Connoisseurs of French cuisine bechamel know how delicious sauce to meat, fish, vegetables and lasagna.Pleasant aroma, spicy taste, which has an additive, turn the dish into an exquisite masterpiece.The basic recipe for bechamel sauce is very simple to prepare, does not require any special products.Experimenting with spices, you can get a new original taste.
sauce recipes step by step "Bechamel" with photos
This dish is one of the five most popular basic sauces in France.The top 5 include: velouté sauce, Espanyol, Dutch, bechamel, tomato.The basis of the classic "Bechamel" recipe includes flour, milk and butter.Such a database is often used for the preparation of other sauces, add cheese, fried onions, nuts and various spices and aromatic herbs.To emphasize the taste of a dish, make a special note, it is important to learn how to skillfully prepare the bechamel.Following the recommendations below, you learn how to cook so that it is not a shame to the table food, supplemented them.
Prepare the sauce in several stages: first, make a thickener.In France it is called "a roux", which sounds like "ru", and after that - combined with the warm milk, sour cream or cream.Cooking sauce, named in honor of Louis XIV, Louis butler béchamel (although many have suggested that refueling has been created by one of the royal cooks, and he only appropriated the recipe itself), begins with the flour impart a reddish color, by frying in butter.
During the entire existence "Bechamel" became so popular that it has gained a lot of variations, due to the addition of certain ingredients (herbs, spices, vegetables).The only thing that has always - base, although it is prepared in several ways: some add milk, other - cream.How to prepare and what to file "béchamel", choose only to you.
classic sauce "Bechamel" with nutmeg
This option is perfect for meat, fish, potatoes, pasta.To prepare the classic recipe will need such products:
- milk - 800 ml (amount depends on the desired thickness, keep in mind that during the cooling of the sauce will become thicker than at the plate during cooking);
- butter - 40 g;
- flour - 50 g;
- nutmeg (ground) - 1 tsp;
- salt and pepper - to taste.
- Milk good heat, but do not let boil.
- into another container to melt the butter, add the flour and without removing a small fire, stir well until the mixture is homogenous.
- Slowly pour in the butter-flour mixture hot milk, stirring constantly.
- When the sauce is smooth, reminding on the density of sour cream, add the salt and nutmeg.
- remove from fire prepared sauce - it is ready for filling dishes.
How to cook the sauce "bechamel" baking lasagna
macaroni pie with filling, called lasagna, Italian housewives traditionally prepare a bechamel sauce.For this dish is a special dressing based on the base case.Having decided to prepare the bechamel lasagna, take such products:
- milk - 750 ml;
- butter - 50 g;
- flour - 30 g;
- tomato puree (sometimes replaced with ripe tomatoes) - 20 g;
prepared sauce for lasagna so:
- prepare products for "bechamel".If, instead of mashed potatoes will be tomatoes, peeled them, is ground on a grater.To make this easier to do, Tomatoes pour over boiling water first, and then ice-cold water - the temperature difference helps to alleviate skin separation process.
- In a skillet or a suitable saucepan melt the butter and fry the flour until it becomes rosy color.
- Pour into the skillet preheated milk, mix well, avoiding the formation of lumps.
- Almost at the end of preparation to enter the tomato puree.Set aside from the stove and proceed to cook lasagna.
sauce recipe with mushrooms and cheese
Having mastered classical cooking recipe, you can proceed to experiments.The original taste bechamel give a combination of the base base with cheese and mushrooms.This option is perfect for a black paste.The preparation is better to use not only plain but also blue cheese.Prepare the sauce of the following products:
- milk - 300 ml;
- flour - 25 g;
- butter - 25 g + roasting mushrooms;
- mushrooms - 5-6 pcs .;
process of preparing the sauce with cheese and mushrooms:
- Chop the mushrooms and fry in butter.
- Grate the cheese on a grater.
- Prepare main option sauce: melt the butter and fry the flour, mix it with warm milk.
- Add to database "Bechamel" grated cheese and pre-fried mushrooms.Mix well and bring to a boil.
- Set aside off the heat and season the sauce dish.
How to make a white sauce "Bechamel" for
fish fried or baked fish will blend perfectly béchamel prepared on such ingredients:
- milk - 1 cup;
- sour cream - 100 g;
- flour - 30 g;
- butter - 40 g;
- egg yolk - 1 pc .;
- lemon juice - to taste;
- salt, spices.
- good warm milk.
- On butter fry flour to the rosy color.Connect with warm milk to avoid lumps.Pour it very slowly, it is better in small portions.At this time, remove the container from the heat, and return again after stirring on the stove and bring to a boil.
- When the base is almost ready, add the sour cream and lemon juice, without removing from the heat.The resulting mass is a good warm over low heat.
- Set aside the sauce from the heat and add the egg yolk.Bechamel ready for feeding to the fish.
Cooking sauce "Bechamel" cream spaghetti
most successful way will combine spaghetti dressed with "Bechamel" sauce.The recipe is so versatile that allows you to combine a lot of herbs, spices and other additives.Bechamel will blend in well with cream.Recipe for spaghetti include such products:
- cream - 1 cup;
- thick soup (fish, meat or vegetable) - 2 tablespoons;
- butter - 100 g;
- flour - 1 tablespoon;
- Provence or Italian herbs (basil, mint, oregano, sage, thyme, thyme, marjoram) - 1 pinch.
- The first thing a good warm up the cream (near boiling) and add them to the mixture of herbs.This is necessary so as not to be distracted while cooking "ru" and give the sauce a rich flavor.
- Melt the butter and fry the flour on it.
- Add to the pan, saucepan or pot soup, stir everything until smooth (the movement to make better in one direction, either clockwise or counterclockwise).
- Without removing from the heat, pour the cream into the flour with herbs.Do this very carefully so as not to have formed clumps.
- Season with salt to taste and bring to a boil and remove from heat.
- Lubricate the surface of the sauce with butter, that it is not covered with the top crust.
- Boil the spaghetti and serve with "Bechamel".
Video: tartlets with shrimp and sauce "Bechamel" by Julia Vysotsky
French sauce - the perfect addition to almost any dish with them simple food becomes extraordinary refined taste and a wonderful aroma pleasing.But this does not mean that the cooking "Bechamel" requires some unusual high-value products and special skills.It will help you to see this next video, which shows not only the preparation of the sauce, and a hearty breakfast.Try to do it yourself!