Beshamel Sauce - Classic Recipe

Dishes using Beshamel acquire a delicate taste. This sauce is considered basic in French cuisine. It is prepared only three ingredients: flour, butter and milk. Cooking the right consistency sauce can be at home, if you take into account some tricks in its preparation. After all, even a classic recipe has several variations.

1

Basics of cooking sauce bechamel

• The base for sauce is Ruble, which is often culinary called simply "RU". This is a mixture of butter with flour, brought to straw color. Then the liquid component is added to it. In the original recipe is cream, but you can use bold milk.
• Together with the dairy ingredients, some chefs add broth. It is not recommended to replace them with fermented with sour-colored products, otherwise they will be curled at high temperatures and the sauce will be with lumps.
• It is impossible to violate the most important rule of the preparation of the sauce, in which the flour with oil is used in the same proportions. The amount of liquid can be added differently, thereby changing the thickness of Beshamel.
• For easy aroma of sauce, it is necessary to fix the milk. In this method, seasonings are added to the cold liquid, then heated at low temperatures, and they insist about 30 minutes. In order not to polish the sauce, spicy herbs with spices must first wrap in gauze and serving milk with it.
• Beshamel must have a light cream shade and a lightweight consistency. You can check it with a spoon. If the mixture slows down with it, the sauce is cooked correctly.

2

Beshamel Sauce - Classic Recipe

The traditional sauce recipe involves the use of only 3 ingredients and a certain cooking technology. Only when compliance with the formulation, Beshamel will get the necessary consistency with a gentle taste.

For 4 servings of the sauce you will need:

• creamy oil - 2 tbsp.;
• wheat flour - 2 tbsp.;
• milk with 2.5% fat content - 1 tbsp.

Recipe:

Step 1. First strictly measure all the necessary products. If you need a portion of sauce big, then stick to the specified proportions. Flour must be asked before adding to the oil.

Step 2. Put a piece of oil into a skeleton, which then put on a very weak fire.

Step 3. Continue to pull oil until it acquires a transparent hue.

Step 4. In small portions, begin to enter flour. At the same time, gradually stir the mixture. Never change the equal proportions of the use of flour with butter, regardless of whether you can cook sauce.

Step 5. After adding all the flour, cook the mixture until golden color appears. At this stage, it is important not to overtake the RUBLAN, otherwise it is fought, and this will spoil the sauce.

Step 6. Heat the milk and add it to the mixture, but first only 2-3 tablespoons.

Step 7. Mix the sauce thoroughly before the formation of a homogeneous consistency.

Step 8. Then pour 2 more tablespoons of milk and mix the mixture again. At the same time, do not increase the fire on the stove.

Step 9. With the third adding milk, you must regulate the thickness of the sauce, so pour it on 1 tablespoon. After each new portion of the liquid, mix the sauce thoroughly and if necessary, then add more milk.

Advice. Such a gradual infusion of milk will not give to the formation of lumps, and Beshamel will acquire a homogeneous consistency.

Step 10. When bubbles appear on the surface, remove the sauce from the fire and add spices in crushed form.

Also, if you wish, you can add greens and other ingredients. A nutmeg is added to the sauce.

Step 11. Mix the sauce again, let it cool it slightly and break into a separate container.

You can feed the bezhemel separately to meat or mix with other finished products in the dish.

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Secrets of cooking sauce bezamel

• It is necessary to use only a warm liquid, which is added in small portions to the oil. If this is not done, then the flour will lose and raises, it will lead to the formation of lumps and heterogeneity of the sauce.
• So that Beshemel does not proud to taste, flour must be brought to the pan to straw color. Still it all the time, otherwise the mixture will slow down.
• For stirring, use only a wooden spoon or spooner. Metal items can raise a burnt layer from the bottom of the dishes, which is mixed with the bulk of the sauce.
• Do not add spices in a hot mixture. They will be able to fully reveal only with gradual heating, so it is best to use them in cold milk.
• If you are adding vegetables to Beshamel and especially onions, then they must be passaged first. So the taste of sauce will be more saturated. But this should not be done if you plan to serve sauce to fish.
• Bechamel's readiness can be determined by bubbles that appeared on its surface. At this point, it must be immediately removed from the stove.
• To exclude the burning of sauce, boil it only on a slow fire or a steam bath. At the same time, do not forget to stir it constantly.
• Beshesel is served only in a warm form, otherwise the film is formed. If you have a sauce left, then before its next use you need to warm the milk, add to the mixture and warm up on slow heat.
• Sauce can be stored in the refrigerator no more than 2 days. To prevent the appearance of the peel on the surface, pour a little melted cream oil from above.
• Liquid bezamel should not be tightened with flour. It is best to hold it a little on the stove and stir until it thickens.
• In order for milk to be more convenient to add a thin flowing, use a small tank with a nose to heate it.

As you can see, cook bespots at home is very simple, if you observe the recipe and technology of its cooking. Bon Appetit!