Béchamel is one of the five most famous French sauces. The top five include: español, velouté, hollandaise and bechamel. All sorts of other sauces are prepared on their basis, numbering more than 3,000 recipes in France.
What is bechamel made from?
Consists of French bechamel made from 3 main ingredients: milk (or cream) and rublon (roux), or in other words roux - a mixture of flour and butter fried until golden brown. Oil-flour mixture is usually prepared from flour and butter in equal proportions. Milk is taken depending on the desired consistency of the sauce. It can be dense, flowing or medium thickness. This is a matter of preference both for the cook himself and for the dish for which it will be prepared.
Now we will slowly pour in the milk, stirring constantly so that there are no lumps, and we have a beautiful bechamel. Slowly the sauce will thicken. We will stop pouring out the milk when we have the desired thickness. Salt and pepper nutmeg. We remove it and when it starts to bubble, it's ready.
If we are not using it immediately, we will cover it with a clear film, remaining in contact with the surface so as not to create a crust. Bechamel is a classic white sauce. We can use butter instead of butter, whole flour instead of regular wheat and instead of milk, or try this béchamel sauce made from cauliflower and onions with a very similar taste and texture, but contains only vegetables. The author of this idea is Montse Bradford, an expert in the field of natural and energy cooking, and it's worth giving it a try and discovering that cauliflower is more versatile than we think.
You can put any spices in bechamel: herbs (oregano, nutmeg, rosemary, hops-suneli, thyme, marjoram), roots and spices (onion, garlic, pepper, parsley root and dill). But you shouldn’t overdo it with additives, so as not to interrupt the main one. creamy taste and aroma.
Secrets of making delicious homemade bechamel sauce
However, these are not all the features of the famous sauce. To make bechamel delicious, you also need to know the following:
If he already surprises us, it will also be in the sauce. And this is the recipe for cauliflower béchamel sauce. Optional: handful raw almonds for cooking. . Peel and chop the onion and salt in the pan, and the bottom is lightly coated with 15 inches of oil to suck out and release all of its sweetness.
Add cauliflower, cover with water and boil for about 25 '. We beat the addition plant milk, or not, depending on the desired texture. It's better to be fat because otherwise he'll look like vegetable puree. We can remove the cooking water before adding the milk.
- When sauteed, the flour should acquire a slightly golden color. You shouldn’t overcook it, otherwise the sauce’s taste and appearance will deteriorate.
- Mix the food using a wooden utensil; a metal spoon from the bottom of the dish will pry off the burnt crust. This results in dense, browned clumps floating in the sauce.
- Not recommended for sauce lemon juice. An acidic environment promotes curdling of milk. Use zest to add sourness.
- If you want to enrich the taste of bechamel with spices, you need to remember that they need to be added to the milk cold temperature, and only then the products are heated together and infused.
- Roots (onions and vegetables) are first lightly fried in a dry frying pan to give rich taste. After connecting with flour mass and filled with milk.
- If twigs and leaves of herbs are used, they are placed in a clothes bag. This makes it easier to remove them from the liquid.
- If the sauce is being prepared for further stewing, and not for serving with a specific dish, then it is better to make it not so thick in consistency.
Today we will cook classic bechamel without spices, an amazing, delicious, world-famous national sauce with absolutely no complex recipe. Which essentially contains only three ingredients: milk, flour, butter. But the announcement of this seasoning for dishes will not be complete without noting that the French have in their arsenal quite a few recipes for the famous sauce, including its preparation based on various broths.
Making croquettes easily is not impossible. We take Croquet Day to give you the basic and most important tricks to make easy croquettes at home without complications. Croquette is a symbol of our gastronomy. And ask Chicote about the importance of good croquettes in a bar, just ask for the ration and we will know whether this place is worth it or not for the quality of their croquet. Making croquettes at home has always been a small challenge faced by the less experienced in the kitchen.
Making bechamel in the microwave
The basis of any good croquette is good bechamel, and although we are improving our skills or just for those who are short on time, we can start preparing bechamel very simply in microwave oven. We heat the oil for 30 seconds to 800 W in the microwave, add corn starch, and we dissolve it well with some rods, add salt, mix and heat 1 minute and 30 seconds in the microwave to 800 W, after which we beat well to mix.
