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Bechamel sauce

Bechamel sauce


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Servings: 1

Preparation time: less than 30 minutes

RECIPE PREPARATION How to Bechamel Sauce:

To start, put the butter in a saucepan and let it melt slowly, add the flour gradually and mix well until a cream is formed and it does not remain lumpy for about 2-3 minutes. Then separately prepare a glass of milk and pour it on top continuing to spin until it thickens, add salt and the rest of the milk and always mix for about 10-12 minutes. Then the last time add the pepper to taste. tasty.

Tips sites

1

if you want the salsa to be more fluid, add more milk.


The recipe for authentic bechamel sauce

Bechamel sauce, also known as white sauce, is a creamy sauce made from butter, flour and milk. It was a creation of François Pierre de la Varenne in the seventeenth century, and emerged as a variation and improvement of other older sauces.

This sauce is the basis of many recipes, such as lasagna, spinach cream, cannelloni or stuffed eggs, so if you need a quick and versatile sauce, bechamel is an excellent choice.

Data sheet

Caloric intake: 105 per 100 grams

Ingredients

& gt 4 tablespoons butter

& gt 3 tablespoons sifted flour for all use

& gt Freshly ground black pepper to taste

& gt Half a teaspoon of grated nutmeg

ELABORACION

1. Melt the butter in a saucepan over medium heat. Once melted, when it starts to bubble, add the sifted flour and hit with the rods until no lumps remain and the mixture turns light brown.

2. Gradually add the milk and continue beating until thickened. Once it starts to boil, let it cook for about 8 minutes, or until the sauce thickens.

3. Stir constantly to prevent lumps from forming. Remove the sauce from the stove and add salt, pepper and nutmeg. If you are not going to consume it right away, cover it to prevent a crust from forming.

4. The bechamel sauce supports freezing. When you take it out of the freezer it may look lumpy, but heat it over low heat and stir until it regains its creamy consistency.


  1. Put a saucepan over low heat and put it in it butter. Wait for the butter to melt and become liquid.
  2. When that happens add the flour and mix well with a few rods so that no lumps form and the appearance is homogeneous.
  3. Cook for 2-3 minutes, stirring constantly with the rods so that the flour loses its raw flavor and adds the best possible flavor to the bechamel.

We prepare the bechamel sauce

We already have the homemade bechamel sauce ready

Time: 20 minutes

Difficulty: easy

Serve and taste:

The bechamel sauce is very versatile and can be used in many recipes, although the classics always come to mind. Italian dishes as pasta, lasagna a cannelloni. It is also fantastic to accompany cooked vegetables or potatoes and also on casseroles that are going to be au gratin.

You can incorporate it into the recipes or, in the case of pasta dishes, you can also serve it in a saucepan in the center of the table so that diners can throw in their plate the amount they prefer. Creamy, with a soft and delicious taste, it is a real & # 8230 scandal!

Homemade bechamel sauce. Easy recipe without lumps

Variants of the bechamel sauce recipe:

This bechamel sauce is a base for you to make create your own sauce. For example, add yours cheese favorite, such as Roquefort or goat roll, and creates a delicious cheese bechamel. You can also make a bechamel with a touch of mustard French or add a few caps and anchovies in small pieces. These modifications go great with the pasta, you won't need anything else.

If you sting and previously suffered one onion with butter and then continue with the process of bechamel adding flour will make you even tastier and will fit perfectly into your pasta dishes, meat, savory cakes & # 8230

Tips:

Be sure to stir the bechamel because if it sticks to the bottom you will be left with lumps or it can even burn and become dark. If you can't be removing it all the time, do it at least the beginning and then lower the heat so that it is very very soft and that allows you to remove it from time to time.

You can keep it in the fridge for 2-3 days, but in that case remember to leave it more liquid in the account because it will thicken in the fridge. You can also keep it as it is and when serving it you can put it back in a saucepan with a little milk and heat it over low heat until you achieve the desired texture.


Bechamel sauce. Recipe

One basic recipe, is the preparation of the bechamel sauce, besamel a besamela, which is a white sauce It is mainly used in au gratin dishes such as pasta and vegetables with or without meat.

