What is bechamel sauce preparation method. Bechamel sauce: discover the classic recipe for the legendary Italian dressing

Bechamel sauce has been around since early childhood. In the old Soviet books "On tasty and healthy food» among other sauces, bechamel is number one. In those days, all the girls who wanted to surprise their family with a tasty, healthy or even sweet dish started with the preparation of Bechamel sauce.

Historical outline

Bechamel sauce has been known for a long time. The first mention of a similar dish was five hundred years ago, and it was prepared by the Italians. And Catherine de Medici brought the recipe for bechamel sauce to France.

From ancient times in Italy, bechamel had a different name and consisted mostly of white bread, water and spicy spices. In the 16th century, at the court of Louis XIV, the white smooth sauce began to be called "bechamel".

The merit of the worldwide distribution of the sauce belongs to the court chamberlain Marquis de Bechamel, who slightly changed the composition by adding milk and sautéed shallots instead of water. But the density of the sauce (after frying the flour) was added by the famous chef of the king - de la Varenne. Since then, Bechamel sauce has been named after the Marquis, and in its original form it is prepared in Varennes style.

For a very long time it was believed that bechamel is a sauce available only to a privileged society. Therefore, they were used only in the noble houses of Europe. Bechamel caught on in Tsarist Russia in the eighteenth century, when it was fashionable to speak, dress and cook in the French manner. Yes, and in order to earn extra money, numerous chefs of France were drawn to Russian bread. It was then that classic bechamel finally began to be used as a sauce and proved to be the basis for variations of completely different sauces.

What is bechamel

This is an ingeniously simple and versatile sauce made up of four main ingredients:

• flour, fried until golden brown;
• oils;
• milk;
• spices.

He even enters culinary collection for the dietary menu of hospitals and served as a gravy for meatballs, baked fish and pasta (spaghetti).


A huge number of bechamel fantasies allows you to get the maximum number of new original compositions. It is not necessary to know all the subtleties of "culinary sciences" in order to understand how to make bechamel sauce.

There is only one “BUT” - this sauce cannot be prepared without flour (it is the main thickener). In addition, you must strictly follow the technology, but experiments with additives are only welcome. Suddenly you get a new masterpiece?

Well, let's try to make the famous Bechamel sauce on our own.

bechamel sauce recipe

Let's try the sauce first. the classic way to have an idea of ​​​​how to cook bechamel sauce according to the rules and catch all the features. The calorie content of the dish is high, but how delicious it turns out!

To create a bechamel at home, you need to prepare the following products:

• flour - 2 tablespoons with a slide (flour should be premium);
• butter- a small piece of about 40-50 grams;
• drinking pasteurized milk - 0.5 liters (fat content of at least 3.2%);
• salt - at the end of the knife;
• black ground pepper- at your discretion.

Prepare a simple bechamel sauce:

• Pour flour into a dry frying pan, stirring over low heat, calcining it until a golden brown hue is obtained. The color of the flour plays an important role in the taste of the dish. The more it burns, the darker the color and “nutty” taste of the product will become. But, everywhere you need a measure, do not spoil the provisions! Let the prepared flour cool down.
• Pour milk into a stainless or aluminum pan. It does not matter what temperature it is, from the refrigerator or at room temperature, the main thing is that it is fresh, otherwise it will curl up during cooking. Pour the cooled flour into it. Beat the ingredients well so that the mixture is lump-free. Uniform consistency is the key to success! Here it is better to do without manual devices (whisk) - take a blender or mixer.
• Put the pan on a slow fire and cook, stirring constantly for seven to ten minutes.
• Cut the butter into four parts and alternately introduce into the boiling mass, stirring it thoroughly. This procedure will take another two minutes.
• Remove the finished sauce from the stove, sprinkle with pepper and salt. Stir again. The sauce should acquire a pleasant baked milk color and medium density. Served warm.

As you understand, you can thicken the composition by controlling the amount of flour poured.

The homemade product is stored for no more than a day in a tightly closed container (in a refrigerator).

Literally anything can be eaten with this sauce: italian pasta, lasagna, Turkish moussaki, fish and meat delicacies, sandwiches and oven-roasted vegetables.

Bechamel sauce with mushrooms

In this version, carefully approach the issue of choosing mushrooms. Mushrooms are considered the most suitable, followed by mushrooms. Frozen mushrooms are also suitable for the dish, but freshly harvested forest mushrooms are more fragrant.

Ingredients:

• chicken eggs- 2 pieces;
• mushrooms - 100-150 gr.;
• butter - ¼ pack;
• wheat flour - 2-3 tbsp. spoons;
• mushroom broth- 1 cup (it's good to add a cube);
• milk - 300 ml;
• dill - 2-4 branches;
• salt, pepper - to taste.

We will prepare like this:

• We carefully examine the mushrooms, clean and wash if necessary. Boil in salted water for forty minutes (minimum). Then throw them in a colander and rinse under running water. Cool and finely chop.
• Wash the dill and chop finely.
• Toast the flour in a dry frying pan until brown. Be careful not to burn! Let's cool down.
• Pour the milk into a saucepan and, separating the whites from the yolks, beat the milk-yolk mixture with a mixer. Pour the prepared flour there and beat again.
• We add broth. Mix everything and cook over low heat for about fifteen minutes. The mass should be homogeneous and of medium density.
• A minute before removing from the stove, put the mushrooms, butter, salt, dill and pepper. Mix thoroughly.

