The art of being happy while on maternity leave

The art of being happy on maternity leave!

Web magazine for mothers on maternity leave who want to be happy, beautiful and beloved

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Bechamel sauce – traditional and 8 recipes

Ksyusha Garastyuk • 03/02/2019

Bechamel sauce will complement and decorate any dish, but it is considered indispensable for lasagna and julienne. You can cook it with meat and fish, pour it over a side dish, or season a casserole.

Traditional Bechamel sauce all over the world is made with milk with the obligatory addition of flour. Although the recipe has not undergone any special transformations over time, all chefs try to add a “zest” to it, making it unique - some add eggs or herbs, while others prefer to replace regular milk with the thickest sour cream.

Regardless of the ingredients, the sauce is prepared according to the same recipe - it needs to be heated in a frying pan until it thickens and turns into a homogeneous mixture.

To create Bechamel sauce at home, you do not need a blender or mixer - all ingredients are heated and mixed by hand.

Regular recipe

Bechamel sauce for lasagna should be quite watery, so it is prepared with a traditional set of goods, observing all proportions. This sauce will complement pasta or crispy steak. It is advisable to take peppercorns and grind them into sauce using a pepper grinder.

Ingredients:

2 tbsp milk;
30 gr. butter;
3 tbsp flour;
a pinch of aromatic pepper;
salt.

Manufacturing:

Heat a frying pan and add a piece of oil.
When it warms up, add flour. Fire it up.
Pour in milk in a thin stream. At the same time, do not forget to stir the mass throughout the entire process.
Reduce the heat on the stove to medium and keep the sauce for no more than 10 minutes. With all this, watch the thickness - the ingredients should form a homogeneous viscous mixture.
Season and add salt 3 minutes before cooking.

Bechamel sauce with cheese

Melted cheese makes the sauce most viscous. Try experimenting with varieties - one type of cheese will make the taste the creamiest, while another can add richness. Cheese varieties such as Cheddar, Parmesan, Lambert or Maasdam are suitable for Bechamel. But you can go even further in your own taste experiments and add Dorway Blue or Brie.

Ingredients:

2 tbsp milk;
3 tbsp flour;
50 gr. hard cheese;
1 tbsp vegetable oil;
a pinch of aromatic pepper and coriander.

Manufacturing:

Grind the cheese on a grater.
Heat the frying pan. Pour in the oil.
Add flour, fry it for 2 minutes. Reduce stove power to medium.
Pour in milk in a stream. Stir the mixture so that no lumps are created.
Add cheese. Cook the sauce for another 10 minutes.
Season and add salt 3 minutes before cooking.

Bechamel sauce from Yulia Vysotskaya

Onion added to the usual ingredients adds a slightly noticeable sweetness. This small aspect makes a big difference in the flavor of the French sauce.

Ingredients:

2 tbsp milk;
30 gr. butter;
1 onion;
3 tbsp flour;
pepper mixture;
a pinch of coriander.

Manufacturing:

Chop the onion into small cubes or grind it into a paste in a blender.
Heat a saucepan in a water bath and lower the oil into it.
While the butter is still hot, add the onion. Continue heating.
Add flour, stir, avoiding the formation of lumps.
Pour in the milk in a narrow stream, stirring.
Leave in a water bath until the sauce becomes smooth and viscous.
Season and add salt before cooking.

Bechamel sauce with mushrooms

If you add mushrooms to the French sauce, then Bechamel can be used as a gravy for the side dish. You can use champignons or wild mushrooms - they must be boiled in advance.

Ingredients:

100 gr. champignons or wild mushrooms;
2 tbsp milk;
30 gr. butter;
a pinch of aromatic pepper;
3 tbsp flour.

Manufacturing:

Chop the mushrooms into cubes.
Heat the oil in a frying pan and let it melt. Add flour. Fire it up.
Pour milk in a narrow stream. Do not forget to stir the sauce so that lumps do not form in it.
Add chopped mushrooms. Season and add salt.
Simmer in a frying pan for a quarter of an hour. Stir the mass.
Serve the sauce cooled.

Snow white sauce with sour cream and cream

Try replacing milk with cream and sour cream. The sauce will be thicker and at the same time tender. If desired, you can use natural yogurt instead of sour cream.

