Sauce Béchamel

Sauce Béchamel. Read Customer Reviews & Find Best Sellers. Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth.

Add the butter and onion to a large saucepan over medium heat. Season the onions with salt, to taste, and cook until they become translucent and very aromatic. Béchamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U. Kamu bisa memiliki Sauce Béchamel menggunakan 4 bahan dan 3 Langkah. Begini caranya mencapai that.

Sauce Béchamel

1. It's 500 g untuk lait.
2. Anda membutuhkan 45 g untuk farine.
3. It's 50 g untuk beurre.
4. Anda membutuhkan untuk Sel, poivre, muscade.

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. In its purest form, béchamel is comprised of butter and flour that have been cooked together (a mixture that's also known as a roux) and milk, with just a bit of seasoning. Bechamel sauce, sometimes also called the white sauce, is considered one of the French/Italian basic sauces. It can be served alone, as a sauce served with fish or asparagus, or be a part of more complex dishes like lasagna or make a base for other sauces like cheese sauce or alfredo sauce.

Sauce Béchamel

1. 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..
2. Verser le lait froid et porter à ébullition tout en mélangeant régulièrement jusqu'à ce que la sauce s'épaississe..
3. 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..

The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. Béchamel is a basic white sauce and one of the five mother sauces of classical cuisine. 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. You can also season it and serve it as is.

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