It turns out very tasty if you serve bechamel sauce with mushrooms for cannelloni.

Bechamel with sour cream

Sauce with sour cream will complement stewed liver, julienne with chicken and lasagna.

We need:

• 100 gr. sour cream (20-26%);
• 100 ml vegetable broth;
• 100 ml of milk;
• 1 st. l. oils;
• 3 art. l. flour;
• salt - optional.

We follow the order of preparation:

• We immediately deal with flour (we will calcine it, as indicated above).
• When we get a golden hue, put the oil in the pan. Constantly stirring, we get a thick mass.
• Then we put sour cream and mix everything again, the mass becomes like a cream, and it should be without lumps.
• We merge milk and broth together, pour it into a pan, quickly mix the cream and liquid (as if diluted). Let it boil for five to six minutes, add some salt. Ready!

Sometimes the question arises, how to replace the broth? You can use just water, or you can use only milk. It all depends on your preferences.

Prepare:

• hard cheese- 50 grams;
• flour - 2 tablespoons;
• milk - 300 milliliters (at least 1.5% fat);
• butter - 40 grams;
• onion - 1 head;
• ground pepper and salt - on the edge of a knife.

• Grate the cheese on a fine grater.
• We fry the flour in the same way, calcining without oil. Leave until cool.
• Clean and wash the onion. Let's cut it very small.
• Putting a frying pan on a slow fire, put the oil and onion, then fry them. The onion will be ready when a specific pleasant smell appears and it turns yellow.
• Stir the flour into the milk and pour over the fried onions. Cook for ten minutes to thicken.
• Pour the grated cheese into the pan and move the contents. When cheese is dissolved, salt and pepper.

Bechamel with cheese will become your favorite treat in combination with pasta, with fish, especially lean, as well as with meat and vegetable casseroles.

Bechamel for vegans and vegetarians

There are people who do not eat dairy products. We will try to offer a recipe for them, because it is also tasty without milk. Replacing certain products is not always cheap, in which case you will have to spend money.

So, we will need:

• 250 gr. cashews (very tasty sweetish nuts interesting shape);
• 0.5 liters of boiled water;
• 1.5 tbsp wheat flour;
• 2 tbsp vegetable oil(refined sunflower or olive);
• a pinch of ground nutmeg and salt.

Cooking steps:

• "Let's create" nut "milk":
• put cashews in a separate container and soak for five to six minutes in boiling water;
• salt hot water and place the nuts in a blender. Pour the drained water here and pass the contents in two steps through a blender, bringing the liquid to an optimal state.
• In a non-stick pan, fry the flour in butter.
• Stirring well, pour in the "milk" and cook over low heat until the desired density. Before removing from the stove, add salt, nutmeg and pepper.

Bechamel sauce with tomato paste

This option is distinguished not only by the addition of tomatoes, but also by replacing milk with cream. You will like an extraordinary dish with a pink color and a pleasant sourness. Serve with pasta, grilled vegetables, meat and fish.

What you need to prepare:

• 300 ml cream;
• 2 tbsp. spoons with a slide of flour;
• 1 middle head turnip onions;
• 2 tbsp. spoons of tomato paste;
• 1 st. tablespoons of butter;
• 2 sprigs of dill;
• 1-2 cloves of garlic;
• salt and pepper - a little bit.

• We prepare the flour using the dry method (frying without oil).
• Peel, wash and cut the onion and garlic into small cubes.
• On the hot pan add oil, onion, garlic and tomato paste. All fry on low heat for ten minutes.
• Mix the chilled flour and cream, then pour this liquid into the pan, stirring. Cook until a dense mass is obtained.
• While the mixture is cooking, finely chop the dill.
• Sprinkle the finished dish with herbs.

Cream for Bechamel cake

Bechamel is not only a dressing for second courses, but also sweet and gentle cream suitable for almost any cake. Cool puff pastries or puff pastries come out with him. shortcrust pastry.

For cream we take:

• egg - 2 pcs.;
• granulated sugar - 1.5 cups;
• butter - 200 g;
• milk - 350 g (it is better to take more fat content);
• wheat flour of the highest grade - 2 tbsp. spoons;
• vanillin - 1 sachet.

Cooking steps:

• Leave the butter to soften for an hour.
• Stir the cold milk and flour in a saucepan and put it on a slow fire.
• While stirring, add half the butter, cut into cubes, into the cream.
• When it becomes thick, let it cool.
• Separate the whites from the yolks.
• Beat the egg yolks with a mixer into a white foam with sugar. Add the rest of the oil and beat again.
• Combine the milk and sweet components using the same mixer. Let's add vanilla. Let's put it in the fridge.

Use the cream as a layer between the cakes. Store only in a closed container for no more than 72 hours in the refrigerator.

French Bechamel sauce (French for “white sauce”) is a classic of European cuisine. it base sauce, on the basis of which, subsequently, soufflé, lasagna and other sauces are prepared. The main ingredients are milk, flour, fat. Bechamel sauce is easy to make at home.

This recipe is a base that you can experiment with by adding different ingredients.

So, what do we need to prepare the classic version?

• butter - 50 g;
• vegetable oil (preferably sunflower) - 2 tbsp. spoons;
• wheat flour - 2 tbsp. spoons;
• milk of any fat content - 0.75 l;
• some salt.

