How to make bechamel sauce at home

Bechamel sauce is a real gourmet find for the culinary world. A pleasant dressing complements many meat and fish dishes, the sauce is even spread on bread and eaten with vegetables. We offer you the most popular and easy to prepare Bechamel recipes.

Bechamel sauce: classic

• milk - 0.75 l.
• butter - 50-60 gr.
• premium wheat flour - 50 gr.
• olive oil - 50-60 ml.

1. Arm yourself in advance with a stewpan with a dense non-stick bottom. Rub olive oil and cream in it to get a mass of uniform consistency.
2. Now sift the flour, introduce it in a bowl with the main ingredients in batches. Avoid lumping.
3. After mixing the flour, salt the dressing, pour in room temperature milk with a thin stream.
4. Send the dishes containing the contents to the fire, set the burner to a minimum power and begin languishing. Constantly interfere.
5. When the sauce comes to a boil, note the time. Again, stir it and cook another 8 minutes.
6. If the dressing is too liquid, rinse it for an additional 2 minutes. In the case of too thick Bechamel sauce, you need to add a little milk.

Bechamel with cream

• milk - 0.6 l.
• butter - 60 gr.
• fat cream (from 30%) - 0.1 l.
• chicken egg (raw) - 2 pcs.
• premium flour - 55 gr.

1. Melt the butter in a thick-bottomed bowl, then mix the pre-sifted flour.
2. Separate the cream with milk, the ingredients should have room temperature. Pour them into the butter with flour.
3. Stew this mixture at low power until it begins to simmer. As soon as this happens, note the time.
4. In constant stirring mode, you need to cook Bechamel sauce for another 7-8 minutes. Then remove the composition from the stove, let it cool slightly.
5. Take care of the eggs, they must be thoroughly beaten with a mixer or whisk. Salt the composition, add chopped pepper if desired.
6. Transfer the egg mass to the cooled base for the sauce and once again work well with a mixer. Bechamel does not need to be cooled, serve it right away.

Bechamel with tomatoes

• milk - 0.7 l.
• sifted flour - 60 gr.
• butter - 90 gr.
• olive oil - 60 ml.
• ripe tomato - 1 pc.
• ground black pepper - it tastes

1. Leave the butter at room temperature for 1 hour. Then grind it with olive oil in a saucepan. Put this mixture on fire and heat.
2. Pour the sifted flour, introducing it in small portions. Gently pour in the milk, stirring. Boil the composition at low power until a creamy structure is obtained.
3. After that, peel the tomato, remove the seeds from the core and peel. Mash the pulp with a blender or wipe with a sieve. Add the tomato to the sauce, season with pepper and salt, treat.

Bechamel with nutmeg

• butter - 120 gr.
• milk - 470 ml.
• flour - 100 gr.
• ground nutmeg - 1 pinch
• ground white pepper - 1 pinch

1. Arm yourself with a stewpan and send sliced ​​butter to it. Melt the product over low heat, then start pouring flour in small portions.
2. When the butter is ground with flour, grind this mass for another 2 minutes while stirring. Make sure that the composition is creamy, not brown.
3. When the desired shade is achieved, pour in a thin stream of milk at room temperature. Break the lumps and continue to knead the sauce. Achieve uniformity.
4. Cooking sauce is carried out at a power between the minimum and average mark. Enough 8-9 minutes of languor.This period is allotted to obtain a creamy consistency.
5. After passing the specified period of time, season the salt fill to your taste. Add ground white pepper and nutmeg. This sauce is ideal for fish or poultry.

Bechamel with cheese and mushrooms

• flour - 30 gr.
• milk - 280 ml.
• butter - 35 gr.
• cheese - in fact
• mushrooms - 100 gr.

1. Choose a suitable variety of mushrooms, rinse thoroughly and chop in any form. Take hard cheese and grate on a coarse grater.
2. Next, proceed to the classic recipe for making Bechamel sauce. Melt the butter in a refractory container and fry the flour in it. Then mix the milk.
3. Take some butter to fry the mushrooms. Add the product and grated cheese to the sauce. Stir the ingredients thoroughly and bring to a boil. After cooling, serve the finished sauce.

Bechamel for Lasagna

• butter - 55 gr.
• milk - 780 ml.
• flour - 60 gr.
• tomato puree - 25 gr.
• spices - in fact

1. Start preparing products. Remove the peel from the tomato in any way possible. After that, turn the fruits into a homogeneous paste. For convenience, you can use any household appliance.
2. Use the stewpan and place the butter in it, set the container on the stove. Slowly pour the flour into the composition and start frying. The wheat product should find a pleasant amber hue.
3. In parallel, in a separate container, warm whole milk, pour it into the creamy mixture. Stir components thoroughly. The composition should be completely homogeneous without a hint of lumps.
4. A few minutes before the end of the manipulation, enter the puree of tomatoes and spices. Mix the ingredients well. Leave the product to infuse for a while. After that, serve the finished sauce to the table.

Bechamel for fish

• sour cream - 110 gr.
• butter - 45 gr.
• salt, spices to taste
• lemon juice to taste
• egg yolk - 1 pc.
• flour - 35 gr.
• milk - 250 gr.

1. Use a small pan, pour the milk into the container and heat. Using classical technology, fry wheat flour in melted butter.
2. To prevent the formation of lumps, slowly combine milk with the bulk. After a thorough manipulation, bring the homogeneous composition to a boil.
3. Reduce the power of the stove to a minimum, introduce lemon juice and sour cream into the main mixture. Stir the ingredients and continue to warm over low heat. Remove the sauce from the stove, after a while add the egg yolk.

Bechamel for spaghetti

• flour - 40 gr.
• cream - 200 ml.
• meat broth - 60 ml.
• butter - 90 gr.
• a mixture of Italian herbs - 5 gr.

1. Cream should be warmed to a temperature close to boiling. After that, a mixture of aromatic herbs must be introduced into the composition. As a result, the sauce will have an amazing aroma.
2. Next, proceed to the classic sauce preparation scheme. Melt the butter and fry the wheat flour in it until golden brown.
3. Heat the meat broth and mix the flour with it. Get components of a uniform consistency. After this, connect the mass with cream, do not allow the formation of lumps.
4. Add salt if necessary, bring the sauce to a boil. So that the crust does not form on the mass, the surface can be treated with butter. Serve Bechamel with spaghetti.

Today, due to the availability of many ingredients, experienced chefs have created many Bechamel recipes. Each version of the sauce is distinguished by a special delicacy and taste. Choose a recipe for yourself and enjoy the result!

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