Culinary art largely depends on the skill of the cook. No wonder they say: “The same torment, but not the same hands.” When it comes to meat dishes, we can confidently say that from the same meat, some people manage to prepare a piece as tough as a sole called “steak,” while others produce meat that is tender and uniquely tasty. This can be achieved using, for example, bechamel sauce, the recipe for which is not too complicated even for a novice housewife.
Anyone wondering how to make bechamel sauce should know that this seasoning contains only three ingredients: milk (cream), flour and butter. According to legend, this sauce was created by none other than the Marquis de Béchamel, majordomo of King Louis XIV. It is doubtful that he himself stood at the stove with a ladle. Surely this seasoning was invented by his cook, but it is Monsieur Bechamel who is remembered with a kind word when seasoning the next meat dish with the resulting marinade.
Making bechamel sauce: basic recipe
You can start mastering French cuisine with different seasonings, but the classic béchamel sauce, the recipe of which can have several variations, is prepared first. It can be liquid, like gravy, or have a medium thickness to season soup, but for baking fish, meat, vegetables, flavoring lasagna, julienne or spaghetti, a thick consistency is used. Density most often depends on the amount of flour. The gravy can acquire new shades of taste if you add grated horseradish root, cheese, as well as ketchup, bay, nutmeg, black pepper, and even fried onions.
How to prepare basic bechamel?
Making béchamel sauce is super easy!
Seasoning ingredients:
- 300 ml milk;
- 100 g fresh butter;
- 4 tbsp. spoons of flour (wheat only);
- nutmeg - on the tip of a knife;
- salt, pepper - to taste.
Cooking time: 10–15 minutes.
The step-by-step recipe for this delicious seasoning is well known. You can easily prepare bechamel sauce at home. You just need to do a few simple steps:
- Dissolve the butter in a small saucepan over low heat.
- Add flour to the melted butter, stirring vigorously with a wooden spatula so that there are no lumps.
- Pour milk into the resulting thick mixture, stirring thoroughly - you know what to do correctly to achieve the desired thickness.
- Bechamel milk sauce thickens greatly when it cools, so when hot, it is better to leave it in a thinner consistency.
- While the bechamel sauce is hot, the recipe suggests adding salt, pepper, and nutmeg to it, then stir thoroughly and leave to cool on the stove. It is better to use the finished product immediately: after heating bechamel sauce in the microwave, its taste deteriorates.
To give bechamel sauce with milk a special taste, some housewives use a slightly different preparation technology. They do not add flour to the melted butter, but, on the contrary, first fry it in a frying pan until it turns a soft golden color, and only then add butter to it, and after that - liquid - broth with milk or cream.
How to diversify the taste of seasoning?
Not every housewife has enough time to try cooking new dishes every day, and she certainly doesn’t have enough time for new seasonings. Therefore, the usual bechamel sauce prepared with milk can be varied with all sorts of additives. Some people prefer to add ready-made seasonings, others combine the base with ketchup, mayonnaise, and there are those who expand the flavor palette by adding mushrooms, vegetables, and nuts. But perhaps it would be easier to prepare bechamel with cheese.
Due to its light color, this now common seasoning is called differently in many cookbooks - “classic white sauce.” For the cheese version of this dish, you need two more ingredients - cheese and two medium-sized chicken eggs. After preparing the main white sauce, without letting it cool, you need to add 100 grams of any hard cheese, and when it melts, carefully add raw eggs and bring to a boil again. This way you can make a very tasty bechamel sauce at home.
Sometimes you have to change something due to the lack of some components of the recipe. How to make white bechamel sauce even without milk? You shouldn’t replace it with kefir or fermented baked milk, but sour cream sauce can turn out very well. The preparation scheme does not change, just diluted sour cream will replace milk. Garlic lovers can't ignore it here, but for a piquant twist, it's best to add fried onions to the recipe for this wonderful white main sauce. It won't leave that long aftertaste that sometimes causes heartburn.
Where is white sauce used?
Each housewife has her own secret on how to prepare white sauce, but the range of its uses in cooking is quite wide. Lasagna is still difficult to prepare for novice cooks (although mastering a simple recipe for this Italian dish is not difficult if desired), but spaghetti or our native pasta, seasoned with a tasty and satisfying gravy, can put anyone in a contented mood.