Ingredients:

200 ml. cream;
3 tablespoons sour cream;
allspice;
20 gr. butter;
3 tbsp flour.

Manufacturing:

Melt a piece of butter in a hot frying pan.
Add flour, fry it until golden brown.
Pour in milk in a narrow stream. At the same time, mix the mass.
Add sour cream. Season and add salt.
Cook the sauce over medium heat for no more than 10 minutes. Stir constantly during the process and make sure that no lumps form. The mixture must be thick and homogeneous.

The right Bechamel

Quite often, those who watch their figure have to deny themselves small gastronomic joys. This recipe will allow you to have fun with a delicious sauce without harming your slimness.

Ingredients:

1 tbsp almond milk;
2 teaspoons starch;
a pinch of nutmeg;
a pinch of black pepper.

Manufacturing:

Heat the milk in a saucepan.
Add starch. Stir until the mixture thickens.
Add salt and season. Remove from heat.

Bechamel with eggs

Egg yolks add fluffiness and thicken the sauce. In addition, the color turns yellow - this will help decorate festive dishes, because this sauce is not bad for roast.

Ingredients:

1.5 tbsp milk;
1 tablespoon vegetable oil;
2 tbsp sour cream;
2 tbsp flour;
2 testicles;
a pinch of black pepper.

Manufacturing:

Separate the whites from the yolks.
Heat oil in a frying pan. Add flour. Fry it for 3 minutes.
Pour in milk in a narrow stream. Stir so that no lumps form. Cook for 3 minutes.
Add sour cream and yolks. Stir thoroughly.
Add salt and season. Cook the sauce for 5 minutes.

Spicy Bechamel with parsley

This loose interpretation of the traditional sauce comes out quite spicy with the spices. This sauce can be seasoned on a warm salad or added to pasta. It is fragrant and has the appropriate sourness.

Ingredients

1.5 tbsp milk;
5 tbsp flour;
40 gr. butter;
half a glass of cream;
a small bunch of parsley;
¼ lemon;
1 small onion;
4 things. carnations;
1 bay leaf;
a pinch of nutmeg.

Manufacturing:

First, prepare a decoction of spices. Heat 4 tablespoons of water on the stove. Add cloves, bay leaves and nutmeg. Add some salt. Bring to a boil, strain.
Grind the onion in a blender into a paste.
Melt the butter in a frying pan. Add flour. Fry it for 2 minutes.
Pour in the milk. Stir thoroughly.
Add onion and cream. Cook for another 2 minutes.
Pour in the spice broth. Cook for 3 minutes.
Add finely chopped parsley and squeeze the juice from the lemon. Keep on the stove for another 1-2 minutes.

Bechamel with chicken broth

The broth adds an appetizing aroma and enriches the taste. This sauce is served with chicken dishes or as a side dish.

Ingredients

2 tbsp milk;
20 gr. butter;
4 tbsp flour;
1.5 tbsp chicken broth.

Manufacturing:

Prepare chicken broth ahead of time.
Melt the butter in a frying pan. Add flour. Fry for 2 minutes.
Pour in milk in a narrow stream. Stir so that no lumps form.
Pour in the broth. Add some salt. Cook for another 10 minutes.

Bechamel is a versatile snow-white sauce that will add a delicate creamy taste to any dish. Don't be afraid to make it watery - this sauce thickens quickly.

Bechamel sauce - a traditional homemade recipe

Greetings, dear readers! Now I will tell you how to prepare French bechamel sauce according to a traditional recipe at home. It is served with vegetable dishes, added to soufflés and lasagna, and used when stewing meatballs, cutlets and chicken gizzards. Bechamel is also suitable for dressing puree soups and salads, omelettes with vegetables and asparagus. It consists of flour and milk, butter, salt, nutmeg. In terms of thickness, the product resembles watery sour cream, but when it cools it becomes much thicker and resembles cream.

The process of making traditional sauce consists of two parts: rublon (ru) and milk. Roux is flour fried until golden brown with the addition of butter in a 1:1 ratio. To add flavor, natural flavors are used: onion, thyme, oregano, cumin, dill, garlic, parsley root.

