Bechamel sauce recipe with detailed photos. Bechamel sauce recipe with detailed photos Bechamel sauce with melted cheese

The sauce, known as bechamel, is very popular in many countries of the world. It is known that by its appearance the recipe delicious addition for other dishes I owe the cook of the King of France. The sauce got its name in honor of the chamberlain Bechamel, who was at the court of Louis XIV. The first records of this dish date back to the beginning of the 16th century, and along with mayonnaise, it gained wide popularity.

Bechamel is a great addition to vegetables. It is often added to meat dishes and poached eggs, the filling of any pie will become juicier with it. Even the usual cauliflower acquires great taste with such gourmet sauce. It is very easy to cook it. Knowing a few rules and subtleties, using a simple recipe, you can easily diversify your usual diet.

Bechamel sauce with cheese: a classic recipe

Cheese bechamel can easily be combined with floury dishes, such as pasta. It is prepared on the basis of vegetable or meat broth, and cheese gives it a delicate creamy taste.

This recipe is easy. For cooking you will need the following ingredients:

• Cow's milk - ¾ cup;
• Butter - 40 grams;
• Flour premium- 1 spoon (table);
• Cheese durum varieties- 100 grams;
• Broth (meat or vegetable) - 0.75 cups;
• Salt, ground pepper.

The cooking time is only 15 minutes. This amount of food is enough for 4 servings.

Bechamel sauce with cheese: preparation

To prepare the sauce, you need to take a small saucepan or a deep frying pan. It is such dishes that will allow the gravy not to burn. It is best to stir the cooking dish with a wooden spatula.

broth and cow's milk needs to be warmed up. Cheese must be grated on the largest possible grater. Then melt the butter in a saucepan. After that, flour is gradually, in small portions, poured in and heated for about a minute until it is browned, and reduce the heat.

In a flour mixture in a thin stream, stirring constantly, pour milk first, then broth. The whole mass is salted and peppered. As soon as the mass becomes homogeneous, you need to increase the flame and bring the entire mass to a boil. Bechamel is boiled for about three minutes, after which it is removed from the heat.

The Secrets to Making Delicious Bechamel Sauce

In order for dishes with bechamel sauce to turn out exquisitely tasty, you need to cook it correctly. One small mistake can lead to lumps or bad taste and ruin even the simplest recipe.

So, how to make bechamel sauce at home?

Ingredients

• - 100 gr
• - wheat - 100 gr
• - 750 ml
• - taste
• additional ingredients for the bechamel sauce with cheese:
• - Parmesan - 100 gr (or other hard cheese)
• - yolks - 3 pcs

Cooking method

The preparation of Bechamel sauce is a "diligent" matter, although it is prepared simply. The key is to be consistent and be patient. basis french sauce, as I said, is ru, and we will cook it first. We put the saucepan on low heat and melt the butter in it. If you make the fire strong, the oil will burn, so it is worth controlling the heating process. When the butter is completely melted, pour in the flour and fry the mixture for 2 minutes, stirring constantly. The roux is ready. We begin to prepare classic bechamel sauce. We measure right amount milk (take low-fat) and begin to slowly pour it into the mixture. Add 70-100 milliliters and stir until completely dissolved and swollen, then another 100 ml, stir thoroughly again and let it swell for half a minute, then pour again and again until all the milk is over.

In total, you need to add milk 7-10 times, and your Bechamel sauce for Lasagna or Moussaka will turn out perfect, I promise you! The final consistency should be smooth, creamy, like liquid sour cream or . After the last batch of milk, leave the sauce on the fire until the first bubbles appear - as soon as it boils, remove it.
It remains to add the last mandatory ingredient - nutmeg. Pour a pinch or two of spicy spices into the sauce and mix well. If you bought a whole nutmeg, then it can be easily grated. Everyone, you know how to cook bechamel classic!
Now you can experiment a little! Let's make bechamel sauce with cheese! To do this, grate Parmesan cheese on a fine grater and add to classic sauce. We begin to mix thoroughly until all the cheese is completely dissolved.
The final touch is the egg yolks. We separate them from the proteins, leave the latter aside, and put the yolks in the Bechamel sauce with cheese. They will give it a more delicate texture, bright taste and rich color. You can also pepper a little with allspice.
Bechamel Sauce with Parmesan Cheese - perfect option For about which I wrote earlier. Here is how delicious it is:
Let's sum up.

How to cook bechamel sauce classic and with cheese? Recipe short

1. We put the saucepan on low heat and put the butter in it.
2. When the oil is completely dissolved, pour in the flour, mix well and fry for 2 minutes - the roux (the base of the sauce) is ready.
3. We measure the milk and begin to pour in portions, 70-100 ml at a time, after each time carefully stirring with roux and letting it swell for half a minute.
4. When the milk runs out, the sauce should be the consistency of liquid sour cream. We leave it to heat up to the first bubbles and remove from heat.
5. Add grated nutmeg and mix well again. At this stage classic bechamel sauce ready.
6. To prepare Bechamel sauce with Parmesan cheese, grate hard cheese on a fine grater.
7. Pour grated cheese into classic bechamel and mix thoroughly until completely dissolved.
8. We take the eggs, separate the yolks from the proteins, put the yolks in the sauce and mix thoroughly again.
9. Bechamel sauce with Parmesan cheese ready, you can add a little more allspice.

Hooray! Now you know how to make classic Bechamel sauce with Parmesan cheese! Other awesome ones are waiting for you soon delicious dishes! Not to be missed , it's free! In addition, when subscribing, you will receive as a gift a collection of full-fledged recipes from 20 dishes that are prepared very quickly, from 5 to 30 minutes! Eat fast and tasty - it's real!

