sauce is too thick, you can add more milk to thin it out, and if it's too thin, you can add more flour and butter to thicken it.
Bechamel sauce is very versatile and can be used as a base for many dishes. It is often used in casseroles, lasagna, macaroni and cheese, and as a sauce for vegetables or meat. With this basic bechamel sauce, you can also make a mornay sauce by simply adding cheese to it.
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How to adjust the consistency of Bechamel sauce
Blue Cheese Bechamel is a basic bar food or side dish that can be served with fries or used as a base for macaroni and cheese. It is made by cooking onions in bacon fat or butter, adding cream or milk, and then whisking in blue cheese and black pepper.
Bechamel sauce, also known as white sauce, is a classic French/Italian sauce that is considered one of the five "mother sauces" of classical cuisine. It is made with butter, flour, and milk, and seasoned with salt, black or white pepper, and nutmeg. The sauce is versatile and adaptable, and can be used in a variety of dishes such as lasagna, moussaka, mac and cheese, croquettes, gratins, creamy soups, and souffles.
To adjust the consistency of Bechamel sauce, you can follow these steps:
If your Bechamel sauce is too thick, you can thin it out by adding more milk. Whisk in the milk gradually while the sauce is cooking, until you reach your desired consistency. You can also add milk to the sauce when reheating it to adjust the consistency.
If your Bechamel sauce is too thin, you can thicken it by adding more flour and butter. Cook a small amount of flour and butter in a separate pan, and then whisk this mixture into your sauce until you achieve the desired thickness. Alternatively, you can simmer the sauce for a longer period, allowing evaporation to thicken it.
It is important to note that the ratio of ingredients in your Bechamel sauce will depend on your personal preference for thickness. A higher ratio of flour and butter to milk will result in a thicker sauce, while a lower ratio will create a thinner sauce. Experimenting with different ratios will help you find the perfect consistency for your specific dish.
Additionally, the technique of whisking plays a crucial role in the consistency of your Bechamel sauce. Vigorous and consistent whisking ensures that the flour absorbs the milk uniformly, preventing lumps and creating a smooth sauce. Whether you add the milk gradually or all at once, whisking sufficiently is essential to achieving the desired consistency.
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What to serve Blue Cheese Bechamel with
Blue cheese bechamel is a sauce made by cooking flour with fat (butter or bacon grease) to make a roux, which is then blended with milk, blue cheese, and seasonings. It is a cheesy variation of the classic bechamel sauce, which is one of the five mother sauces of classical cuisine.
Blue cheese bechamel is a versatile sauce that can be served with a variety of dishes. Here are some ideas on what to serve it with:
- Macaroni and Cheese: One of the most popular ways to use blue cheese bechamel is in macaroni and cheese. The bechamel sauce smooths out the tang of the blue cheese, coating the pasta in a creamy sauce with hints of salty blue cheese throughout.
- Vegetables: Blue cheese bechamel can be served with a variety of vegetables, such as cauliflower gratin, grilled squash, or beet and blue cheese salad. It adds a punch of flavour to the vegetables while also providing a creamy texture.
- Fries: Blue cheese bechamel is a delicious dip for fries. Garnish it with some extra blue cheese crumbles and black pepper for an indulgent snack.
- Burgers and Sandwiches: Blue cheese is a popular topping for burgers and sandwiches, and the bechamel sauce can add an extra layer of flavour and creaminess.
- Salads: For salad lovers, blue cheese bechamel can be drizzled over grilled summer salads, beet and blue cheese salads, or mesclun salads with figs, apples, and grapes. It adds a creamy texture and a tangy flavour to the greens.
- Flatbreads and Focaccia: Blue cheese bechamel can be used as a spread or topping for flatbreads and focaccia. It pairs well with sweet caramelized onions and herbs, creating a flavourful and satisfying bite.
These are just a few suggestions, but the versatility of blue cheese bechamel means it can be adapted to suit your taste preferences and paired with a variety of dishes.
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Blue Cheese Bechamel as a steak sauce
Blue Cheese Bechamel is a delicious sauce that can be used in a variety of dishes, including steak. It is a variation of the classic French Bechamel sauce, also known as Mornay sauce, which is made with flour, butter, and milk. The addition of blue cheese gives it a unique flavour and makes it a perfect complement to a variety of dishes.
To make Blue Cheese Bechamel as a steak sauce, you can follow these steps:
First, season your steaks with salt and pepper and set them aside. Then, on low heat, melt butter in a heavy-bottomed saucepan. Slowly add flour to the melted butter and stir until it forms a paste, also known as a roux. Cook the roux until it begins to foam and slightly darkens, which should take about 3 minutes.
Next, slowly add milk to the roux, stirring vigorously to combine. Continue cooking the mixture until it thickens and forms a smooth consistency. Once you have achieved the desired thickness, remove the saucepan from the heat and add your chosen blue cheese. Stir until the cheese has melted, and then add salt and pepper to taste.
While the sauce is cooking, you can grill your steaks. Place them on a preheated grill and cook each side for about 4-5 minutes, depending on your desired doneness. Once they are cooked to your liking, remove the steaks from the grill and let them rest for a few minutes.
Finally, slice the steaks into 1-inch pieces and drizzle the Blue Cheese Bechamel sauce over them. You can also serve the sauce on the side as a dipping sauce. This sauce pairs particularly well with hanger steak, as its robust flavour complements the tanginess of the blue cheese.
Blue Cheese Bechamel is a versatile sauce that can be adjusted to your taste preferences. You can add more or less cheese, depending on how cheesy you like it, and season it with black pepper, nutmeg, or hot sauce to give it a kick. It is important to note that the sauce can scorch easily, so it requires constant stirring and attention during the cooking process.
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Frequently asked questions
Blue cheese bechamel is a variation of the classic bechamel sauce, which is one of the five mother sauces of classical French cuisine. It is a creamy white sauce made with butter, flour, and milk, with added blue cheese for extra flavor.
To make blue cheese bechamel, start by cooking minced onion in bacon fat or oil until soft. Let it cool, then add milk or cream and slowly raise the temperature. Whisk in the blue cheese and add black pepper to taste. If needed, you can add a roux (a mixture of butter and flour) to thicken the sauce.
Blue cheese bechamel is a versatile sauce that can be used in a variety of dishes. It is commonly used in macaroni and cheese, but it also goes well with steamed vegetables, casseroles, and egg benedicts. It can also be drizzled over grilled meats, such as hanger steak.