It's a basic recipe, since it is a mother sauce, that is, it serves as a base for other sauces and is nothing more than a roux (flour fried in a fat) diluted with milk and seasoned with pepper and nutmeg.

Ingredients:

· 1 tablespoon butter

· ¼ teaspoon of white pepper

· ¼ teaspoon chopped walnuts

Preparation:

1. Melt the butter over low heat.

2. Add the flour, beating constantly with a balloon whisk.

3. When the above mixture has taken on a golden color, add the milk, little by little and leave on low heat until thickened.

Once the sauce has thickened, season with salt or chicken powder, pepper and nutmeg.


15. Conservation of bechamel

If you are not going to use the bechamel sauce at the moment, you must cool it quickly, putting it in the fridge, even if it is hot. If you are going to keep it warm, place it in a Mary bath. And to prevent a skin from forming on its surface, put a film on top, so that it touches the surface of the sauce or add a light layer of liquid cream on top.

This and many more top tricks and recipes, in your email every week if you subscribe to our KITCHEN newsletter here.


The sauces are of 3 types:

  • cold sauces & ndash mayonnaise base sauce
  • hot sauces & ndash basic sauces are: Tomato Sauce, Brown Sauce, White Sauce, Bechamel
  • Combined sauces & ndash are obtained by combining hot and cold sauces

The ancestor of bechamel sauce is & bdquosalsa colla & rdquo, from Italy, the region of Tuscany & ndash Emilia Romagna and was brought to France by the cooks of Catherine de Medici. This sauce was obtained by slowly boiling the meat soup, in which spices and sour cream were added.

The history of the bechamel sauce recipe

The first written attestation of the white sauce recipe appears in the book & bdquoLe cuisinier fran & ccedilais & rdquo (French cook or French chef), written by the initiator of French cuisine, Fran & ccedilois Pierre de la Varenne (1615-1678), the personal chef of Nicolas Calon du Bl & ea , marquis D & primeUxelles. It gave its name to this white Bechamel sauce, in honor of Louis de Bechameil, Marquis de Nointeil (1603-1703), the creator of this recipe. (Wikipedia).

I'm done with the history and other generalities about bechamel sauce, but it is good to know these generalities. Imagine that your mother-in-law or aunt Tamara comes to visit and cook something spectacular (it can also be a lasagna or moussaka), and then, in an elegant, precious and extremely academic tone, you tell them these things.

I recommend that you practice the correct pronunciation of the names first, with a French and Italian accent, for a crushing effect. & # 128539 I guarantee you will get 2 possible side effects:

& ndash they will get rid of their prostheses in amazement, they will be deeply impressed and you will be instantly passed in the will

-or you will receive some sour looks and risk to choose only with some criticism and to leave the food uneaten & # 128539 & # 128512

What is the use of white sauce, bechamel?

We can make soufflés, lasagna, gratins, various dishes with meat or vegetables in white sauce & hellip.


Sauces derived from bechamel

Mornay
Ingredients: bechamel, grated gruyer cheese, egg yolks and cream.
The finish is cream and butter and is used to accompany dishes of eggs, fish and pasta.

Aurora
Ingredients: bechamel, tomato sauce and boiled eggs.
The finish is tomato sauce and chopped boiled egg and is used to season vegetables and pasta dishes.

Nant
Ingredients: bechamel and cream.
The finish is seafood sauce and is used to accompany fish recipes.

In the cream
Ingredients: bechamel and cream.
The finish is cream, butter and lemon juice and is used as a side sauce for egg and vegetable recipes.

Soubisse
Ingredients: bechamel, julienned onion and butter.
The finish is butter, cream and yolks. Combines well with fish, egg and pasta dishes. This sauce is widely used for glazing.
The soubisse with tomato is another derivative and is made in the same way, only it has concentrated tomato.

Butter
Ingredients: bechamel, blond roux, hot water, salt and lemon juice.
The finish is butter and yolk and is used for pasta, eggs and fish.

Fine herbs
Ingredients: bechamel, butter, parsley, chervil and tarragon.
It gives an original touch of flavor and presentation to dishes of vegetables, pasta, rice and fish.

Capers
Ingredients: bechamel and chopped capers.
It is used to sauce pasta dishes, pizzas, fish and white meats.