How to make bechamel sauce?

Below is step-by-step instruction. Follow it exactly and you will get a real French sauce.

1. Melt two types of butter in a saucepan or ladle and mix.
2. Start gradually mixing flour into the stewpan with butter, avoiding lumps.
3. Slowly pour in the milk, stirring constantly. Bring to a boil.
4. Then add a little salt and cook over low heat, stirring constantly.
5. The cooking process will take up to 10 minutes.

Depending on what consistency you need the sauce, the cooking time also depends. If liquid is required, add a little more milk. If thick, boil until desired. Bechamel can be served immediately. Keep refrigerated.

Lasagna Sauce Recipe

This sauce is very often used for baking. Lasagna is a dish that cannot be imagined without white french sauce. Housewives usually choose classic recipe bechamel sauce for lasagna to get a "French touch" of flavor in the dish.

Grocery list:

• flour of the highest quality - a tablespoon;
• chicken egg yolk - 2 pcs.;
• capers up to 10 pcs.;
• butter or spread - 50 gr.;
• broth (if you want to reduce the calorie content of the dish, then use vegetable broth) - 280 ml;
• a pinch of salt and pepper.

How to cook?

1. Fry the butter with flour a little in a saucepan.
2. Pour the broth into the butter-flour mixture and boil until the sauce thickens.
3. Salt and pepper to taste.
4. Just before the end of cooking, add chicken yolks, mix and heat over low heat for another 2 minutes.
5. For piquancy, add chopped capers to the finished sauce. It is this additive that will reveal the taste of vegetable lasagna.

Those who do not really like capers replace them with pickles.

Muscat bechamel sauce

Nutmeg gives the sauce spicy notes that will appeal to connoisseurs of original combinations and bright flavors.

So, what does it take to prepare a spicy sauce?

• flour 65 g (1/4 cup);
• butter 4 tablespoons;
• half a liter of milk;
• some salt;
• a pinch of white pepper;
• ground nutmeg as a pinch.

Instruction:

1. Melt the butter in a bowl.
2. Pour flour into a container with oil and mix with a wooden spoon until the flour begins to change color. This is no more than 2 minutes in time.
3. Add milk little by little, stirring the lumps. Stir constantly until the mixture becomes homogeneous.
4. Stir the sauce all the time over low heat. Once it starts to thicken, add nutmeg and other spices.

Fragrant sauce is ready!

Bechamel meat sauce recipe

This type of sauce is used to prepare meat pasta or cannelloni.

What products should be taken?

• a mixture of pork and ground beef(optional, but preferably just such minced meat) - 70 g;
• flour - 2 tablespoons;
• milk - 300 ml;
• regular onion - ¼ heads;
• oil - 30 g;
• parsley root and celery (chopped).

Recipe step by step:

1. In a saucepan or other non-stick container, combine milk and onion (do not cut).
2. Boil over low heat for 15 minutes and remove the onion from the milk.
3. In the meantime, melt the butter in a separate bowl and add flour to it.
4. Warm over low heat for 4 minutes, stirring constantly, until the flour is golden brown.
5. After cooling, add milk to the mixture of flour and butter.
6. Put on fire, stir constantly and cook for up to 10 minutes. In this case, do not bring to a boil.
7. After the sauce becomes thick, strain it through a strainer and add spices.
8. Separately, in a frying pan, sauté the minced meat and parsley roots with celery.
9. Pour the meat into the main sauce and boil for another 10 minutes.

After preparing the sauce, you can immediately fill the main dish.

Sauce with cheese

Ingredients:

• milk - 1 glass;
• flour (preferably wheat) - 1.5 tbsp;
• regular onion - 1 small;
• oil - 30 gr;
• broth (vegetable or meat) - 0.5 tbsp.;
• grated cheese - 3 tablespoons;
• spices to choose from.

Instruction:

1. Melt the butter in a non-stick frying pan, add flour and fry until golden brown.
2. Add chopped onion, fry a little more and start pouring milk. Let it boil and let it cool down a bit.
3. Rub the resulting mixture through a sieve.
4. Pour the prepared broth into the grated mixture. If there is no broth at home, you can add milk or just water. Boil.
5. After boiling, add hard cheese and mix thoroughly.
6. Cook until the desired consistency and complete dissolution of the cheese.
7. After, add your favorite spices, cook for no more than 10 minutes, and let the sauce brew.

This sauce is perfect as a dressing for meat or for roasting vegetables.

flour - as much as oil;

2 yolks;

a glass of broth (water);

a little salt, ¼ teaspoon.

Cooking method:

1. Peel the mushrooms, wash and cut into small pieces.
2. Melt butter in a saucepan and add flour to it. Fry until golden brown. This will take 1-2 minutes in time. Keep stirring!
3. Keeping the mixture on medium heat, we begin to introduce 1.5 cups of milk, stirring constantly, until the lumps dissolve.
4. In the remaining milk, stir the yolks and pour into the main mixture.
5. After adding the broth and the remaining 0.5 cups of milk to the sauce.
6. Cook over low heat until boiling, stirring constantly.
7. When the sauce reaches the desired consistency, add the mushrooms and boil for another 15 minutes.
8. At the end, add a spoonful of oil and the sauce is ready!