Ingredients

Step-by-step recipe for Bechamel sauce

Video recipe

Useful tips

Choose flour without foreign odors. I recommend taking flour in cardboard or cardboard packaging, because the product suffocates in cellophane.
Use a pan with thick walls and a non-stick coating.
Grind the ingredients with a wooden spatula and whisk.
To avoid lumps, pour cool milk into a hot roux or, on the contrary, pour hot milk into a cool roux.
If lumps still appear, run a blender through the sauce.
Never add lemon juice to improve the taste, otherwise the milk will curdle.
After boiling, the mixture should be cooked for no more than 7 minutes. Professional chefs recommend cooking the traditional sauce for 40–60 minutes.
Don't over-toast the flour. It must be a cream color with light gilding. If the flour darkens, the bechamel will taste bitter.
Cook on low heat. You can create it medium only in the final step, when you add milk to the pan.
It is not allowed to replace milk with fermented milk products, because they will curdle.
Do not overdo it with spices, as bechamel should have a creamy smell.
I recommend serving the sauce hot. When it cools, a crust appears on the surface, which is completely unacceptable.
Bechamel should be stored in the refrigerator for no more than 3 days, covered with cling film or placed in a closed container.
Use the sauce if, when making a pie or casserole, the inside comes out a little dry.

5 unique options

With mushrooms

Nutritious and tasty option. It contains champignons, flour, onions, pepper, butter, salt, ground nutmeg. At the final step, you can add grated hard cheese.

With cheese and onions

Milk sauce with cheese and onions is suitable for lasagna, pasta, meatballs, and baking vegetables. To prepare it, you need to take wheat flour, onions, milk, butter, hard cheese, a mixture of Italian herbs, and salt.

A special variation that will suit true gourmets. Perfectly mixed with pasta, spaghetti, rice dishes. The recipe is quite simple and does not require a huge amount of ingredients. You should take vegetable oil, cream, onions, saffron, salt.

A great option for weight watchers or vegetable eaters. For production you will need flour, water, cashews, olive oil, nutmeg, pepper, salt.

The main difference between the dietary version and the traditional one is that it is made without butter, and cow's milk is replaced with almond milk.

With tomatoes

An unusual option that tomato lovers will like. It can be used when baking potatoes in the oven, making sandwiches and serving with pasta, spaghetti, tagliatelle. All you need is flour, butter, tomato puree, milk, and spices. Don't forget to stir the mixture after adding any ingredient.

Conclusion

In the article, we learned what bechamel is, analyzed the step-by-step recipe for making it, found out how long it takes to prepare the sauce and what it is eaten with. All dishes with this sauce get a pleasant smell and unique taste. Fish, pork or chicken turn into a real delicacy if they are served with bechamel. You can enrich its taste with spices, herbs, wine, and cheese. Don't be afraid to experiment with new unusual combinations. Then you can amaze yourself and your guests with wonderful dishes.

Do you make bechamel sauce? Share your favorite recipes with us in the comments!

Bechamel sauce at home - prepared according to traditional recipes for lasagna, pasta and other dishes

Bechamel sauce is one of the best traditional sauces, a property proven over the centuries. It goes well with roast meats and is also great for lasagna. The most popular sauce that anyone wants to make, but many questions arise. The dish with it turns out to be the most delicious and juicy, the appearance is the most appetizing, and the food becomes the most nutritious.

Bechamel is excellent in combination with roast beef, poultry and fish dishes. Also suitable for children's and dietary dishes. In addition, its production does not require expensive or rare ingredients. Every housewife has everything she needs in her refrigerator. Then they started adding exotic spices and finely chopped herbs to the sauce. In addition to main courses, it can be used to make puree soup; this dish is to everyone’s taste.

A few tips for proper production

The base for the sauce is Rublon, a mixture of milk, butter with the addition of flour, boiled until yellow. In the original, it was cream, but later they began to use milk
Broth is added along with the milk ingredients. Fermented milk products are not added, because at high temperatures they will curdle and there will be lumps in the sauce
To obtain a perfect sauce, the proportions of flour and butter should be similar. The amount of water can be changed, while experimenting with the thickness of the sauce
For flavor, you need to add seasonings to the milk. In order not to strain the sauce from the seasonings, you need to wrap them in cheesecloth, dip them in milk and boil them. Then leave for 30 minutes
Bechamel has a light cream color and slight thickness.

Recipe for making homemade spicy Bechamel sauce with milk

A beautiful sauce that can be used both cold and hot.

