Bechamel, the recipe of which we will describe in this article, is a classic French sauce. It is served with many dishes: soufflé, casseroles, lasagna and so on. Mentioned additive has many cooking options. But for starters, we will describe the classic recipe for Bechamel 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 thinner or thicker.
So, Bechamel sauce: a recipe basis. We will need 50 grams of butter, the same amount of flour, 0.5 liters of milk and half a teaspoon of salt and pepper. Melt the butter in a large stewpan. Add the flour there and fry it for two to three minutes, stirring occasionally. Next, pour the milk, while continuing to stir, so that no lumps form. Salt, pepper. Reduce the heat and leave the mass to languish for another forty minutes. We filter our sauce in a clean container, add salt, pepper and a little nutmeg.
Bechamel ravioli sauce
The recipe is designed for four people. We will need:
- Gruyere cheese - 50 grams,
- 2 tbsp. l tomato puree
- 0.5 liters of milk,
- 1 tbsp. l flour
- 2 tbsp. l vegetable (olive) oil,
- 50 grams of butter,
- spices to taste.
Just as in the previous recipe, melt the butter and add flour to it. Lightly fry it and introduce milk. Salt and cook, stirring, another five minutes. Then we introduce tomato puree and mix. Preheat the oven to two hundred degrees. Put the ravioli in a baking dish and pour the sauce. Put a piece of butter on top and sprinkle with grated cheese. Bake for about twenty to thirty minutes.
Bechamel 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. Sauce preparation time is approximately twenty minutes. In a ladle, melt the vegetable and butter, add the flour and mix everything thoroughly. Pour the milk slowly, not forgetting to stir all the time. Bring the mixture to a boil and add salt. Reduce the heat and continue cooking, stirring, for another ten minutes. Remove the dishes from the fire. In a separate container, slowly beat the egg yolks and add two to three tablespoons of the sauce. You can add spices. Mix everything thoroughly and mix with the remaining sauce. Done! We serve immediately!
Bechamel sauce. Tomato Recipe
It goes well with meat dishes, lasagna and pasta. We will need the same amount of ingredients as in the previous recipe, with the exception of egg yolks, plus one or a half tablespoons of tomato puree. We carry out the same manipulations, which suggests the basic recipe for the preparation of Bechamel sauce. In a separate container, carefully mix a small amount of the main mass with tomato puree. And then we introduce the resulting mixture into the remaining part of the sauce and serve to the main dish. Enjoy your meal!