Béchamel. Jump to navigation Jump to search. Preparation Melt the butter in a heavy-bottomed saucepan. Béchamel is a basic white sauce, one of the five mother sauces, that you can serve as-is, or use for making all sorts of other creamy, cheesy sauces.

Béchamel Béchamel is thick, clinging to food in the way that a good sauce should—and it's that roux we have to The first step in making a béchamel is to create a roux, a mixture of flour and fat that acts as a. Bechamel sauce is a classic French sauce made from butter, flour, and milk. It's a versatile sauce that forms the base for most creamy sauces, gratins. You can cook Béchamel using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients of Béchamel

  1. You need 50 g of beurre.
  2. Prepare 1 cuillère à soupe of farine.
  3. It’s 1 of verre de lait.
  4. You need of sel.
  5. It’s of poivre.

Bechamel sauce is likely named after Louis Béchamiel, the marquis of Nointel, who worked for You can make the bechamel sauce recipe and its variants ahead of time and store them in the refrigerator. For a variation on a classic Sauce Bechamel, try chicken broth and half-and-half together with a roux of butter and flour flavored with grated onion. White pepper, thyme and cayenne give an earthy bite to. The authentic Béchamel sauce made easy!

Béchamel step by step

  1. Ustensiles et ingrédients..
  2. Faire fondre le beurre..
  3. Ajouter en délayant la farine. Laisser légèrement roussir..
  4. Ajouter le lait froid, saler, poivrer et remuer jusqu'à l'épaississement souhaité..
  5. Vous pouvez ajouter des ingrédients à votre convenance, champignons, gruyère râpé, dés de jambon, thon… Bonne dégustation !.

Follow Chef Philippe's illustrated recipe with step-by-step instructions.. Pasta With Bechamel, Bechamel Sauce Recipe For Lasagna Or Pasta, Vegetable Cannelloni Baked In Bechamel Sauce. Lemon Asparagus Pasta With Vegan Bechamel SaucePlattershare. Making your own bechamel/white sauce is so easy and the result is delicious creaminess in every bite. Béchamel is one of the mother sauces in classic French cooking, and one of the most important sauces to learn for all sorts of dishes, French and otherwise.