Sauce Béchamel. This recipe is fabulous and I have added a splash of white wine as I used the sauce for Spinach Lasagna. Béchamel Sauce II (Maigre) omitted the veal, but maintained. On peut ajouter plus ou moins de lait selon la consistance souhaitée : béchamel liquide ou très épaisse.
That means it's the starting point for making other sauces, like the cheddar cheese sauce, the mornay sauce, cheesy sauce and several other variations.
It's the base for a range of homey, comforting recipes, such as Creamed Spinach and Roasted Cauliflower with Cheese Sauce, and is a versatile, essential sauce that's easy to master.
For a variation on a classic Sauce Bechamel, try chicken broth and half-and-half together with a roux of butter and flour flavored with grated onion.
Vous pouvez avoir Sauce Béchamel using 4 ingrédients et 3 pas. Voici comment cuisiner ça.
Ingrédients de Sauce Béchamel
- C'est 500 g de lait.
- Préparez 45 g de farine.
- Préparez 50 g de beurre.
- Préparez de Sel, poivre, muscade.
White pepper, thyme and cayenne give an earthy bite to the sauce. That way, your bechamel won't taste like flour. This step is called making a roux. The roux is used to thicken your milk and give you a nice creamy sauce.
Sauce Béchamel instructions
- Réaliser les pesées. Dans une casserole faites fondre le beurre. Verser ensuite en une seule fois la farine et mélanger. Cuire le roux 1 à 2 min pour bien homogénéiser..
- Verser le lait froid et porter à ébullition tout en mélangeant régulièrement jusqu'à ce que la sauce s'épaississe..
- Assaissonner et utiliser la sauce immédiatement. Cette sauce sert de base à la sauce Mornay, à la sauce Aurore (photo) et à la sauce Soubise..
Add the milk and a pinch of nutmeg, stiring constantly with a whisk. Bring to a boil (over medium-high heat). If you stop whisking, your sauce will be lumpy. Béchamel sauce (/ ˌ b eɪ ʃ ə ˈ m ɛ l /; French: ) is a sauce that originated in Italy, later introduced to France, made from a white roux (butter and flour) and milk. It is used as the base for other sauces (such as Mornay sauce.