Beshamel sauce - classic French cuisine sauce. The invention of this sauce is attributed to Louis de Beshamel, Marquis de Nuantel, the gofmaster at the court of Louis XIV. For other versions, the author of this sauce was the Royal Cook Francois de Lauren.
This is a universal sauce. It can be entered into a dish on its own and on its basis you can prepare a whole family of sauces. In Soviet cuisine, he got the name of dairy sauce and refers to the group of white sauces.
Basic Sauce Besus Recipe
Ingredients:
- Milk.
- Flour.
- Creamy and / or vegetable oil.
- Water or broth.
- Salt, sugar, pepper, nutmeg and other spices.
Cooking:
- Creamy and / or vegetable oil is heated in a frying pan.
- Then there in a sieve pour the flour gradually. Mass stir up to the disappearance of lumps and pass (fry) to light cream color.
- In the mass of the thin flower, pour the milk of room temperature and mix thoroughly before the formation of a homogeneous consistency.
- If you wish, you can add some chicken or fish broth to the sauce. It is not recommended to add meat and bone broth, because it will give the delicate cream color of the sauce dark shade. The consistency of the sauce should be slightly thicker than the kefir or ripples.
- At the very end of cooking, add salt, sugar, black pepper, coriander to taste.
- If the consistency does not suit you, you can always add a little liquid or flour.
This basic sauce is perfectly suitable for fried vegetables and fried meats.
Other Sauce Recipes Beshamel
Cheese sauce
Ingredients:
- milk;
- flour;
- creamy and / or sunflower oil;
- water or broth;
- salt, sugar, spices;
- solid cheese or melted.
Prepared sauce, as well as the main one. Only at the end of cooking in the sauce is added by squeezed cheese. In the recipe, it is fundamentally not specified as cheese to take. Each cheese will give the sauce a certain shade of taste. Best for cheese sauce Bezamel will fit cheeses with a tart taste.
Cheese sauce can be used for pasta.
Green sauce
For this sauce, the same ingredients are used as for the milk sauce, but at the end of the preparation is added chopped with a blend, dill, parsley. Arugula will give the taste of Italy to the sauce.
Sauce is suitable for fried and baked fish.
We really hope that the article will help to cook the classic Beshamel sauce. And after you learn how to prepare the main sauce, you can safely begin to experiment with it, adding and combining various ingredients.
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