You can speed up the cooking of the white sauce by melting the butter in the microwave. If you prepare bechamel sauce in the microwave, its taste will be in no way inferior to traditional seasoning, and will save a lot of time. Fish, meat, and poultry will not only acquire the special taste of white sauce, but will also become more filling, which is especially important in winter. A husband returning from the cold or children who have played outside should get maximum calories; for this they do not use bread (which made all dishes more filling), but dishes with bechamel sauce.
If you start mastering Italian or French cuisine, then you just need to know step by step how to prepare the main white sauce and its derivatives. For simplicity, you can cook bechamel in the microwave. If you pour boiled spaghetti (or better yet, vegetables) with the resulting seasoning, then place the prepared dish in a baking dish and sprinkle grated cheese and herbs on top, then you will have a wonderful casserole for dinner. The recipe for preparing such a dish for a working woman is a real lifesaver.
If you already know more than one answer to the question of how to prepare bechamel sauce, all you have to do is master bechamel sauce in a slow cooker. The cooking time will be slightly longer, but the richness of the taste will be unique, and the white sauce, the recipe of which is not at all different from the main one, will delight you with new shades.
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Sauces in general are an amazing invention. It would seem that they were invented in order to make our life more varied and tastier. But in fact, in the past, the main purpose of the sauce was to disguise the “flavor” of the dish. It was difficult to find refrigerators in the southern regions of Europe, so cooks tried their best to save meat, poultry or seafood dishes. In ancient Rome, for example, garum sauce, made from fermented salted fish, was used for these purposes. This sauce drowned out any odors perfectly.
Despite the fact that sauces have been used in cooking since ancient times, no one has officially written down their recipes for a long time. Records of the two oldest basic sauces, béchamel and mayonnaise, were made only about 200 years ago. Then they remembered other “mother” sauces, or Grand sauces, as they are called in France, these are Veloute sauce, Espagnole sauce, Hollandaise and tomato sauces. The classification of sauces is the merit of the founding father of haute French cuisine, Marie-Antoine Carême, who was considered the king among chefs. From now on, any cook was required to know how to prepare basic sauces and could experiment based on them, inventing new options with different tastes. Today, sauces perform several functions: they serve as a cooking medium, make meat more tender and enhance the taste.
So, bechamel is one of the five basic, “mother” sauces of European cuisine. Bechamel itself is a full-fledged sauce, and serves as the basis for many others. Like any basic sauce, bechamel is quite simple in composition. It is prepared from milk, which is diluted with a mixture of wheat flour and butter (or any other fat). In French this mixture is called roux. Before the invention of roux, sauces were thickened with plain bread, which was not so convenient and tasty.
It is still unknown for certain who invented bechamel sauce. Currently, there are as many as four versions of his invention. Some experts believe that the birthplace of this sauce is Italy, others suggest that it is a purely French sauce, others attribute the merit of its invention to the 17th century gourmet financier Bechamel, but most are inclined to believe that this sauce was invented by the royal chef Francois Pierre de la Varen. In any case, it was Varen who published the recipe for béchamel sauce in his famous cookbook “Le cuisinier françois”.
How to prepare bechamel
In ancient times, only wealthy people who had the opportunity to cook with fresh milk could afford bechamel. Today, the problem of food storage is not so acute, so anyone can enjoy the taste of bechamel sauce. Bechamel is very simple and quick to prepare. The main thing is to do everything according to the rules.
To prepare bechamel sauce you need to take wheat flour, butter, a little salt, nutmeg and milk. The proportions depend on how much sauce you need. If it's a quart, use 5 cups of whole milk, 1/3 cup of flour and 6 tablespoons of melted butter. If you need less sauce, just take 40 g of flour and butter (experts insist that the proportions of fat and flour should be the same), 0.5 liters of milk, salt and nutmeg to taste. You can add pepper to the bechamel, but white is better so as not to spoil the color of the sauce. We will also need a thick-bottomed saucepan and a wooden spatula or spoon. You need to start by preparing the butter-flour mixture - roux.
