How to prepare a bechamel sauce.

Bechamel sauce over several centuries, is the favorite in the kitchen, despite the fact that the story of his birth is a lot of controversy.
Bechamel sauce was and remains the «king of sauces,» it is considered the «mother» for the preparation of other sauces. Preparing bechamel-based flour, fried until golden brown and cooked in butter and milk.

Butter and flour are taken in equal proportions, and the volume of milk is determined by what is needed sauce consistency: liquid, medium density and dense.

Like all brilliant, this sauce is preparing easy: In a skillet melt the butter (you can use ghee), add flour and cook over medium heat, stirring constantly, for about 3 minutes. Then pour the milk / cream and, without stopping to interfere with, boil the mixture over low heat until thickened (about 5 minutes). At the end, add the nutmeg, salt and pepper.

Since, according to the professionals, «mission» of any sauce — serves to strengthen the dignity or, conversely, to hide its shortcomings, as the indispensable ingredients in it add spices that give the sauce a light fragrance. In addition to traditional nutmeg in the béchamel can be safely add a pinch of thyme / oregano / rosemary / marjoram and other «aromatic» herbs.
Bechamel is organically combined with meat, fish, vegetables, eggs, pasta and other foods.

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