Bechamel sauce is a classic of French cuisine. So, what do we need to prepare the classic version? Bechamel meat sauce recipe

Bechamel, one of the five main French sauces, once again confirms to us the truth “everything ingenious is simple”.

The first mention of this sauce appeared in Le Cuisinier François, a book published in 1651, and written by the chef Louis the 14th Francois Pierre de La Farenne (1615 - 1678). This book was reprinted 30 times over the next 75 years and it is believed that it was she who defined and founded French cuisine. The sauce got its name in order to flatter the nobleman of the court, the Marquis Louis de Béchamel, Marquis of Nuatel (1603–1703), once the former head of the French province of Brittany. Often and unfairly, the Marquis is indicated as the inventor of this sauce, while the name simple cook to whom we really owe Bechamel's appearance remains unknown.

They say that this sauce was born by accident. It's just that the chef decided to add a little cream to the usual thick white sauce V eloute (velute or parisienne). Since then, for several centuries, Bechamel sauce has been popular all over the world. It is easy to prepare and versatile to use, as it goes equally well with hot meat, fish and vegetable dishes. In addition, it is easy to modify and supplement. You can do with this sauce various additives each time receiving new shade taste. For example, in Holland and Belgium in Bechamel they like to add ground nutmeg, and in France - Bay leaf and very finely chopped onion... Bechamel sauce can be seasoned low calorie salads, or use it as a dressing in many soups and pureed soups.Bechamel is a must-have for Bolognese lasagna. And due to the fact that when baked, the sauce is covered with a beautiful golden brown, it is with him that such a dish as julienne is prepared.

There is no one single correct recipe making Bechamel sauce. But there are indispensable components and technological rules.

First of all, it is an oil and flour base. It is she who "binds" the sauce, giving it the necessary thickness. This base is called "Roux" ("Les roux"), and according to the degree of roasting flour is divided into brown "Roux" ( "Roux blond"). Ru is characterized by the predominance of oil over flour. For 100 grams of butter - 1 tablespoon (top) of wheat flour.

The second component is broth. The amount of broth depends on the basis on which you are preparing the Bechamel. If this thick sour cream, or heavy rustic cream - then you can use more broth. If this is ordinary liquid cream or milk, then the broth should be as concentrated as possible, and added literally in the volume of a few spoons.

What exactly to use as a third, dairy component, cream, milk or sour cream - you decide for yourself. They are equally well suited for making Bechamel.

Here are three easy recipes for making sauce in precise proportions.

Bechamel with cream (classic)

You will need:

100 grams of butter

1 tablespoon flour, heaped

3-4 tablespoons of concentrated broth

250 grams of cream 20%

Salt - 1/3 teaspoon

Spices to taste (pepper, nutmeg)

In a skillet or skillet with high sides, melt over low heat. butter.

Add flour and stir with a spatula so that no lumps remain. The flour should only be slightly "dissolved" in oil, but in no case should it be overcooked.

As soon as the flour dissolves in oil, foams, but has not yet changed color to light brown, pour into a saucepan cold broth and stir.

While stirring, pour in the cold cream in a thin stream.

Add salt and spices. Bring to a boil. Almost immediately, the sauce will thicken to the desired consistency. Stir the finished Béchamel well again until smooth.

If you are not going to use the sauce right away, pour it into any suitable container with a tight lid. Melt separately small piece butter, and gently pour a thin layer over the surface of the sauce. A layer of butter will keep the sauce from drying out and keep it for several days.

Bechamel with milk (light)

Simplified sauce recipe, no broth.

You will need:

100 grams of butter

1 tablespoon flour (top)

250 ml milk

1/3 teaspoon salt

Spices (e.g. white ground pepper) on the tip of the knife

Melt the butter over low heat in a skillet or saucepan, add flour and stir well.

Heat the flour in oil (about half a minute). Then, while stirring constantly, pour in the cold milk in a thin stream. Season with salt and pepper. Bring the sauce to a boil and simmer, stirring in the same way, for about a minute. Until the sauce thickens.

Remove the prepared sauce from the stove. If you are not going to use it right away, then pour into suitable dishes with a lid, pour a thin layer of butter, as described in previous recipe and store in the refrigerator.

Bechamel with sour cream (public catering option)

You will need:

100 grams of butter

1 heaped tablespoon flour

1 cup (250 ml) any meat broth

In general, béchamel is a classic French sauce made from a flour dressing called roux and milk.

