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How to make white béchamel sauce. Bechamel sauce - a classic recipe for Bechamel sauce at home

Bechamel sauce... One of the most popular universal sauces, because it can be served with fish, vegetables, and meat dishes... It perfectly complements and at the same time unobtrusively emphasizes the taste of any dish, making it even more delicate at the same time!

There are two versions of the origin of the béchamel sauce. According to the first version, this famous sauce was created by a French aristocrat named Louis de Bechamel, who served as a hofmeister at the court of Louis XIV, and according to the second version, this sauce was invented by François de la Varenne, the royal chef and also the founder of haute cuisine at Versailles. However, regardless of which version is the most reliable, bechamel sauce came to us from distant France!

More than three thousand other sauces are prepared on the basis of béchamel sauce! And the bechamel itself is universally served with both ordinary and dietary or even children's dishes. In addition to the fact that this sauce is amazingly tasty, it is also completely harmless - even people with various gastrointestinal diseases can use it without any special fears. And in this sauce, all kinds of products are often baked: cauliflower, chicken ventricles, mussels, etc.

The main ingredients for making béchamel sauce are milk, butter and flour. To prepare a classic sauce, 40 g butter melt over low heat, after which 40 g of flour are gradually poured into it, constantly stirring the future sauce and trying to bring the mass to homogeneity. Further, while vigorously stirring the sauce so that no lumps form in it, about 100 ml of milk is poured into it (ideally, with a fat content of 2.5%), and again the mass is brought to homogeneity. And then the remaining 300 ml of milk is poured into the sauce, stirring it thoroughly. The sauce is brought to a boil, not forgetting to stir it periodically, after which it is boiled for five minutes over low heat. The prepared sauce is salted to taste, mixed thoroughly and covered with a lid, or immediately served.

Bay leaves, nutmeg, ground pepper and other spices can be added to the béchamel sauce as seasonings. And to give this sauce unique shades of taste, pre-frying the flour will help - the longer it is fried, the more “nutty” taste the sauce will acquire. If you want to make the sauce more tender, you can safely use cream instead of milk.

The ideal béchamel sauce should have a uniform structure, a medium-thick consistency and a pleasant light cream shade. And this sauce should only be served hot!

Béchamel sauce is a classic of French cuisine, which has perfectly taken root among our chefs. This seasoning can be added to almost any dish - meat, fish, vegetable, and even used as a base for cream soup. Bechamel tolerates any additives - onions, various herbs, ham, eggs, nuts. It is truly versatile and irreplaceable, besides, it is quite simple and quick to prepare. There is only one "but" - not everyone likes or can consume milk. How to be in this case? Can I make bechamel sauce at home without milk?

Bechamel sauce according to the classic recipe is made from milk, flour and butter with the addition of spices and aromatic herbs, among which must be nutmeg. It is this ingredient that gives spice to such neutral-tasting products as milk, flour and butter.

Sometimes milk is replaced with cream. This makes the sauce fatter and tastes creamier. Until now, the question remains controversial what exactly was used in the original at the court of the French king - milk or cream. Whatever it was, it turns out tasty this way and that. But what if there is no milk or cream, or you simply don’t want to add them, but you need a sauce? You can try the following recipes.

Bechamel sauce with broth

This recipe is not entirely dairy-free, but the taste is almost imperceptible - it only gives the color and provides the right consistency and texture to the sauce.

Pour one and a half cups of light meat or fish broth into a saucepan (depending on which dish the sauce will be used for) and half a glass of milk. Add bay leaf, peppercorns, small shallots, simmer and cool.
In a deep frying pan, cook "ru" - a base of flour and butter, on which the béchamel sauce is prepared. Flour will need 2-3 tablespoons, depending on how thick the sauce you need.
Pour in the broth with milk, grind well so that no lumps form.
Leave to simmer for 15-20 minutes, stirring from time to time so that the flour does not burn.

Bechamel sauce with broth is ready! It can be used to bake fish or meat dishes, or it can be served separately as a seasoning.

Bechamel sauce with sour cream

This sauce can be prepared in two ways.

Option one.