In a saucepan over medium heat, melt the butter, but do not bring it to a boil. Add flour to the butter and stir the resulting mixture thoroughly for several minutes. This mixture may change color a little and turn golden, but don't let it turn brown or you'll have to redo everything. Remove the pan from the heat, gradually add milk into the toasted mixture and continue stirring it all, avoiding the formation of lumps. The most interesting thing is that real wars are being waged over the temperature of the milk used in the preparation of bechamel sauce. Half of the roux lovers insist on keeping the milk cold, while the other half are adamant that they warm it up before adding the milk to the roux. Both of them promise that the sauce will be lump-free, thick and with a viscous structure. Deciding who is right is only possible through experience, having tried both methods. So, add milk little by little, stir and keep the sauce on the fire until it boils. Then add salt, nutmeg and pepper to taste. It is unlikely that preparing the sauce will take you more than 10 minutes. If, as expected, lumps still form in the sauce, a regular sieve, through which the sauce can be rubbed easily and quickly, or a blender will help.
Try experimenting with bechamel sauce. By adding any cheese to regular béchamel, you get Mornay sauce. For meat and vegetable dishes, replace half of the milk in the sauce being prepared with meat broth, for fish - with fish broth. By adding cream to bechamel, you get a creamy sauce, and greens - a spicy herbal sauce. Bechamel mustard sauce is also easy to make: just a few mustard seeds and the sauce is ready. The milk used for bechamel sauce can also be unusual: onions and cloves or bunches of spicy herbs are kept in it, which are removed before preparing the sauce, and the aroma of the milk becomes simply divine.
Béchamel sauce works best with white meat, fish, vegetables, omelettes and pasta. Traditionally, before serving, the finished sauce is kept in a water bath to keep it warm, and a small piece of butter is placed on top to prevent a crust from forming.
Béchamel sauce is one of the basic sauces used in cooking. It is believed that any cook should know how to prepare this sauce perfectly, and if you consider cooking your hobby and love to cook, then you should also learn how to cook it, so I suggest you read this recipe for bechamel sauce at home. Moreover, having learned how to make it, you can prepare many delicious dishes using it. This includes lasagna, cannelloni, and other types of pasta casseroles, which always contain this sauce. You can also prepare simpler dishes - cauliflower casserole, this recipe is here. The recipe for bechamel sauce at home is no different from what famous chefs prepare in expensive restaurants, and there is nothing complicated about it, it is prepared from flour, butter and milk, plus salt and nutmeg. And here is the recipe itself.
Ingredients for bechamel sauce
- Milk - 500 ml
- Flour - 40 g
- Butter - 40 g
- Salt - to taste
- Nutmeg - on the tip of a knife
Step-by-step recipe for making bechamel sauce
Here are the ingredients for the bechamel sauce.
So, first we will prepare a mixture with the French name roux. To do this, put the butter in a bowl or saucepan and melt it, without bringing it to a boil.
Then add flour and start stirring so that there are no lumps. At first the mixture will be thick, continue to cook, stirring, over low heat for 2 minutes. This mixture is called roux.
As soon as the mixture begins to emit a pleasant nutty aroma, it becomes more liquid, pour in a little milk and immediately begin stirring with a whisk, preventing lumps from forming.
As soon as the mass has become homogeneous, add salt and nutmeg and mix vigorously. In general, when preparing this sauce, remember that you must constantly stir it throughout the preparation, then you will have it smooth, homogeneous and without lumps. Salt and nutmeg are usually added at the end, but I recommend doing it now because in a thick sauce, the nutmeg may not be dispersed throughout the mixture and the sauce will not look very nice.
Then pour in the rest of the milk and stir again until the bechamel sauce thickens.
After 5-7 minutes the sauce will thicken. I advise you to cook it over low heat; of course, the process of thickening the sauce will occur more slowly, but this way you can control its uniformity. As you can see, the recipe for bechamel sauce at home is simple and it will not be difficult for you to prepare it. Try it!
Category - ,Bechamel sauce is the base sauce of French national cuisine. You just have to taste the Bechamel sauce on your tongue to fall in love with it once and forever, and start experimenting with it together, including a wide variety of additives, spices, herbs and fillers.
After all, Bechamel sauce is one of the TOP 5 basic French sauces. These sauces are called "great" or "mother" sauces. The five sauces are veloute, espagnole, hollandaise, hollandaise, bechamel classique, and tomato sauce. It’s not for nothing that all the basic sauces received this name, since French chefs use them to prepare all their sauces, and there are a lot of them - over 3 thousand.
