All sauces sauce: the secrets of cooking a delicious Bechamel
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.
- 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
- 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.
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.
- 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
- salt, pepper
Step by step instructions
- 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.
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: