It is said that the history of bechamel sauce begins with the activities of its inventor, the Marquis Louis de Bechamel, who was not a cook at all, but served as the clerk of Louis XIV. But there is another version of the origin of the sauce, which has conquered the whole world. Many culinary enthusiasts and professionals claim that the creator of the famous sauce was the royal chef Francois de Varenna, who became the founder of haute cuisine at Versailles. Which of the two statements is true, it is not given to know, although how to know, perhaps, the latest research by historians will clarify anything on the origin of the sauce ...
This sauce is already good because a single, “official” recipe for bechamel sauce simply does not exist. Despite this, any of the options for the sauce is easily recognizable, and few people do not know how to make bechamel sauce. It is interesting that bechamel can be prepared and used exactly as a sauce for meat, fish or vegetable dishes, and it can also be used as an excellent base for preparing other sauces.
Here is a recipe for bechamel sauce as the basis for other sauces. For it you only need butter (100 g), a spoonful of flour, two tablespoons of broth and a glass of cream. In general, the sauce is prepared on the basis of butter, milk and flour. But experimenting with the composition and proportions, you can make your own sauces and come up with dishes that use your own sauce options.
So, the promised recipe for bechamel sauce as the basis for sauces. For cooking, you need to take 100 grams of butter, a spoonful of flour, two tablespoons of broth and a glass of cream. As you can see, here, in comparison with the "classic" composition, broth is added, and instead of milk, cream is taken.
Still, how to cook bechamel sauce? We take the oil, melt it in a saucepan and pass the flour into it until golden brown. After that, add the hot broth, which can be meat, vegetable or fish - depending on which dish the sauce will be served. Stirring, add cream, which can be replaced with sour cream (thin) or milk in general, only less or more flour may be needed.
Everything? No, they haven't added seasoning yet. Meanwhile, it is they who give bechamel the most real piquancy and charm. The fried finely chopped onions are put in the sauce most often. They also add basil, oregano, thyme and other herbs - which are the best for the dish, they add.
There are also other options for making bechamel sauce. It is believed, for example, that first you need to cook spices in cream or milk, then the resulting broth should be allowed to stand for about an hour, and only then add it to the saucepan with flour and butter.
As you can see, there can be as many options as you like - but would you also like to experiment? For example, use nutmeg or a sunflower kernel? Or change cooking modes a little? The fact of the matter is that the sauce is easy to change by adding or removing from it just one component. The main thing is that it becomes part of the sauce harmoniously. All the same, you should get a new recipe for bechamel sauce.
Is it possible to cook bechamel sauce with mushrooms? Sure. With anything. But with mushrooms it will turn out extremely tasty. For this we need milk and meat broth (250 ml each), butter (three tablespoons), a third glass of flour, one hundred grams of dried mushrooms, two egg yolks, salt and pepper.
Now how to cook bechamel sauce with mushrooms. Melt the butter in a saucepan, add flour and mix. Fry the flour until it is beige.
Pour the milk (gently!) And bring the resulting mixture to a homogeneous state when stirring. Add the yolks, broth, salt. After boiling, pour the washed mushrooms, bring to a boil and cook for twenty minutes, constantly stirring the sauce.
When preparing bechamel sauce, inaccurate adherence (up to a gram!) Of the recipe cannot lead to anything good, as, as a matter of fact, in the preparation of other dishes. This way you can get only the right meal, such as it should be according to the prescription.
But a masterpiece is obtained only if there is a spark ...