"Beshamel," the recipe of which we will describe in thisarticle, is a classic French sauce. It is served to many dishes: to soufflé, casseroles, lasagne and so on. Said additive has a plurality of cooking options. But we will describe for a start the classic recipe for the Béchamel sauce. This is the basic option. And depending on the dish to which it is intended, you can add various ingredients and spices. By consistency, it can be lighter or thicker.
So, the sauce "Béchamel": recipe-base. We need 50 grams of butter, the same amount of flour, 0.5 liters of milk and half a teaspoon of salt and pepper. In a large saucepan, melt the butter. Then add the flour and fry it for two to three minutes, stirring occasionally. Next, pour in the milk, while continuing to stir, so as not to form lumps. Solim, pepper. We reduce the fire and leave the mass to languish for another forty minutes. Strain our sauce into a clean container, add salt, pepper and a little nutmeg.
Béchamel sauce for ravioli
The recipe is for four people. We need:
Just like in the previous recipe, meltbutter and add flour to it. Lightly fry it and introduce milk. Let's add and cook, stirring, another five minutes. Then add the tomato puree and mix. Preheat the oven to two hundred degrees. We put the ravioli in a bowl for baking and pour the sauce. Top with a piece of butter and sprinkle with grated cheese. Bake about twenty to thirty minutes.
Béchamel sauce: recipe with egg yolks for six servings
For cooking, take two egg yolks,fifty grams of butter, two tablespoons of sunflower oil, the same amount of wheat flour, 750 ml of milk, salt and pepper to taste. The cooking time of the sauce is about twenty minutes. In the ladle we melt the vegetable and butter, add the flour and mix everything thoroughly. Slowly pour in the milk, not forgetting to stir all the time. We bring the resulting mixture to a boil and add salt. Reduce the heat and continue to cook, stirring, for another ten minutes. Remove the dishes from the fire. In a separate container, slowly beat the egg yolks and add two or three tablespoons of sauce. You can add spices. Mix everything thoroughly and mix with the remaining sauce. Done! We serve immediately!
Béchamel sauce. Recipe with tomatoes
He comes to meat dishes, climbing and pasta. We will need the same amount of ingredients as in the previous recipe, with the exception of egg yolks, plus one or one and a half tablespoons of tomato puree. We perform the same manipulations, which presupposes the main recipe for preparing the Béchamel sauce. In a separate container, carefully mix with tomato puree a small amount of the bulk. And then we introduce the resulting mixture into the rest of the sauce and serve it to the main dish. Bon Appetit!
