Bechamel is an exquisite sauce that was often served in France for the royal table. Over time, it gained such popularity that many Europeans adopted the recipe and began to add it to their national dishes. The Italians, for example, cook lasagna with it, and the Greeks - moussaka. And this is true, because bechamel goes well with almost any product - meat, pasta, seafood and even vegetables. But how do you prepare it at home? And it is very simple to do it.
It is necessary
- - milk with a fat content of 2.5% - 500 ml;
- - butter - 50 g;
- - flour - 2 tbsp. l.;
- - ground black pepper - 1/3 tsp;
- - salt - 0.5 tsp;
- - nutmeg - 1/3 tsp.
Instructions
Step 1
Before starting the process, prepare all the ingredients in advance so that they are on hand. The sauce cooks very quickly. Pour milk into a scoop and heat it until warm. It can also be heated in the microwave.
Step 2
Take a frying pan (stewpan), heat it up, and then put butter in it, setting aside a small piece of the total (about 10 g). When completely melted, add flour, black pepper and salt. Stirring all the time, wait for the mass to become homogeneous.
Step 3
After that, immediately start pouring in a thin stream of milk, while stirring without stopping so that lumps do not form. Then bring to a boil, and then reduce the temperature to a minimum, add a few pinches of nutmeg and simmer for a couple of minutes.
Step 4
Before removing the pan from the stove, put a piece of butter set aside in the sauce and stir well again. Now the bechamel can be poured into a saucepan and served with meat, vegetables, flour products, and so on. Alternatively, you can chill it and put it in the refrigerator for use in other dishes later.
