Bechamel sauce is one of the main sauces of Italian cuisine. It is the basis for many different dishes. It is also the easiest sauce to make. Yes, and delicious! Learn to cook it and spoil your family with amazing taste.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Bechamel is the most popular and simple sauce in European cuisine. Its basic component includes three components: flour, butter and milk. Although there are many variations of its preparation. It is made on the basis of cream, broth, sour cream or combined products. Nutmeg, red and black peppers, bay leaves, horseradish root, tomato paste, fried onions, cheese, etc. can be added to staples. Each added component gives the béchamel a new flavor. Its consistency can be thin, thick or medium in consistency.
For dressing lasagna, spaghetti, soup, julienne, or for baking fish, meat and vegetables, use a thick sauce, and in the form of gravy - liquid, medium density is suitable for dressing salads. The thickness of the sauce varies with the amount of flour added. But if suddenly the finished sauce comes out too liquid than necessary, then you should not add flour to the finished mass, it is advisable to hold it on the stove a little longer than usual, so that the mass thickens to the desired consistency. You can store the prepared sauce for up to several days. To protect it from drying and the formation of a film-crust, you can pour a thin layer of melted butter on top.
- Caloric content per 100 g - 105 kcal.
- Servings - 300 ml
- Cooking time - 15 minutes
Ingredients:
- Milk - 300 ml
- Butter - 50 g
- Wheat flour - 2 tablespoons
- Salt - 1/3 tsp or to taste
Step-by-step recipe for béchamel sauce
1. Cut the butter into slices, place in a clean and dry skillet and send to the stove on medium heat.
2. Melt butter completely and add wheat flour. Stir and cook until light golden brown. Although you can act differently. First, pour flour into a clean and dry frying pan, fry it until caramelized, add butter and melt it.
3. Pour milk into a saucepan and heat until warm.
4. Pour the milk into the pan in a thin stream, while stirring the mass continuously with a whisk to prevent lumps from forming.
5. Season the sauce with salt, simmer over medium heat for 5-7 minutes and remove from heat. The sauce for this recipe is of medium consistency. If you need to get it thicker, then boil it over the fire for up to 10-12 minutes. For a thinner consistency, add 50 ml of milk.
You can also add a variety of spices and herbs to the sauce if you wish. Bechamel is very fond of nutmeg.
See also the video recipe on how to make béchamel sauce.
