Bechamel is one of the classic sauces. It gives any dish a delicate delicate taste and delicious aroma. The classic recipe for bechamel sauce can be supplemented with your own ingredients, and seasoned dishes will shine with new colors.

Classic Bechamel Sauce Recipe

The oldest of the sauces is prepared very simply. It has few ingredients and can be bought at any store.

Component List:

  • Milk - 0.75 L;
  • Butter - 0.05 kg;
  • Wheat flour of the first grade - 0.05 kg;
  • Sunflower oil - 34 ml;
  • Salt to taste.

How to cook:

  1. Pour the flour into melted butter, then pour it into the mixture and milk, constantly stirring with a spoon.
  2. Wait until the whole mass boils.
  3. After bubbles appear on the surface, pour salt into the mixture and cook for another 10 minutes. Do not forget to turn down the fire.
  4. To thicken the sauce, you need to cook longer. Still steaming gravy can be added to the selected dish and carried to the table.

It is interesting: bechamel sauce - a recipe at home

Lasagna Sauce Recipe

 

This sauce must be part of the lasagna. Without it, the dish will lose its favorite juicy taste. The thicker you want to make the sauce, the less milk is used in the recipe.

Components:

  • Milk - 1 L;
  • Butter - 0.09 kg;
  • Flour - 0.08 kg;
  • Salt and ground pepper to taste.

Cooking Option:

  1. Put butter in a pan and melt.
  2. Without turning off the heat, add flour to the butter and stir.
  3. In several approaches, add portions of milk, without stopping stirring with a spoon until no lumps remain in the milk mass.
  4. Wait until the mixture boils, then cook for another 5 minutes.
  5. Pepper and salt the finished sauce to your liking.
  6. After that, for greater fat content, you can add a small piece of oil under the cover.

Bechamel sauce for julienne

Julienne vegetables need to be enhanced and emphasized. Delicate creamy bechamel is perfect for this role.

You will need:

  • Cream - 0.35 L;
  • Flour - 0.05 kg;
  • Butter - 0.04 kg;
  • A pinch of nutmeg;
  • Salt to taste.

How to cook bechamel sauce at home:

  1. If you made chicken and mushroom julienne, cream is best used in a sauce.
  2. Bring dairy products to room temperature.
  3. We heat the pan without adding oil to it.
  4. Pour flour onto a dry surface.
  5. Wait until it becomes a little golden in color, stirring with a spatula (fry for no more than 2 minutes).
  6. Put the soft butter in the flour and pour the nutmeg.
  7. Stir the ingredients all the time to prevent lumps. Salt can be right away, or possible when the sauce is already in julienne.
  8. It was the turn of cream. Pour them in portions. Cook another 1 minute. At this time, the whole mass should boil.
  9. Cream can be warmed up and then added hot to the main mixture. Do not leave the sauce for a minute while cooking, otherwise it may burn.
  10. After that, the ingredients of julienne - mushrooms with pieces of chicken should already be added to the liquid consistency. After baking in the oven, the sauce will thicken and take on a very appetizing appearance.

Bechamel cheese sauce

 

Cheese gives the dish a rich creamy taste and delicate color. The sauce collects all the ingredients of the main dish in one piece.

Component List:

  • Milk - 0.6 kg;
  • Grated cheese - 150 gr;
  • Oil - 0.06 kg;
  • Flour of the first grade - 40 gr.

Stages of preparation:

  1. Pepper the beginning of the sauce preparation procedure to warm the milk to room temperature.
  2. It is recommended to melt the oil in a pan or in a pan. It is advisable that the dishes have a thick bottom, otherwise its contents will quickly burn out and the dish will have to start from the beginning.
  3. Pour flour into melted butter. Fry until golden brown.
  4. After this, add a little milk, making sure that there are no bubbles or lumps.
  5. Stir all the time with a spoon or whisk, bring to a boil.
  6. If, however, the sauce liquid is not uniform, then strain it through a sieve.

Classic Muscat Recipe

When you add nutmeg, any food becomes richer, and in a white sauce, nutmeg brings its zest.

You will need:

  • Flour - 30 gr;
  • Salt to taste;
  • White pepper one pinch;
  • Butter - 240 gr;
  • Ground nutmeg - to taste;
  • Milk - 0.4 kg.

How to cook:

  1. Cook the butter by melting it over low heat in a saucepan.
  2. Add flour constantly stirring.
  3. Fry for 2 minutes, no longer.
  4. Pour milk carefully, watch for lumps. If they appear, break them in time.
  5. Bring the mixture to a boil, at which time it should boil.
  6. Sprinkle with salt, pepper and nutmeg. Mix everything again.

Tomato Recipe

 

Tomatoes in bechamel - an unusual option. But he will give the offered dish a unique color and rich taste.

Necessary components:

  • Cream butter - 0.05 kg;
  • Wheat flour - 0.05 kg;
  • Tomato puree - 0.05 kg;
  • Milk - 0.75 L;
  • Sunflower oil of any grade - 0.03 l.

Cooking method:

  1. In a separate bowl, dissolve the butter in sunflower.
  2. Pour flour and slowly pour milk. Wait until the liquid mass becomes thicker and boils.
  3. After boiling, pour salt and leave on the stove at low heat for 9 minutes.
  4. When the dish is ready, take a little of the total mass and mix in a different bowl with tomato sauce.
  5. Pour the pinkish mixture back into the first bowl with its contents.
  6. You can set the table.

Cooking Tips

  1. When cooking, use cookware with a thick bottom and a wooden spoon or whisk.
  2. To make a homogeneous sauce without extraneous elements, pour hot milk to cold flour or vice versa. If lumps nevertheless arise in gravy, you can use a blender.
  3. Avoid brown flour when frying. So gravy will get a rancid taste and lose a delicate milky color.
  4. Always keep the pan or pan over low heat.
  5. Do not replace milk or cream with sour cream. She will curl up.
  6. The sauce is best served hot or for guests or household.
  7. Cooked surplus can be stored in the refrigerator for three days.

Bechamel is the most delicious European sauce. It is suitable for vegetables, meat, fruits, salads. Experiment with the ingredients, add your favorite foods to it and watch what happens. But remember that the taste of the sauce should only complement or emphasize the taste of the main dish.

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