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 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. Milk infusing with bay leaf, peppercorns, shallot and flat-leaf parsley prior to being added to the roux. Making your own bechamel/white sauce is so easy and the result is delicious creaminess in every bite. You can cook Béchamel using 5 ingredients and 4 steps. Here is how you cook that.
Ingredients of Béchamel
- Prepare 3 of grosses cuillère de margarine.
- You need 5 of grosses cuillères de farine.
- It’s 1 L of lait.
- You need of Sel et poivre.
- You need of Muscade.
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. 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.
- 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 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. The authentic Béchamel sauce made easy! Follow Chef Philippe's illustrated recipe with step-by-step instructions. Stir constantly so the mixture doesn't go lumpy Making bechamel (white sauce). Add different ingredients to make different variations: cheese, parsley, watercress.