White Béchamel sauce is prepared from flour slightly salted in oil, and then welded in milk or cream (various variations of this recipe are possible). Many people have heard about this sauce, but very few people know how to make it so that it turned out tender, refined and without lumps.
To make béchamel sauce, you need 2 onions, 750 ml of milk, 2 tablespoons of wheat flour, 4 tablespoons of rustic butter, salt, ground black pepper.
Cooking sauce
Baking sauce usually does not take much time. Peeled onions are not too finely chopped, then put in a saucepan with milk. Bring to a boil and leave to infuse for about 20 minutes, then strain through a sieve. Melt the butter in a separate saucepan, add the flour and mix the spatula. We will fry the flour until a pleasant beige shade, and after that we will pour the milk into the sauté pan. We bring the sauce to a boil, pepper and add to taste. Protocols on the very low heat for 20 minutes, continuously stirring the spatula and the sauce is ready. It should be noted that if you plan to serve sauce for meat or fish dishes, instead of the specified amount of milk, you can use a mixture of milk (1: 1) and meat (or fish) broth.
Béchamel with mushrooms
Ingredients:
- a glass of milk (250 ml);
- a glass of meat broth;
- 0.3 cups of flour;
- 2-3 tablespoons of rustic butter;
- 100 g of pure dried mushrooms;
- 2 egg yolks;
- salt;
- pepper.
Preparation:
We'll melt the butter in the saucepan, add the flour, mix it. We will fry on low heat flour until a pleasant beige shade. After gently pour into the saucepan milk and mix thoroughly until homogeneity. Add 2 egg yolks, gently, with a thin trickle of beef broth, add salt and mix. After boiling, add the dried (pre-washed well) mushrooms (you can use a mushroom powder). Once again bring the sauce to a boil and let it sit for 20 minutes, stirring continuously with a spatula.
Creamy Bechamel
You can make Bechamel sauce with cream.
Ingredients:
- 100 g of natural rustic butter;
- 1 cup 20% milk cream;
- 2 tablespoons of wheat flour in / s;
- some meat broth;
- salt;
- black pepper powder;
- a little grated nutmeg.
Preparation:
In a sauté pan with melted butter we pour in flour, stirring with a spatula, fry, add broth, and then - cold cream, then boil the sauce to the necessary consistency.
Pasta with Béchamel sauce
It's good to cook pasta with Béchamel sauce - it's a very tasty dish, prepared simply and quickly from the most prosaic ingredients.
Ingredients:
- actual paste (any products);
- 2 tablespoons of natural rustic butter;
- 1 glass of cream;
- 2 tablespoons of wheat flour in / s;
- 130 g of cheese;
- a small slice of ham;
- black pepper powder;
- salt;
- grated nutmeg.
Preparation:
First, boil the pasta to the al dente state in lightly salted water and at the same time prepare the sauce: in a saucepan, melt the butter over a small fire, add the flour, mix it with a spatula so that there are no lumps, and fry it until a pleasant ruddy shade. Slightly prisalivaem, add cream and bring to the lowest heat to the desired density, continuously stirring with a spatula or whisk. By the end of the process, add the grated nutmeg - the sauce is ready. Now two-thirds of the cheese grated on a large grater is added to the sauce and warmed up, constantly stirring with a spatula, so that the cheese is slightly melted, after which we remove it from the heat. Recline
With what do they eat béchamel sauce?
This sauce is perfectly in harmony with white meat, fish, vegetables, eggs and many other products.