Bechamel sauce dates back to the times of the majordomo of King Louis XIV of France, Louis Bechamel. Although it is unlikely that this aristocrat himself invented this famous sauce. Most likely, in his honor they decided to name one of the dishes beloved by the nobility, which only royal chefs prepared deliciously. The usual combination of flour and butter with the addition of cream has become a real sensation in French cooking. So what's so special about this béchamel sauce?
The basis of French bechamel sauce is milk or cream, as well as roux - rublon. Rublon (from the French word "roux" meaning "red") is a mixture of flour and butter fried to a beautiful golden color.
We will briefly explain how to prepare original bechamel sauce. The component of this sauce is dairy, so either cream or milk is used to prepare the sauce. If you choose cream for the sauce, you must remember that it should never be overheated, otherwise it will completely lose its previous, homogeneous structure.
And in order for this milk mixture to be returned to its original state, you must add a wide variety of liquids to the sauce. It is better if it is broth: fish, vegetable or meat. Therefore, often, the preparation of bechamel sauce involves cream, which cooks add to the broth and sauce at the same time. However, perhaps the most ideal option in this case would be to prepare this bechamel sauce with the addition of full-fat milk (2.5 percent, no less). And butter and flour for making roux sauce need to be taken only in equal quantities.
How to make béchamel sauce to give it a subtle flavor. To do this, milk must be flavored in advance. What is needed for this? Just add spices to cold boiled milk, then gradually heat the milk and set it aside to let it brew. Spices for the sauce can include herbs, onion roots, dill and spices.
Dairy veal, lean pork, white fish, chicken, game, potatoes, cauliflower, and celery are very tasty with béchamel sauce. However, when combining sauce and vegetables, you should always remember that French bechamel is not a banal dressing, but a sauce. Therefore, it is not absorbed into the products at all and is not evaporated during thermal, hot processing, but remains on top.
Homemade bechamel sauce
We present to your attention the original bechamel sauce, recipe, photos of which we will publish. This is homemade béchamel sauce.
The French believe that you can live without meat, but never without sauce! After all, the main sauce in a dish is the sauce! And indeed, when the French serve Bechamel, or Bernaise, or Bechamel-Mornay sauce at the table, then everyone sitting at dinner immediately has an uncontrollable desire to grab the plate and “lick” it all to the last drop.
And we believe that an excellent sauce will add its own special, refined taste to any dish. Let's prepare very bechamel sauce at home, a very simple, incredibly light and tasty basic recipe, which is very simple, just like everything ingenious. This sauce is called a base sauce because you can use it as a base to make many other sauces. It is perfect for almost any hot dish, prepared from fish, poultry, chicken or pork, vegetables, eggs, pasta. This sauce is perfect for baking. We will tell you how to prepare Bechamel sauce, after which you will often and you will cook it yourself.
Bechamel sauce recipe with photo
Ingredients:
one small onion, cut into four pieces,
bay leaf and parsley sprig
thyme - two sprigs
pinch of nutmeg (ground)
pepper, salt
butter, as well as 25 grams of flour.
Bechamel sauce preparation:
Pour milk into a saucepan, add herbs, onion, nutmeg, which season with pepper and salt to taste. Bring the milk to a boil very slowly, remove immediately from the heat, cover with a lid to let it steep for 1 hour, then pass it through a sieve.
Melt the butter in a saucepan, add flour to it and, stirring, cook for no more than one minute. Remove the sauce from the heat and gradually add milk, stirring all the time. Return to the heat, bring the contents to a boil and cook for another two minutes, stirring constantly. Remove from heat. Now you already know how to prepare Bechamel sauce. To serve, pour the sauce into a special saucepan and garnish with some herbs.
How to cook bechamel sauce in the microwave
What have you decided to cook for dinner today? Casserole, meat, vegetables, delicious soup? In this case, prepare the Bechamel sauce. If you do not know how to prepare the Bechamel sauce, then it is better to cook it in the microwave, since for this you will need a minimum of dishes and less than four minutes. Serve the ready-made Bechamel sauce, prepared in the microwave, to any meat, fish and vegetable dishes.Bechamel sauce can also be added to pureed soups and casseroles.