Grind a tablespoon of butter with two tablespoons of flour, pour in a glass of broth and boil. Then add a glass of sour cream, stir, salt and pepper to taste. You can add any aromatic herbs and spices and 1-2 whipped with cold water yolk.

Option two.

Combine all the ingredients in a saucepan and whisk with a whisk, put on fire and cook for 15-20 minutes until the gravy thickens to the desired consistency. Will add freshness and originality to the lemon zest.

Other options

If you like dairy gravy and love its buttery, creamy texture, but unfortunately, you are lactose intolerant, there is a solution. Do not give up cooking delicious dishes... Just replace whole milk with powdered milk. Just dilute it into the right proportions and add to "ru" according to the recipe. You will get as close as possible to original taste sauce.

If you just don’t like how boiled milk smells, take ordinary baked milk instead.

This is very interesting option, the taste and aroma are rich, nutty. Below you will find interesting recipe with baked milk sauce.

Poultry and mushroom julienne with baked milk sauce

What products are needed for Julien:

boiled poultry meat - 300 gr. (for example, one boiled leg);
champignons - 400 gr;
onions - 2 pieces;
vegetable oil - two tablespoons;
butter - two tablespoons;
flour - two tablespoons;
baked milk - 500 ml;
grated cheese - 100 gr;
bay leaf - 2 pieces;
salt, pepper, nutmeg and parsley to taste.

Preparation:

Peel the onion, cut into halves, each half another half and chop finely. Peel the mushrooms from dirt and sand, cut off the edges of the legs, cut into slices. Cut the poultry into strips.
Heat oil in a frying pan, fry the onion until golden brown, add mushrooms, one bay leaf and cook until the liquid evaporates. Then add poultry meat, salt and pepper.
For the sauce in a saucepan, melt the butter, combine with flour. Prepare the gravy according to the classic recipe, only regular milk replace with ghee.
Spread the mixture of meat and mushrooms over the cocotte makers, greased with butter, pour over the sauce, sprinkle cheese on top with a slide and send to the oven until the cheese melts and a crust forms.

Bon Appetit!

As a summary, I would like to say: there are no irreplaceable ingredients in cooking. Each can be replaced with something - and the result is a completely new dish. It doesn't have to be worse than the original. Perhaps even tastier and healthier. But it will be just different. Therefore, if the recipe indicates that you need exactly the béchamel sauce, cook with béchamel.

Bechamel sauce - classic recipe at home, they are mainly used for lasagna. Many people know that the classic Bechamel sauce from simple recipe remains one of the most popular sauces for serving not only with lasagne, but also with various meat dishes, fish, veal, shrimp, squid, potatoes, mantas, vegetable dishes, spaghetti and more.

If for an ordinary hostess Bechamel is something refined and sublime, then in the world of professional chefs it is a necessary base. The ability to cook this easy white sauce- a kind of pass to the world of haute cuisine. The priority is to learn how to cook it in such a way that you would not be ashamed to serve this exquisite sauce with any well-cooked dish, emphasizing and enhancing its taste. Therefore, if you are serious about expanding your cooking skills, you know where to start.

Bechamel sauce - cooking basics

The base for the sauce is Rublon, which is often called simply "Ru" by culinary experts. It is a mixture of butter and flour, brought to a straw color. Then a liquid component is added to it. V original recipe- this is cream, but you can use fat milk;
Some chefs add broth along with the dairy ingredients. It is not recommended to replace them with fermented milk products, otherwise they will curdle at a high temperature and the sauce will be lumpy;
The most important rule for making a sauce cannot be violated, in which flour and butter are used in the same proportions. The amount of liquid can be added differently, thereby changing the density of the bechamel;
For a light aroma in the sauce, you need to season the milk. In this method, seasonings are added to a cold liquid, then heated at a low temperature, and infused for about 30 minutes. In order not to filter the sauce, herbs with spices must first be wrapped in cheesecloth and boiled milk with it;
Bechamel should have a light creamy shade and a light consistency. You can check it with a spoon. If the mixture slowly drains from it, then the sauce is cooked correctly.