SOS BECHAMEL

Sos bechamel , the famous white sauce of French origin is prepared from milk, flour and butter and is the basis of many dishes. It can be served with vegetables, meat and for seasoning various types of pasta.

I like pepper and nutmeg a lot, but you make it to your liking, as your taste buds dictate.

  • 800 ml milk
  • 60 g flour
  • 70 g butter
  • a pinch of salt
  • pepper (white, if you have it) and freshly ground nutmeg to taste

Method of preparation sos bechamel

First we heat the milk. Separately, in another bowl, melt the butter, put the bowl on the fire and add the flour.

Mix well to homogenize, put the bowl back on low heat and fry the flour for a maximum of one minute, taking care not to color. Pour the milk little by little, stirring constantly so as not to form lumps.

Boil until the sauce thickens, after boiling, about 5-6 minutes. At the end, salt and season to taste.

The sauce is ready and can be used.

I did this sos bechamel for some delicious lasagna alla bolognese , soon I will write the recipe. Enjoy!

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Ingredients

  • 125 g of all-purpose wheat flour
  • 125 g butter
  • 1 liter of whole milk
  • A pinch of nutmeg (about 4 g.)
  • Freshly ground salt and black pepper (to the taste of each house)

How to prepare a bechamel sauce.

Maybe the sauce recipe most famous among white sauces, possibly the best known and most prepared in the world. An ancient haute cuisine sauce for the aristocrats more than 300 years ago, to stay with us to this day and to be as common as preparing fried eggs.

What would our Spain be without some croquettes? Have you thought about it? One of the emails I receive the most in my inbox is How do you prepare bechamel so that no lumps remain? A few years ago I published an entry that I have been gradually modifying until I can resolve all your queries, I think it is very complete. Together we will make sure that there are no secrets in this sauce and that we are always perfect.

This cream will be your friend in good ones croquettes, one lasagna or a few cannelloni, ones crepes or stuffed pancakes, Tigers of mussel, a special sandwich or some breasts to the Villaroy & # 8230 an endless number of recipes and tapas that without bechamel would not be the same.

This sauce at times and cream at others will be the basis for many recipes that you will find on the blog. It's not the only way to prepare the famous bechamel but I like it very much. I hope you don't be afraid to mess with it from now on. For her, without fear and cooks, may you tie her well!

Before you start with the bechamel sauce

  1. We sift the flour with a colander. This step is very important so that no lumps occur later.
  2. We put in a saucepan to heat over medium heat a liter of milk for 4-5 minutes without boiling. This step is then to speed up the process of preparing the sauce.
  3. In another saucepan we introduce the butter and heat it over low heat until it melts, it has to return to a hazelnut color and it will take out a little foam that we can remove if we want. Then add the sifted flour. The process is called roux, is the name given to this step or mixture of flour and butter, which will help us bind the bechamel.
  4. Let it mix until they form small golden tones. This is very important because if the flour is raw the bechamel will taste great in flour and is not what we want. In the previous step I used butter, but if we want we can use butter and olive oil in equal measures. The oil gives it a special touch. You can try to see if they like it.

Final preparation of bechamel sauce

  1. Stir the flour with the butter very well with a wooden spoon until it is like a ball. We put half of the hot milk in the saucepan with the flour and butter. Add salt, pepper to taste and a little ground nutmeg.
  2. Stir continuously with a rod (5-6 minutes). We control the temperature and gradually add the rest of the hot milk as we see that it is thickening. In this step it is best to keep it to a minimum. It will be a homogeneous mixture and most importantly without lumps.
  3. If you don't have this sauce under control and you have lumps left, you can fix it with a touch of a blender. If you are very thick with a little more milk, touch the blender and you will be left with the desired texture. This way you will have a perfect bechamel.
  4. A little trick for those of us who really like it is milky flavor is to add a little fried tomato in step 6 with the rest of the ingredients. Even with a few piquillo peppers and beat at the end. It's an original way to make a recipe for pasta or even croquettes. Imagination to power. Follow all the tips you will find in this video, you will be perfect at first.

