The recipe for Béchamel sauce: you can not without the spark!
It is said that the history of béchamel sauce begins withthe activity of his inventor, the Marquise Louis de Béchamel, who was not at all a cook, but served as the head of the court at Louis XIV. But there is another version of the origin of the sauce that conquered the whole world. Many culinary enthusiasts and professionals claim that the author of the famous sauce was the royal chef Francois de Varennes, who became the founder of the Versailles haute cuisine. Which of the two statements is true, no one knows, although how to know, perhaps, the latest research of historians and clarify something about the origin of the sauce ...
This sauce is good already because it is one,The "official" recipe for the béchamel sauce simply does not exist. Despite this, any of the variants of the sauce is easy to recognize, and few people do not know how to make béchamel sauce. It is interesting that beshamel can be prepared and used exactly as a sauce for meat, fish or vegetable dishes, or it can be used as an excellent basis for making other sauces.
Here is the recipe for béchamel sauce as the basis for the othersauces. For him you will need only 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 using your own versions of the sauce.
So, the promised recipe for béchamel sauce asbases 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 "classical" composition, broth is added, and instead of milk, cream is taken.
Yet how to make béchamel sauce? Take the butter, melt it in a saucepan and pass it flour until golden. After that, add the hot broth, which can be meat, vegetable or fish - depending on which dish the sauce will be served. Stirring, we add cream, which can be replaced with sour cream (thin) or in general with milk, only flour can be needed less or more.
All? No, the condiments have not yet been added. Meanwhile, it is they who give the bechamel the most real piquancy and charm. Fried finely chopped onions are put in sauce most often. Still add basil, oregano, thyme and other greens - that is the best way to a dish, then add.
There are also other options for how to make a saucebechamel. It is considered, for example, that first in cream or milk you need to cook spices, then the broth should be allowed to settle for about an hour, and only then add it to the sauté pan with flour and butter.
As you can see, there can be as many options as you like -Yes, would you like to experiment? For example, to use nutmeg or a sunflower kernel? Or change the cooking modes a little? In fact, it's all the matter that the sauce is easy to change, adding or removing from it just one of some components. The main thing is that it is part of the sauce harmoniously. Anyway, a new recipe for the béchamel sauce should be produced.
Is it possible to make bechamel sauce with mushrooms? Of course. With anything. But with mushrooms it will be exceptionally delicious. For this we need milk and meat broth (250 ml each), butter (three spoons), a third of a glass of flour, one hundred grams of dried mushrooms, two yolks, salt and pepper.
Now how to make béchamel sauce with mushrooms. Melt butter in a saucepan, add flour and mix. Fry the flour until it turns beige.
Pour in the milk (gently!) and bring the resulting composition to a homogeneous state with stirring. Add yolks, broth, salt. After boiling, pour in the washed mushrooms, bring to a boil and cook for twenty minutes, stirring constantly the sauce.
When preparing the sauce bechamel inaccuratecompliance (up to a gram!) recipes to anything good can not lead, as, in fact, in cooking and other dishes. So can only get the right food, such as what it should be prescription.