The sauce consists of an oily flour base and a liquid. First, the flour is fried in butter for about 1 minute, so that it acquires a delicate golden hue, and then pour in the liquid - broth with milk, cream or sour cream.

You can do it a little differently. Fry the flour dry, and then, when it slightly changes color, add oil. When it melts, pour in the liquid and boil until thickened.

Prepare the sauce using the recipes below and serve with white fish, veal, poultry, potatoes, celery, cauliflower, and more.

Bechamel sauce - a classic recipe for sauce at home

First, prepare the foods you will need to create the sauce. It should be milk, butter. You will also need salt, flour. You can also add black pepper to taste, but only just a little, otherwise the taste and smell will be too harsh.

Ingredients:

Milk - 1 l.;
Butter - 100-150 g.;
Flour - 100 g;
Ground pepper - to taste;
Salt to taste.

Cooking method:

First of all, put the milk to heat. 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 about 20 minutes. By pouring in such milk, you will be able to quickly achieve a homogeneous mass, to avoid the appearance of lumps;
Now heat the butter. Please note: you do not need to try to throw it directly into the mixture of flour and milk, reheat it in one pan. Be sure to prepare the oil in advance. A small piece just needs to be melted and poured into any container;
Now is the time to fry the flour. You do not need to grease the pan. You just take a clean skillet, 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 start pouring in the milk;
Pour 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;
When you have already poured 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 prefer to pour it in later, when the main mixture is ready. It doesn't really matter, so do it as it is more convenient for you;
At the final stage of cooking, you need to salt and pepper your mass. If you need to make it thinner, just add more milk or water. Bon Appetit!

The main sauces are prepared according to a certain technology on a certain liquid basis with a minimum amount of products in the additional part. The concept of base sauces was developed in the 19th century by French chefs Marie-Antoine Karem and later Auguste Escoffier and is still the standard in international gastronomy today.

The main French sauces are:

Bechamel- basic milk sauce, prepared on the basis of white "ru" and milk. Basic recipe Bechamel sauce is simple, like everything ingenious: fry equal amount butter and flour, pour hot milk;
Velute- the main white sauce, prepared on the basis of golden "ru" and light chicken / veal or fish broth;
Espanyol- the main brown sauce, made from red "ru" and strong meat broth. Differs from previous sauces in that the butter-flour mixture is fried until dark brown;
Hollandaise sauce... Prepared based on egg yolks and butter. Smooth, creamy sauce, reminiscent of mayonnaise, goes best with seafood and vegetable dishes;
At the beginning of the 20th century, Escoffier also referred to the base sauces tomato(grated boiled tomatoes) and mayonnaise(from the yolk, vegetable oil and mustard).

"Ru" is a thermally processed mixture of flour and fat, usually melted butter. Commonly used as a thickener in sauces. Is one of the main components for classic sauces French cuisine including bechamel, veloute, espaniol and hollandaise sauce. For the preparation of "ru" usually butter or vegetable oils are used.

All experiments at the stove begin with basic classic recipes. If you decide to go one step higher in the culinary arts, step by step recipe Bechamel sauce for lasagne, moussaka, pasta and others popular dishes will become a solid foundation for further development.

Bechamel sauce for lasagna - basic recipe

Ingredients:

Wheat flour - 100 g;
Milk (at least 3.2% fat) - 1 liter;
Butter - 200 g.;
Nutmeg - a pinch;
Salt to taste.

Cooking method:

Add flour to the skillet. Fry it over low heat, stirring with a wooden spatula, until it acquires a pronounced creamy shade;
Add butter, fry flour with it for 3-5 minutes, stirring vigorously with a spatula;
Pour milk into the pan in a thin stream, whisking the sauce. There should not be a single lump in the sauce;
Add salt and nutmeg, stir the sauce;
Continue simmering the sauce, whisking it, for another 8-12 minutes, until thick enough.

After that, the sauce can be used. It should be applied hot. If it cools down, then before pouring the lasagna or greasing the dough, the Bechamel sauce must be warmed up.

