Le moyen le plus simple de Faire Parfait Béchamel

Béchamel. Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Béchamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U.

Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat. Béchamel sauce may be made up to one day in advance. You can cook Béchamel using 4 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Béchamel

1. Prepare 50 cl of lait.
2. You need 40 g of Farine.
3. Prepare 40 g of Beurre doux.
4. Prepare of Sel, poivre, muscade.

Lay a sheet of plastic wrap directly on top of the sauce to keep a "skin" from forming and refrigerate until it's time to reheat. Whisk the sauce as it is reheated and thin with extra milk, as necessary. If it is slightly lumpy after reheating, pour it through a wire mesh sieve. 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.

Béchamel step by step

1. Faire fondre le beurre et ajoutez la farine aussitôt, mélangez et faire cuire quelques mins pour obtenir un roux sans coloration.
2. Mettre le lait froid et continuer de remuer sur feu doux jusqu'à consistance souhaité, attention elle se fige en refroidissant.
3. Ajoutez sel poivre muscade, mélangez et débarrasser filmé au contact pour eviter la peau dur sur le dessus..
4. Cette sauce sert de base pour de nombreuses préparations et autre sauce..

The first step in making a béchamel is to create a roux, a mixture of. 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. History of the sauce: Béchamel sauce is one of the five French "mother sauces". The others are: velouté, éspagnol, hollandaise, and tomat (here you'll find a great infographic showing all the mother sauces). The sauce is originally of Italian origin (called Besciamella in Italian) and immigrated from Tuscany to France, where was easily adapted into the rich French cuisine.