Bechamel sauce at home

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

Base milk bechamel sauce is often used as a dressing for European cuisine. It can also form the basis of other liquid dressings. Preparing it at home according to a recipe with step by step photos is not difficult at all.

Classical

The sauce goes well with pasta and pasta. It contains the most common products sold in the nearest store.

Ingredients:

• milk - 400 ml;
• butter - 50 g;
• wheat flour - 4 tbsp. l.;
• salt - a pinch;
• nutmeg - on the tip of a knife.

Preparation:

Pour milk into a saucepan and heat, but do not bring to a boil

• Melt the butter in a saucepan, stir gently to prevent burning.
• Add flour, stir vigorously with a whisk to evenly distribute the ingredients. Fry lightly.

• We reduce the heat to a minimum, slowly pour hot milk into a bowl of butter and flour. To make all the lumps disperse, do not stop stirring.
• We continue the mixing process until the sauce acquires a thick consistency. This usually takes about 5 minutes. In this case, you do not need to bring to a boil.
• At the end of cooking, add salt and nutmeg. Mix the mixture well again. Its consistency should be similar to liquid sour cream. The sauce will thicken as it cools. It remains to combine the dressing for the side dish with the main course and serve.

For a more savory flavor, pepper and dried Italian herbs can be added if desired.

White sauce with spices

The classic French sauce is made on the basis of milk and flour fried in butter.

Ingredients:

• milk - 1 liter;
• butter - 60 g;
• flour - 40 g;
• onion - 1 head;
• bay leaf and carnation - 1 pc.;
• salt - 1 tsp

Preparation:

1. Put the butter in a saucepan with a thick bottom, melt over low heat.
2. We introduce flour, mix until smooth, cook for several minutes. It turns out a light mixture of fried components (it is called "ru"). Turn off the heating, set the container aside, letting it cool slightly.
3. Boil milk in a separate saucepan. Put a mixture of butter and fried flour on a slow fire, pour in the boiled milk in small portions, while constantly stirring with a whisk.
4. Salt, add onion, bay leaf and clove bud.
5. With all the spices, cook the white sauce over low heat for 40 minutes. Remove the foam formed during the cooking process.
6. Filter the resulting dressing through a sieve.

The sauce can be served with various dishes or used as a basis for preparing other dressings in the classic version.

Béchamel sauce - microwave cooking

To prepare the dressing, you need only three components. Surely everything you need is in your kitchen. If you have to go to the store, then only for milk.

Ingredients:

• milk - 250 g;
• butter - 20 g;
• wheat flour - 2 tbsp. l.;
• salt, black pepper - to taste.

Preparation:

Put a piece of butter in a container designed for microwave ovens. We put it inside for 40 seconds, setting the maximum power. In order not to splatter the stove, cover the container with a lid

Pour flour into the melted butter, do this not immediately, but gradually, stirring, so that all the lumps disperse

Put the bowl of milk in the microwave for about two minutes. The time depends on the characteristics of the technique. You need it to boil

• Pour salt and pepper into the butter-flour mixture, pour in milk and stir with a whisk.
• We cook the resulting mass for one minute at maximum power. Then mix again.

For a thicker sauce, increase the cooking time by another half minute.

Bechamel sauce with garlic

Béchamel sauce (white) is suitable for dressing casseroles, fish and vegetable dishes. Preparing it at home according to a recipe with a photo step by step will not be difficult and will not take much time from the hostess.

Ingredients:

• milk - 500 ml;
• onions - 1 large head;
• garlic - 1 clove;
• bay leaf - 1 pc.;
• butter - 45 g;
• wheat flour - 2 tbsp. l. (no slide).

Preparation:

We warm, but do not boil milk. Put onion, garlic and bay leaf, peeled and cut in half

• We boil everything together, remove from the heat, let cool and brew. Take out the spices after 10 minutes.
• Melt butter, add flour, stirring constantly, cook for a minute.

• Pour in milk, cook the sauce for another 2-3 minutes. At the same time, stir continuously so that all the lumps disperse.
• Add salt and pepper to taste.

Add the sauce to the buckwheat porridge. Ordinary cereals will acquire an original taste and aroma.

Bechamel in broth

Despite the intricate name, making the main white sauce is a snap. It is important that everything you need is at hand. The main difference from the usual sauce is that we take broth instead of milk and add cream as a basis.

Broth ingredients:

• veal ribs - 400 g;
• onions and carrots - 1 pc.;
• celery root - 1/4 pcs.;
• allspice - 4 peas;
• bay leaf - 2 pcs.;
• salt, ground black pepper - to taste.

For the sauce:

• butter - 50 g;
• cream 33% fat - 100 ml;
• flour - 2 tbsp. l.;
• nutmeg - 1 pinch.

Preparation:

Peel the vegetables, rinse, and chop coarsely. Put in a saucepan with meat ribs, fill with water, bring to a boil, add spices. Remove the resulting foam and cook the broth until tender. We filter

Melt butter over low heat in a saucepan, add flour, sauté. Fry for two minutes, no more, otherwise the seasoning will acquire a golden color

• Pour the meat broth into the mixture in a thin stream. At the same time, stir constantly to get a mass of a homogeneous consistency.
• Without ceasing to work with a whisk, pour cream into the main components. Pour in nutmeg, a little salt and pepper.

Use homemade béchamel sauce to decorate and serve dishes

If you like fatter dishes, you can use pork ribs instead of veal ribs.

Mushroom sauce

The mushrooms give the white sauce an extra delicate flavor. The dressing goes well with pasta, fish and vegetables.

Ingredients:

• champignons - 150-200 g;
• milk - 2.5 cups;
• yolks of two eggs;
• butter - 60 g;
• flour - 3 tbsp. l.;
• water - 250 g;
• salt to taste.

Preparation:

We wash the mushrooms, cut into medium-sized pieces

• Heat oil in a saucepan. Pour in flour, stir with a whisk, sauté over medium heat for one minute.
• Pour in one and a half cups of milk in a thin stream, without ceasing, mix until the mass thickens.

Combine half a glass of dairy product with yolks, pour into a saucepan with butter and fried flour

• Add water and salt. Stir again and bring the sauce to a boil.
• Pour in half a glass of milk, immediately add the mushrooms. Continue cooking over moderate heat for another 15 minutes.

• Turn off the stove heating, add a piece of butter to the saucepan, mix.
• The delicate liquid seasoning goes well with chicken, vegetables and buckwheat.

If you add chicken or meat broth instead of water, the taste of the sauce will only benefit. As for milk, a product of any fat content is suitable.

You don't have to have special skills to diversify your daily meal. Béchamel sauce is perfect for any meat or fish dish. In addition, cooking it is not difficult at all and does not take long. One method will take no more than 15 minutes, the other a little less than an hour. Choose the right option and get started.