How to cook classic bechamel sauce, recipe with photos step by step
Ingredients
Butter – 50 g
Flour – 2-3 tablespoons
Salt - a pinch
Milk – 500 ml (the amount of milk can be more or less)
Any spices - to taste
The simplest croquettes in the world
We produce balls with dough, dough and fry. Of course you need toppings like ham. Now that we know how to make a basic béchamel in the microwave, we're going with the croquettes. For the dough we need 65 grams of flour, 65 g of extra virgin olive oil, 1 small onion, 500 milliliters milk, 75 g sliced serrano ham, 75 g fresh cheese Manchego, salt and pepper. For the test we will use breadcrumbs, 2 eggs and olive oil.
Tomato sauce "Béchamel"
The preparation of the croquette is so simple: in a bowl we put olive oil, chopped onion and salt. Mix and heat for 3 minutes at 800 W in the microwave until the onion is translucent. Add flour, stir and heat for 1 minute and 30 seconds at 800 W.
Preparation
1. Place a piece of butter in a clean and dry thick-bottomed frying pan, preferably cast iron. 
2. Heat it until melted and immediately pour in the flour. Over low heat, brown it until golden brown. 
Run the mixer to remove any lumps and add the chopped ham and grated cheese. We mixed well and heated for 2 minutes to 800 W. To finish we heat for 2 minutes to 800W. Let the ishamel chill in the refrigerator to thicken, form croquette-shaped balls, pass through breadcrumbs, beaten egg and more breadcrumbs and fry in a frying pan. They're impressive and we've saved a ton of work with this simple bechamel for light croquettes.
Proportions for the perfect croquet
We leave you in case you are not clear about your next step. If we specialize in the fine art of croquet, we need to know the proportions to get the perfect croquet. Here are a few important advice. We need 150 grams of filler for every liter of milk to find a good balance.
- Less butter flour stayed.
- From there we can play by taste, but this is a good starting point.
3. Pour the milk into a saucepan, add a pinch of salt and any spices. Once everything boils, reduce the temperature and simmer over low heat for another 3-5 minutes. I prepared classic bechamel, without spices. If you added spices to the milk, they need to be removed. 
4. Pour the milk in a thin stream into the butter-flour mixture so that there are no lumps. Continuously stirring with a whisk, we will warm the sauce over low heat so that it does not burn. When characteristic bubbles appear on its surface, it means it is ready. But if desired, bechamel can be boiled longer - until the desired thickness. 
Tips for creating the perfect croquettes
It's understandable that your grandmother made your favorite croquettes without the use of such precise measuring instruments, but somewhere we have to start becoming the croquette gnomes that our ancestors once were. And finally, we'll talk about some tips you'll need to master the art of croquet, the keys to getting to the domain of the most delicious circle bite that will help your palate.
This design could have been designed by nature with her infinite wisdom, and the best engineers in the world would still not be able to decipher the secret behind its meaning for them to be so perfect. The key to shaping them is to use two soup spoons and have them be the same size. The same thing happens with the dough, we need three layers in this order: fine breadcrumbs, very well beaten eggs and thick breadcrumbs. To be able to fry directly without thawing, the croquette cannot exceed 2 centimeters in diameter. A big trick to freezing croquettes is to place them in a tray without touching each other or opening the freezer. By drying the dough so that when you cook the potatoes the outside will still be crisper. Refrigerate the croquettes after batting for 15 minutes to crisp them up. Don't cut yourself or use olive oil highest quality for frying, better stand high temperatures. You can use a thermometer or a temperature-controlled fryer.
- Croquettes cannot look like croquet.
- This is how the beautiful croquettes remained.
5. The bechamel sauce is ready, remove it from the heat. Now it can be used for its intended purpose. Perfect bechamel has a uniform structure and light cream color. Its consistency may vary, but classic version it is of medium thickness, like liquid puree, this is exactly what I got. 
Bechamel sauce - homemade recipe
Béchamel sauce is of French origin and is credited with being “invented” by chef Louis de Béchamel, who was born this year. Choose a non-stick skillet or skillet to prevent the bechamel from sticking. Add a little salt to this cream and nutmeg, you can also add white pepper, if that's your thing.
