Bechamel classic recipe with what to serve. Bechamel sauce is the perfect accompaniment to any meal! Memorize the recipe! Bechamel sauce - step by step video recipe at home

The basis of the foundations, the so-called whale, on which many dishes of French cuisine are based. Based on RU and liquids, most often - or, but bechamel is found on the broth. The French call RU (roux) mass obtained from, fried on. Roux comes in different colors, depending on the degree of roasting. For the preparation of bechamel sauce, a light roux is used (for example, it is prepared from a golden roux).

Formula classic sauce bechamel is simple and easy to remember - 1 part, 1 part and 10 parts (or other liquid). Remember that bechamel is the “mother” sauce, on the basis of which various options are obtained, thicker or thinner than the main one.

Bechamel sauce does not like haste and keeps some secrets, without knowing which, instead of a delicious sauce, you can get slurred plasticine or putty. Suitable for windows, not for a lunch menu.

It is most convenient to cook bechamel in a heavy saucepan with a long handle to hold the dishes firmly. A Teflon saucepan with a thick bottom will do just fine, but Mom's favorite thin aluminum ladle won't. To get the real taste of creamy bechamel, the sauce is prepared either for 5-7 minutes, or for more than half an hour. Otherwise, the taste of the paste cannot be avoided (always surprising - has anyone really eaten the paste? How is its taste known?). The fact is that different types and varieties thicken differently, therefore, if the sauce does not “seize” in the first minutes, you will have to stand next to it longer, stirring.

Another immutable point in the preparation of the sauce is the different temperature of the liquid and roux. If the roux is prepared ahead of time and has cooled down, then the mixture should be diluted with boiling, and if the sauce is prepared immediately, then cold is poured into the hot roux.

Of the spices, the base bechamel sauce accepts only pepper, more often - so that the color of the dish is not spoiled by interspersed with black pepper. The French are not only gourmets, but also aesthetes. You can often see it in recipes, but the sauce with its addition is no longer suitable for all dishes, like classic bechamel.

Ingredients:

• - 50 gr.
• - 50 gr.
• - 500 gr.
• , pepper - to taste.

Dilute the butter over low heat, sift the flour into it through a sieve and stir thoroughly so that no lumps remain. When the mass (ru) begins to bubble, remove the pan from the heat and gradually, slowly and constantly stirring, pour in a third of the milk. Is the mixture thick and smooth? Excellent, pour in the remaining milk, mix and return the dish to the fire. Bring to a boil, stirring constantly, reduce heat slightly and cook for 5 minutes. The stirring rate can be reduced, but continue to stir throughout the cooking time. Salt, add pepper, remove from heat and transfer to a beautiful gravy boat.

Ingredients:

• - 100 gr.
• - 100 gr.
• - 1 PC.
• - 350 gr.
• - 200 gr.
• , - taste.

Finely chop the onion arbitrarily, fry in hot oil until soft, add flour and mix everything thoroughly. After removing from the heat, pour in the broth in small portions, without ceasing to interfere. After the disappearance of lumps of flour, add milk, mix and let boil. Cook for 3-4 minutes, salt, pepper, serve.

Ingredients:

• - 50 gr.

If you know how to properly prepare bechamel sauce, then you are no longer a beginner in cooking, this sauce is the basis of the basics. A sauce of French origin, especially popular in European cuisine, beautiful - the color of baked milk, with a smooth silky structure, very tasty - with a pronounced creamy note. It is prepared without eggs, which means it is suitable for vegetarians who do not refuse dairy products. Ready-made sauce is served with meat, fish, vegetables, pastas, it is included in the recipe when baking many dishes. Bechamel sauce gives the famous flavor combinations tenderness, sophistication and French charm. When used in different dishes, both the density of the sauce (when the amount of milk changes) and the taste with the help of various spices can change. Here I will give a recipe for a basic bechamel sauce with a minimum required set of spices. Cooking it is not very difficult, you just need to strictly follow the rules. When selecting the ingredients of a medium-thick sauce, the following proportion is used: for one part of butter, take one part of flour and ten parts of milk.

