Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, bèchamel sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Bèchamel sauce is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Bèchamel sauce is something that I have loved my whole life. They are fine and they look wonderful.
Preparation Melt the butter in a heavy-bottomed saucepan. This bechamel sauce recipe is easily mastered. Classic Bechamel Sauce and her derivatives are discussed, including Mornay, Soubise, Nantua.
To begin with this particular recipe, we have to prepare a few components. You can have bèchamel sauce using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Bèchamel sauce:
- Prepare 2 tbs butter
- Make ready 21/2 tbs all purpose flour
- Take 1 cup boiling milk
- Make ready 1/2 tsp salt
- Make ready 1/4 cup heavy cream
Béchamel is a basic white sauce, one of the five mother sauces, that you can serve as-is, or use for making all sorts of other creamy, cheesy sauces. This French mother sauce is used in many dishes from lasagna to moussaka. It is also the base used to make a variety of cheese sauces. Making your own bechamel/white sauce is so easy and the result is delicious creaminess in every bite.
Steps to make Bèchamel sauce:
- Stir butter and flour in a sauce pan over low heat for 2 min
- Remove from heat add boiling milk and salt.
- Return on heat and boil for 2 min. Lower heat and slowly add cream, stirring constantly until thick. Remove from heat. Add use to assemble lasagne
Bechamel sauce is basically a sauce made from equal quantities of butter and flour to which milk is added and cooked until it thickens. The sauce is then seasoned with salt, white pepper and. Béchamel is a mild sauce that can be used in soufflés or simmered with finely chopped vegetables or meats. Béchamel sauce is a classic French sauce. It's called one of the Mother Sauces because it's so basic and because it's a starting place for so many things.
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