The name of the sauce "Bechamel" comes from the French word bechamel, which literally means "white sauce" in Russian. It is prepared on the basis of a mixture of "Ru" and milk. The "Ru" mixture is flour that is subject to fat curing, that is, flour fried in butter.
"Béchamel" is used in the preparation of many European dishes: soufflé, lasagne, stew of white meat and fish, as a base for other sauces, and is also served separately.
For preparing 800 ml. Bechamel sauce will require the following products in the indicated quantities:
- butter - 50 g,
- wheat flour - 50 g,
- milk - 1 l.,
- nutmeg - 1 g,
- salt and pepper to taste.
Beshamel sauce preparation technology
In a thick-walled saucepan, melt the butter over low heat and gradually add the sifted flour. Saute flour until creamy color appears, stirring constantly with a wooden spatula.
Pour cold milk gradually, in small portions, into a homogeneous mass of flour and butter (mixture "Ru").
Then you should bring the sauce to a boil over medium heat, since the sauce is milk, it can burn or partially curl, then you need to cook it with low heat until it thickens.
Add spices and salt to taste. The finished sauce must be passed through a sieve.
When cooling, foam may appear - the result of the hardening of the protein combined with calcium - to avoid this, you need to keep the sauce in a tightly sealed container after the end of cooking.
