Bechamel is a gourmet sauce that was often served in France at the royal table. Over time, it became so popular that many Europeans adopted the recipe and began to add it to their national dishes. The Italians, for example, cook lasagna with him, and the Greeks cook moussaka. And this is true, because bechamel goes well with almost any product - meat, pasta, seafood and even vegetables. But how to cook it at home? And to do this is very simple.
Pick your recipe
You will need
- - milk with fat content from 2.5% to 500 ml;
- - butter - 50 g;
- - flour - 2 tbsp. l.;
- - ground black pepper - 1/3 tsp;
- - salt - 0.5 tsp;
- - nutmeg - 1/3 tsp.
Instruction manual
1
Before starting the process, prepare all the ingredients in advance so that they are at hand. The sauce is cooked very quickly. Pour the milk into the bucket and warm it to a warm state. It can also be heated in the microwave.
2
Take a frying pan (stewpan), heat, and then put butter in it, putting aside a small piece (about 10 g) of the total amount. When it is completely melted, add flour, black pepper and salt. Stirring all the time, wait until the mass has acquired a homogeneous state.
3
After that, immediately start pouring a thin stream of milk, while constantly stirring so that no lumps form. Then bring to a boil, and then reduce the temperature to a minimum, pour a few pinches of nutmeg and simmer for a couple of minutes.
4
Before removing the pan from the stove, put in the sauce a piece of oil that was previously set aside and mix well again. Now bechamel can be poured into a saucepan and served with meat, vegetables, flour products, and so on. Or you can cool it and put it in the refrigerator, then use it for cooking other dishes.