Bechamel sauce - 6 recipes at home.

French Bechamel sauce (from French “white sauce”) is a classic of European cuisine. This is a basic sauce, on the basis of which, subsequently, soufflé, lasagna and other sauces are prepared. The main components are milk, flour, fat. Bechamel sauce is easy to make at home.

The classic recipe for making Bechamel sauce at home

This recipe is the basis with which you can experiment by adding various 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 cook Bechamel sauce?

Below is a step-by-step guide. Observe it exactly and get a real French sauce.

1. Melt two kinds of oil in a saucepan or ladle and mix.
2. Start gradually stirring flour into the stewpan with butter, avoiding lumps.
3. Pour in a little milk, stirring constantly. Bring to a boil.
4. After adding a little salt and simmer over low heat, stirring constantly.
5. The cooking process will take up to 10 minutes.

Depending on the consistency of the sauce you need, the cooking time also depends. If you need liquid, add some more milk. If thick - evaporate to the desired state. You can serve Bechamel right away. Keep refrigerated.

Lasagna sauce recipe

This sauce is often used for baking. Lasagna is a dish that cannot be imagined without a white French sauce. Usually housewives choose the classic recipe for Bechamel lasagna sauce to get the “French notes” of taste in a dish.

Grocery list:

• premium flour - a tablespoon;
• chicken yolk - 2 pcs.;
• capers up to 10 pcs.;
• oil or spread - 50 gr.;
• broth (if you want to reduce the calorie content of a dish, then use vegetable broth) - 280 ml;
• a bit of salt and pepper.

How to cook?

1. Fry the butter and flour in a saucepan a little.
2. Pour the broth into the butter-flour mixture and boil until the sauce thickens.
3. Salt and pepper to taste.
4. Just before the finish of cooking, add chicken yolks, mix and heat over low heat for another 2 minutes.
5. For spice, add chopped capers to the finished sauce. It is this supplement that will reveal the taste of vegetable lasagna.

Those who do not really like capers replace them with pickles.

Bechamel Nutmeg Sauce

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

So, what is necessary to take the preparation of spicy sauce?

• flour 65 g (1/4 cup);
• butter 4 tbsp;
• milk half a liter;
• some salt;
• white pepper pinch;
• ground nutmeg is also a pinch.

Instruction:

1. Melt the butter in a bucket.
2. Pour flour into a container with oil and mix with a wooden spoon until the flour begins to change color. This is no more than 2 minutes in time.
3. Introduce milk a little, stirring the lumps. Stir constantly until the mixture becomes homogeneous.
4. Stir the sauce all the time over low heat. Once it begins to thicken, add nutmeg and other spices.

Fragrant sauce is ready!

Recipe for Bechamel Meat Sauce

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

What foods should I take?

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

The recipe for the steps:

1. In a saucepan or other non-stick container, combine milk and onions (do not cut).
2. Boil over low heat for about 15 minutes and remove the onion from the milk.
3. Meanwhile, in a separate container, melt the butter and add flour to it.
4. Warm over low heat for 4 minutes, stirring constantly, until golden flour.
5. After cooling, add milk to the flour and oil mixture.
6. Put on fire, stir constantly and cook for up to 10 minutes. In this case, do not bring to a boil.
7. After the sauce becomes thick, strain it through a strainer and add spices.
8. Separate the minced meat and parsley roots with celery separately in a pan.
9. Pour the meat into the main sauce and boil for another 10 minutes.

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

Cheese sauce

Ingredients:

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

Instruction:

1. Melt the butter in a non-stick pan, add flour and fry until golden brown.
2. Add chopped onion, fry a little more and start pouring milk. Let it boil and let it cool slightly.
3. Rub the mixture through a sieve.
4. Pour the pre-prepared broth into the grated mixture. If no broth is found at home, you can add milk or just water. Boil.
5. After boiling, pour in hard cheese and mix thoroughly.
6. Cook until the desired consistency and complete dissolution of the cheese.
7. After, add your favorite spices, cook for no more than 10 minutes, and let the sauce brew.

This sauce is suitable as a dressing for meat or for baking vegetables.

Bechamel Mushroom Sauce

This sauce is perfect as an addition to pasta or meat. Its mushroom aroma will not leave anyone indifferent.

So what products should I take?

• 2.5 cups of milk;
• fresh mushrooms (porcini or champignons) - up to 200 g;
• melted butter 2-3 tablespoons;
• flour - as much as oil;
• 2 yolks;
• a glass of broth (water);
• some salt, ¼ teaspoon.

Cooking method:

1. Peel the mushrooms, wash and cut into small pieces.
2. Melt the butter in a saucepan and add flour to it.Fry until golden brown. This will take 1-2 minutes in time. Constantly bother!
3. Keeping the mixture over medium heat, we begin to inject 1.5 cups of milk, stirring constantly, until the lumps dissolve.
4. In the remaining milk, stir the yolks and pour into the main mixture.
5. Then add the broth to the sauce and the remaining 0.5 cups of milk.
6. Simmer until boiling, stirring constantly.
7. When the sauce reaches the desired consistency, add mushrooms and boil for another 15 minutes.
8. At the end add a spoonful of oil and the sauce is ready!

Serve warm.