For more than three hundred years, the cooking technology and the set of components have not changed. The basis of the classic Bechamel recipe consists of flour, milk and butter. This base is often used to prepare other sauces, adding cheese, fried onions, nuts and various spices or aromatic herbs.

Lasagna - recipe with minced meat and Bechamel sauce

Lasagna (Italian Lasagna) - type italian pasta, which is a layer of durum wheat dough that is sandwiched varied filling and baked. Lasagna is a traditional dish Italian cuisine, and there are many options for its preparation. Today we will cook minced meat lasagna and Béchamel sauce, and follow the step-by-step recipe for the most delicious lasagna ever.

Ingredients:

Lasagna sheets - 200 g (6-10 pcs.);
Minced beef and pork - 1 kg.;
Carrots - 3 pcs.;
Parmesan cheese - 50 g;
Tomatoes - 6 pcs.;
Hard cheese (Russian) - 300 g;
Garlic - 4 cloves;
Onions - 3 pcs.;
Vegetable oil - for frying;
Salt to taste.

Cooking method:

Peel and finely chop the onion;
Peel the cloves of garlic and press through a garlic press or finely chop;
Wash carrots, peel and rub on a coarse grater;
My tomatoes, peel them off and grind them in a blender or grate them;
In a large frying pan, heat a little vegetable oil and lightly fry the onion and garlic in it;
Add carrots to the onion and fry them for a few more minutes;
Put the minced meat in the pan, salt, add spices to taste and continue to simmer for 15-20 minutes;
Add tomatoes to the minced meat, mix well and let it simmer for another 5 minutes, after which we remove the pan from the heat;
Grate the cheese on a coarse grater, and the parmesan on a fine grater;
To make lasagna, use finished sheets lasagna. Before cooking, carefully read on the packaging how the manufacturer recommends using the sheets (you need to boil them first, or not), we take dry sheets without boiling them;
Put the lasagna sheets in a baking dish;
Put half of the minced meat on top;
Spread half of the Bechamel sauce evenly (see the classic recipe above);
Sprinkle with half of the grated cheese. Put the lasagna sheets on top of the cheese again. Spread out the remaining minced meat, cover with half of the remaining Bechamel sauce;
Sprinkle with the remaining half of the grated cheese, and put the lasagna sheets on top again;
Cover the leaves with the remaining Bechamel sauce. We put the form in an oven preheated to 180 ° C for 40-45 minutes;
After the specified time has elapsed, take the lasagna out of the oven and sprinkle with grated Parmesan and put in the oven for another 5-10 minutes. Bon Appetit!

Lasagne with chicken and mushrooms with Bechamel sauce with cheese

In Italian restaurants, you can see more than 2 dozen varieties of lasagna: with mushrooms and vegetables, vegetarian and with spinach, with chicken or minced meat... We recommend making lasagna stuffed with chicken and mushrooms.

Ingredients:

Sheets of finished lasagna - 5-10 pcs.;
Boiled chicken fillet - 500 g;
Mushrooms (raw champignons) - 400 g;
Hard cheese (Russian) - 250 g;
Onions - 1 pc.;
Greens - for decoration;
Ground black pepper - to taste;
Salt to taste.

Cooking method:

We start by making Bechamel sauce. To do this, melt butter in a saucepan with a thick bottom over low heat, then fry the flour on it a little, stirring constantly so that no lumps form and so that the flour does not burn;
Then you should slowly pour in all the milk, without ceasing to stir;
Season with salt and pepper, add nutmeg and bring to a boil, not forgetting to stir. When the sauce reaches the desired consistency, remove it from heat;
The first layer in our lasagne will be mushroom - let's start with its preparation. Cut the mushrooms into thin slices, the onion into small rings and fry the onion with mushrooms in heated vegetable oil;
Boiled chicken breast cut into thin slices, three cheese on a coarse grater;
Cooking lasagna sheets. Stores sell ready-made raw sheets for lasagna made from unleavened dough, as for pasta, mainly from hard varieties wheat. Boil lasagna sheets in salted water so that they do not stick together, add 1 tablespoon of vegetable oil. This is the approximate average time for preparing sheets, which may differ depending on the manufacturer, therefore, it is advisable to look at the instructions on the package;
Lay out the oiled form with lasagna sheets, put mushrooms on top of them (half of the total amount), pour with Bechamel sauce;
Cover the first layer of filling with lasagna sheets. We spread half of the total amount on them chicken meat, pour with Bechamel sauce and sprinkle with a little grated cheese;
Covering a layer of meat with lasagna sheets, spread the rest of the mushroom filling on them, pouring with Bechamel sauce;
Cover the top again with sheets of dough, lay the rest of the meat on them, pour over the sauce, sprinkle with grated cheese. There can be as many such layers as the height of the baking dish allows you;
We cover the top layer of the filling with a sheet of lasagna and sprinkle abundantly with grated cheese so that a ruddy fragrant crust is baked;
In an oven preheated to 180 ° C, we put our lasagna to bake for 30-35 minutes;
Ready lasagne is served hot, sprinkled with finely chopped herbs on top. In conclusion, we note that the calorie content of this dish is 450 kcal per 100 g. Bon appetit!

To emphasize the taste of the dish, to give special notes, it is important to learn how to masterfully cook Bechamel. By following the recommendations below, you will learn how to cook in such a way that you will not be ashamed to serve food supplemented with it.

The sauce is prepared in several stages: first, a thickener is made. In France, it is called "roux", which sounds like "ru", and then it is combined with warm milk, sour cream or cream.

The sauce, named after Louis XIV's majordomo Louis Béchamel (although many assume that the dressing was created by one of the royal chefs, and he only appropriated the recipe for himself), begins with giving the flour a reddish color by frying in butter.

When cooled, a crust forms on the surface of the Bechamel sauce, which is completely useless for us. But if you cover the saucepan with a lid, condensation will form and there will be water in the sauce. We don't need that either.
So we do this: we take cling film and cover the sauce with it - we put it right next to it, releasing the air. In this position, we leave Bechamel until it cools completely, if you need to store it, and not use it immediately. Then we just remove the film - the cream will not stick to it. Try it, it's so easy and so delicious!

There are a few basic rules that are very easy to learn, then you will have Bechamel sauce anyway:

The right dishes... The pan or saucepan should have a thick bottom and a non-stick coating. To avoid damaging it, stir the sauce with a wooden spatula or silicone whisk;
Temperature contrast... Hot butter-flour mixture should be combined only with cold milk. And vice versa. If the ingredients are at the same temperature, the sauce will pick up in lumps or stratify;
Only milk... No other dairy products can be the basis for bechamel. True, some chefs like to experiment with cream. But they must first be diluted with vegetable or meat broth so that they do not curl up;
Knowing of limits... Bechamel is primarily a milk sauce. The delicate taste and aroma of milk should dominate, so don't overdo it with spices. They should only slightly shade the sauce;
Consistency... The thickness should be such that the Bechamel sauce slowly drips off the spoon, enveloping it. For lasagna or moussaka, the sauce can be thinner;
Correct presentation... Before serving Bechamel, you need to warm it up. As it cools, it will begin to crust over. Pleasant aroma, spicy taste, which the additive possesses, turn the dish into an exquisite masterpiece. By experimenting with the addition of spices, you can get a new original taste.

Throughout its existence, Bechamel has become so popular that it has acquired many variations thanks to the addition of certain components (herbs, spices, vegetables). The only thing that is invariable is the base, although it is prepared in several ways: some add milk, others add cream. How to cook and what to serve "Béchamel", it is up to you to choose.

Bechamel has many variations:

Red or black pepper, nutmeg, bay leaf are added to its base, tomato paste, horseradish root, fried onions, cheese;
It can be liquid if used as a gravy, medium thick and thick if seasoned with soup, julienne, lasagna, spaghetti or baked meat, fish, vegetables. The thickness of the sauce can be varied by adding more or less flour. This will protect Bechamel from drying out and the formation of a film-crust;
If the sauce turned out to be thinner than you expected, you should not add flour to the finished mass, it is better to hold it on the stove more than usual. This will be enough for the mass to thicken.