Curiosities and recommendations for a bechamel sauce

  • The proportions are very important depending on what you are going to prepare. A cream is not the same as a sauce. The measurements are smaller depending on the body you want to give the bechamel.
  • In a croquette for each liter of milk, 3-4 tablespoons flour and 3 tablespoons butter.
  • In a few cannelloni, for each liter of milk, 2 of flour and 2 of butter.
  • We can always correct with a little more flour. This is the thickening ingredient to prepare a thicker bechamel or vice versa, add milk to make it softer or liquid.
  • This famous sauce or cream has a very interesting history, the bechamel is attributed to Luis de Béchamel (1630-1703), Marquis of Nointel.
  • Although bad language says that the inventor was his son's cook. Although the basis of bechamel is milk, in the old recipe it was not used in its preparation.
  • Follow the step by step that you will find in the album of the bechamel sauce recipe, you will leave at first.

Your recommendations and versions

  • Ana asks me: I have glass ceramic and the heat intensity goes from 0 to 9, a low temperature for it to take hazelnut color what would it be? & # 8220The best thing is at a low temperature (3-4) so ​​that the Roux is made little by little, that the flour is toasted and that then the flavor is as perfect as possible, it is also not essential that it stays with the toasted color , in the end this step is the one that will serve as a thickener to bind the sauce. Larger volume of flour, a denser bechamel, more milk, we will have a lighter bechamel. With extra virgin olive oil, the color will surely be more intense. & # 8221
  • Mariela from Argentina he tells me that they make it very similar there but that he adds chives and parsley. & # 8220I consider the spicy touches of freshly ground white pepper and nutmeg essential and that the milk is real, no soy milk and the like.
  • Rafa advises us use extra virgin olive oil instead of butter.& # 8220If I want a stronger bechamel for a lasagna I incorporate olive and if I want it only as "also starring" I put sunflower. As you say, the point is that the flour is not left raw because otherwise it would taste a lot of flour. To avoid lumps, my great friend is the rod. From the beginning of that great friendship between her and me, the lumps are past. & # 8221
  • Carmen asks us for a bechamel with olive oil. For a liquid bechamel (for lasagna for example): 1 l whole warm milk, 80 g flour, 80 ml. Extra virgin olive oil, a pinch of salt, freshly ground black pepper and nutmeg to taste. If we see that it is too thick for how we want it, just add a little more milk. For a thick bechamel (for croquettes for example): 1 l of warm whole milk, 140 g flour, 140 ml. Extra virgin olive oil, a pinch of salt, freshly ground black pepper and nutmeg to taste.

By Alfonso López

I started Recetasderechupete.com in 2009. In these years I have written recipes and books, recorded videos, given face-to-face courses and classes in hospitality schools. Y cooking for my family and friends it is still my great passion. On this website I want to share with you all my experience, so that you can enjoy the kitchen as much as I and all your dishes come out full.

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If you liked this recipe you will like & aacute:

How to make homemade bechamel for pasta, lasagna and cannelloni

If you liked this recipe or have any questions about how to make it, leave a comment

More and more people are allergic to gluten and cow's milk protein. Have you tried making bechamel with other types of milk and non-wheat flour? If so, how are you? Problems? Thank you.

Hi Miguel! Well, the truth is that no, I have it pending for a future post talking about these problems. You will soon see it on the blog.

A very interesting way to make bechamel and it is amazing. Thanks for sharing the recipe, it is very well explained. Thank you, greetings and keep it up.

Can I add white wine?

Hi Mary! For power & # 8230 you can, but it would no longer be bechamel. When made with broth or non-dairy liquid it is called velouté.

I have learned a lot from their recipes and they help my family be happy every day by eating fine and different dishes. Thank you very much. Olga Maria Rodriguez

Hello Uruguay, I add cornstarch or cornstarch is softer and I prepare it with cold milk, then over low heat until it boils, with finely chopped parsley or cilantro gives it a flavor and a nice presentation.

I usually fry the steaks be chicken or pork or beef when they are all fried has that oil left in the pan I add a little flour diluted in water and return to put the steaks in the pan for about 3 or 4 minutes and it's ready to eat. today Sunday, November 26, 2017 I'm going to make a bechamel sauce, the day before yesterday I prepared a chickpea stew and from this I'm going to cover the chicken breast and a carrot. I already have the breast cut into medallions of half a centimeter that I will place on a deep plate on top I put the sliced ​​carrot and finally the eggs also sliced ​​on top of the carrot when I have made the bechamel sauce I will throw it on top of everything I put it on the plate and ready to eat, what do you think.

