Béchamel. Find Deals on Béchamel in Hand Tools on Amazon. Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth.
Béchamel sauce may be made up to one day in advance.
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.
You can have Béchamel using 5 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Béchamel
- Prepare 3 of grosses cuillère de margarine.
- Prepare 5 of grosses cuillères de farine.
- You need 1 L of lait.
- Prepare of Sel et poivre.
- You need of Muscade.
If it is slightly lumpy after reheating, pour it through a wire mesh sieve. 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. 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.
Béchamel instructions
- 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.
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. A béchamel sauce is a quintessential sauce to master, because it can be used in so many different dishes. If you're not familiar with the sauce, it's a simple combination of milk, butter, and flour that's cooked (via The Kitchn).