Most likely, the sauce appeared as a result of alteration of some old recipe, and one of the royal chefs dedicated it to the nobleman - the Marquis Louis de Beshameil - the head waiter of Louis XIV. Louis de Bechamel was known as an excellent gourmet and enlightened art lover. According to one of the legends, the old Count Descar was even indignant about this: “Well, this Bechamel is lucky: under this white sauce, poultry meat was served to my table 20 years before his birth, but for some reason the sauce is not named after me ! ".

It's not really classic version... From original recipe I backed off by replacing the milk with cream and adding lemon juice.

Necessary:
1 tbsp. a spoonful of flour
1 tbsp. a spoonful of butter
200-300 ml cream (10%)
a pinch of salt
a pinch of ground nutmeg
1/4 lemon

Cooking time: 10 minutes.

Combine butter and flour in a saucepan. Stir constantly and fry over medium heat for about 1 minute. The mixture should not darken.

Slowly, pour in the cream in a thin stream. Stir to avoid clumping. However, if the flour is still clumped, use a mixer or blender to get rid of it. If you don't have a mixer or blender on hand, try whipping the sauce a little with a whisk or fork, or rubbing it through a sieve.

At the very end of cooking, add salt, a pinch of nutmeg and a little freshly ground pepper to the sauce. Peppers are best used white or pink - they are not as harsh as black, but they will bring their own note.

Stir "vigorously")

Remove the sauce from the stove and squeeze the lemon juice. It does not hurt to add a finely grated zender here.

You can serve the sauce warm or cold.

It is with him that they cook lasagna. Pasta sheets are sandwiched with a sauce made from tomatoes, minced meat and béchamel sauce. In combination with mozzarella and parmesan, you will get an almost canonical version (practically, because only, probably, true italian, generation, at least in the third, can cook truly traditional classics of Italian cuisine).

It's no secret that Bechamel sauce is included in many French dishes but is it truly French?

Like many recipes French cuisine, the origin of the Bechamel sauce goes back to Antiquity, when chefs thickened the mixture wheat flour and flavored them spicy herbs and roots. (Similar recipes have survived in the cuisines of many peoples of the world to this day.)

There are three main versions of the appearance of the Bechamel sauce. According to the first of them, having become rich during the Fronde, the Marquis of Bechamel, thanks to his extensive knowledge in the field of art, approached the Court of Louis the Fourteenth. He was very well versed in painting and mahogany furniture and always gave competent advice to the king. However, his true passion was the compilation of peculiar gastronomic mosaics, when on large dishes small multi-colored treats were served on the table.

Gradually, the marquis became the king's major domo and became the marquis de Nointel. Now he had to satisfy all the culinary needs of His Majesty. And I must say that Louis the Fourteenth had an irrepressible appetite, which at one time shocked his sister-in-law and at the same time cousin Henrietta English.

According to legend, it was in the castle of Nuantel that, using shallots and meat juice, the Marquis invented his famous sauce.

"Becoming the main manager royal table, the Marquis of Bechamel did not limit himself only to orders: he liked to study culinary and sometimes made sauces. And then one day, seeing a fish lying beautifully on a platter, he invented a sauce, very simple but tasty. " (From the A. F. Touch Cuisine archive.)

According to the second version, the gourmet Marquis Bechamel only improved the existing recipe, and supposedly its true inventor was Pierre de La Varennes (1615-1678), the chef of the Marquis of Yuxel.

According to the third version, France is not a homeland at all. famous sauce, but in fact, it was brought there together with her chefs by Catherine de Medici. This version is supported by the fact that in Italy since ancient times a sauce of very similar composition called "Balsamella" has been used.

One way or another, it seems that in certain circles, even in France, the sauce was known long before the Marquis of Bechamel. For example, in the notes of the Duke de Cara, we read: “Well, this Béchamel is lucky! 20 years ago I served stew from white meat birds with this sauce, and yet it was not named after me! "

Today Bechamel is considered one of the most common sauces, and it still bears the name of the Marquis. True, instead of meat juice, modern chefs use milk or heavy cream for its preparation and do not add it to soup, as was the case in the 18th century.

French béchamel sauce is versatile because it not only perfectly complements various dishes, but can also serve as a basis for the preparation of other sauces. First you need to figure out how to do it. Consider a recipe for a sauce with the addition of mushrooms.

