This sauce will give your seemingly ordinary dishes a completely new, incomparable taste. Today we have prepared classic recipes for matchless bechamel, from which you will learn what this sauce is served with.
Besamel sauce for lasagna - a classic recipe
Ingredients:
- homemade milk - 300 ml;
- butter (82.5%) - 40 g;
- wheat flour - 3 tbsp. spoons;
- small salt - pinch;
- a mixture of peppers - to taste;
- ground ginger - 1/2 tsp;
- nutmeg - 2/3 tsp.
Preparation
We put the oil on the bottom of the cold saucepan, put it on the burner of the gas stove and melt it at the minimum flame of the fire. Then after every 10-12 seconds, pour the sifted wheat flour into the butter and stir it quickly. After adding the last spoonful of flour, fry this thick oily mass for another 1.5 minutes. Next, we enter here a third of the milk, mix it with the ingredients in the saucepan, and enter the remaining two parts, as the flour was introduced, every 10 seconds. As a result, we got a fairly thin sauce and, to thicken it, slowly heat it until it reached the stage of boiling, but did not boil. At the very end, we introduce into the Beshamel fine salt (Extra) and, while it is still heated, quickly stir it.
Since the recipe of lasagne provides all sorts of spices and aromatic spices, we add a mixture of peppers, ground ginger and a little nutmeg to the hot sauce.
Finished besshamel impregnate the sheets of lasagna and your dish will have an unmatched taste!
Sauce bechamel for julienne - classic recipe
Ingredients:
- milk - 180 ml;
- fatty cream - 70 ml;
- flour (high quality) - 2.5 tbsp. spoons;
- butter - 30 g;
- pepper, salt - a pinch;
- walnut kernels - 4 pcs.
Preparation
We put a pan with a thick bottom on the fire, put in it the right amount of oil and melt. Afterwards, in a strainer, pour the flour and sift into the oil, stirring. Heat this thick mixture until it becomes more pronounced yellowish. Next, in a very thin trickle, we enter the temperature of the milk at room temperature and, stirring it, dissolve the contents of the pan in it. Warm up to a warm well-being and very slowly introduce fatty cream. Now the sauce is sprinkled with a pinch of kitchen salt and ground black pepper. Warm up the béchamel until it becomes viscous (thickens). In hot hot sauce we rub through the smallest grater of a kernel of good walnuts.
Before you put the cooked julienne for baking in the oven, abundantly water it with a delicious classic bechamel.
Bechamel sauce with cheese - a classic recipe
Ingredients:
- milk (3.2%) - 350 ml;
- butter - 55 g;
- wheat flour (the highest grade) - 3.5 tbsp. spoons;
- salt ("Extra") - 1/3 of a spoon;
- nutmeg - 2/3 teaspoons;
- walnut - 2/3 teaspoons;
- hard cheese - 160 g.
Preparation
Melted in a microwave oven, pour oil into a stainless steel saucepan and put it on a stove. To him, a little bit of the top grade flour is added, pre-mixed with ground walnuts and nutmeg. Fry all until the appearance of a nutty flavor, and then begin to pour on fatty milk. When it all goes into the pan and the mass is mixed until uniform, without stopping to interfere with the silicone spatula, we bring the mass to a thickening. Now sprinkle the sauce with a fine salt, put it in a hard grated cheese and keep it on fire before melting all the lumps.
Such a recipe for bechamel is very well combined with dishes from pasta.