Bechamel is a great milk sauce that will give any dish on your table a unique taste. Have you ever been to France or Italy? Have you ever cooked pasta? Or maybe a shrimp soufflé? If you don't know how to answer these questions, you should definitely read this article!

White sauce "Bechamel" can be easily attributed to European dishes.

Many believe that the origin of Bechamel sauce occurred in France. However, this is not quite true. We will understand some of the nuances of the "originally French" dish.

The popular sauce was invented by a famous marquis at the court of King Bechamel

Like many famous recipes, variations of the recipe "Bechamel" go far into antiquity. In those days, cooks condensed wheat flour with seasonings and herbs until a homogeneous consistency. Similar recipes can still be found in the cuisines of the peoples of the world. Although, to say that these were recipes original sauce"Bechamel" is impossible.

Consider three popular versions of the appearance of an unusual dish

According to the first version, the creator of the extraordinary dressing was the Marquis Bechamel, who was famous for his deep knowledge of art and painting. He devoted most of his time and energy to this hobby. However, not many people know that his true love was the creation of gastronomic mixtures that combined almost incompatible things. Dishes were served to the table on huge plates, decorated with spices and herbs.

During his experiments, Bechamel managed to enter the circle of confidants of Louis XIV, who was famous for his excellent appetite. It was thanks to the king that the marquis managed to create his famous. According to legend, it consisted of meat juice and onions.

According to another version, Bechamel only improved the dressing that was known before. The recipe rightfully belonged to Pierre Varennes, a skilled chef from France.

The third story claims that the dressing for Bechamel dishes did not appear at all in France. Its homeland of origin was Italy, from which Catherine de Medici brought it. There he has the name "Balsamella".

Today, Bechamel milk sauce is one of the most popular dressings. However, over time, the recipe has changed. Bechamel sauce is known to contain certain ingredients that make it taste unique. In this article, we will look at how to quickly and easily make a successful béchamel sauce at home and how to make foreign béchamel sauce tastier.

Bechamel sauce cooking basics

So how do you do delicious sauce bechamel?

Before you cook bechamel sauce, you need to reveal all the nuances of preparing this dish.

Each dish has its own cooking secrets, and many chefs carefully hide them. However, if you want to make a real Bechamel, you need to know some basic secrets that will help you cook gourmet dish and answer the question of how easy it is to cook bechamel sauce.

The basis for the Bechamel dressing is Rublon. Experienced chefs reduced this name to the first letters and now the base has the name "Ru". "Ru" is a mixture of high-fat butter with durum wheat flour, which has a straw color. After that, heavy cream or milk is added to it (the composition may vary depending on the recipe).

Some chefs prefer to add to the base meat broth. This makes the dish richer and more delicious.

One of the most important rules for the preparation of Bechamel dressing is the exact observance of proportions. Wheat flour and butter should be added in a ratio of 1:1. Otherwise, you can lose the consistency of a true Bechamel sauce.

In order for it to have a pleasant aroma, seasonings are added to the milk. It must be cold. After that, the milk is heated and infused for half an hour. In order not to strain the sauce, seasonings and spices wrapped in cheesecloth and simply boiled with milk. Then the gauze is removed.

Important points are the color and consistency of the resulting dressing. Ideally, it should have a creamy hue and a light texture. The dish should not be dense, it should not be thicker than low-fat sour cream.

Before you start preparing the sauce, it must be said that each housewife cooks differently, so you can find a huge number of variations of the famous gravy.

Initially cream sauce Bechamel consists of a flour base, which is fried in oil, and a milk-meat liquid. Many housewives pass flour in butter to a straw color, and someone adds it only after the flour has turned yellowish. Each recipe has its own pitfalls and secrets, however, the unique taste of this component is worth it to prepare.

Classic homemade béchamel sauce recipe

Before you start cooking the famous sauce, you need to prepare all its components and cook the dishes. When everything is ready, you can start.

How to make bechamel gravy, or a recipe for the most delicate bechamel sauce for cooking at home.

"Bechamel" classic

For a gentle Bechamel recipe, we need the following products:

• Milk with a fat content of 3.2% - 1 l;
• oil 75% - 150 g;
• Flour - 1/2 cup;
• Salt and other seasonings in a minimal amount.

A step-by-step recipe for French béchamel sauce, which can be easily prepared at home, is as follows:

1. To prepare the dressing, you will need a deep pan, preferably enameled, so that the dish does not burn.
2. First of all, we put the milk out of the refrigerator. It does not need to be preheated, it is enough that it will reach room temperature. Such a trick will help to achieve uniformity of the dish faster than if you use a cold product.
3. Heat up a saucepan and add a piece of butter to it. Melt it on the stove until liquid.
4. Take a dry frying pan and put the flour mixture into it. Fry over low heat until golden brown.
5. Pour milk into fried flour. It is best to do this slowly to avoid lumps.
6. As the liquid is added, the dense mass must be stirred with a spoon.
7. Pour liquid oil into a dense mixture. Mix thoroughly and bring to a thick texture. Salt, add basil and spices.

Now we know how to cook a simple bechamel sauce.

Bechamel sauce for lasagna basic recipe

Perhaps the most popular recipe with Bechamel gravy is lasagna. In order for the dish to turn out the way it was intended, it is necessary to follow the proportions and recipe exactly.

Step by step recipe home cooking béchamel sauce, or how to make a quick and easy white lasagna sauce.