To make it more convenient to add milk to the sauce in a thin stream, it must be immediately poured out of the bag, without pouring it into a glass. Ready-made Bechamel sauce keeps well in the refrigerator, but if you need to keep it warm, you can keep it on the steam bath for an hour.

To prevent a film from forming on the surface of the sauce, you can put thin slices of butter or baking paper or cling film on it. Bon Appetit!

Bechamel sauce - step by step video recipe at home

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

This recipe is a base to 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 the step-by-step instruction... Follow it exactly and you will get a real French sauce.

In a saucepan or ladle, melt two types of butter and stir.
Start gradually stirring flour into the saucepan with butter, avoiding lumps.
Pour in milk a little at a time, stirring constantly. Bring to a boil.
Then add a little salt and cook over low heat, stirring constantly.
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, evaporate to the desired state. Bechamel can be served immediately. Keep refrigerated.

Lasagne Sauce Recipe

This sauce is very often used for baking. Lasagna is a dish that cannot be imagined without white French sauce. Typically, housewives choose the classic Bechamel lasagna recipe to get a "French flavor" in the dish.

Grocery list:

flour of the highest quality - a tablespoon;
yolk chicken eggs- 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 bit of salt and pepper.

How to cook?

Fry the butter and flour a little in a saucepan.
Pour the broth into the butter and flour mixture and simmer until the sauce thickens.
Season with salt and pepper.
Just before the end of cooking, add the chicken yolks, mix and heat over low heat for another 2 minutes.
For piquancy, add chopped capers to the prepared sauce. It is this additive that will allow you to reveal the taste of vegetable lasagna.

Those who are not very fond of capers replace them with pickles.

Bechamel sauce

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

So what does it take to make a spicy sauce?

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

Instructions:

Melt the butter in a ladle.
Pour flour into a container with butter and stir with a wooden spoon until the flour begins to change color. This is no more than 2 minutes in time.
Introduce milk a little, stirring the lumps. Stir constantly until the mixture is smooth.
Stir the sauce all the time over low heat. As soon as it begins to thicken, add the nutmeg and the rest of the spices.

The aromatic sauce is ready!

Bechamel meat sauce recipe

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

What foods should I take?

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

Recipe step by step:

In a saucepan or other container with non-stick coating combine milk and onion (do not cut).
Boil over low heat for 15 minutes and remove the onion from the milk.
Meanwhile, melt butter in a separate container and add flour to it.
Warm up over low heat for 4 minutes, stirring constantly, until flour is golden brown.
After cooling down, add milk to the flour and butter mixture.
Put on fire, stir constantly and cook for up to 10 minutes. At the same time, do not bring to a boil.
After the sauce is thick, strain it through a strainer and add the spices.
Separately in a frying pan, sauté the minced meat and parsley roots with celery.
Pour the meat into the main sauce and cook for another 10 minutes.

After cooking, you can immediately season the main course with the sauce.

Cheese sauce

Ingredients:

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

Instructions:

Melt the butter in a non-stick skillet, add flour and fry until golden brown.
Add the chopped onion, fry a little more and start pouring in the milk. Let it boil and let cool slightly.
Rub the resulting mixture through a sieve.
Pour the previously prepared broth into the grated mixture. If broth was not found at home, you can add milk or just water. Boil.
After boiling, add hard cheese and mix thoroughly.
Cook until the desired consistency and complete dissolution of the cheese.
After that, 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 baking vegetables.

flour - as much as butter;

2 yolks;

a glass of broth (water);

some salt, ¼ teaspoon.

Cooking method:

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

Dishes using béchamel are acquired delicate taste... This sauce is considered basic in French cuisine... It is prepared from only three ingredients: flour, butter and milk. You can cook the sauce of the correct consistency at home, if you take into account some of the tricks in its preparation. After all, even the classic recipe has several variations.

