Béchamel sauce is an exquisite white sauce that came to us from French cuisine. It is served to various vegetable, fish and meat dishes, as well as to climbing. Thanks to it, many everyday dishes can easily become real masterpieces, and it gives them a unique aroma and a rich piquant taste. Prepare the Béchamel sauce is not difficult at all, see for yourself, following our recipes.
Classic recipe for béchamel sauce
Ingredients:
- Butter - 40 g;
- flour - 50 g;
- milk cow - 800 ml;
- spice;
- Ground nutmeg - 1 tsp.
Preparation
We offer you a recipe for classic dietary sauce bechamel. Milk warm up well, but do not bring to a boil. In another saucepan, melt the butter, pour in the flour and stir intensely all to a homogeneous state, without removing from the fire. Then, in a thin trickle, in small portions, pour in warm milk and quickly stir, not allowing lumps to form. So gradually introduce all the milk and do not remove the pan from a slow fire until the sauce becomes homogeneous. According to the consistency, it should turn out like a fairly liquid sour cream. After that, add a teaspoon of ground nutmeg and add salt to taste. Mix well the Béchamel sauce and remove from heat.
Recipe for béchamel sauce with mushrooms
Ingredients:
- butter - 130 g;
- milk - 1 l;
- fresh mushrooms - 100 g;
- flour - 100 g;
- garlic - to taste;
- nutmeg - to taste;
- spice;
- bulb - 1 pc.
Preparation
Fresh mushrooms, for example champignons, clean, rinse and boil until ready with the addition of salt. Then throw them in a colander, cool and cut into small pieces. The bulb is cleaned, rinsed, crushed and wessed to transparency in melted butter. After that, add mushrooms with finely chopped garlic, stir and fry until golden. Now shift the vegetables into a blender and grind them to a uniform state. Add salt to taste and mix. To prepare the sauce, in a deep saucepan, melt a piece of butter, pour out the flour and brown it, carefully mixing, so that there are no lumps. Next, pour warm milk and stew, until thick. Then we throw salt, nutmeg, taste mushrooms, mix and remove the bechamel sauce from the plate.
Recipe for lasagna béchamel sauce
Ingredients:
- flour - 30 g;
- butter - 50 g;
- tomato puree - 20 ml;
- spice;
- milk - 750 ml.
Preparation
If you do not have ready tomato puree, then we take ripe tomatoes, we make a small incision on top of each vegetable and we first dip it with boiling water and then with ice water. Due to a sharp temperature drop, the peel will burst, and you will easily remove it. After that, we chop the flesh of tomatoes on the smallest grater and carefully pour out the part of the allocated juice. As a result, you got a thick, thick mashed potatoes. Now we warm up the stewpan on the stove, melt butter in it, pour in the flour and fry it on minimal fire. Once the wheat ingredient is browned, pour out the warm milk and mix thoroughly. At the very end, we introduce tomato puree, stir everything and go to the preparation of lasagna.
Béchamel sauce for fish
Ingredients:
- Butter - 40 g;
- flour - 30 g;
- yolk - 1 piece;
- milk - 1 item;
- sour cream - 100 ml;
- lemon - to taste;
- spice.
Preparation
We melt the butter in a frying pan, brown it lightly on it, dilute all with milk and give the mass to boil. Then add the lemon juice to taste, put sour cream and heat thoroughly. We remove the sauce from the plate, mix it with egg yolks and serve it to fried or baked fish.