How to cook bechamel sauce at home

Bechamel sauce is a real find for gourmets of the culinary world. A pleasant dressing complements many meat and fish dishes, the sauce is even spread on bread and eaten with vegetables. We offer you the most popular and easy-to-cook recipes Bechamel.

Bechamel Sauce: Classic

• milk - 0.75 l.
• butter - 50-60 gr.
• Wheat flour / s - 50 gr.
• olive oil - 50-60 ml.

1. Armed in advance with a saucepan with a dense non-stick bottom. Pound olive oil and butter in it to get a mass of uniform consistency.
2. Now sift the flour, put it in a bowl with the main ingredients in portions. Avoid the formation of lumps.
3. After mixing the flour, salt the dressing, pour the milk at room temperature with a thin stream.
4. Send the dishes with the contents to the fire, set the minimum power of the burner and begin to languish. Constantly stir.
5. When the sauce comes to a bubbling, note the time. Again, stir it and cook for another 8 minutes.
6. If the charge is too liquid, bake it for additional 2 minutes. In the case of too thick Bechamel sauce, you need to add a little milk.

Cream bechamel

• milk - 0.6 l.
• Butter - 60 gr.
• Fatty cream (from 30%) - 0.1 l.
• chicken egg (raw) - 2 pcs.
• flour of the highest grade - 55 gr.

1. Melt the butter in a thick-bottomed container, then stir in the previously sifted flour.
2. Separately combine the cream with milk, the ingredients should be at room temperature. Pour them over the flour.
3. Tomit this mixture at low power until it starts to boil. As soon as this happens, note the time.
4. In the constant stirring mode, you need to cook the Bechamel sauce for another 7-8 minutes. Then remove the composition from the stove, let it cool slightly.
5. Take the eggs, they must be thoroughly whipped with a mixer or whisk. Salt the composition, if desired, add chopped pepper.
6. Transfer the egg mass to the cooled base for the sauce and once again work well with a mixer. Bechamel does not need to cool, feed it immediately.

Bechamel with tomatoes

• milk - 0.7 l.
• sifted flour - 60 gr.
• butter - 90 gr.
• olive oil - 60 ml.
• ripe tomato - 1 pc.
• ground black pepper - to taste

1. Leave the butter at room temperature for 1 hour. Then pound it with olive oil in a skillet. Send this mixture to a fire and heat.
2. Pour the sifted flour, introducing it in small portions. Gently pour in the milk while stirring. Boil the composition at low power to obtain a creamy structure.
3. After that, peel the tomato, remove the seeds from the core and peel. Pulp into a mash with a blender or wipe with a sieve. Tomato add to sauce, season with pepper and salt, help yourself.

Bechamel with nutmeg

• Butter - 120 gr.
• milk - 470 ml.
• flour - 100 gr.
• ground nutmeg - 1 pinch
• pepper ground white - 1 pinch

1. Arm yourself with a skillet and send sliced ​​butter into it. Melt the product on low heat, then begin to pour flour in small portions.
2. When butter is ground with flour, stir this mass for another 2 minutes while stirring. Watch that the structure became cream, but not brown.
3. When the desired shade is reached, pour in a thin stream of milk at room temperature. Break up the lumps and continue kneading the sauce. Get homogeneity.
4. Cooking sauce is carried out at a power between the minimum and average mark. Enough 8-9 minutes of languor. This period is given to obtain the composition of a creamy consistency.
5. After the passage of the specified period of time, season the salt topping to your taste. Add ground white pepper and nutmeg. This sauce is perfect for fish or poultry.

Bechamel with cheese and mushrooms

• flour - 30 gr.
• milk - 280 ml.
• butter - 35 gr.
• cheese - in fact
• mushrooms - 100 gr.

1. Choose a suitable variety of mushrooms, rinse thoroughly and chop in any form. Take a hard cheese and rub on a large grater.
2. Next, proceed to the classic recipe for making bechamel sauce. Melt the butter in a refractory container and fry the flour in it. Then add the milk.
3. Take some butter for roasting mushrooms. Add the product and grated cheese to the sauce. Stir the ingredients thoroughly and bring to a boil. After cooling, serve ready sauce.

Bechamel for lasagna

• butter - 55 gr.
• milk - 780 ml.
• flour - 60 gr.
• tomato puree - 25 gr.
• spices - in fact

1. Start preparing food. Remove peels from tomatoes in any way possible. After that, turn the fruit into a uniform paste. For convenience, you can use any household appliance.
2. Use the saucepan and place the butter in it, place the container on the stove. Gradually add flour to the mixture and begin roasting. The wheat product should have a pleasant amber color.
3. In parallel, warm the whole milk in a separate container, pour it into the cream mixture. Stir the ingredients thoroughly. The composition should be completely homogeneous without a hint of lumps.
4. A few minutes before the end of the manipulation, enter the mashed tomatoes and spices. Stir the ingredients well. Leave the product to infuse for a while. After that, serve ready-made sauce to the table.

Bechamel for fish

• sour cream - 110 gr.
• butter - 45 gr.
• salt, spices - to taste
• lemon juice to taste
• egg yolk - 1 pc.
• flour - 35 gr.
• milk - 250 gr.

1. Use a small saucepan, pour milk into the container and heat it. Using classical technology, fry wheat flour in melted butter.
2. To prevent the formation of lumps, slowly combine the milk with the bulk. After a thorough manipulation bring the homogeneous composition to a boil.
3. Reduce the power plate to a minimum, enter in the main mixture of lemon juice and sour cream. Stir the ingredients and continue to heat over low heat. Remove the sauce from the plate, after a while add the egg yolk.

Bechamel for spaghetti

• flour - 40 gr.
• cream - 200 ml.
• meat broth - 60 ml.
• butter - 90 gr.
• a mixture of Italian herbs - 5 gr.

1. The cream should be heated to a temperature close to boiling. After that, the composition must enter a mixture of aromatic herbs. As a result, the sauce will acquire a stunning flavor.
2. Next, proceed to the classical scheme of cooking sauce. Melt the butter and fry the wheat flour in it until golden brown.
3. Heat the meat broth and mix the flour into it. Get from the components of a uniform consistency. After that, combine the mass with the cream, do not allow the formation of lumps.
4. Add salt if necessary, bring the sauce to a boil. To the mass did not form a crust, the surface can be treated with butter. Serve Béchamel to spaghetti.

Today, due to the availability of many ingredients, experienced chefs have created many Bechamel recipes. Each variant of the sauce is distinguished by its special taste and delicacy. Choose a recipe for yourself and enjoy the result!

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