Sauce Bechamel

Making bechamel white sauce stir constantly so the mixture doesn t go lumpy or catch at the bottom and affect the taste and appearance of the sauce.

Sauce bechamel. Bechamel sauce sometimes also called the white sauce is considered one of the french italian basic sauces. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. Découvrez la recette de la sauce béchamel un classique de la cuisine française qui sert de base à de nombreuses préparations comme les endives au jambon les lasagnes ou de savoureux croque monsieur.

That means it s the starting point for making other sauces like the cheddar cheese sauce the mornay sauce cheesy sauce and several other variations. Béchamel sauce is a sauce traditionally made from a white roux and milk. It can be served alone as a sauce served with fish or asparagus or be a part of more complex dishes like lasagna or make a base for other sauces like cheese sauce or alfredo sauce.

Bring to a gentle simmer then reduce heat to medium low and continue simmering until the flour has softened and not longer tastes gritty 10 to 20 minutes then season with salt and nutmeg. Béchamel is a basic white sauce and one of the five mother sauces of classical cuisine. Cook uncovered for 5 6 minutes at high or until sauce is thickened.

Add grated onion and flour and mix well. Béchamel may also be referred to as besciamella besamel or white sauce. Measure 45 ml 3 tablespoons of butter and 45 ml 3 tablespoons of flour per 500 ml 2 cups of milk.

Saus serbaguna ini membentuk dasar untuk sebagian saus krim gratin makaroni dan keju dan banyak hidangan lainnya. Saus bechamel merupakan saus perancis klasik yang terbuat dari mentega tepung dan susu. Gradually add warm or room temperature chicken broth not hot and half and half to container stirring constantly.

The french term for this medium thick white sauce is béchamel. Sprinkle the flour on the butter and onion and stir with a whisk. Baca terus untuk mengetahui cara.