Classic recipe for béchamel sauce
This recipe for French white sauce is rightfullycan be called a good old classic. True, it is far from the original, but what can you do if the rhythm of life makes you look for new approaches to old dishes and interpret them to modern realities. Here is the recipe, according to which in the distant times of the Sun King they prepared béchamel, has undergone a number of changes. First of all, this concerns the cooking time, which has been significantly reduced. But the delicate, tender taste has remained the same. So, this is what the classic recipe looks like in a new way. Ingredients:
- Butter - 2 tablespoons
- wheat flour - 2 tablespoons
- milk - 2 cups
- salt - to taste
- pepper ground white - to taste
- nutmeg - to taste
Method of preparation:Take a frying pan with high sides, you will make the sauce in it. First, heat the chosen dish on the fire, add butter to it and melt. Then add flour. Mix everything well so that the mass is as homogeneous as possible. Watch for a brown tint to appear - it does not matter whether it is weak or saturated. This means one thing - the flour has fried, and the process will have to be started over. If everything worked out the first time, then you can gradually add cold milk. Do this slowly, constantly stirring the contents of the pan and preventing the formation of lumps. When all the milk has smoothly moved to the other ingredients, continue to cook the sauce until smooth. Add salt and spices, focusing on your own taste. Keep on low heat for another 5 minutes, until you get a medium-thick consistency. If you know in advance that you need to make a less runny béchamel, then instead of the specified 2 tablespoons of flour and butter, you need to take 3. And, accordingly, if you want to use a more liquid sauce, then reduce the amount of the specified ingredients to 1 tablespoon for 2 glasses of milk. Only by following these recommendations will you be able to make a real classic béchamel.
Béchamel with cream
If you want a richer flavor,then it is better to prepare a French white sauce based on cream. The recipe described below, in principle, can also be called a classic version. By the way, it involves adding a small amount of concentrated meat broth, almost like in the old days. The sauce will be quite thick. You can bake vegetables with it, serve meat and fish dishes. It will turn out very tasty and juicy! Ingredients:
- Butter - 100 grams
- wheat flour - 1 tablespoon with a slide
- concentrated meat broth (low-fat) - 4 tablespoons
- cream of 20% fat content - 250 milliliters
- salt - 1/3 teaspoon
- pepper ground (preferably white) - to taste
- nutmeg - to taste
Method of preparation:Take a saucepan or a deep frying pan and put it on low heat. Put the butter in the pan and melt it. Carefully, stirring constantly, pour in the flour. Make sure that it is completely combined with the butter, without forming lumps. Do not overcook the flour under any circumstances, this will spoil the whole taste of such a delicate sauce. Try to catch the moment when the flour dissolves in the butter and becomes covered with foam. The color should not change much, it just needs to turn slightly yellow. If it turns light brown, you will have to start all over again. And if you come to your senses in time, then add another ingredient to the pan - cold meat broth. Mix everything thoroughly and at the same time begin to pour in the cooled cream in a thin stream. Now you can salt and season your future sauce. Try it to taste and, if you like it, then bring the béchamel to a boil. If you did everything correctly, the sauce will almost immediately acquire a thick consistency. Mix the mixture thoroughly again, achieving maximum homogeneity. That's it, the white sauce is ready for further use. If you need to use only some of it, then pour the rest into a glass jar or other container with a tight lid. Melt a small piece of butter and carefully pour it over the surface of the sauce. This will prevent it from drying out. The finished béchamel can be kept in the refrigerator for 2-3 days without any damage to its taste and quality characteristics.