My mother José Luis! Invite me to eat, what a tribute you're going to hit :-)

I LOVE THE RECIPE.
IT'S HOW I PREPARE IT.
I SAID THAT SOMEONE FROM ARGENTINA SAID THAT IT IS DONE HERE WITH CHEESE AND PARSLEY. IT WILL BE THE RECIPE OF THAT PERSON.
BUT THEY TAUGHT ME HOW YOU DO IT AND ALWAYS EAT IT THAT WAY.
THE BECHAMEL IS THE BECHAMEL

how long does mojo picon and bechamel last

Manuel, the mojo picón can last you 6 months in the fridge. Bechamel is best consumed for one or two days.

When do I mix the other half a liter of milk? In fact, at what point do I mix the milk?

Good morning Odair!
I recommend you watch the video first:
https://www.youtube.com/watch?v=FyGyL7k3swA&t=7s
Still in the recipe, as I say half a liter of hot milk to begin with. The rest to add as soon as it starts to thicken, little by little to control the creaminess you want for your bechamel.

Those who do not want milk can also make it with a vegetable consommé, or with a chicken consommé. I did it and they are very good, although they are not as white as with milk.
Something very interesting that since it has always worked: if it is made with butter and hot flour then the milk or broth or whatever must be cold. It doesn't take longer than if it's hot and runs out of lumps, for sure. try it and you will see.

hello question can I prepare the bechamel beforehand? can i keep it in the fridge?

Hi Wanda! Yes, no problem, although when it cools it is a little thicker than when it is warm or hot. It all depends on whether you are going to use it later. What recipe are you thinking of, some croquettes, lasagna, cannelloni & # 8230?

To make besamel with oil (instead of butter) What are the proportions of oil, flour and milk? and the milk gets hot too?

Hi Carmen! For a liquid bechamel (for lasagna for example): ½ 1 tbsp whole milk, 40 g flour, 40 ml. Extra virgin olive oil, a pinch of salt, freshly ground black pepper and nutmeg to taste. If we see that it is too thick for how we want it, just add a little more milk.
For a thick bechamel (for croquettes for example): ½ l of warm whole milk, 70 g flour, 70 ml. Extra virgin olive oil, a pinch of salt, freshly ground black pepper and nutmeg to taste.

Thanks for your tips for making bechamel, it's been perfect for me. I managed to prepare it from rechupete at first. Greetings chef

Thanks for the recipe it is very useful for making lasagna

I do it as my mother taught me, with Cornstarch. It is a very fine corn flour.

Excellent recipe, works perfectly, a book bechamel. Thank you Alfonso

Thank you very much for your recipe, bechamel finally mastered, it can't be resisted again. The blender trick is great, it stays thin and keeps it from burning. Thank you very much again teacher.


How to make bechamel, the lightest recipe by Karlos Arguiñano

Replace the butter with extra virgin olive oil and prepare a softer, lighter bechamel.

Ingredients:

  • 2-3 tablespoons flour
  • 350 ml of milk
  • 3 tablespoons extra virgin olive oil
  • shawl
  • nutmeg (optional)

Making bechamel sauce:

Put a saucepan over low heat and add one drizzle of extra virgin olive oil. Add the flour, mix well with a few sticks until perfectly integrated.

We add the milk little by little without stopping to stir, until you get a homogeneous cream.

Pour the rest of the milk in 2 times, without stopping to stir. Echa shawl to your taste or grated nutmeg.

Cook the sauce over low heat during 10-15 minutes. The longer you cook it, the softer and richer it will be.

  • If you are not going to use the bechamel at the moment, pass it to a bowl and cover it with plastic kitchen paper. It is important that the plastic is in contact with the dough. This will prevent crust from coming out on top.
  • You can use butter instead of oil. Instead of a drizzle of oil (4 tablespoons or so), add 3 tablespoons of butter. The elaboration process is the same.


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