Try to cook Bechamel sauce classic and with Parmesan cheese, leave comments with ratings and remember that cooking delicious is easy enough, and that you are more talented than you can imagine! Enjoy your food! (Pictured)

In this article, we will describe three ... even 4! bechamel sauce recipe. So, let's begin..

How to make bechamel sauce

You don't have to be a professional chef to please yourself, your family and friends. gourmet dishes prepared by hand. At the same time, there is absolutely no need to learn how to cook numerous dishes. It is enough just to learn how to cook what the most ordinary everyday dishes are filled with, and what gives them the main part of their flavor and specificity. We are talking about sauces - an integral part of any cuisine, which is used with most culinary masterpieces. One of the representatives of a large group of sauces is the so-called " white sauce"or bechamel. The sauce is absolutely simple to prepare, but it can radically change the idea of ​​\u200b\u200bthe abilities of the person who prepared the dish and its tastes.

So, for the preparation of bechamel sauce, the following ingredients are required:

• 0.75 liters of milk;
• 1 head of onion;
• a little bay leaf;
• 50 grams butter;
• some salt and pepper;
• a third of a glass of flour (about 30 grams).

We begin to cook bechamel in the most common way. The onion head must be finely chopped and sprinkled with bay leaf. Pour the resulting mixture with the prepared volume of milk and bring everything together to a boil. Then it is necessary to stir the flour with butter until a homogeneous yellowish mass is formed. Place this mass in a saucepan and pour in a thin stream of milk obtained after boiling with onion and bay leaf. After that, it is necessary to boil the resulting mixture again (continuously stirring it), after boiling, add salt and pepper to taste. Then it is necessary to cook the resulting mass over low heat for 15-20 minutes, without ceasing to stir. Bechamel is ready, it remains only to strain the contents of the pan and season the main course of the table with sauce.

Bechamel sauce recipe for lasagna

The recipe for making bechamel sauce for lasagna is slightly different from the above. To prepare this sauce, you need to put a little butter in a frying pan, heat it and fry the flour in butter, while not allowing the browning of the flour. After that, without stopping heating the pan, you need to pour milk into it in a thin stream, continuing to stir the contents. Then heat the pan over medium heat for about 15 minutes, then add salt and pepper, as well as seasonings to taste. Our bechamel sauce for lasagna is ready.

Recipe for bechamel sauce with cheese

To prepare bechamel sauce with cheese, you need only three main ingredients:

• cheese (about 400 grams),
• a little milk (about 0.7 liters is better),
• a little cream (about 0.5 cups).

After pouring milk into a pan, you need to heat it and add the prepared cream. After that, it is necessary to lower the finely chopped cheese into the resulting mixture and heat for another 15-20 minutes. Add seasonings to taste, salt and pepper to the sauce. There are no special requirements for a particular type of cheese for making bechamel sauce.

Recipe for bechamel sauce with mushrooms

To prepare bechamel sauce with mushrooms, in addition to flour, milk and butter, you will need about 300 grams of mushrooms. You can take any mushrooms, it is desirable that they be small, since in this case they will not have to be cut (you can simply separate the legs from the caps). It is necessary to heat a frying pan with butter, then fry the flour and add milk. After milk, immediately add mushrooms to the pan and fry the resulting mass for 20-30 minutes, avoiding burning. Bechamel sauce with mushrooms is ready.

Milk - 0.5 l

Butter - 70 g

Flour - 3 tbsp

salt and white pepper- taste

Nutmeg - 1/2 tsp

COOKING PROCESS

So, we begin to prepare bechamel sauce with cheese. Cut the butter into pieces so that it melts faster. We put it in a saucepan with a thick bottom. Melt over low heat, do not fry, but melt so that the oil does not change color.

Pour flour into melted butter.

Then add grated nutmeg.

We carefully rub, we try to get homogeneous mass. Constantly stirring, as if frying, we steam the flour. The whole procedure takes no more than a couple of minutes.

Slowly pour a little, less than half, cold milk into the hot mixture with constant stirring. Most The best way to avoid lumps is to beat the sauce with a blender. One minute - and not a single lump. You can safely add the remaining milk and put the sauce on the fire for cooking.

Cook the sauce for about 5 minutes, stirring constantly. You will see how it thickens before your eyes. It is at this point that you add the grated cheese and cook until the cheese is all melted. Unfortunately, I was so carried away by the process that I didn’t take a photo of the poured cheese.

Salt and pepper with white pepper to taste.

Cheese sauce is good and how independent snack, and as an addition to any dish, including cereals and vegetables.

Ground nutmeg, featured in classic version recipe, you can replace the seasoning to taste, for example, a mixture of peppers. Pasty consistency can be achieved with a blender. Hard cheese is better to grate on a fine grater.

Serve a savory creamy appetizer hot. It is advisable to cook it in such a way that there are no leftovers. The newly heated product loses its consumer qualities. When baking meat or fish, you must remember that the sauce is introduced at the final stage of cooking, otherwise it will burn.

Ingredients

• 30 g butter
• 2 tbsp. l. flour
• 70 ml cream
• 50 g hard cheese
• 70 ml sour cream
• 2 pinches of salt
• 3 pinches ground nutmeg

Cooking

1. Throw a piece of butter into a heated pan. It is desirable to use 82.5% fat.

2. When the butter is completely melted, pour into the pan wheat flour, stir so that the flour does not burn and reduce the fire. Heat flour for 3 minutes.

3. Slowly start adding cream of arbitrary fat content, without stopping stirring the sauce.

4. Grate hard cheese on a fine or coarse grater. Any variety will do, the cheese can be sweet, salty, slightly bland or spicy.

5. Add sour cream of any fat content to the pan, mix.

6. After a couple of minutes, add grated hard cheese to the pan. Add salt.

7. Do not stop stirring so that all the ingredients are combined, and not burnt to the pan separately.