Bechamel is perfect for lasagna

To prepare the original component you will need:

• premium flour - 1 faceted glass;
• Butter - 1 pack;
• Cream - 200 ml;
• Salt and seasonings to taste.

1. Pour the flour into the pan and fry over low heat until a straw color.
2. Add oil and keep stirring to give the mixture a uniform texture. It should acquire a flesh tone and an airy consistency.
3. Gently pour the milk into the sauce in a thin stream. In this case, it is necessary to constantly stir the mixture to prevent the formation of lumps of flour. For these purposes, you can use a blender or whisk.
4. Add a pinch of nutmeg and spices to the mixture.
5. Stir Bechamel. Without removing the container from the stove, boil for several minutes until the contents acquire a thick texture.
6. Ready "Bechamel" is used hot.
7. If it gets cold, it needs to be reheated as a chilled dish has a thicker consistency.

bechamel meat sauce recipe

As mentioned earlier, Bechamel sauce with the addition of rich meat broth has a brighter and refined taste. That is why this recipe is considered one of the most popular among chefs around the world. However, despite the name, the recipe for making bechamel sauce is extremely simple. Consider the recipe for bechamel milk sauce, which can be easily prepared at home.

To prepare it, you need to take the following products:

• Oil 75% - 25 g;
• Durum flour - 50 g;
• Vegetable oil - 3 tablespoons;
• Milk at least 3.2% - 450 ml;
• Meat broth - 450 ml;
• Basil, saffron and other spices.

The meat broth-based dressing will take no more than 15 minutes to prepare, and the taste that your dishes will acquire will become more expressive and tender.

1. Heat the dishes over low heat and put a small cube of butter in it. As soon as it melts, pour vegetable oil into it.
2. Beat with a fan-shaped movements with a whisk.
3. Add wheat flour to the creamy mass and knead with a fork or whisk.
4. Gradually add warm milk and stir.
5. cook beef broth. To do this, you can use a concentrate for making broth, or cook it from meat. If you use the second method, after cooking, the liquid must be filtered through a sieve or cheesecloth.
6. Pour hot broth into the resulting milk-cream mixture and mix thoroughly with a spoon.
7. Add spices to the resulting Bechamel sauce.

Traditional

According to the third version of the origin, "Bechamel" appeared in Italy and Pellegrino Artusi, the famous italian chef. It belongs to him traditional recipe sauce. It is slightly different from the classic idea of ​​a dish, however, in terms of taste, it is in no way inferior to its counterparts. According to official data, this recipe is at least 150 years old.

To prepare it, we need the following ingredients:

• Butter - 60 g;
• Wheat flour - 50 g;
• Fatty milk - 500 ml;
• Yolk from one chicken egg;
• Parmesan cheese - 50 g;
• Basil, salt.

1. To prepare a traditional version of the dish, it is better to use a stewpan or dishes with a Teflon coating. Add a spread to it and melt it.
2. Add wheat flour to the fat mixture and mix.
3. Pour cold milk into the mixture and beat with a whisk. The mixture should have a golden hue.
4. Season with spices to taste.
5. Continue to cook the sauce for a couple of minutes. Stir the mixture occasionally to prevent it from burning.
6. pre-separated chicken yolk gently fold into the sauce.
7. Coarsely grate the Parmesan and add to the mixture. Mix gently with a wooden spoon.

The finished sauce should have a viscous texture with a cheese and creamy aroma.

in the microwave

Modern inventions have long come to the aid of current housewives. Almost every one of them has a microwave oven in the kitchen, which has become indispensable in everyday life. Not every one of us knows that it is with its help that Bechamel sauce can be prepared with a minimum of time and effort. Unlike the classic recipe, this option will take you only 5 minutes.

To prepare the bechamel gravy microwave oven you will need the following components:

• Milk with a fat content of 3.2% - 250 ml;
• Butter - 20 g;
• Wheat flour - 2 tablespoons;
• Salt and seasonings to taste.

1. Put into a glass container creamy product and send it to warm up for literally 30 seconds. This time should be enough for it to melt.
2. Add flour and mix gently. The presence of lumps in the finished dish will depend on how well you mix the resulting product.
3. Pour milk into a separate container and add spices to it. Put in the microwave for 2 minutes.
4. Pour hot spiced milk into the cream mixture and stir. If the texture is too liquid, you can put it in the microwave for 30 seconds.

For fish dishes

The Bechamel variation for dishes has a slightly different composition. Such differences are due to the fact that fish is a special product, whose taste only needs to be emphasized, but not interrupted by another component.

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Bechamel sauce is perfect as a dressing for fish

For cooking fish sauce Bechamel needs the following products:

• Wheat flour - 50 grams;
• Creamy product - 1/3 pack;
• Fatty milk or cream - 1 liter;
• Sugar - 10 grams;
• Nutmeg - 1⁄2 teaspoon

1. Spread the spread in a saucepan and melt it over low heat.
2. Without turning off the heat, add flour to the creamy mixture and mix thoroughly. The mass should acquire a golden hue. As soon as this happens, the fire is turned off.
3. Pour warm milk in a thin stream.
4. Put the sauce on the fire and cook until thick. During this time, it should acquire a uniform texture.
5. Add sugar, salt, pepper and nutmeg. Mix.
6. Add the remaining oil to the gravy and bring the mixture to a boil.
7. Serve hot.

