Ingredients

Features

Description

The sauce «Bechamel» the most economical and can rightly be considered the king of sauces. It is easy to prepare and versatile consumption: equally well suited to the hot meat, fish and vegetable dishes. In addition, it is easy to vary, modify, supplement by the addition of just one of a new (but, of course, perfectly suitable to taste) component.

300 mL:

1. In a saucepan pour the milk, add onions, herbs, nutmeg and season with salt and pepper to taste. Slowly bring to a boil, immediately remove from heat, cover and let stand for 30 minutes to 1 hour, then pass through a sieve.

2. Melt the butter in a saucepan, add the flour and cook, stirring, 1 minute Remove from heat and gradually add the milk, stirring. Return to the fire, bring to a boil and cook 2 minutes, stirring constantly.

MORE-based sauce bechamel:

Onion Sauce Light

• The base — sauce «Bechamel»

• 3- 4 bulbs

• 1 tbsp. l oil

Prepare the sauce «Bechamel». Finely chop the onion and lightly fry in oil (to transparency), we turn into a puree and add the sauce to the core. In the end, as usual — the salt, pepper and nutmeg to taste.

«B?chamel» ham

• 30 g butter

• 30 g flour

• 1/4 l. hot milk

• 1/4 liters of boiling water

• 50 c ham

• salt, pepper, nutmeg

Prepare as usual flour base, add chopped ham, and at the end to taste — salt, pepper and nutmeg.

«Bechamel» cheese

250-300 grams of milk bring to a boil, add the cream (about a cup of coffee, 50 g) and cut into small pieces cheese, c 300 (goes well, if you like, gorgonzola cheese — a green mold, and can be pieces of sheep cheese, Swiss and so on. e., the main thing that is well melted), to bask in the heat, stirring, so as to obtain dense homogeneous mass.

Sauce Morneu light

• The base — sauce «Bechamel»

• 30 g butter

• 2 egg yolks

• 50g grated cheese

• a little cream

Prepare the sauce «Bechamel». Yolks and cheese mixed with cream (or milk), add to the sauce. Spices — to taste.

Translated by site: wday.ru