Ingredients for bechamel with mushrooms

Champignons - 250 gr.
Garlic - 2 cloves
Butter - 1.5 tablespoons
Flour - 1.5 tablespoons
Milk - 1.5 cups
Salt - 1/2 tsp (or to taste)
Pepper - 1/3 tsp (or to taste).

Bechamel sauce with mushrooms

Heat up a large skillet over medium heat. Place the sliced mushrooms there. Cover and cook, stirring occasionally, until the mushrooms begin to release juice. Then add the chopped garlic. Mix everything. Cover and cook, stirring occasionally, until tender. Transfer this mixture to a bowl and set aside.

Wipe the pan with a paper towel. Heat the butter over medium heat. Add flour, mix everything thoroughly. After that, start gradually pouring in the milk, whisking constantly.

When all the milk has been added, dip the mushrooms into the pan. Bring the sauce to a boil over low heat. Then add salt and pepper to taste.

We looked at a simple recipe for béchamel sauce with mushrooms. This sauce can become perfect complement to pasta, meat, fish, etc. First, let's look at how to cook pasta with béchamel sauce.

Ingredients for pasta with béchamel sauce

For the sauce:

Butter - 125 gr.
1/2 cup and 2 tablespoons flour
2 cups milk
A little nutmeg
Salt and pepper to taste.

For pasta:

3 tablespoons butter
450 gr. pasta.

Bechamel pasta recipe

For starters, it should be noted that pasta can go well with both mushroom sauce bechamel, and with the usual (basic).

How to cook pasta with béchamel sauce?

Preheat oven to 220 degrees Celsius. Make béchamel sauce.

In a saucepan, melt the butter over medium heat. Add flour and beat until smooth. Pour in milk gradually, stirring constantly. Continue whisking until the sauce is smooth and creamy. Simmer until thickened. This will take about 10 minutes. Next, remove the sauce from heat, add nutmeg. Season with salt and pepper to taste. Set the sauce aside.

The pasta with béchamel sauce is more dietary meal... but this product is not readily available. Therefore, we will cook more familiar to us spaghetti with béchamel sauce.

IN large saucepan Cook the spaghetti in salted water until half cooked. The cooking time will be approximately 5 minutes.

Drain the water. Return the spaghetti to the pot. Pour the béchamel sauce over them. Using a wooden spoon, mix everything thoroughly. All pasta should be covered with sauce.

Place the spaghetti and béchamel sauce in a greased baking dish. Top with grated cheese and cubes of butter. Place the dish in the oven. Bake for 25 minutes.

Now let's cook the meat with béchamel sauce. This sauce goes well with all meat pitchforks. You can use like whole pieces and chopped meat.

First, let's look at how to cook pork with béchamel sauce.

Ingredients for Pork Sauce

Butter - 8 tablespoons
Pork - 225 gr.
Ham - 125 gr.
Carrots - 2 pcs.
Onions - 2 pcs.
Garlic - 2 cloves
Bay leaf - 1 pc.
Shallots - 2 pcs.
Finely chopped fresh parsley- 1 tbsp.
Finely chopped green onions- 1 tbsp.
Nutmeg - 1/2 tsp
Salt and pepper to taste
Flour - 1 tablespoon
Milk - 2 cups.

Pork recipe in béchamel sauce

Cut the pork into small cubes. Peel and chop the vegetables. Cut the ham into cubes. Melt the butter in a large skillet. Dip meat, ham and vegetables in there. Add seasoning. Saute lightly over medium heat. Then add flour and mix everything well.

After that, start gradually pouring in the milk, stirring constantly.

Pork in béchamel sauce takes about 40 minutes to cook.

A similar recipe is used to prepare chicken in béchamel sauce. Chicken fillet is best for cooking.

As mentioned, in addition to whole meat, you can use minced meat. For example, you can make meatballs in béchamel sauce.

Now let's cook the fish.

Ingredients for fish sauce

1 bottle (750 ml) white wine
2 glasses of water
200 - 300 grams of fish fillets
Salt and pepper to taste
1/2 cup grated cheese
2 tbsp butter.

Recipe for cooking fish with béchamel sauce

Any recipe is suitable for this recipe. fish fillet... We will use salmon.

