Bechamel sauce is an integral component of many interesting and tasty dishes. Without it, lasagna and some kinds of pasta are unthinkable. Based on bechamel, more complex sauces are prepared, as well as a lot of casseroles and other dishes.
How to cook béchamel sauce at home - a classic recipe
Ingredients:
- butter peasant creamy - 65 g;
- whole milk - 1 l;
- sifted wheat flour - 75 g;
- nutmeg ground - pinch;
- black freshly ground pepper - a couple of pinch;
- salt stone - to taste.
Preparation
The recipe for the classic bechamel sauce is absolutely simple and involves the use of a minimal set of ingredients. To start, butter, but it must be certainly natural and quality, put it in a saucepan or a deep frying pan and let it completely dissolve. We pour the sifted wheat flour, by all means the highest grade and we pass it with continuous stirring for a couple of minutes. Now, in small portions, pour in cold milk (300 ml) and stir the mass intensively continuously. Then we introduce the remaining milk, mix the contents of the vessel carefully with a corolla to a uniform texture and let it sit on the lowest heat for five minutes, without forgetting to stir the sauce all the time.
Finally, season the béchamel sauce with salt, pepper, necessarily freshly ground, and nutmeg, put a piece of butter into it and stir again until it dissolves.
Béchamel sauce at home - recipe with mushrooms and cheese
Ingredients:
- butter peasant creamy - 65 g;
- whole milk - 1 l;
- sifted wheat flour - 85 g;
- nutmeg ground - pinch;
- black freshly ground pepper - a couple of pinch;
- onions - 45 g;
- champignons - 280 g;
- salt stone - to taste.
Preparation
The basic classic recipe for béchamel sauce can be supplemented with various ingredients, creating new no less interesting variations. In this case, we will prepare a sauce with mushrooms and cheese. In this performance, Beshamel perfectly complements pasta or lasagna.
To prepare the sauce, as in the classical version, in the melted cream butter we pass the flour, then add a thinly chopped onion and a minute later the previously prepared washed and chopped mushrooms. Fry the ingredients for a few minutes, after which we pour in a little milk, continuously mixing the contents while doing this. We let the béchamel on a quiet fire for about fifteen minutes, seasoning it with salt, pepper and nutmeg in the process, and at the end of languor, we introduce grated hard cheese. If desired, you can retreat from the classics and add the sauce with a laurel, which you need to extract at the end of cooking.