bechamel classic


Contents:

  • The classic recipe for bechamel sauce
  • Bechamel cream
  • Bechamel homemade sour cream
  • Bechamel chicken broth
  • Bechamel and tomato
  • Bechamel with egg yolks
  • Spicy bechamel with capers
  • Bechamel with onion
  • Bechamel with Parmesan cheese
  • Bechamel with porcini mushrooms

White sauce, which is better known under the name "bechamel", have long gained popularity in many countries. The history of its origin is shrouded in mystery. According to one version, the famous recipe owes its invention to a certain Pierre de la varren - cook the king of France. He named it in honor of His Majesty's chamberlain, Mr. Louis de Bechamel, provided invaluable assistance in the publication of a book that was the basis of the French cooking school. The veracity of the story or not, but on the bechamel sauce first heard in 1600, and along with mayonnaise, it is considered the oldest of those are widely used so far.

As a rule, bechamel is a great addition to the vegetables. It is added to meat dishes. No white sauce is hard to imagine the classic poached eggs or many of your favorite lasagna. Even ordinary broccoli, baked in the oven, will acquire refinement, if the recipe to add bechamel. Do not think that the preparation of the white sauce - is a ritual of the culinary art gurus. Of course, some will have to master the subtleties, but for the most part is very simple. It is important to strictly adhere to a specified proportion.

The classic recipe for bechamel sauce

This recipe is a French white sauce can rightly be called the good old classics. However, it is far to the original, but what to do if the rhythm of life forces to search for new approaches to old dishes and interpret them to current realities. That's the recipe for which in the early days of the Sun King prepared bechamel, has undergone several changes. In particular this applies to the cooking time is greatly reduced. But the gentle delicate taste remains the same. So, here it looks like the classic recipe for a new way.

Ingredients:

  • butter - 2 tablespoons
  • wheat flour - 2 tablespoons
  • Milk - 2 cups
  • salt - to taste
  • ground white pepper - to taste
  • nutmeg - to taste

Cooking method:

Take a frying pan with high sides, and in it you will make sauce. To begin, preheat the selected dishes on the fire, add the butter and melt. After add the flour. Thoroughly mix all that weight was as homogeneous as possible. Be careful not to brown shade appeared - it will be a weak or saturated, does not matter. This means one thing - the flour fried, and the process would have to start anew.

If everything turned out right the first time, you can gradually introduce cold milk. Do this slowly, constantly stirring the contents of the frying pan and preventing the formation of clots. When all the milk gradually shifted to the remaining ingredients, continue cooking sauce until smooth. Add salt and spices, guided by your own taste. Keep on low heat for another 5 minutes, until the consistency of medium thickness.

If you know in advance that you need to make less fluid bechamel, then instead of the above 2 tablespoons of flour and butter should take 3. And, accordingly, if you use a liquid sauce, then the amount of the specified ingredients in 2 cups milk 1 tablespoon cut up spoon. Only under these recommendations, you will be able to cook a true classic bechamel.

 bechamel classic recipe

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Bechamel cream

If you want a more intense flavor, then it is better to cook French white sauce based on cream. Described below is the recipe, in principle, it can be called a classic version. By the way, it provides for the addition of a small amount of concentrated broth, almost like in the old days. The sauce is quite thick succeed. He can bake vegetables and serve meat and fish dishes. Get a very tasty and juicy!

Ingredients:

  • butter - 100 grams
  • wheat flour - 1 tablespoon with slide
  • concentrated broth (low-fat) - 4 tablespoons
  • 20% fat cream - 250 ml
  • salt - 1/3 teaspoon
  • ground pepper (preferably white) - to taste
  • nutmeg - to taste

Cooking method:

Take a saucepan or deep frying pan and place on low heat. Put in a bowl the butter and melt it. Carefully, stirring constantly, add flour. Make sure that it is completely merged with the oil, thus not forming lumps. In no case do not overcook the flour, it will spoil the whole taste of such a delicate sauce.

Try to catch the moment when the meal disperse in butter and covered with foam. Colour should not change much, he needed only slightly yellowing. If he became a light brown, will have to start all over again. And if you woke up in time, then add to the pan another ingredient - cold broth. Thoroughly mix all and at the same time begin to pour a thin stream of chilled cream.

Now you can add salt and seasoning sauce is your future. Try the taste and if you like it, then bring to a boil bechamel. If you did everything correctly, then the sauce almost immediately acquire a thick consistency. Once again mix well, achieving maximum uniformity. That's all the white sauce is ready for use.

If you need to spend only some part of it, then pour the rest into a glass jar or other container with a tight lid. Melt a small knob of butter and gently pour the sauce they surface. This will allow him not to wither. In the fridge ready béchamel can be for 2-3 days, without prejudice to their taste and quality characteristics.