Compound:

• Butter at room temperature - 20 grams
• Flour - 20 grams
• Cold milk - 200 ml
• Salt on the tip of a knife
• White ground pepper - on the tip of a knife
• Nutmeg ground or grated - 1/2 teaspoon

How to cook Bechamel Sauce and dishes with it

Butter is best taken at room temperature. Put in a deep bowl with a thick bottom and melt over low heat. The butter should not begin to fry, but only melt and not change color.

melt butter
Add flour

Fry the flour for 1-2 minutes, vigorously kneading and rubbing with a spatula. When the butter-flour mixture acquires a golden color (it is called rou - roux, which means "red") and a pleasant aroma appears, remove from heat.

fry flour

Since our roux is hot, the milk must be cold. (It happens that milk needs to be flavored in advance, for this spices, spices, roots and herbs are put in cold milk, then the milk is heated without boiling, cooled under a lid and filtered). Milk in small portions, a few tablespoons, add to the butter-flour mixture and stir vigorously until a smooth, homogeneous structure, at this stage I turn to the whisk.

Add milk

Having stirred a homogeneous sauce in a small amount of milk, pour the rest of the milk in a thin stream, continuing to stir vigorously and return the sauce to the fire.

Beat until smooth

Bring to a boil and simmer over low heat, stirring constantly, until thickened, about 5 minutes. It must be remembered that the cooled sauce will become a little thicker.

Cook until thickened

Add salt, ground white pepper and grated nutmeg, remove from heat, continuing to stir vigorously for another half a minute.

The sauce is ready. Serve warm. Cooled, sealed sauce can be stored in the refrigerator for up to three days.

Classic french béchamel sauce

Minced meat, eggplant and tomatoes layered with onions, spices, tomatoes and baked with béchamel sauce and melted cheese

puff Greek moussaka in the oven with bechamel sauce

A savory dish of bright green broccoli combined with Brussels sprouts, baked in the oven with béchamel sauce and cheese

Broccoli and Brussels Sprouts with Bechamel Sauce

Dish lifesaver, very delicious view pasta casseroles with any filling

Lazy Pasta Lasagna

Sauce can be seasoned with salads instead of sour cream and mayonnaise. - a simple salad, the tenderness and sophistication of which is given by dressing with bechamel sauce

Salad of cucumber, eggs and cheese with bechamel sauce

Bechamel sauce is undoubtedly the star of white sauces that is present in the French gastronomic landscape. His birth was assigned to the King of France Louis XIV Louis de Bechamel, there are, of course, other versions, but for us now this is not the most important thing.

The famous béchamel sauce is used, for example, to make the popular Italian lasagna, when baked, vegetables, chicken pieces, fish are covered with it, and it also serves as the basis for other derivative sauces. In the published article, we will take a closer look at several interesting recipes.

Bechamel sauce - what products are used for cooking

Now let's look at what are the ingredients for the main white sauce and its derivatives. For a classic sauce, you need only three main ingredients, and salt and white ground pepper. For an amateur, you can season with fresh bay leaves, cloves, white ground pepper, and if you don’t mind black spots, then the black color of peppers will go.

But for its derivatives, you will need a lot of flavored natural seasonings, plants and various roots: thyme, rosemary, parsnip root, thyme, nutmeg, onion, garlic, cumin, oregano, bay leaf, etc.

Depending on the assortment, fresh herbs are added to the sauce, onion, garlic, tomato paste, various types of cheeses, cream, vegetable or olive oils and a number of other auxiliary products.

The consistency of the sauce, depending on which dish it is served with, can be: thick, medium density and semi-liquid. If it is too thick, then you can pour in a little more milk until it reaches the desired texture.

Bechamel sauce - classic

Thanks to this sauce, you can turn many dishes into gastronomic masterpieces, giving them delicate aromatic notes.

Ingredients for Bechamel sauce - the classic version is prepared like this

• butter - 3 tablespoons:
• milk - 2 cups;
• flour - three tablespoons;
• salt and white pepper - to your taste.

According to the recipe, classic bechamel sauce is cooked like this

In a separate skillet, melt butter over medium heat until completely melted.

Next, pour the wheat flour into the melted butter and, using a wooden spoon, mix until it is completely incorporated into the butter. Fry until the flour becomes a pale yellow paste and a nutty flavor.