Béchamel home-style with sour cream
This recipe can't be called classic, but it ishas a right to exist, since the taste of the sauce is quite pleasant and rich. Any housewife can quickly prepare such a béchamel and serve it with a hot meat dish for dinner. It also goes well with everyone's favorite spaghetti. Therefore, if you have sour cream in your refrigerator, why not experiment and add a little French accent to a completely familiar dish? Ingredients:
- Butter - 100 grams
- wheat flour - 1 tablespoon
- meat broth - 250 grams
- sour cream (25% fat content) - 2 tablespoons
- salt and spices to taste
Method of preparation:Take a deep frying pan and put it on the fire. Put butter in it, melt it. Now add flour and fry lightly. When it acquires a beautiful golden hue, pour in cold meat broth in small portions. Stir the contents of the pan thoroughly all the time so that lumps do not form. When all the broth smoothly passes to the flour and butter, add sour cream. Mix everything thoroughly again, wait until it boils, season to taste. Do not rush to remove the sour cream béchamel from the stove. It needs to boil for about a minute, until the consistency begins to acquire the desired thickness. Do not forget to constantly stir the sauce. It is best to do this with a wooden spatula or spoon. If you use utensils made of other materials, the béchamel may acquire an unpleasant metallic taste. Cool the finished sauce and complement your main dish with it. If you haven't used up all the béchamel, you can store the rest in the refrigerator for 2 days. There is a lot of debate about the thickness of the white sauce. Some argue that it is better to adjust it by adding more or less flour. But professionals recommend doing otherwise. If you plan to use the béchamel as a gravy, then remove it from the heat as soon as it begins to thicken. If you plan to bake meat or vegetables under it, then it is better to keep it on the heat longer, about 40 minutes. In general, it is better to adjust the consistency of the sauce by heating it, and if you want to do this by changing the amount of the main ingredients, which are butter and flour, then keep the correct proportions. Otherwise, the result may be very disappointing.
Béchamel on chicken broth
This white sauce recipe is a little different fromclassic. First of all, it involves a combination of two types of oils - sunflower and butter. But this does not spoil the taste of the dish at all, on the contrary, it gives it a special depth. Chicken broth also plays a role, which, in combination with milk, makes the béchamel rich and rich. Try pouring this sauce over a simple set of vegetables and cooking a stew with a French accent in the oven. You will surely like our recipe! Ingredients:
- Butter - 25 grams
- Sunflower oil - 2 tablespoons
- wheat flour - 2 tablespoons
- milk - 450 milliliters
- chicken broth - 450 milliliters
- salt - to taste
- white pepper powder - to taste
Method of preparation:As in all other cases, you need to start by heating a saucepan over the fire. Put the butter in it; as soon as it melts, add the sunflower oil. Then slowly pour in the flour, stirring at the same time so that it does not turn into lumps. When the consistency becomes homogeneous, begin to gradually add milk, do not stop stirring so that the mass becomes homogeneous. And here you must definitely take into account one important point. It consists in seasoning the white sauce at the right time. Professionals do not recommend adding spices to hot milk or broth. It is much better to do this earlier, before it has heated up. This way, the spices will more fully reveal their aromatic characteristics and make the dish richer and more intense in taste. When all the milk is in the frying pan, carefully pour in the chicken broth, add salt and pepper to taste and bring the contents of the frying pan to a boil. Cook the French sauce for another 7 minutes. Do not forget to stir it. Once the béchamel has reached the desired consistency, remove it from the heat. Use the finished sauce at your own discretion, and place the rest in the refrigerator, transferring it to a container with a tight lid. You can store the béchamel for three days.
Béchamel with tomatoes
All housewives use a special gravy,which cabbage rolls are stewed. As you know, it is prepared from sour cream and tomato paste. But what if you pour something else over the cabbage rolls, much more tender and creamy? The dish will only benefit from such an experiment. But the classic béchamel will not work here, because the taste of tomato paste, which is not there, is very suitable for cabbage rolls, since it harmonizes perfectly with the meat filling. But if you add tomatoes to the classic recipe, you will get another interesting version of the popular French sauce. Ingredients:
- Butter - 50 grams
- Sunflower oil - 2 tablespoons
- wheat flour - 2 tablespoons
- milk - 750 milliliters
- Ripe tomatoes - 2 pieces
- salt - to taste
- white pepper powder - to taste
Method of preparation:In a deep frying pan, put on low heat, melt the butter and combine it with the sunflower oil. Add flour, gradually pouring it in small portions and stirring thoroughly. Gradually add milk, it is better to pour it in a thin stream. As a result of your actions, you should get a homogeneous liquid mixture. While the milk is not yet warm enough, add pepper and salt. Bring the seasoned béchamel to a boil and continue to cook on low heat for another 8 minutes. Watch the consistency and, as soon as the sauce becomes thick, remove it from the heat, avoiding burning. While the dish cools down a little, prepare the tomato puree. But first, remove the skin from the tomatoes by dipping the vegetables in boiling water for a few seconds. Cut each tomato into 4 parts and remove all the seeds. Now grate the tomato pieces on the smallest grater. In a separate container, put a few spoons of sauce and 2 spoons of homemade tomato puree. Mix everything thoroughly and add to the remaining béchamel. That's it, the French sauce with tomatoes is ready. Its color will seem a little more pronounced to you, and the taste will acquire new interesting notes. Be sure to try to cook this béchamel, it will serve as a great addition to meat and cabbage dishes.
Béchamel with egg yolks
This sauce recipe differs from others in that it containsadditional component - egg yolks. If you plan to bake vegetables, fish or meat and use béchamel for these purposes, it is better to cook it exactly as indicated below. It is the addition of egg yolks that allows you to get an appetizing golden crust, which always decorates any dish baked in the oven. Ingredients:
- eggs (yolks) - 2 pieces
- Butter - 75 grams
- wheat flour - 2 tablespoons
- milk - 750 milliliters
- salt - to taste
- white pepper powder - to taste
Method of preparation:Melt the butter in a deep medium-sized frying pan. Keep the heat low, otherwise it will start to burn. Then slowly add the flour, stirring it thoroughly, so that you don’t have to worry about removing lumps later. When the mixture has a uniform consistency, gradually add milk, salt and pepper. Bring the sauce to a boil and continue cooking for 5-8 minutes, stirring constantly. When the béchamel has thickened, remove it from the heat. Separate the yolks from the whites. Do this very carefully, otherwise you risk ruining the uniform consistency that is typical of this French sauce. The thing is that the egg whites can curdle and turn into unappetizing flakes. Place the yolks in a deep plate and beat lightly. Now add a few spoons of sauce to them and stir very thoroughly. When the mixture has reached a uniform consistency, gradually pour it into the container with the rest of the béchamel. Make sure it is completely smooth and the sauce is ready. Since this recipe requires yolks, pay attention to the quality of the eggs used.
Spicy bechamel with capers
This recipe is sure to please culinary experts.experimenters, as it combines different tastes in dishes, for example, delicate milky with the spiciness of capers. In this case, Béchamel acquires a certain piquancy, which distinguishes it from more delicate analogues. Its taste becomes very unusual and rich due to the addition of fish broth. If you want to cook something original, be sure to use the recipe described below. Ingredients:
- eggs (yolks) - 2 pieces
- Butter - 50 grams
- Sunflower oil - 2 tablespoons
- milk - 375 milliliters
- wheat flour - 2 tablespoons
- fish broth - 375 milliliters
- capers - 2 tablespoons
- salt, pepper - if desired
Method of preparation:As usual, you should start by choosing the right cookware. This can be a deep frying pan or a saucepan. Put it on low heat and melt the butter, then add the sunflower oil. Gradually begin to add flour, trying to prevent lumps from forming. Then slowly pour in the milk. Make sure that the mass is homogeneous. To do this, constantly stir the sauce, sometimes speeding up, sometimes reducing the intensity of the movements of the spatula. Lightly salt and pepper, but do not overdo it with spices, since the capers added at the end are also spicy. Now add the broth and bring the future béchamel to a boil. Stirring constantly, cook it for 8 minutes. As soon as the white sauce thickens, remove the saucepan from the heat. Separate the yolks from the whites and do this as carefully as possible. Take a deep bowl, put the yolks in it and beat a little. Now add a couple of spoons of sauce and stir well. When the mass reaches a homogeneous state, add it to the saucepan where the main béchamel is cooling. Make sure that the components are combined correctly, stirring them thoroughly. Finely chop the capers and put them in the finished sauce. It is better to serve with fish dishes or with spaghetti and seafood.
Béchamel with onions
This French white sauce recipe is greatis suitable for lovers of pureed soups. It will perfectly set off their delicate taste with its exceptional delicacy. In general, béchamel, which is based on meat broth, is best served with pork, beef and poultry dishes. If fish broth was used, then such a sauce should be combined with trout, salmon, tuna and so on. But milk béchamel is perfect for soups, cannelloni, lasagna and spaghetti with vegetables. Ingredients:
- Butter - 4 tablespoons
- milk - 3 cups
- Wheat flour - 0.3 cups
- onion - 1 piece
- bay leaf - 1 piece
- salt, pepper - to taste
Method of preparation:First, chop the onion as finely as possible. Transfer it to a saucepan, add the bay leaf, pour in the milk and bring to a boil. Let the mixture sit for 15 minutes. Then strain it through cheesecloth or a fine sieve. Melt the butter in a deep frying pan over low heat. Stir constantly to avoid lumps, pour in the flour. It should acquire a light golden hue. As soon as this happens, slowly pour in the infused milk. Mix everything well, add salt and pepper. Bring the sauce to a boil, using a wooden spatula to achieve homogeneity and prevent burning. Then reduce the heat and cook for about 40 minutes. When the béchamel becomes thick, remove it from the heat and strain. This is a very good way to remove all the lumps, if they still appear. Another option to achieve a homogeneous state is to mix in a blender, but this may disrupt the structure of the sauce.
Béchamel with Parmesan cheese
The cheese sauce that many people love can also be consideredone of the variations on the theme of "Béchamel". It goes well with flour dishes, for example, with spaghetti. Cheese adds new notes to the delicate creamy taste of the white sauce and makes it richer. This recipe also includes broth, which can be either meat or vegetable. You just have to choose the option that seems more interesting. Ingredients:
- Butter - 30 grams
- milk - 150 milliliters
- wheat flour - 1 tablespoon
- Parmesan cheese - 100 grams
- broth (vegetable or chicken) - 150 milliliters
- Salt, ground pepper - to taste
Method of preparation:Take a medium-sized saucepan and melt 30 grams of butter in it. Add flour in small portions, stirring constantly, and heat for about a minute until it becomes slightly golden. Remove the pan from the heat. Heat milk and broth slightly in separate pans. Finely grate the cheese. Now you can start mixing them with flour and butter. First, slowly pour in the milk, then the broth. Do not forget to stir constantly with a wooden spatula or spoon. As soon as you have a homogeneous mass, return the saucepan to the heat and let the contents boil. Cook for another 3 minutes. The sauce should thicken slightly. Add grated cheese, stir it thoroughly until it completely dissolves. Continue cooking for a couple more minutes. If the cheese béchamel is very thick, add a little hot broth or milk. At the end, add salt and pepper. If you want, you can add a little nutmeg. This will only emphasize the taste of the delicate sauce.
Béchamel with porcini mushrooms
French cuisine widely uses in itsnational dishes such a component as mushrooms. It must be said that sauces prepared on their basis can leave few people indifferent. Therefore, if you have some dried porcini mushrooms, be sure to take the opportunity to prepare the most aromatic béchamel on their basis. It will turn out very tasty and original! The recipe described below is designed for a portion for a large company, so it can decorate any festive table. Ingredients:
- milk - 1 liter
- butter - 100 grams + 1 tablespoon
- wheat flour - 100 grams
- garlic - 1 piece
- onion - 1/4 pcs.
- white dried mushrooms - handful
- Salt, ground pepper - to taste
- nutmeg - to taste
Method of preparation:Soak dried mushrooms in water for 2 hours and boil until done. Finely chop the onion, chop the garlic. Melt a tablespoon of butter in a frying pan, put the mushrooms and chopped onion and garlic in it. Fry everything until done for 15 minutes over medium heat, add salt, pepper and cool. Transfer the mushrooms to a blender and chop. If you want the consistency of the future sauce to be less uniform, then it is better to use a meat grinder. Now you need to make a classic béchamel. Melt the butter in a deep frying pan and lightly fry the flour in it. Then add milk and mix everything thoroughly so that there are no lumps. Season with spices to taste, bring to a boil and cook until the desired thickness for about 5 minutes. Then add the mushroom mixture and leave on the heat for another 3 minutes. At the end, add a little nutmeg. This sauce will perfectly complement rice, potato and pasta dishes. In conclusion, I would like to draw attention to some subtleties that must be taken into account in the process of preparing béchamel sauce, regardless of which recipe you choose. First of all, try not to overdo it with spices, because they should only shade and emphasize the creamy taste, and not interrupt it. If you plan to use béchamel for stewing, then it is better to make its consistency more liquid. A quick recipe used by modern cooks involves cooking the sauce after it boils for 5-8 minutes. In the classic version, which has lost its former popularity, a different time is stipulated - at least 40 minutes. The thing is that flour, which is heated for more than 10 minutes, acquires the taste of the paste familiar to many. But it will disappear if you continue to cook the white sauce according to the classic recipe - about an hour. Therefore, if you suddenly missed the right time, do not be upset. Just cook the béchamel longer. How do you know if this famous French sauce has worked for you? As a rule, the ideal béchamel has a light creamy hue, a uniform structure and a medium-thick consistency, reminiscent of liquid puree. And its taste should give real creamy pleasure. If everything turned out exactly like this for you, then the old French recipe for white sauce has revealed all its secrets and mysteries to you.