Ingredients:
60 grams butter
60 grams flour
750 milliliters milk
black pepper, grated nutmeg and salt - all to taste
Preparation:
Melt the butter at 100 percent power for two minutes in the microwave. Then add flour to it and heat for another minute at the same high power. Pour in the milk, stirring well. Boil the sauce for six minutes, at full power, uncovered, and remember to stir. Pepper, salt, add chopped nutmeg. Strain the resulting sauce. That's it, the bechamel sauce is ready.
Bechamel sauce. Simple sauce recipe
This French, delicious bechamel sauce, photos and recipes of which we present to you, is now used in many dishes - lasagna, casseroles, soufflés, pasta. This is a basic bechamel sauce, and therefore, depending on what it is intended for, you can add any additives and spices to it at your discretion. You can make a thick bechamel sauce, or a rare one. The thick sauce is best suited as a filling for pies and cutlets.
Ingredients:
100 ml. fat milk (2.5%)
50 grams flour and butter
various spices - to taste
Preparation.
Soften the butter in advance using a spatula and rub the flour into it. Place the resulting mixture in a preheated frying pan and fry until desired golden color. Then add spices to the milk, heat it and simmer for five minutes over low heat. After a little while, take out the spices and pour the milk in a thin stream into the prepared butter and flour mixture. Stirring all the time, bring the sauce to medium thickness and immediately remove from heat.
Bechamel sauce with mushrooms
Bechamel sauce with mushrooms consists of onions, milk, butter, salt, flour and a little black pepper. Plus, to all these products you need to add one more, most important filler - fresh mushrooms, so that you get a thick, refined and tasty, real bechamel sauce with mushrooms for any dish.
Ingredients:
2.5 glasses of milk,
fresh mushrooms,
one glass of butter
three tablespoons of flour
3 chicken yolks
1 cup prepared meat broth
salt
Preparation:
Heat the oil, add flour to it, fry it until the flour gets a light golden color, gradually dilute one and a half glasses of milk in the flour. Stir until thick. Then pour in half a glass of milk, into which first break 2 yolks, pour in the meat broth, sprinkle with salt, stir while keeping it on the fire. After the sauce boils, immediately remove it from the heat and add half a glass of milk. Place well-peeled, washed, and very finely chopped fresh mushrooms into the prepared sauce, cook for 15 minutes. Remove from heat and add 1 tablespoon of oil. Serve bechamel sauce with mushrooms with brains, boiled chicken, eggs and mashed potatoes.
Classic béchamel sauce
French classic béchamel sauce is simply irreplaceable for many dishes. Almost everything is prepared with this sauce - lasagna, casseroles, soufflés, fish and meat are baked with this sauce. In France, ideally, this magnificent classic sauce is kept in refrigerators for about 1 hour, and then it is placed in metal cabinets.
Ingredients:
butter and flour - 50 grams each
milk – 500 milliliters
salt and ground black pepper - 0.5 tsp each.
a little ground nutmeg
Preparation:
Melt the butter thoroughly over low heat in a saucepan, add flour to it. Stir the mixture vigorously until smooth and continue heating. Bring the mixture to a boil, stirring. You should have a sauce base called roux. Add 150 grams of cold milk little by little, continuing to stir vigorously.
Mash the mixture, add the rest of the milk, heat it over low heat, bring the sauce to a boil, and simmer for another five minutes. Add pepper, nutmeg, salt.
Bechamel sauce with cheese
Bechamel sauce with cheese is a homogeneous, white sauce, which must be prepared from flour fried in oil and boiled in milk. This sauce will undoubtedly complement vegetables, eggs, meat, and casseroles. So, how to prepare bechamel sauce so that not only you and your entourage, but also your loved ones will like it, and it will also become one of the indispensable seasonings for any dinner or holiday table. Bechamel sauce, the recipe for which is very inexpensive and quick.
Ingredients:
milk – 400 ml.
flour - 1/3 cup.
cream – 30 grams.
butter – 3 tablespoons
cheese – 250 grams,
salt
Preparation:
Pour the milk into a small saucepan, bring it to a boil and then add the cream. Grate the cheese, add milk to it, and mix everything together thoroughly. Melt the butter in a separate saucepan, add flour and mix again. Fry the flour until the flour turns beige. After this, carefully pour the milk into the saucepan with flour. Bring the cheese sauce to a boil, add pepper and salt. Cook for twenty minutes, stirring all the time. Bechamel sauce with cheese is ready!