Then slowly pour in cold milk in several steps and whisk vigorously with a wire whisk so that there are no lumps. Boil for another 3-4 minutes, and if you like the sauce of a thick consistency, then you can continue the cooking process.

Season with salt and white pepper of your choice and keep the gravy covered until you are ready to use it.

Vegan bechamel

This sauce uses water instead of milk, but the flavor is filled with olive oil and nuts. This is convenient for those who do not consume dairy products or who are temporarily dieting or fasting. Now let's try to cook.

Ingredients in Vegan Bechamel

• nuts (cashews) - 150 grams;
• water - 300 milliliters;
• flour - 50 grams;
• olive oil - 1.5-2 tablespoons;
• nutmeg, salt and pepper - at your discretion.

Cooking sequence Vegan bechamel recipe

Milk should first be prepared from cashew nuts, for this you need to pour boiling water over curved oily nuts and let stand for about five minutes. After this time, pour in a new portion of cold water and break everything

Pour olive oil into a saucepan, add wheat flour and lightly fry until creamy.

Pour in the nut milk in small doses and stir all the time until smooth. With medium heat, boil until thickened and season with spices and seasonings that go according to the recipe.

At the final stage, strain through a strainer and put a piece of butter on the surface so that it does not tighten with a dense crust.

Bechamel sauce with cheese

This sauce deserves special attention and goes well with many dishes; although it is hearty, it is tender and has its own creamy flavor. It goes well with pasta, as a "spread" when roasting vegetables, etc.

Ingredients for bechamel sauce

• milk - 500 milliliters;
• butter - 65 grams;
• flour - three tablespoons;
• nutmeg - by preference;
• cheese - 180-220 grams;
• salt and white pepper.

According to the recipe how to cook bechamel cheese with cheese, we cook like this

Remove the butter from the refrigerator, grate or cut into small squares so that it quickly blooms in the pan. Important! During heat treatment, discoloration should not be allowed.

After following the order technological process add flour and grated nutmeg. Without stopping frying, constantly mix everything for two minutes.

After this time, pour cold milk into the creamy flour frying in small portions, without stopping stirring. If lumps have formed, then you should punch through a blender, and then add the remaining milk and bring to a thickening of the desired consistency.

Then pour in the grated cheese and boil until it is completely melted. At the end, season with salt and white pepper to your taste.

Bechamel sauce with mushrooms

What a rich, fragrant and delicious sauce, it’s worth adding an additional ingredient to the white sauce, as everything changes before our eyes. It can be of great help to those who love piquancy and French sophistication. Perfect for meat and fish dishes.

Ingredients for bechamel sauce

• mushrooms (champignons) - 350 grams;
• butter - seven tablespoons;
• onion turnip - one head;
• garlic - 3-4 cloves;
• flour - 3 tablespoons;
• milk - 600-700 milliliters;
• salt and pepper - to taste.

According to the recipe, Bechamel sauce with mushrooms is prepared as follows

Rinse mushrooms under running water, dry, chop into strips and fry for butter.

Chop the onion and garlic, also saute in butter and add to the mushrooms.

Pour the flour to the prepared ingredients and fry everything together for 2-3 minutes.

Pour milk in small doses, stirring the sauce with a whisk until thickened.

At the end of cooking, season with spices and seasonings.

Now we read what the professionals of the culinary arts advise.

For cooking gourmet sauce it is necessary to use only thick-walled dishes so that the gravy during thermal reception didn't get burned.

Mix cream sauce preferably with a wooden spoon so that metal kitchen utensils do not pry the crust that has compacted at the bottom and dense particles cannot get into the sauce.

When sautéing flour, make sure that it does not “burn”, as then bitterness and a color not characteristic of this dish will be felt.

Adjust the consistency of the dish with flour or milk.

During storage, the sauce should be “pinched” so that a thick, rough crust does not form on the surface. For a concept, this means pouring a thin layer of melted butter on top.

Don't risk adding lemon juice, as the milk can curdle and you won't get good luck.

This concludes the tour of the preparation of author's French and Italian sauces, choose, cook and test the taste.