Comment Cuire Parfait ☆Béchamel☆

☆Béchamel☆. Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Béchamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U. French, Italian and Greek Béchamel sauce recipes include salt and nutmeg as a seasoning base.

Keep it warm over very low heat. Béchamel sauce may be made up to one day in advance. Lay a sheet of plastic wrap directly on top of the sauce to keep a "skin" from forming and refrigerate until it's time to reheat. ☆Béchamel☆ 4 5

☆Béchamel☆

1. 1 litre lait entier.
2. 70 g beurre doux.
3. 70 g farine.
4. Sel.

Whisk the sauce as it is reheated and thin with extra milk, as necessary. If it is slightly lumpy after reheating, pour it through a wire mesh sieve. Béchamel is thick, clinging to food in the way that a good sauce should—and it's that roux we have to thank for that. The first step in making a béchamel is to create a roux, a mixture of.

☆Béchamel☆

1. Préparer un roux : faire fondre le beurre et ajouter la farine. Mélanger.
2. Verser le lait en une fois. Délayer au fouet jusqu'a obtenir un mélange homogène.
3. Mélanger jusqu'à la formation de l'empois (càd épaississement de la crème). Stopper aux 1ères ébullitions.
   
4. Assaisonner, la béchamel est prête à l’emploi 😋.
5. 💡 On peut faire infuser dans le lait une garniture aromatique (thym, échalote, persil, poivre en grain, laurier, ail...) pour le parfumer avant de le verser sur le roux.

Béchamel definition is - a rich white sauce. Reheat over very low heat on the stovetop. Faith is the Editor-in-Chief of Kitchn. She leads Kitchn's fabulous editorial team to dream up everything you see here every day. She has helped shape Kitchn since its.

Partager :