Spanish

White Bechamel sauce in Spanish has some differences from the classic recipe.

Spanish bechamel sauce

To prepare it, you need to take the following products:

• Fatty cream - 300 ml;
• Oil - 30 grams;
• Wheat flour - 3 tablespoons;
• A few green onion feathers;
• Nutmeg - 0.5 teaspoon;
• Saffron and basil to taste.

1. Fry wheat flour in a dry frying pan until golden brown.
2. Add butter. As it melts, it is necessary to thoroughly knead the mixture so that lumps do not form.
3. Gradually pour the cream into the bowl.
4. Pour in spices. Mix.
5. Pour into the prepared bechamel sauce green onion and boil for another 5 minutes.
6. Serve hot with flour dishes, meat and fish.

With mushrooms and cheese

Filling "Bechamel" with the addition of mushrooms and cheese is a modification famous recipe invented by modern chefs. Mushroom "Bechamel" has a thicker texture and unusual taste, which is given to it by mushrooms.

Bechamel sauce with mushrooms and cheese

To prepare it, you need to take:

• Fat cream - 350 ml;
• Spread - 30 grams;
• Wheat flour - 30 grams;
• Fresh mushrooms, preferably champignons - 150 grams;
• Hard cheese - 100 grams;
• Onion - 1 head;
• Salt and pepper to taste.

1. Put butter and flour into a dry frying pan. Saute over low heat until brown color appears.
2. Add to mixture milk product and mix thoroughly. Cook over low heat for 10 minutes.
3. In a separate pan, fry the previously diced mushrooms. Add onions to them. Cook until a crispy crust appears on the mushrooms.
4. Add the onion-mushroom mixture to the prepared mass and mix. Cook for 1-2 minutes until the dressing has a uniform consistency.
5. Pour the finely chopped Parmesan cheese into the prepared mixture and mix.

With onions and garlic

The sauce with onion and garlic is perfect as a dressing for spaghetti and poultry dishes.

The original Bechamel sauce is prepared with the addition of nutmeg.

To prepare an unusual variation of a famous dish, you need to take the following products:

• Cream 33% - 200 ml;
• Butter - 35 g;
• Premium flour - 35 g;
• Nutmeg - a small handful;
• Onion - 1 head;
• Garlic - a couple of teeth;
• Ground pepper and salt.

1. Melt butter in a small saucepan and bring to a boil.
2. Add 35 g flour and mix. Within 5-6 minutes, the mixture will acquire a characteristic creamy color.
3. Add cream.
4. Onion and garlic cut into small cubes. The smaller it gets, the better. Many housewives use a meat grinder for these purposes. Fry the garlic-onion mixture with the addition of a minimum amount of sunflower oil. Add to total weight.
5. Cook for 15 minutes, stirring constantly. Add nutmeg, salt and pepper. Mix. Spicy white sauce is served hot.

With tomatoes

Tomato notes will give the dressing a unique taste. This sauce is perfect for spaghetti, lasagna and even barbecue.

Bechamel with tomato puree

To cook "Bechamel" with tomatoes, you need to take:

• 50 grams of oil 82%;
• Sunflower oil - 30 ml;
• Dairy product 3.2% - 750 ml;
• Tomato paste or ground tomatoes -30 g.
• Salt and pepper to taste.

1. Place the spread in a small bucket. Melt it over low heat. Pour in sunflower oil and stir.
2. Pour flour into butter mixture. Stir with a wooden spatula.
3. Pour in the milk carefully and bring the mixture to a boil. As the mixture boils, you need to constantly stir the sauce.
4. Add spices to taste and cook for 15 minutes.
5. Take a little finished product and place in a small container. Add to it tomato puree. Mix and beat with a blender.
6. Transfer the mixture to the total mass. Mix until smooth.

Cooking rules perfect sauce"Bechamel"

In order for you to get exactly "Bechamel", and not just an oil mixture, you must follow some rules.

To make the perfect dressing, use proper utensils. It is better if it is a stewpan or a pan with a Teflon coating. Such dishes will ensure an even distribution of temperature and will not allow the sauce to burn.

Hot butter mixture is best mixed with cold milk or cream. The components must be at different temperatures. Otherwise, the sauce will separate.

It is worth remembering that the dressing has a certain consistency. The texture of the product should be such that the dressing flows evenly from the spoon.

For the preparation of a real culinary work, only milk is used. Many cooks experiment with cream, however, in this case it is better to dilute it with meat broth. Otherwise, the cream may curdle, resulting in an unpleasant cheesy texture.

The presentation of the Bechamel sauce is as important as all of its ingredients. It should be served only hot, because as it cools, it becomes covered with a dense film. Therefore, if it is still cold, it must be warmed up.

Don't add too many seasonings. It is worth remembering that the French creation is primarily a milk sauce, so you can set off its taste with seasonings, but you should not interrupt it.

Why serve bechamel sauce?

"Bechamel" goes well with meat dishes and fish. Plus, it goes great with lasagna. Pasta with Bechamel sauce has become a classic in the provinces of France.

How to improve the taste of bechamel sauce?

When preparing a new dish, it is necessary not only to be able to get a similar texture, it is important to keep taste qualities original recipe.

To improve the taste ready meal, some points need to be taken into account.