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Bechamel homemade sour cream

This recipe can not be called a classic, but it has a right to exist, because the taste of the sauce is quite nice and rich. Such bechamel can quickly cook any mistress and submit to the meat hot dish for dinner. It goes well with all he loved the spaghetti. Therefore, if your fridge has a sour, why not experiment and do not complement the dish is quite usual slight French accent?

Ingredients:

  • butter - 100 grams
  • wheat flour - 1 tablespoon
  • broth - 250 grams
  • sour cream (25% fat) - 2 tablespoons
  • salt and spices to taste

Cooking method:

Take a deep pan and put on fire. Put it in the butter melt. Now add the flour and fry lightly. When she will get a beautiful golden hue, small portions pour the cold broth. All the while carefully stir the contents of the pan so that no lumps. When all goes smoothly broth to the flour and butter, sour cream, type. Again, all carefully stir, wait a boil and season to taste.

Do not rush to remove the plate with sour cream bechamel. He needs to simmer about a minute, until the consistency starts to acquire the desired thickness. Do not forget to constantly stir the sauce. Do it best with the help of wooden paddles or spoons. If you use utensils made of other materials, the bechamel may acquire an unpleasant metallic taste. Ready sauce cool and add them to your main course. If you do not use up all the bechamel, its remnants can be stored in the refrigerator for 2 days.

Regarding the density of the white sauce is a lot of controversy. Someone argues that regulate it better with the addition of more or less flour. But professionals recommend to do otherwise. If you plan to use as a bechamel sauce, then remove it from the heat as soon as it begins to thicken. If you plan to bake beneath meat or vegetables, then it is better to hold the fire a little longer, about 40 minutes in all, better to adjust the consistency of the sauce by heating, and if you want to do it by changing the amounts of the main ingredients, which is what the butter and flour, then Observe the correct proportions. Otherwise, the result can be very frustrating.

 classic bechamel

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Bechamel chicken broth

This recipe white sauce is a little different from the classic. First of all, the fact that it provides for a combination of two kinds of oils - sunflower oil and butter. But this does not spoil the taste of a dish, on the contrary, gives it a special depth. His role and chicken broth, which, coupled with milk, making bechamel rich and wealthy. Try to pour the sauce so just a set of vegetables and cook in the oven stew with a French accent. You will surely enjoy our recipe!

Ingredients:

  • butter - 25 grams
  • sunflower oil - 2 tablespoons
  • wheat flour - 2 tablespoons
  • Milk - 450 ml
  • chicken broth - 450 ml
  • salt - to taste
  • ground white pepper - to taste

Cooking method:

As in all other cases, you need to start with the heat a skillet on the fire. It put the butter; as soon as it is melted, add the sunflower. Then slowly add flour while stirring so it does not turn into lumps. When the consistency is smooth, begin to gradually add milk, stirring do not cease to become a homogeneous mass.

And here it is necessary to take into account one important point. It consists in the fact that at the right time spice white sauce. Professionals do not recommend to pour spices in hot milk or broth. It is much better to do it sooner, before it gets hot. So spice more fully reveal their aromatic characteristics and make the dish more rich and saturated taste.

When all the milk was in the pan, carefully pour in the chicken broth, salt, pepper to taste and bring to a boil the contents of the frying pan. Cook French sauce needed more minutes 7. Do not forget to stir it. Once bechamel acquire the necessary consistency, remove from the heat. Use ready-made sauce at its sole discretion, and the rest put in the refrigerator, shifting into a container with a tight lid. Keep bechamel possible within three days.

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Bechamel and tomato

All the women use a special gravy, stewed cabbage rolls which. As is well known, it is made from sour cream and tomato paste. And if you pour stuffed with something else, much more delicate and creamy? Dish will benefit from such an experiment. But the classic béchamel is not suitable, because the taste of tomato paste, which is not there, very suitable stuffed cabbage, as perfectly with meat filling. But if in the classic recipe add tomatoes, you get another interesting version of the popular French sauce.

Ingredients:

  • butter - 50 grams
  • sunflower oil - 2 tablespoons
  • wheat flour - 2 tablespoons
  • Milk - 750 ml
  • ripe tomatoes - 2 pieces
  • salt - to taste
  • ground white pepper - to taste

Cooking method:

In a deep frying pan, set on low heat, melt butter and connect it to the sunflower. Add the flour, vsyp it slowly in small portions and stirring thoroughly. Gradually add the milk, it is best to pour a thin stream. As a result of your actions should be to obtain a homogeneous liquid mixture. While the milk is still not sufficiently warmed, add the pepper and salt.

