When it comes to sauces, one of the first to come to mind is Beshamel. All the charm of this traditional French refueling in its both refined and delicate taste. Sauce harmoniously combines with almost any product - different varieties of meat and fish, mushrooms, vegetables and seafood.

Classic Bechamel sauce — step by step recipe

Creamy bechamel sauce is simple enough in terms of cooking, but it requires knowledge of some culinary delicacies and compliance with certain technological processes. Following the traditional recipe, you can prepare Beshamel for lasagna, spaghetti, cannelloni and other dishes. Do not be afraid of culinary experiments - this magic sauce will help you to re-taste the tastes of familiar and long-familiar products.

Necessary ingredients:

  • milk 3.2% fat – 500 ml
  • wheat flour – 40 gr.
  • butter – 40 gr.
  • bulb onion – 1 PC.
  • Bay leaf – 1 PC.
  • salt, pepper and grated nutmeg

Step by step instructions

  1. In a small saucepan put the peeled and cut in half onion and spices (Bay leaf and nutmeg) and pour them with cold milk. Bring it to a boil and immediately remove from heat. After 8-10 minutes, strain the milk to remove the onion and spices.

Note!  In addition to these seasonings, fresh aromatic herbs (marjoram, thyme, rosemary), celery stems and parsley root can be used to flavor the sauce. The main thing is not to overdo it with spices - they are called to shade, but do not interrupt the thin creamy flavor of béchamel.

  • Next slice the butter and melt in a thick-walled pan. Then add the sifted flour.
  • The sauce keep on low heat. A mixture of flour and butter, quickly stir with a wooden spatula until a homogeneous plastic mass and get me the warm milk.
  • To make the Bechamel acquired a delicate, creamy consistency, pour the milk into flour mixture in a thin stream and gradually. Constantly whisk the sauce with a whisk.
  • Once the béchamel thickens, remove from the heat and season with salt and pepper. The prepared sauce can be safely stored in the refrigerator for 48 hours. To low temperatures, the Bechamel was covered in a thick layer, cover it with a thin layer of melted butter.
  • Moussaka with Bechamel sauce — step by step recipe

    Greek moussaka — a kind of variation on the theme of Italian lasagna. Vegetables, rich Bolognese and Bechamel air magically together a gorgeous ensemble. The dish turns out delicious, hearty, flavorful. One word of Greek! Of course, preparing such a puff casseroles takes time, but it turns out she is just divine! Keep in mind that before serving moussaka to cool slightly. In company with hovering the kitchen aromas (including nutmeg) to wait for this moment to be difficult, but cut into beautiful slices a La carte hot dish is unlikely to succeed.

    Necessary ingredients:

    • eggplant – 3 PCs.
    • potatoes – 2 PCs.
    • white onion – 1 PC.
    • garlic – 1 clove
    • ground beef – 700 g.
    • tomatoes – 7-8 PCs
    • tomato paste – 120 g
    • butter – 60 gr.
    • flour – 60 gr.
    • milk – 450-500 ml
    • hard cheese – 300 gr.
    • olive oil – 5 tbsp
    • nutmeg
    • oregano
    • Basil
    • salt, pepper

    Step by step instructions

    1. First prepare the eggplants for later processing. Partially peel the skin cut into circles of medium thickness, sprinkle lightly with salt and set aside for 30 minutes. After an hour a blue rinse and dry on a paper towel.

    Note!  For the preparation of moussaki, choose young undamaged eggplants with a shiny blue-black skin. The flesh of ideal fruit should be dense, with a small amount of small seeds.

  • Meanwhile, begin to cook the meat sauce Bolognese. Chopped onion, cut into slices and garlic simmered in olive oil until transparent. Then add the ground beef. When the meat will acquire a grayish hue, it's time to add the sauce of crushed tomatoes, tomato paste, dried herbs, salt and pepper. Then put the meat filling in an open pan for 20 minutes. Prepared Bolognese needs to stand and feel the aroma of spices.
  • Now, boil the peeled potatoes in slightly salted water until soft. Chilled tubers cut into thin slices. In parallel, fry the eggplant in hot olive oil until browned. Fried slices lay on a paper towel — otherwise the dish may turn out too oily.
  • Then prepare a creamy Bechamel sauce. To start, fry the flour in melted butter until Golden. Then small portions enter into the oil-flour lots of warm milk. To avoid the formation of lumps, lumps as you add the milk vigorously beat the mixture with a whisk. Cook the sauce over low heat until thick. In the finished Bechamel, add salt, grated cheese and nutmeg.
  • The last stage of cooking moussaka — an Assembly of casseroles. The bottom of the refractory shape and spread with Bechamel sauce, then arrange overlapping slices of potatoes and eggplant. On top of the vegetables evenly Bolognese, and the meat filling cover with another layer of the blue ones. Pour moussaka Bechamel and send in in advance warmed up to 180°C oven for 40 minutes. The finished pudding decorate with fresh greens.
  • On the Internet, the most famous bloggers and sites about the preparation of béchamel sauce are Afisha-Food, Anastasia Skripkina, Wikipedia, etc. We suggest you watch a video on how to cook this wonderful sauce at home: