Béchamel sauce, a recipe for cooking with a photo. How to make béchamel sauce, step by step instructions
When it comes to sauces, one of the firstthe mind comes to bechamel. All the charm of this traditional French refueling in its both refined and delicate taste. Sauce harmoniously combines with almost any product - different varieties of meat and fish, mushrooms, vegetables and seafood.
Classic béchamel sauce - step by step recipe
The creamy béchamel sauce is simple enough in terms ofcooking, but it requires knowledge of some culinary delicacies and compliance with certain technological processes. Following the traditional recipe, you can prepare Beshamel for lasagna, spaghetti, cannelloni and other dishes. Do not be afraid of culinary experiments - this magic sauce will help you to re-taste the tastes of familiar and long-familiar products.
Necessary ingredients:
Milk 3.2% fat content - 500 ml
Wheat flour - 40 gr.
butter - 40 gr.
onion bulb - 1 pc.
bay leaves - 1 pc.
Salt, pepper and grated nutmeg
Step-by-step instruction
In a small stewpan, place the peeled andcut in half an onion and spices (bay leaf and nutmeg) and pour them with cold milk. Bring it to a boil and immediately remove from heat. After 8-10 minutes, strain the milk to remove onions and spices.
On a note! In addition to these seasonings, to flavor the sauceYou can use fresh fragrant herbs (marjoram, thyme, rosemary), celery stems and parsley root. The main thing is not to overdo it with spices - they are called to shade, but do not interrupt the thin creamy flavor of béchamel.
Then cut slices of butter and melt in a thick-walled frying pan. Then add sifted flour to it.
Continue cooking the sauce over low heat. Mix the mixture of flour and oil quickly with a wooden spatula to form a homogeneous plastic mass and combine with warm milk.
To beshamel acquired a delicate creamy consistency, pour the milk into the flour mix with a thin trickle and gradually. In this case, always whip the sauce with a whisk.
Once the béchamel thickens, remove it from the fireand season with salt and pepper. Ready sauce can safely be stored in the refrigerator for 48 hours. That in conditions of the lowered temperature beshamel was not covered by a dense film, fill it with a thin layer of the melted butter.
Moussaka with béchamel sauce - step by step recipe
Greek moussaka - a kind of variation on the topicItalian lasagna. Vegetables, rich bolognese and air bechamel magically form a single magnificent ensemble. The dish turns out delicious, hearty, fragrant. In a word - Greek! Of course, cooking such a puff casserole takes time, but it turns out to be just divine! Keep in mind that the moussaka should cool slightly before serving. In a company with flavors in the kitchen (including from nutmeg), it will not be easy to wait for this moment, but it's unlikely to cut a hot dish with beautiful portioned slices.
Necessary ingredients:
eggplant - 3 pcs.
potatoes - 2 pcs.
white onions - 1 pc.
garlic - 1 clove
ground beef - 700 gr.
tomatoes - 7-8 pcs.
tomato paste - 120 gr.
butter - 60 gr.
flour - 60 gr.
milk - 450-500 ml
hard cheese - 300 gr.
olive oil - 5 tbsp.
nutmeg
oregano
basil
salt pepper
Step-by-step instruction
First of all, prepare eggplant forpost processing. Partially peel them from the peel, cut into circles of medium thickness, lightly sprinkle with salt and set aside for 30 minutes. At the end of half an hour, rinse the blue and dry it on a paper towel.
On a note! For the preparation of moussaki, choose young undamaged eggplants with a shiny blue-black skin. The flesh of ideal fruit should be dense, with a small amount of small seeds.
Meanwhile, start cooking meatbolognese sauce. Chop the onion and chopped garlic with olive oil until it is clear. Then add ground beef to them. When the meat becomes a grayish shade, it's time to add crushed tomatoes, tomato paste, dried herbs, salt and pepper to the sauce. After this, put out the meat dressing in an open dish for 20 minutes. Ready bolognese should brew and infuse with the aroma of spices.
Now boil the peeled potatoes lightlysalted water until half cooked. Chop tubers into thin slices. In parallel, fry the eggplants in the preheated olive oil until a ruddy crust is formed. Fried slices spread on a paper napkin - otherwise the dish may turn out to be excessively oily.
After this, cook the creamy béchamel sauce. To begin, fry the flour in pre-melted butter until golden. Then in small portions, put warm butter into the butter and flour mass. To avoid the formation of lumps, lumps as the addition of milk, whisk the mixture vigorously. Cook the sauce over low heat until thick. In the finished béchamel, add salt, grated cheese and nutmeg.
The last stage of cooking moussaka - is the assemblycasseroles. The bottom of the refractory form is smeared with bechamel sauce, then lap the potato and eggplant slices further. Over the vegetables, evenly distribute the Bolognese, and cover the meat filling with another layer of blue. Fill the moussaka with bechamel and send it to the preheated oven to 180 ° C for 40 minutes. Ready casserole garnish with fresh herbs.
On the Internet, the most famous bloggers and sitesabout the preparation of béchamel sauce are Afisha-Food, Anastasia Skripkina, Wikipedia, etc. We suggest you watch a video on how to cook this wonderful sauce at home:
