Béchamel sauce

Béchamel - one of the white sauces French cuisine lovers know that béchamel is an exquisite white sauce that is served to a variety of vegetable, meat and fish dishes, and without which it is impossible to imagine traditional French lasagna. It is believed that he was invented by the French King Louis the Fourteenth Louis de Bechamel, although according to another version the author is Francois de la Varena - the chief royal chef of Versailles. We are not so important right now who should be thanked for inventing the bechamel sauce. The main thing is to learn how to prepare a Béchamel sauce so that it is not embarrassing for him to serve any masterfully cooked dish in order to emphasize and enhance his taste. The basis of the classic recipe for bechamel sauce is butter, flour and milk, and this base is often used to create other sauces, adding to it various ingredients: fried onions, chopped nuts, cheese and a wide variety of spices and dried herbs. Béchamel sauce is one of the most popular in European cuisine, because thanks to it many everyday dishes can be turned into real masterpieces, giving them a unique taste and aroma. To cook a béchamel sauce is very easy, make sure of it yourself, following our recommendations.

Béchamel - one of the white sauces French cuisine lovers know that béchamel is an exquisite white sauce that is served to a variety of vegetable, meat and fish dishes, and without which it is impossible to imagine traditional French lasagna. It is believed that he was invented by the French King Louis the Fourteenth Louis de Bechamel, although according to another version the author is Francois de la Varena - the chief royal chef of Versailles. We are not so important right now who should be thanked for inventing the bechamel sauce. The main thing is to learn how to prepare a Béchamel sauce so that it is not embarrassing for him to serve any masterfully cooked dish in order to emphasize and enhance his taste. The basis of the classic recipe for bechamel sauce is butter, flour and milk, and this base is often used to create other sauces, adding to it various ingredients: fried onions, chopped nuts, cheese and a wide variety of spices and dried herbs. Béchamel sauce is one of the most popular in European cuisine, because thanks to it many everyday dishes can be turned into real masterpieces, giving them a unique taste and aroma. To cook a béchamel sauce is very easy, make sure of it yourself, following our recommendations.

Ingredients:

• Butter 40 g
• Flour, wheat 50 g
• Milk 800 ml
• Ground nutmeg 1 tsp.
• Salt 1 pinch

Instructions

• Step 1 Milk is well warmed, but do not bring to a boil.
• Step 2 In another saucepan, melt the butter.
• Step 3 Add the flour.
• Step 4 And actively stir everything in a homogeneous mass, without removing from the fire.
• Step 5 Pour well warm milk in small portions, literally 1-2 st. l. and actively interfere, not allowing lumps to form.
• Step 6 So gradually introduce all the milk, without removing the pan from a slow fire, until the sauce becomes homogeneous (if you still could not avoid lumps, be sure to wipe the mass through a sieve).
• Step 7 In terms of density, the sauce should be like a fairly liquid sour cream.
• Step 8 Then add a teaspoon of ground nutmeg and salt to taste.
• Step 9 Mix well the Béchamel sauce and remove from heat.