Making bechamel stronger

[knight76]

Originally Posted by Andy M.

I don't recommend trying to make your homemade bechamel taste the same as the packet.

However, if you want to add some flavors, that's another story. You can spend the rest of your life trying different combinations of flavorings in bechamel. The possibilities are endless.

Lol hell no, it's just that for me to be making an acceptable bechamel that the family and kids will eat it needs more flavour.

I quite enjoy the subtle smooth taste of the bechamel I make now. But would like it a little spicier etc. I will try the above tips and see how I go.

[Loprraine]

Some good ideas there. Depending on what I'm using it for, dry mustard, worchestershire, nutmeg, cayenne.

[Andy M.]

Originally Posted by knight76

Lol hell no, it's just that for me to be making an acceptable bechamel that the family and kids will eat it needs more flavour.

I quite enjoy the subtle smooth taste of the bechamel I make now. But would like it a little spicier etc. I will try the above tips and see how I go.

Good luck. Keep us posted.

[Rob Babcock]

Not strictly traditional, but try adding reduced white wine & sour cream. That will give it a lot more intensity.

[knight76]

I don't really cook with alcohol but the sour cream sounds interesting to give it a different taste, wouldnt that over power the subtle milky taste bechamel is supposed to have?

[Russellkhan]

I like white pepper (a generous potion) and nutmeg (not so much - it can be overpowering) - both freshly grated/ground.

And I prefer shallots to onion in sauces.

[blissful]

For our taste buds here, a bechamel is just too boring, bland. I almost always add something to bring it into tune with what I'm making.
Parmesan for alfredo w/shrimp or chicken and noodles, or for pizza.
White cheese powder for mac and cheese, or real cheddar depending on the event.
Smelly cheese for special dips and sauces.
Motz, brick and havarti for stringy and rich additions to italian food.

I love a little hot sauce to bring it up a notch-though I don't always cook for 'just me'. With all the cheese things, I guess you'll think I'm a cheese head, so, I am.

[kitchenelf]

Originally Posted by blissful

For our taste buds here, a bechamel is just too boring, bland. I almost always add something to bring it into tune with what I'm making.
Parmesan for alfredo w/shrimp or chicken and noodles, or for pizza.
White cheese powder for mac and cheese, or real cheddar depending on the event.
Smelly cheese for special dips and sauces.
Motz, brick and havarti for stringy and rich additions to italian food.

I love a little hot sauce to bring it up a notch-though I don't always cook for 'just me'. With all the cheese things, I guess you'll think I'm a cheese head, so, I am.

As a topping for fish try chopping some cucumbers after seeding. Run through a food processor and then strain well. Add drained/strained cucumbers to sauce - delicate and wonderful!

Also, try reducing some soy sauce, quite a bit, and use that as a topping for scallops or fish. Taste as you go so it's not too strong.

Also, try adding Dijon mustard to taste - again for fish or whatever.