Tricks: How to Make the Perfect Bechamel Sauce
Bechamel is key ingredient any good croquette, a well-thought-out béchamel that can contain all sorts of combinations: ham, cheese, mushrooms, hard-boiled egg, spinach, cooked and long. You have all the recipes by clicking on.
Cauliflower with béchamel au gratin
Delicious and great way cook the cauliflower is a gritadada with a béchamel sauce and shredded cheese, grated to give a salty touch to the plate.
How to check the readiness of bechamel sauce? The sauce should drip off the spoon and not fall out. in one piece. If you still get lumps in the sauce during cooking, don’t worry, this can be easily eliminated: strain the bechamel through a fine iron sieve or cheesecloth.
How and with what is bechamel sauce served? Bechamel sauce should be served hot, because after it cools, a thin foam will form on it, which will spoil the appearance. To eliminate it, the product is heated again by adding a little milk. Homemade bechamel can be stored in a cool place (refrigerator) for about 2-3 days.
A plate with which you will conquer big and small, with light sauce from bechamel. You have the full recipe by clicking on. Tasty and very nutritious dish, a sensational way to introduce spinach and more when we have kids at home and may not be too sure about the taste of this vegetable. This way, the flavor of the spinach is much milder and can be combined with melted cheese on top to give it more flavor.
Bechamel sauce - the best recipes
You can access full recipe, pressing. 
Where there is good lasagna, let everything else go. Preparation homemade lasagna takes a little work because we have to prepare the plates on one side, the filling on the other and the bechamel sauce on the other, which makes the thread of this Italian symphony.
This sauce is a must-have addition for European housewives to lasagna, Italian pasta. On my own behalf, I can add that you can successfully combine bechamel with pork, poultry, dairy veal, white fish, cauliflower, potatoes, etc.
If you have never prepared bechamel at home, be sure to prepare this sauce, which will captivate with its exquisitely elegant taste!
To access all types of lasagna and their step by step that we have in our cookbook, you just need to click here and select the one you want to enjoy. This is one of our most famous and successful factories, both among our friends and online.
Béchamel sauce is part of the so-called mother sauces of gastronomy. It is the basis for making other sauces and the main ingredient in many dishes. This sauce contains 3 main ingredients: flour, butter and milk. Then come the “dressings”: nutmeg, pepper and a touch of salt.
Bon appetit!
I suggest you look at the recipe for making beef stroganoff under pink sauce bechamel from a famous chef.
PS: You may have a question, why do the French call bechamel a pink sauce if when cooked it turns out to be a different color - creamy? The answer is simple, as I noted to you earlier, French housewives still prepare bechamel on meat broths, adding in addition to flour many different roots and spices, in this case the sauce turns out to be of a different shade.
How to Make Homemade Bechamel Sauce
Being a matte sauce, bechamel is ideal to turn it into a thousand different sauces, just adding a few additional ingredients. With mustard egg yolks and white wine you can prepare thermidor sauce. Throw in some blue cheese and you've got a blue cheese sauce that you'll die for delicious.
- With Gruyère and grated Parmesan cheese you make a seafood sauce.
- Add mushrooms and you have an amazing mushroom sauce.
Friends, did you like the recipe for the popular sauce? Have you ever prepared it for homemade dishes? And in general, do you like to serve various dishes sauces?
Tell us about it in the response comments, share yours culinary experience. I would be glad to see your ratings and reposts of this article in in social networks. Subscribe to new recipes, join the group Delicious cuisine in contact with. You can see both forms on the right side of the website.
Sincerely, Lyubov Fedorova.Cooking time 5 minutes. In another pot or pan, melt the butter, also taking care not to burn or brown.
We all know that kids love pasta, either alone or in some kind of sauce. Adults too! This is one of the dishes that is most liked by the smallest and largest in the house. On this occasion, we propose to make an easy, quick and very healthy recipe for children.
- Heat the milk over low heat in a pot, taking care not to let it burn.
- After melting the butter, add flour and begin to mix.
