How to make a proper Bechamel sauce Bashny.Net

In the language of cooking, the sauces are adjectives that enrich, adorn and improve the taste of other foods. Sauces moisturize (olive sauce on bread), add sour (tomato sauce on pasta) and enriched (creamy sorrel sauce) the taste of food. Knowledge of even a few recipes for sauces (like the classic Bechamel sauce) will give your dishes a delicacy and a deeper dimension. It is the sauce that distinguishes the dish prepared by the chef from working a mediocre cook.





Bechamel Sauce

If a thick sauce hardens and it forms a film, so he was improperly prepared. Properly cooked thick silky sauces have a homogeneous structure, and they have to be at least 25 minutes. Bechamel sauce is indispensable when cooking lasagna, souffles and casseroles.

The Foundation of the sauce: the Sauce is thick, by combining the flour with the fats. Typically, the fats use butter and milk, but you can also cook the sauce based on vegetable oil and vegetable broth.

Sauce without lumps: To the sauce turned out without lumps, add warm liquid to a warm mixture of flour and fat or cold liquid into a cold mixture of flour and fat, and then all quickly stir with a wooden spoon. When cooking the sauce in a double boiler it is necessary periodically to stir.

Seasoning: cooked sauce you can add vegetable puree, roasted garlic, tomato sauce, fresh herbs, curry and grated cheese.

Recipe of Bechamel sauce

Ingredients:

2 cups milk
¼ Cup finely chopped onion
1 Bay leaf
3 sprigs parsley
3½ tablespoons butter
3½ tablespoons flour
salt and freshly ground white pepper
ground nutmeg

Recipe:

1) In a cast iron pan on medium heat to lightly heat the milk with onion, Bay leaf and parsley. Bring to boil not necessary. Then remove the pan from the heat and leave for 15 minutes.

2) In another pan melt the butter, add the flour and cook over moderate heat, stirring, about 2 minutes. Then quickly pour the milk through a sieve and cook, stirring, until the sauce thickens.

3) then reduce heat and cook for another 25-30 minutes, stirring occasionally. Add salt, pepper, add nutmeg to taste. If you don't immediately use the sauce, be sure to cover the bowl with sauce with cling film.

Bechamel sauce with herbs: In a cooked sauce, add ½ Cup finely chopped herbs: onions, thyme, tarragon or parsley.

also delicious How to make LENTEN peanut sauce

How to make PESTO from garlic very QUICKLY

High-calorie Bechamel sauce: In a cooked sauce, add ½ Cup of cream.





Bechamel sauce for vegans: butter replace vegetable and cow's milk – soy milk or vegetable broth.

Cheesy Bechamel sauce: In a cooked sauce, add ½ Cup of grated cheese, cheddar or Gruyere or Swiss cheese, a pinch of Cayenne pepper and 2-3 teaspoons of Dijon mustard. Serve this sauce with broccoli, colored or collards. published

 

P. S. And remember, only by changing their consumption — together we change the world! ©

Join us in Facebook , Vkontakte, Odnoklassniki

Source: vegetarian.ru/articles/layfkhak-kak-prigotovit-pravilnyy-sous-beshamel-.html