Lasagna recipe with bechamel sauce
Lasagna is the national dish of Italian cuisine. The “correct” lasagne dish is prepared only with Bechamel sauce, and nothing else. This sauce is not at all scary to prepare; the main thing here is to follow the recipe for lasagna with bechamel sauce, as well as all the recommendations for preparing this wonderful dish.
If you've tried lasagna at least once, then you certainly couldn't help but immediately fall in love with it once and for all. Therefore, it is impossible that you would not want to cook it yourself. The most important and essential components of lasagna are the dough,
Bechamel sauce, Parmesan cheese and tomato sauce. However, the most important component here is the bechamel sauce for lasagna. The remaining ingredients can be considered only secondary, although no less essential.
Ingredients:
For bechamel sauce for lasagna, recipe with photo
butter - 40 g,
Flour - 2 tablespoons;
0.5 glasses of milk,
nutmeg - 10 g.
For lasagna:
minced meat - 400 grams,
lasagna sheets - 10 pcs.
hard cheese - 100 grams.
Recipe:
Prepare bechamel sauce. And, to do this, melt 40 grams of butter in a large frying pan and add flour to it. Fry the flour for three minutes, stirring all the time. Leave 0.5 cups of milk, heat the rest of the milk well in a separate pan, but do not bring it to a boil. Gradually pour all the milk into the pan and stir. Keep on medium heat until the mixture is free of lumps, becomes homogeneous and completely thickens. Add nutmeg to the mixture, mix the sauce thoroughly and immediately remove from heat. Bechamel sauce for lasagna is ready.
The next stage is minced meat with bechamel sauce. Peel the garlic and onion, wash thoroughly, chop finely and finely, fry in a deep frying pan in vegetable oil. Also wash the carrots, peel and grate them on a regular grater, add them to the onions and garlic in the frying pan. Wash the tomatoes well and grate them so that you get a mass without lumps. Add the minced meat to the carrots and onions, pepper, add salt to taste, and simmer until fully cooked for about twenty minutes. Add pre-prepared and pureed tomatoes to the stewed minced meat and leave for another five minutes. Finally add bechamel sauce.
Pre-boil lasagna sheets (10 pieces). Grease a square baking dish with butter and lay out the lasagna sheets, and pour a little meat sauce on top, then 1/3 of the Bechamel sauce, and also sprinkle a little grated cheese on it, cover with the prepared boiled lasagne sheets, put the meat sauce on top , which remained and the Bechamel sauce. Sprinkle with cheese again, cover with lasagna sheets, spread Bechamel sauce and hard cheese. Bake on the top shelf in the oven at high temperature for no more than 20 minutes. Meat lasagna Bolognese with bechamel sauce is ready! Bon appetit!
Pasta with bechamel sauce
For three servings of spaghetti with bechamel sauce you will need the following products:
dry spaghetti
water - two liters
milk - two glasses
flour - two tablespoons
butter - three tablespoons
ground black pepper and salt to taste
Recipe:
We start preparing pasta with bechamel sauce by sending the spaghetti to cook in a saucepan. At the same time, let's start with the bechamel sauce, which is also called white sauce, since it always turns out white.
In the pan in which the bechamel sauce will be cooked, melt the butter, sprinkle it with flour and stir. Pour in the milk, pepper and salt to taste, and after boiling, cook for three minutes. We told you how to make simple bechamel sauce. Next, drain the spaghetti, place it in plates and pour bechamel sauce over it.
Cannelloni with bechamel sauce
We offer you to prepare an excellent, easy-to-prepare recipe for Italian national cuisine - cannelloni in bechamel sauce with minced meat.
Cannelloni - These are large round pasta in the shape of a tube. The diameter of the tubes is two centimeters, which are a type of Italian pasta, which are used for stuffing with minced meat, chicken with mushrooms, cottage cheese or any other filling, baked in the oven or slow cooker. I advise everyone to cook cannelloni with bechamel sauce - the most magnificent dish of Italian cuisine, and you will forever fall in love with it.
Ingredients:
12 pieces of cannelloni;
400 grams of minced meat;
1 PC. onions;
Pepper and salt to taste;
150 grams of hard cheese;
vegetable oil for greasing the baking sheet;
Bechamel sauce:
Three tablespoons
butter;
3 tablespoons flour;
450 milliliters of milk;
1 small pinch of nutmeg;
1 pinch of salt.
Preparation:
We prepare the base for the cannelloni - that is, the filling. Mix finely chopped onion and minced meat. Add salt and pepper to them, you can add to taste.
Making Bechamel sauce. Melt our butter in a small saucepan over maximum heat, add flour, stirring constantly with a whisk, and slowly pour in milk. Then add a little salt and a pinch of nutmeg. Don't forget to stir constantly, otherwise you won't get the sauce. So, as soon as the sauce boils, its thickness should not be high - the “golden mean” is very important here.
Now it’s time for the cannelloni, which we simply boil for about two minutes in salted water. Fill the cannelloni with the previously prepared filling (minced meat), place it on a baking sheet, pour Bechamel sauce over the cannelloni and place them very tightly next to each other. Sprinkle the products with grated cheese on top of the sauce and place in the oven for half an hour (it must be preheated to high temperature). The cannelloni with béchamel sauce are ready.
Casserole with bechamel sauce Pastitsio
Pastitsio is what the Greeks call the most delicious dish, which is prepared from minced meat and pasta, but always with bechamel sauce. Casserole with bechamel sauce Pastitsio is so amazing and delicious that you simply have to try this wonderful Greek dish!
Ingredients:
pasta – 400 grams
water - three liters
onions – 1 piece
tomatoes – 750 grams
olive oil – 4 tablespoons
garlic – 1 clove
ground beef - half a kilogram
hard grated cheese – 150 grams
parsley, salt and pepper
For the sauce:
butter – 40 grams
flour – 2 tablespoons
milk – 450 ml.
cream – 150 ml.
ground nutmeg
Preparation:
Put into boiling water and cook them for seven minutes. Then drain in a colander. Finely chop the garlic and onion. Pour boiling water over the tomatoes for one minute, then remove and let them cool. Cut the tomato pulp into cubes, removing the seeds. Meanwhile, heat the oil in a frying pan, put both the garlic and onion there, fry them over low heat, remembering to stir all the time. Then add the minced meat to the pan, pour in the broth, add salt and pepper and simmer for about fifteen minutes.
We prepare the sauce according to the recipe for classic bechamel sauce. Let's take a deep saucepan and start melting our butter over maximum heat, add flour, don't forget to stir. Add milk and cream little by little. Then add salt and nutmeg, just a little. You should never forget to stir the sauce, otherwise it will either turn out lumpy or burn and get an unnatural color.
Pour the pasta with pre-prepared sauce and sprinkle with grated cheese. Bake for forty-five minutes in a preheated oven (180 degrees). Cut the baked pasta into portions, place on a plate and sprinkle with any chopped herbs.
One of the five basic sauces of French cuisine is Béchamel sauce. Making it may seem simple once you know the basic ingredients: butter, milk, flour, salt and pepper. But success lies precisely in technology. To know how to prepare Bechamel sauce perfectly, you need to remember a few secrets:
- you need to cook the sauce for either 5-7 minutes (modern method) or 40-60 minutes (classic);
- Heat-treated flour and butter mixed together are called roux. To prevent lumps in the sauce, the milk and roux should be at different temperatures.
So, the recipe for making Bechamel sauce:
- Butter (50 g) needs to be melted in a saucepan with a non-stick coating and a thick bottom. You can't let him start to fry!
- Add flour (50 g). Flour and butter should be gently rubbed. Next you need to wait for the flour to boil. Roo is ready.
- Remove the saucepan from the heat and slowly pour in the milk (500 ml). It should be cold since the roux is hot. First, pour in 150 ml, whisking constantly until the lumps disappear. Then you can add the remaining milk and return the saucepan to the heat. The mixture should be brought to a boil, cook for 5-7 minutes.
- Add salt, pepper, mix and pour into a dry bowl.
Bechamel sauce is suitable for many dishes belonging to European cuisine. It can also be used as a base for other sauces and various dishes, such as soufflé or lasagne. When Bechamel acts as part of another dish or as a binding additive, it is prepared according to the above recipe (unless otherwise specified in the dish recipe). If it serves as a sauce, then during the cooking process various spices are added: bay leaf, cloves, nutmeg, shallots.
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