How to cook Béchamel sauce?
It's good that there is Internet. It is necessary to learn something typed in the search engine and ready. Especially it is convenient for searching for new recipes. We came from a rest and tried it with lasagna, I liked it. We decided to make the home happy with this dish. Recipe, in principle, simple, that's just sauce some beshamel and where to take it? It's simple. We will tell you how to make Béchamel sauce, what for this it is necessary and in what order.
Béchamel sauce is a classic, basic,French sauce. It is used in many dishes: casseroles, soufflé, lasagna. Since it is a base, its consistency and composition can vary, but the main ingredients are always the same: milk, flour, butter. We suggest to consider several recipes of this sauce.
Recipe 1 (for lasagna)
Sauce Bechamel - recipe:
- Milk - 0.5L
- Oil - 50g
- Flour - 40g
- Salt
- Pepper.
We take dishes with a thick bottom, put it onsmall fire and melt the butter. Then add the flour and mix thoroughly. By the way, in French, this framework is called roux (ru). Now add the cold milk. To do this, we remove the dishes from the fire (so it is more convenient) and gradually, slowly stirring, pour in the milk. Stir until homogeneous, without lumps and put again on the fire. Cook should be before thickening, while do not forget to stir the sauce. In the end, add salt and pepper to taste. Done!
The second recipe (for pasta or vegetables)
We need:
- Onion - 1 pound;
- Bay leaf - 1 piece;
- Milk - 300ml;
- Meat broth or fish soup - 300ml;
- Butter - 40g;
- Flour - 40gr;
- Salt and spices.
Béchamel sauce preparation: finely chopped onion and bay leaf pour broth with milk, put on the fire and stirring bring to a boil. We set aside and insist for 10min. At this time, fry the flour in butter, until golden brown. Then, gradually add a strained broth broth with milk. Be sure to stir so that there are no lumps. Bring to a boil and add salt and spices (ground pepper, nutmeg, parsley). Cook, until it thickens, then filter, pour into the saucepan. From above put a piece of oil, to form an oil film. We serve meat, pasta or vegetable dishes.
We already know how to prepare Béchamel sauce, and now we learn how to make other gravy on its basis.
With ham: we prepare "py", we add in equal proportions hot milk and boiling water. When the base is ready, finely cut the ham (50g) and add it to the sauce. In the end, when it starts to thicken, salt and add spices to taste.
Onion sauce. 3-4 onions to fry until the transparency in 1 st.l. Butter. Then rub it in mashed potatoes. The basis is prepared as usual. In the end, add onion puree and mix thoroughly.
To make it clearer, how and what to do, you canbéchamel sauce on the Internet - photo. Prepare it is not difficult, you can experiment and adding various ingredients (cheese, mushrooms, various spices). The basis is one, but there are many sauces.