Flavored bechamel bring to a boil and continue to simmer for another 8 minutes Watch for consistency and as soon as the sauce becomes thick, remove from heat, avoiding burning. While the dish cool down a little, get cooking tomato puree. But first, remove the skin from the tomatoes, vegetables dipped for a few seconds in boiling water. Cut each tomato into 4 pieces and remove any seeds. Now rub the slices of tomato on the smallest grater.

In a separate container, place a few spoonfuls of sauce and 2 tablespoons of homemade tomato sauce. Thoroughly mix all and add the remaining bechamel. That's all French sauce with tomatoes ready. Its color will seem a little more pronounced taste and acquire new and interesting flavors. Be sure to try to prepare a bechamel, he will serve as the perfect complement to meat and cabbage.

 Delicious classic bechamel

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Bechamel with egg yolks

This sauce recipe is different from the others by the presence of an additional component - egg yolks. If you plan to bake vegetables, fish or meat and used for these purposes, Bechamel, it is better to cook it exactly as specified below. This allows the addition of egg yolks to obtain an appetizing golden brown, which is always decorated with any dish and bake in the oven.

Ingredients:

  • eggs (yolk) - 2 pieces
  • butter - 75 grams
  • wheat flour - 2 tablespoons
  • Milk - 750 ml
  • salt - to taste
  • ground white pepper - to taste

Cooking method:

In a deep skillet average diameter melt butter. Fire do weak, otherwise it will start to burn. Then slowly enter the flour, stirring it carefully, so you do not think about how to remove lumps. When the mass acquires a smooth consistency, gradually add milk, salt and pepper. Bring the sauce to a boil and continue to boil for 5-8 minutes, still stirring. When the bechamel becomes thick, remove from heat.

Separate the yolks from the whites. Do this very carefully, otherwise the risk to break the smooth consistency inherent in the French dressing. The fact that the egg whites can curl up and turn into flakes unappetizing. Put the yolks in a deep bowl and lightly whisk. Now, add to them a few spoonfuls of the sauce and stir thoroughly. Upon reaching the mass of the homogeneous state slowly pour it into the tank, where the rest of the bechamel. Get complete homogeneity, and the sauce is ready. Since this recipe provides for the yolks, pay attention to the quality of the eggs.

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Spicy bechamel with capers

This recipe will certainly enjoy culinary experimenters as dishes combines the different tastes, such as sweet milk with the sharpness of capers. Bechamel in this case becomes more spicy, distinguishing it from the more sensitive counterparts. Its taste is very unusual and it becomes saturated by adding fish broth. If you want to cook something original, be sure to use the recipe below.

Ingredients:

  • eggs (yolk) - 2 pieces
  • butter - 50 grams
  • sunflower oil - 2 tablespoons
  • Milk - 375 ml
  • wheat flour - 2 tablespoons
  • fish soup - 375 ml
  • capers - 2 tablespoons
  • salt, pepper - optional

Cooking method:

As usual, we should start with choosing the right cookware. It may be a deep frying pan or skillet. Put it on a low heat and melt butter, then add it to the sunflower. Gradually begin to introduce the flour, trying to prevent the formation of lumps. Then slowly pour in the milk. Make sure that the mass was homogeneous. To do this, constantly stir the sauce, then speeding up, then reducing the intensity of motion spatula. Lightly salt and pepper, but do not overdo it with the spices, as the capers added at the end, also different exigencies.

Now add the stock and bring to a boil future bechamel. Stirring constantly, cook it for 8 minutes. Once thickened white sauce, remove the skillet from the heat. Separate the yolks from the whites and do it as carefully as possible. Take a deep bowl, put it in the egg yolks and whisk a little. Now, add a couple of spoonfuls of the sauce and stir well. Upon reaching the mass of the homogeneous state, add it to the skillet, which cools the main bechamel. Make sure that the components are connected properly, carefully stirring them. Capers, finely chop and place in the prepared sauce. Serve best with fish dishes or spaghetti and seafood.

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Bechamel with onion

This recipe is a French white sauce is perfect for fans of pureed soups. It is perfectly set off the delicate flavor of its exceptional delicacy. Generally, bechamel, which is based on meat broth, better serve the dishes of pork, beef and poultry. If you used the fish broth, then combine this sauce be with trout, salmon, tuna and so on. But milk bechamel great for soups, cannelloni, lasagna and spaghetti with vegetables.

Ingredients:

  • butter - 4 tablespoons
  • milk - 3 cups
  • wheat flour - 0, 3 cups
  • onions - 1 pc
  • bay leaf - 1 piece
  • salt and pepper - to taste

Cooking method:

To start chop the onion as finely as possible.

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