How to prepare a bechamel sauce

Otherwise, this sauce is also called white, the origin of which is still controversial. But it is known that the French invented it, but the author's name was not known. All this is explained by the fact that even long before the final approval of bechamel, like sauces, with minor deviations to be found in French cuisine everywhere.

Long before the birth of bechamel, many European chefs sauces are thickened by the addition of wheat flour. And in its current form, which we now know it, is considered to be the brainchild of bechamel sauce and a brilliant invention Frances

The classic bechamel sauce recipe

In a skillet or conventional pan, melt the first thing about 50 grams of butter. Do not overheat

Top impose about 4 tablespoons of flour and stir thoroughly, the flour mash in butter with a spoon

Cook over medium heat until the flour is mixed and has been converted into a homogeneous creamy mass without lumps. Cook on medium heat until the flour is mixed and has been converted into a homogeneous creamy mass without lumps

On top of kneaded flour in oil pour milk and whisk vigorously way you want, until the mixture thickens. If it considers that the sauce is too thick, you can add a little more milk

Once the mass markedly thickened, add 1/3 h. Spoon of black pepper, the same or a little more salt, sprinkle with grated nutmeg and mix

Next, take off, give a little cool, dressed with sauce and our dishes, such as lasagne, recipes which you can find on our website

bechamel sauce ready!

And yet, in béchamel often add grated cheese, which adds zest to the sauce and makes the taste is much milder.