White sauce, or bechamel: classic recipe, easy to make

White sauce, or bechamel: classic recipe, easy to make


Traditional and essential, with multiple uses, this classic sauce will give an edge to your recipes, without too much effort.




Traditional and essential, with multiple uses, this classic sauce will give an edge to your recipes, without too much effort.

Recipe for 6 people.

Classic (no restrictions), Vegetarian

Preparation: 00:30

Intermission: 00:15

TOOLS

1 cutting board(s), 1 pan(es), 1 wire whisk, 1 spatula(s)

EQUIPMENT

conventional + mixer (optional) + blender (optional)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients WHITE SAUCE (Béchamel)

– 1.5 L of milk

– 4 1/2 tablespoons unsalted butter

– 4 and 1/2 tablespoons of wheat flour

– nutmeg to taste, freshly grated

– Salt to taste

– pepper to taste

– onion to taste, peeled, without chopping – see pre-preparation.

– bay leaf to taste – see pre-preparation

– cloves to taste, see pre-preparation

PREPARATION:

  1. Separate all ingredients and utensils for the recipe. This sauce goes well with pasta of all kinds, lasagna, gnocchi and all types of pasta, but it is also widely used to prepare proteins and vegetables, especially gratins.
  2. Prepare the studded onion: Peel the onion (use 1/2 medium unit and stick 1 bay leaf with 2 or 3 cloves into the onion).

PREPARATION:

White Sauce or Bechamel:

  1. Place the butter in a pan and heat it over low heat.
  2. When it melts, add the flour and mix for 2 minutes, without letting it darken.
  3. Without stopping stirring, add the cold milk little by little and mix well, preferably with a wire whisk, so that the flour does not form lumps.
  4. Add the studded onion.
  5. Raise the heat to medium and continue stirring until the sauce boils.
  6. Lower the heat again and season with salt, pepper and nutmeg.
  7. Cook for about 5 minutes, stirring occasionally, so that the flour is cooked and the sauce thickens slightly.
  8. Turn off the fire.
  9. Reserve.

#tip: If the sauce forms lumps, use the blender or blend it in the blender, return it to the pan and bring to the boil again.

FINALIZATION AND ASSEMBLY:

  1. Serve the sauce hot.
  2. If necessary, before serving, adjust the density of the sauce with a little more milk: the sauce may thicken as it cools.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

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