Les Resettes de Délicieuses Béchamel

recettes de cuisine les plus populaires

Béchamel. Increase heat to medium-high and slowly whisk in milk until thickened by the roux. If you use stock (vegetable, chicken, beef, veal, or shellfish) instead of milk as the primary liquid in this sauce, you will have another classic mother sauce: a velouté. We really love using this easy sauce for lower-fat, extra-tasty pasta sauces, like this rich no-cream wild mushroom pasta sauce.

Béchamel It is used as the base for other sauces (such as. Béchamel Sauce I (Grasse), as you probably know, included meat stock or meat such as diced veal, thyme, bay leaf, nutmeg and onion. Béchamel Sauce II (Maigre) omitted the veal, but maintained. Vous pouvez cuisiner Béchamel en utilisant 5 ingrédients et 4 pas. Voici comment vous réalisez cela.

ingrédients et Béchamel

  1. 3 grosses cuillère de margarine.
  2. 5 grosses cuillères de farine.
  3. 1 L lait.
  4. Sel et poivre.
  5. Muscade.

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. On peut ajouter plus ou moins de lait selon la consistance souhaitée : béchamel liquide ou très épaisse. Utilisez la béchamel pour un gratin, des croques-monsieurs, des lasagnes (béchamel très liquide de préférence!), en garniture de légumes farcis ou comme base de soufflé au fromage ou de garniture de tarte salée. Béchamel definition is - a rich white sauce.

Béchamel étape par étape

  1. Faire fondre la margarine.
  2. Une fois la margarine fondue, ajouter la farine et bien mélanger..
  3. Ajouter le lait et mélanger au batteur à feu doux..
  4. Ajouter une pincé de sel et de poivre. Puis ajouter de la muscade. Mélanger et la béchamel est prête.

It's the base for a range of homey, comforting recipes, such as Creamed Spinach and Roasted Cauliflower with Cheese Sauce, and is a versatile, essential sauce that's easy to master. Béchamel is also among the most versatile. While hollandaise is hollandaise, and there aren't too many classical variations on it, béchamel is the source of any number of creamy, cheesy, and velvety sauces. It's so versatile that you'll always have a sauce to serve with fish, seafood, vegetables, and poultry. Béchamel is thick, clinging to food in the way that a good sauce should—and it's that roux we have to thank for that.