Béchamel sauce is one of the five most popular recipes French cuisine. These are tomato, hollandaise, velouté, espagnole and bechamel sauces.
Nowadays bechamel sauce, the recipe for which is so numerous that sometimes you wonder how many different sauces can be made from it, is one of base sauces cuisines of Europe.
Bechamel sauce traces its “royal pedigree” back to the majordomo himself French king Louis XIV Louis Bechamel. However, it is unlikely that this man invented this famous sauce himself; he probably hastened to give his name to the brainchild of one of the king’s cooks. And for good reason: usual combination with cream, butter and flour mixture, in turn, became a real sensation in French national cooking - classic bechamel sauce began to be used later in many countries around the world. Also bechamel sauce step by step recipe began to change over time, while its main, basic ingredients remained unchanged.
There are many options for how to prepare bechamel sauce, and since bechamel sauce, as you see in the photo, is considered the base sauce, there are various variations additives and spices for this world famous sauce. Today we will tell you how easy, and most importantly, how trouble-free it is to prepare bechamel sauce at home.
Bechamel sauce can be added anywhere. Great taste has bechamel sauce for lasagna; fish with bechamel sauce, meat and chicken are also very tasty with bechamel sauce. Cannelloni with bechamel sauce is incredibly delicious, not to mention how wonderful the casserole with bechamel sauce is, meat balls, meatballs, cutlets and much more.
In addition, this bechamel sauce can add some unusualness, sophistication, zest, finally, to any second dish. We publish the recipe with the photo below in the bechamel sauce; you can add any products and spices, herbs, and thereby change its taste at your discretion. You can, following the European tradition, prepare a classic bechamel sauce based on milk, butter and flour. Classic bechamel sauce recipe is the simplest recipe; Europeans, and you and I, are accustomed to this sauce. However, if you want to show off, then there is nothing better than experimenting a little with the sauce, adding, for example, mushrooms and getting bechamel sauce with mushrooms, or making your own bechamel sauce, adding your favorite products.
How to prepare bechamel sauce? It's simple -baked milk add to this sauce instead of the usual one, fresh milk, wheat flour is completely replaced with flour from more durum varieties wheat, replace sunflower oil with olive oil, add a little cinnamon to the bechamel sauce instead of nutmeg.
Bechamel sauce. Lasagna recipe
This bechamel sauce is used especially for lasagna, as it is soft and delicate taste, besides, bechamel sauce, the recipe for lasagna is incredibly pleasant appearance. Making béchamel sauce isn't scary at all. The main thing is to cook bechamel sauce for lasagna, you can see the photo of it, over low heat, stir it constantly, and add milk little by little, in small portions.
Ingredients for bechamel sauce for lasagna:
4 tablespoons wheat flour;
100 grams of fresh butter;
pepper to taste, salt.
300 milliliters of milk;
2 pinches of ground nutmeg;
Recipe:
How to make bechamel sauce for lasagna. Melt the butter in a small saucepan or ladle over low heat. After the butter has melted, you can add wheat flour little by little, remembering to stir all the time with a wooden spatula. You will see how you get a creamy, floury, thick mixture. This mixture is then diluted with cold milk, which is also poured in little by little and stirred again very intensively so that lumps do not form. As you gradually pour in the milk, try to adjust the consistency of the sauce, trying not to make it thick, since when it cools, this bechamel sauce tends to thicken. Ready hot sauce add nutmeg, black pepper and a little salt. This bechamel sauce can be used for pouring ready lasagna(we think you already know how to cook lasagna). Lasagna Bolognese with bechamel sauce is simply excellent.
Bechamel sauce with cheese
Bechamel sauce with cheese - a variation of the famous white French sauce bechamel, but only with the addition of hard cheese. This sauce goes great with potatoes. meatballs, mushrooms, goes well with tomato. Without bechamel sauce with cheese, not a single baked or stew it's hard to imagine. So this béchamel sauce recipe is a must-have as one of the staple recipes in your home cookbook!