Basics of making béchamel sauce

The base for the sauce is Rublon, which is often called simply "Ru" by culinary experts. It is a mixture of butter and flour, brought to a straw color. Then a liquid component is added to it. In the original recipe, this is cream, but you can use full-fat milk.
Some chefs add broth along with the dairy ingredients. It is not recommended to replace them with fermented milk products, otherwise they curl at high temperatures and the sauce will be lumpy.
The most important rule for making a sauce cannot be violated, in which flour and butter are used in the same proportions. The amount of liquid can be added differently, thereby changing the density of the bechamel.
For a light aroma in the sauce, you need to season the milk. In this method, seasonings are added to a cold liquid, then heated at a low temperature, and infused for about 30 minutes. In order not to filter the sauce, herbs with spices must first be wrapped in cheesecloth and boiled milk with it.
Bechamel should have a light creamy shade and a light consistency. You can check it with a spoon. If the mixture slowly drains from it, then the sauce is cooked correctly.

Bechamel sauce - a classic recipe

The traditional recipe for the sauce involves the use of only 3 ingredients and a certain preparation technology. Only if the recipe is followed will the bechamel get the required consistency with a delicate taste.

For 4 servings of sauce you will need:

butter - 2 tablespoons;
wheat flour - 2 tablespoons;
milk with 2.5% fat content - 1 tbsp.

Recipe:

Step 1. Measure everything strictly first necessary products... If you need a large portion of the sauce, then stick to the indicated proportions. Be sure to sift the flour before adding it to the butter.

Step 2. Put a piece of butter in a saucepan, which then put on very low heat.

Step 3. Continue melting the butter until it becomes clear.

Step 4. Start adding flour in small portions. Stir the mixture gradually while doing this. Never change equal proportions of flour and butter, no matter how thick you are making the sauce.

Step 5. After adding all the flour, cook the mixture until golden brown. At this stage, it is important not to overexpose the Rublon, otherwise it will burn, and this will ruin the sauce.

Step 6. Heat the milk and add it to the mixture, but only 2-3 tablespoons at first.

Step 7. Stir the sauce thoroughly until smooth.

Step 8. Then add 2 more tablespoons of milk and stir the mixture again. However, do not increase the heat on the stove.

Step 9. The third time you add milk, you must adjust the thickness of the sauce, so add 1 tablespoon at a time. Stir the sauce thoroughly after each new portion of liquid and add more milk if necessary.

Advice. This gradual infusion of milk will prevent lumps from forming, and the bechamel will acquire a uniform consistency.

Step 10. When bubbles appear on the surface, remove the sauce from the heat and add chopped spices.

You can also add herbs and other ingredients if desired. Traditionally, nutmeg is added to the sauce.

Step 11. Stir the sauce again, let cool slightly and pour into a separate container.

Bechamel can be served separately with meat or mixed with other ready-made products in a dish.

Secrets of making béchamel sauce

It is necessary to use only warm liquid, which is added in small portions to the oil. If this is not done, then the flour will fall behind and rise, this will lead to the formation of lumps and heterogeneity of the sauce.
So that the bechamel does not taste bitter, the flour must be brought to a straw color in a pan. Stir it all the time, otherwise the mixture will burn from below.
Use only a wooden spoon or spatula to stir. Metal objects can lift a burnt layer from the bottom of the pan, which will mix with the main mass of the sauce.
Do not add spices to a hot mixture. They will only open fully when heated gradually, so they are best used in cold milk.
If you add vegetables and especially onions to bechamel, then they must first be sautéed. This will give the sauce a richer taste. But this should not be done if you plan on serving the sauce with fish.
The readiness of the bechamel can be determined by the bubbles that appear on its surface. At this point, it must be immediately removed from the stove.
To prevent the sauce from burning, cook it only over low heat or a steam bath. At the same time, do not forget to stir it constantly.
Bechamel is served only warm, otherwise a film will form on it. If you still have sauce, then before using it again, you need to heat the milk, add to the mixture and heat over low heat.
The sauce can be stored in the refrigerator for up to 2 days. To prevent crusting on the surface, pour a little melted butter on top.
Liquid bechamel should not be consumed with flour. It is best to keep it on the stove a little more and stir until it thickens.
To make it easier to add milk in a thin stream, use a small container with a spout to heat it.

As you can see, making bechamel at home is very simple, if you follow the recipe and the technology of its cooking. Bon Appetit!

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