We will need:

Milk - 1 liter
Butter - 100 g
Flour - 4 tbsp. spoons
Salt - to taste
Nutmeg
Italian herbs
Ground black pepper

Manufacturing:

We put a saucepan with a thick bottom on the stove, put butter in it, we need to melt it one hundred percent

In another saucepan, heat the milk; it should be very hot, but at the same time it should not boil

Pour flour into the butter, mix well and very quickly with a whisk until smooth, there should be no lumps

Add the hot milk in portions to the butter-flour mixture, mixing well each time. So you need to pour in all the heated milk. When kneading, the stove must be turned on at the very minimum, you can turn it off completely

When there is very little milk left, add seasonings to it and mix well. And now pour out the rest and mix with a whisk. Pour into a container and store the 100% cooled sauce in the refrigerator. Bon appetit!

How to make Bechamel sauce with cheese for lasagna

A delicious sauce with a cheesy flavor that is perfect for lasagna. But if you pour the cooked pasta on top, it will turn out great. Try it, you will literally like it

We will need:

Butter - 3 tbsp. spoons (100 gr.)
Flour - 3 tbsp. heaped spoons (100 gr.)
Milk - 1 liter
Parmesan cheese (you can replace it with any hard cheese) - 150 gr.

Manufacturing:

Melt butter in a saucepan

Add the sifted flour and mix well with a whisk. Stirring constantly, slightly warm the mixture over low heat. The flour should lightly fry, the raw taste will go away

Now pour in cool milk, over low heat, stirring constantly, warm the mass, break up the lumps. The mass should become homogeneous. At this step we will add a little salt. The mass will begin to thicken evenly. Remove the pan from the stove

Grate hard cheese on a coarse grater. Now we put it in the milk sauce, put it on the stove, heat it up a little, stir constantly, the cheese should melt. Once the mass has become homogeneous, remove the saucepan from the stove. Bon appetit!

Simple and fast - traditional Bechamel sauce with cream

A gentle and velvety milk sauce that will give a unique taste and smell to almost all dishes. Production will require a minimum of time and goods

We will need:

Milk – 3 glasses
Cream – 0.3 cups
Flour - 3 tbsp. spoons
Oil - 4 tbsp. spoons
Salt - to taste
Nutmeg – 1 pinch

Manufacturing:

Place the butter in a heated frying pan and wait until it is completely dissolved.

Now add the sifted flour, rub with a spatula or whisk, whichever is more convenient for you, over very low heat for about 3 minutes. Mix well, the mass should not burn

Remove the container from the heat and gradually pour in the milk. Once all the lumps have dispersed and the mass has become homogeneous, add more water and mix again until the milk is finished

Now heat over low heat for 8 minutes. Keep stirring until the mixture thickens evenly. Next, remove the pan from the stove, pour in the cream, add spices

The Bechamel sauce is ready, pour it into any container, cover with a lid, and cool in the refrigerator. Then we serve it with any dishes. Bon appetit!

Bechamel with sour cream for pasta - quickly prepare at home

This recipe is one of those that cannot be told or shared; the result is a very tasty sauce for a huge number of dishes. Even a beginner can cook it; it perfectly harmonizes with meat dishes and spaghetti, which everyone will love. If you have sour cream in the refrigerator, prepare this dish and diversify your diet

We will need:

Butter – 100 gr.
Wheat flour – 1 tbsp.
Meat broth – 1 cup
Sour cream – 1 glass
Yolks – 2 pcs.
Salt, pepper - to taste

Manufacturing:

For production we will need a deep, thick-walled frying pan. Place it on the stove over low heat. Add butter and melt it

Then add flour little by little, mix, you should get a homogeneous mass. Make sure that the flour does not become covered with a brown crust, which means the flour will burn and the taste of the sauce will be spoiled. The mass should be slightly yellow

Add two yolks, mix well

Now pour in the meat broth, mix gently, then add sour cream

A line of herbs and spices. It's time to try, if you like the taste, then you can bring the mass to a boil, if something is missing, add it. A thick mixture, evidence that everything was prepared correctly. Remove from the stove and mix well again. Pour into a container, cover with a lid, and place in the refrigerator. The sauce can be stored for a number of days. Bon appetit!