1. You can use milk and cream at the same time to add flavor. This combination will give the sauce an additional nutritional value and greatly improve the taste.
2. In order to enhance the taste of a classic white sauce, you need to use seasonings. Bechamel sauce goes well with saffron, basil, cinnamon, cloves and black pepper.
3. In order for "Bechamel" to acquire a spicy aftertaste, it is necessary to fill the oil mixture with pre-prepared milk with spices. To prepare it, you need to take a large onion, bay leaf and several cloves. The onion is peeled, and seasoning is placed in its middle. Add bay leaf. Boil the milk along with the prepared ingredients. Before mixing with the flour mixture, the milk is filtered through cheesecloth.
4. In many Italian recipes you can find a recipe in which chicken eggs are present. Adding this ingredient will make Bechamel thicker and more viscous. This sauce is perfect as a filling for pizza and lasagna.

Nutritional value of a unique dish

The calorie content of the finished dish may differ and vary depending on the ingredients that make up its composition. As a rule, the average value is 90 kcal per 100 g of finished dressing. However, if you use a spread instead of butter, and replace the meat broth with vegetable broth, the calorie content will decrease significantly.

Useful properties of the famous gas station

Not many people know that butter and flour-based gravy can be easily attributed to diet food. The composition of the famous dish includes only natural ingredients that have a beneficial effect on the human body.

Regular use of the sauce will improve the condition of the skin and avoid dryness. Vitamin A, D and E, which are part of the components of the sauce, normalize the hormonal background and the immune status of a person. The use of 100 g of sauce per day replenishes the reserves of milk protein and calcium in the body. In addition, the sauce normalizes the functioning of the nervous system and prevents the development of depression.

Bechamel sauce is an essential ingredient traditional cuisine true gourmets. This gourmet accompaniment to dishes is so versatile that it can be eaten and served with just about anything. At the same time, the method of preparation and composition are striking in their simplicity.

Once you have mastered the classic recipe for this white sauce, you can easily base or use it on a variety of dishes and other sauces. The recipe requires a minimum of products and effort. This is what I like about Bechamel. It is very easy to prepare.

Recipe Information

Cuisine: French.

Cooking method: cooking .

Total cooking time: 10 min.

Servings: 2 .

Ingredients:

• milk - 200 ml
• butter - 1 tbsp.
• flour - 1 tbsp.
• salt - ¼ tsp
• ground black pepper - a pinch.

How to cook:

Note to the owner

• Remembering the Bechamel recipe is very simple. There are ideal proportions: 1 glass of milk, 1 tbsp. flour and the same amount of butter.
• Based on this white sauce, other sauces are prepared by adding tomato, onion, eggs, cream, spices, shrimp and other ingredients to Bechamel.
• Meat, poultry, fish, mushrooms, all kinds of vegetables are baked under Bechamel sauce, and of course, pasta, lasagna, julienne, moussaka are cooked with this sauce. It is universal. If you do not know how to decorate this or that dish, remember this sauce. And then any dish and product will sparkle with a new taste. The dish will acquire juiciness and attractiveness. Even ordinary ones will become tastier and more appetizing.
• When preparing bechamel, remember that after cooling it will still thicken, so it is better to remove it from the stove earlier.
• This sauce is recommended to cook at a time. To avoid storing it in the refrigerator. Otherwise, the surface will be covered with an unattractive crust, which is not easy to get rid of later.
• The taste of Bechamel should be delicate, milky, and the color should be creamy white. Therefore, be careful when adding pepper and salt to it.
• If you have a slow cooker, then you can safely cook in it by setting the quenching mode.

The famous bechamel sauce is not by chance very popular. There is a classic recipe, a lot various variations. Some housewives themselves successfully come up with new recipes, creating their own varieties of bechamel sauce. It is important that it fits almost any product. Meat and fish, vegetables, rice perfectly harmonize with it. Even fruits can be great served with it! And their taste bouquet, aroma will be perfectly emphasized.

Benefits of bechamel sauce

What attracts hostesses bechamel sauce? Why is his recipe so impressively popular, of great interest to everyone who hears it for the first time? And just this sauce becomes one of the most common when women decide to cook tasty, healthy and fast. Let's take a look at the main benefits.

1. The recipe is amazingly simple. To prepare bechamel sauce, it is not at all necessary to memorize huge recipes, a lot of recommendations and subtleties. There are a few basic rules that are very easy to learn. And the list of ingredients is so short that it would be easy for anyone to reproduce the list after hearing it only once.
2. This sauce is very economical. You do not have to spend a lot of money to cook it exactly according to the recipe, you do not need to replace any ingredients. Since only water, milk, flour and butter are needed to create the sauce, no one will have any problems preparing it.
3. Of great importance is the fact that the recipe leaves the widest scope for creativity. You can experiment for a long time, add various spices, herbs, vegetables and even fruits, creating your own types of bechamel sauce. And you will feel like a real professional chef when you fantasize at the stove and write down more and more new recipes! Each of your sauces will shade in its own way, emphasize the taste of a particular dish or product.
4. It turns out that the sauce not only conquers with a pleasant balanced taste. He attracts with his valuable qualities. Making dishes more satisfying, it is perfectly digested and practically does not affect the parameters. It can be safely used by anyone who wants to lose weight faster.
5. Bechamel sauce also has obvious advantages that are associated with its composition. Here's what the nutritionist says. “The whole point is that it is milk, flour and butter that are best combined. They don't just get better together. Each component gives the body a lot. These are valuable proteins that are perfectly digested and are used to build cells. Useful minerals, calcium, a whole complex of vitamins - everything is already in the sauce prepared according to an elementary recipe!”
6. Versatility is another great advantage of the sauce. The recipe is really simple, there are very few ingredients, but such a dressing is perfect for any dish. At the same time, each housewife will be able to instantly diversify the menu if she makes her own adjustments to the list of ingredients, slightly changes the usual recipe.

