Easiest Way to Cook Yummy Béchamel

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Béchamel. Preparation Melt the butter in a heavy-bottomed saucepan. This is Delia's classic way of making a white (béchamel) sauce, using a mixture of butter and flour called a roux. Bechamel sauce is a classic French sauce made from butter, flour, and milk.

Béchamel is thick, clinging to food in the way that a good sauce should—and it's that roux we have to The first step in making a béchamel is to create a roux, a mixture of flour and fat that acts as a. Béchamel is also among the most versatile. While hollandaise is hollandaise, and there aren't too many classical variations on it, béchamel is the source of any number of creamy, cheesy, and velvety sauces. You can cook Béchamel using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Béchamel

  1. Prepare 3 of grosses cuillère de margarine.
  2. It’s 5 of grosses cuillères de farine.
  3. Prepare 1 L of lait.
  4. It’s of Sel et poivre.
  5. It’s of Muscade.

Béchamel is one of the mother sauces in classic French cooking, and one of the most important sauces to learn for all sorts of dishes, French and otherwise. Making your own bechamel/white sauce is so easy and the result is delicious creaminess in every bite. Béchamel sauce is a simple sauce of milk and roux. Claims of who invented béchamel sauce usually come down to four theories.

Béchamel instructions

  1. Faire fondre la margarine.
  2. Une fois la margarine fondue, ajouter la farine et bien mélanger..
  3. Ajouter le lait et mélanger au batteur à feu doux..
  4. Ajouter une pincé de sel et de poivre. Puis ajouter de la muscade. Mélanger et la béchamel est prête.

The first is that chefs of Catherine de Medici invented the sauce. Learn how to make the perfect Béchamel sauce from scratch with this easy-to-follow recipe. The ideal addition to your moussaka, lasagne or cauliflower cheese. Stir constantly so the mixture doesn't go lumpy Making bechamel (white sauce). Add different ingredients to make different variations: cheese, parsley, watercress.

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