Ingredients:
four glasses of boiled milk,
one hundred and fifty grams of hard cheese (preferably Parmesan),
four dining rooms spoons of flour,
one hundred grams of cream 15%,
fifty grams of butter,
half a head of onion,
black pepper to taste and table salt,
white ground pepper to taste, nutmeg,
Recipe:
How to make bechamel sauce with cheese. In a saucepan, or in a frying pan, melt the butter, then add the flour and bring it, stirring constantly, until yellow color. Add very finely chopped onion to the oil. Fry the resulting mass, stirring and then pour in all the milk in a thin stream. Let the whole mixture simmer for 10 minutes over low heat.
Remove the mixture from the heat and beat lightly with a blender until smooth. After this, add cream to the sauce and bring to a boil again. At the end, add hard grated cheese and mix well. If the cheese has melted, you can remove the sauce from the heat. Add spices at the very end, pepper and salt to taste. Let the béchamel sauce with cheese cool and remove the bay leaf.
Bechamel sauce with minced meat recipe
Bechamel sauce with minced meat is the most popular sauce among all. Since it's not traditional, classic sauce bechamel, and more than that simplified version. If you want to cook something from the range of European cooking, feel free to prepare bechamel sauce with minced meat. And there is no need to adhere to the rules; you can replace some ingredients. For example minced pork replace with another (chicken, turkey, beef meat or a mixture of beef and pork meat), instead of Italian ones, too herbs use any other seasonings and herbs you wish, preferably the traditional parsley and celery. In any case, bechamel sauce with minced meat will help the lasagna turn out amazing, and you will have an excellent second course for lunch!
Ingredients:
30 grams of good quality butter,
300 milliliters of milk,
2 tablespoons flour,
¼ onion head,
chopped celery root and parsley root,
salt,
70 grams of minced meat.
Recipe:
How to make bechamel sauce for lasagna. Prepare classic bechamel sauce without spices. Take a small container in which you can conveniently mix ¼ onion and milk. Cook over low heat for 15 minutes. At this time, melt the butter in a separate container, add flour. Stirring all the time, fry the whole mass for about four minutes to get a light golden hue. Remove the sauce from the heat and cool.
Add flour to the milk and stir, gradually whisking, cook over low heat until thickened. Do not bring to a boil as the sauce should resemble a thick white cream soup. Strain the sauce through a sieve, season with pepper and salt. Sauté chopped celery and parsley roots for olive oil, in a separate bowl, add chopped meat and combine with the main sauce, simmer for another ten minutes. Add more pepper and salt to taste.
Cannelloni with bechamel sauce recipe
Pasta, macaroni - everything is delicious if you try to cook it perfectly. And if it is also an Italian pasta product called cannelloni or manicotti, then the second dish with it simply cannot be cooked tastelessly. Let's try to cook cannelloni with bechamel sauce.
Ingredients:
1 package (250 grams) cannelloni,
4-5 small tomatoes,
650 grams of any minced meat,
3-4 cloves of garlic,
200 grams of hard cheese (most best cheese Parmesan),
vegetable oil for frying,
salt and pepper to taste.
Bechamel sauce:
60 grams of high quality butter,
3 tablespoons flour,
pepper - optional
1 liter of milk,
Recipe:
How to cook cannelloni with béchamel sauce. Start with the minced meat first. Pour a little water into the frying pan, 3-4 tablespoons, when the water heats up, put the minced meat in it and, stirring gradually so that lumps do not accidentally form, wait until the water evaporates and the minced meat changes its color and becomes dark. Place the minced meat in a bowl.
Chop the garlic and onion with a knife and pour into oil over medium heat and sauté for 10 minutes. Scald the tomatoes with boiling water until their skin peels off, chop and small cubes slice. Add to the pan and simmer for ten minutes. Make sure that the liquid, just like from the minced meat, has all evaporated. Add the contents of the frying pan to the minced meat, stir, adding black pepper and salt.
Bechamel sauce. Immediately set yourself up to continuously stir this sauce with a wooden spatula. First, melt the butter over medium heat, and then add the wheat flour to it. After stirring, pour in milk in a thin stream. Cook only on low heat to obtain a normal, thick consistency. Bechamel sauce should be like homemade sour cream.
Fill the cannelloni with the cooled filling, place them in the pan and bake for 0.5 hours. Then take it out, sprinkle the top with grated cheese and bake for another twelve minutes. Cannelloni with bechamel sauce is ready!