With this wonderful sauce, you can cook meat and fish, vegetables and rice, season porridge with it, decorate fruit salads, desserts. And there is a recipe for every occasion!

Subtleties of making sauce

First of all, you need to remember a few nuances that are associated with the creation of this dressing according to the recipe. The point is that such gentle sauce it is very easy to spoil, make it too thick or thin, miss the moment and overcook the flour. Someone does not think about the temperature of the food, pouring boiling milk into flour and believing that this way everything will cook faster, it will be even better. In fact, everything must be done according to the algorithm, following the recommendations. Then you will get bechamel sauce anyway, even if you add mass there additional ingredients, changing the dressing beyond recognition. But when the cooking technology is violated, the result is not bechamel at all, although the components are the same.

Remember the basic tips! Then the dressing will please you with taste, aroma, perfectly emphasize the benefits of dishes.

• Temperature. Food temperature matters a lot. When you prepare bechamel sauce, you need to stock up on milk at room temperature in advance, heat the butter, and then cool it a little. When you fry the flour, you will gradually pour milk into it, it should not be boiling. At the same time, milk from the refrigerator will not suit you either, because it is extremely difficult to get rid of flour lumps with it. The best option: take milk, put it on the table and hold it for room temperature about 20 minutes. Then it will acquire the most suitable temperature. The butter needs to be melted, but boiling oil cannot be poured into the mixture. It will have to be slightly cooled, otherwise it will take too long to achieve a homogeneous consistency.
• Lumps. For many housewives, numerous lumps that do not want to disappear from bechamel sauce become a real problem. Most often, the dressing is too rarely interfered with during the cooking process, boiling milk or butter is poured into the flour, they try to melt the butter directly in the sauce, and not in advance. Of course, there should be no lumps. Therefore, cook according to the recipe and do not forget that you need to mix the mass constantly. So you prevent the sauce from sticking to the walls of the pan, the formation of lumps, and the mixture from burning.
• Hue. classic sauce has a delicate creamy color. And here you will need jewelry precision. You need to be extremely careful in the process of frying flour. If you overcook it, you will not only spoil the color - the béchamel will become too dark - but also jeopardize the taste, as notes of a burnt product may appear in the bouquet. If the flour is fried too little, the sauce loses its zest altogether. It becomes excessively bland, tasteless, and the color remains almost white. Therefore, you need to fry the flour in the following way. Wait until steam comes out of the pan, the flour becomes golden, and you feel the light aroma of toasted bread, toast. Everything! Your golden flour can no longer be fried.
• Consistency. Density is regulated by using milk with water. The more liquid you add, the thinner your sauce will be. Someone uses only cream or milk, and someone supplements them with water. When the consistency is adjusted, it is more convenient to pour in a little plain water. Note that the mixture will thicken as it cools. But how can we determine the optimal thickness if we do not know how thick the sauce will become when it cools? Here's what one owner came up with. “I cook bechamel sauce very often. And I already have my own secret. Of course, it is extremely difficult to guess about the density after cooling. Therefore, you need to experiment, but be sure to write down each time in what proportions the ingredients were used. Then you can easily make the sauce of the desired thickness using your own exact recipes!

Now it's time to remember the classic recipe.

Cooking the sauce: the classic version

First, prepare the ingredients that you will need to create the sauce. It should be milk, butter. You will also need salt and flour. You can also add black pepper to taste, but only a little, otherwise the taste and smell will be too harsh. Let's get started!

1. First of all, heat up the milk. It does not need to be specially heated, boiled. You just need to put it on the table so that it is at room temperature for about 20 minutes. By pouring such milk, you will be able to quickly achieve uniformity of the mass, avoid the appearance of lumps.
2. Now heat up the butter. Please note: you do not need to try to throw it directly into a mixture of flour and milk, heat it up in the same pan with flour, work with it and flour at the same time. Be sure to prepare the oil in advance. A small piece just needs to be melted and poured into any container.
3. Now it's time to fry the flour. The pan does not need to be greased. You just take a clean frying pan, heat it up, and then pour the flour into it. It must be constantly stirred with a spatula, shaking and separating from the bottom. As soon as the flour acquires a golden hue, you can begin to pour in the milk.
4. Pour in the milk carefully, in a thin stream. Hold a container of milk in one hand and a spatula in the other. Be sure to stir your mixture constantly. Only in this way will you be able to prepare the sauce according to the recipe.
5. When you have already poured in the milk, you need to thoroughly mix the flour again so that the mass becomes perfectly homogeneous. The butter can be added along with the milk, but some people like to pour it in later, when the main mixture is ready. It doesn't really matter, so do whatever works best for you.
6. At the final stage of cooking, you need to salt and pepper your mass. If you need to make it less thick, just add more milk or water.

Everything! You have already prepared your béchamel sauce!