Béchamel. Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Béchamel, known as white sauce in the Midwestern kitchens of my youth, is a very, very helpful thing to know. Here's why, and how to make it.
Béchamel sauce (/ ˌ b eɪ ʃ ə ˈ m ɛ l /; French: ), also known as white sauce, is a sauce originated between France and Italy made from a white roux (butter and flour) and milk.
It is used as the base for other sauces (such as.
Béchamel Sauce I (Grasse), as you probably know, included meat stock or meat such as diced veal, thyme, bay leaf, nutmeg and onion.
Vous pouvez avoir Béchamel using 5 ingredients and 4 steps. Here is how you achieve that.
Quelques ingrédients à faire Béchamel Comme indiqué
- Fournir 3 of grosses cuillère de margarine.
- Fournir 5 of grosses cuillères de farine.
- Préparer 1 L of lait.
- Fournir of Sel et poivre.
- Fournir of Muscade.
Béchamel Sauce II (Maigre) omitted the veal, but maintained. 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. On peut ajouter plus ou moins de lait selon la consistance souhaitée : béchamel liquide ou très épaisse. Utilisez la béchamel pour un gratin, des croques-monsieurs, des lasagnes (béchamel très liquide de préférence!), en garniture de légumes farcis ou comme base de soufflé au fromage ou de garniture de tarte salée.
Voici comment faire Béchamel Jusqu'à so
- Faire fondre la margarine.
- Une fois la margarine fondue, ajouter la farine et bien mélanger..
- Ajouter le lait et mélanger au batteur à feu doux..
- Ajouter une pincé de sel et de poivre. Puis ajouter de la muscade. Mélanger et la béchamel est prête.
Béchamel definition is - a rich white sauce. 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. Découvrez la recette de la Sauce Béchamel, un classique de la cuisine française, qui sert de base à de nombreuses préparations comme les endives au jambon, les lasagnes ou de savoureux croque-monsieur. 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.