Pasta with bechamel sauce
Maybe you didn't know that pasta with béchamel sauce is a national Egyptian dish. Surely there is not a single Egyptian who would not like this delicious dish. In terms of its composition, pasta with bechamel sauce is somewhat reminiscent of our Russian naval pasta. As well as regular pasta, Egyptian is not difficult to cook.
We believe that every housewife will make pasta with bechamel sauce original, exclusive and unusual, because everyone has a couple of secret secrets.
Ingredients:
500 – gram pack of pasta;
For filling:
350 - 400 grams of any minced meat,
1 large onion,
Spices, pepper and salt,
Bechamel sauce:
butter – 150 grams,
¾ cup high-grade wheat flour
1 liter of milk,
seasoning for pasta, bouillon cubes,
1 chicken egg.
Recipe:
Preparation. Finely chop the onion, fry a little in oil (use a little oil). Add spices, table salt and minced meat. Fry all ingredients until cooked.
Boil the pasta and add salt before cooking. While the pasta is cooking, we will tell you how to prepare the bechamel sauce for it. Fry the flour, but not until dark. Add melted butter to the flour, mix well. Gradually add milk to the resulting mixture and stir.
The whole mixture is slow fire set, add crushed bouillon cubes and seasoning, crumble them very finely. Cook the mixture, stirring constantly, over low heat. Cook the sauce for 15 minutes to thicken, remove from heat, cool and add one egg. Mix well.
Grease a baking dish and place half of the boiled pasta with sauce. On top of the pasta is a minced meat filling. Then add the remaining pasta again and pour over the bechamel sauce. Sprinkle with grated hard cheese (mozzarella or Parmesan) and place in the oven for half an hour. Hard cheese required for the golden color to appear golden brown crust. All is ready!
Meat with bechamel sauce
Ingredients:
600 grams of pork tenderloin,
700 ml. fat milk,
300 grams of raw champignons,
100 grams of hard cheese and butter,
3 tablespoons wheat flour,
2 onions,
ground black pepper, nutmeg and salt
Recipe:
Meat with bechamel sauce. Wash thoroughly first pork tenderloin, cut it into pieces, randomly and put it in special form for baking. Then add a little salt and pepper if desired. Place the peeled and cut onion into half rings on the pork.
The next step is bechamel sauce. To do this, melt all the butter in a frying pan, add a heaping amount of wheat flour, after stirring thoroughly, slowly pour in the milk in streams, you can also add salt, pepper and a pinch of nutmeg. Béchamel sauce is cooked while stirring until thickened. If you end up with a sour cream consistency, then the bechamel sauce is ready.
The meat and onions are poured with this sauce, but only 1/3 of the sauce should be used for this, since the rest will be used raw champignons, which are laid out in a layer on meat and onions randomly. Spread grated cheese over the mushrooms and bake in the oven at 180 degrees. Pork can be served with a side dish or separately.
Chicken in béchamel sauce
Ingredients:
4-5 chicken fillets;
one head of onion;
for frying, two tablespoons of sunflower oil;
three small cloves of garlic;
one small dried pepper spicy;
a teaspoon of curry;
salt to taste;
a mixture of 7 peppers.
For the bechamel sauce:
four hundred grams of milk;
thirty grams of butter;
two tablespoons of wheat flour;
table salt to taste.
Recipe:
Cut the onion into thin half rings, and pass the garlic cloves through a press or crush them with a knife. Pour garlic and onion into heated oil, heat, then remove garlic from oil. Fry the chicken fillet, add a mixture of peppers, curry, hot pepper and salt. Cook for about seven minutes.
Bechamel sauce. Melt the butter in a frying pan, but not all of it, set aside a little, add salt and flour in parts. Pour in the heated milk (pour in a little at a time), bring the mixture to a boil, add salt. Add white bechamel sauce to the meat, mix again, and cook for another two minutes, then remove from heat, adding the remaining piece of butter to prevent the formation of a crust on the sauce. Cover with a lid and let it sit for a couple more minutes. chicken gravy stand.
Bon appetit!