In a large saucepan, combine white wine with water. Bring to a boil over medium heat. Increase the heat and add the chopped fish. Close the lid and cook until tender. The cooking time will be approximately 8 to 10 minutes.

Place the fish fillets in a greased baking dish. Season with salt and pepper to taste.

Prepare the béchamel sauce separately (as described above). Pour the sauce over the fish. Sprinkle with grated cheese on top, add butter. Send everything to the oven preheated to 220 degrees Celsius. Salmon with béchamel sauce cooks very quickly. It will take you 2 to 4 minutes to prepare it.

Fish with béchamel sauce is usually served hot. Sprinkle with ready meal chopped herbs.

With what to serve béchamel sauce, in addition to all of the above? This sauce is also able to perfectly complement vegetable dishes... For instance, cauliflower under the béchamel sauce can become not only tasty, but also quite a dietary dish. Simply divide the cabbage into florets, rinse them with water and place in a baking dish. Top everything with béchamel sauce. Bake for 5 to 10 minutes.

As you can see, the dishes with béchamel sauce are very varied. Try experimenting and you will end up with an original and delicious dish.

Similar recipes:

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French Bechamel sauce (French for "white sauce") - classic European cuisine... This is base sauce, on the basis of which, subsequently, soufflé, lasagne and other sauces are prepared. The main ingredients are milk, flour, fat. Bechamel sauce is easy to make at home.

The classic recipe for making Bechamel sauce at home

This recipe is a base to experiment with by adding different ingredients.

So, what do we need to prepare the classic version?

butter - 50 g;
vegetable oil (preferably sunflower) - 2 tbsp. spoons;
wheat flour - 2 tbsp. spoons;
milk of any fat content - 0.75 l;
some salt.

How to make Bechamel sauce?

Below is the step-by-step instruction... Do it exactly and you will get a real French sauce.

In a saucepan or ladle, melt two types of butter and stir.
Start gradually stirring flour into the saucepan with butter, avoiding lumps.
Pour in milk a little at a time, stirring constantly. Bring to a boil.
Then add a little salt and cook over low heat, stirring constantly.
The cooking process will take up to 10 minutes.

Depending on what consistency you need the sauce, the cooking time also depends. If liquid is required, add a little more milk. If thick, evaporate to the desired state. Bechamel can be served immediately. Keep refrigerated.

Lasagne Sauce Recipe

This sauce is very often used for baking. Lasagna is a dish that cannot be imagined without white French sauce... Usually housewives choose classic recipe Bechamel sauce for lasagna to get a "French flavor" in the dish.

Grocery list:

flour of the highest quality - a tablespoon;
yolk chicken eggs- 2 pcs.;
capers up to 10 pcs .;
butter or spread - 50 gr.;
broth (if you want to reduce the calorie content of the dish, then use vegetable broth) - 280 ml;
a bit of salt and pepper.

How to cook?

Fry the butter and flour a little in a saucepan.
Pour the broth into the butter and flour mixture and simmer until the sauce thickens.
Season with salt and pepper.
Just before the end of cooking, add chicken yolks, stir and heat over low heat for another 2 minutes.
For piquancy, pour in ready-made sauce chopped capers. It is this additive that will allow you to reveal the taste of vegetable lasagna.

Those who are not very fond of capers replace them with pickles.

Bechamel sauce

Nutmeg gives the sauce a spicy note that will appeal to connoisseurs of original combinations and bright flavors.

So what does it take to make a spicy sauce?

flour 65 g (1/4 cup);
butter 4 tablespoons;
half a liter of milk;
some salt;
a pinch of white pepper;
a pinch of ground nutmeg.

Instructions:

Melt the butter in a ladle.
Pour flour into a container with butter and stir with a wooden spoon until the flour begins to change color. This is no more than 2 minutes in time.
Introduce milk a little, stirring the lumps. Stir constantly until the mixture is smooth.
Stir the sauce all the time over low heat. As soon as it begins to thicken, add the nutmeg and the rest of the spices.

The aromatic sauce is ready!

Bechamel meat sauce recipe

This type of sauce is used for cooking meat paste or cannelloni.

What foods should I take?

mixture of pork and ground beef(optional, but it is desirable just such minced meat) - 70 g;
flour - 2 tablespoons;
milk - 300 ml;
common onion - ¼ heads;
oil - 30 g;
parsley and celery root (chopped).

Recipe step by step:

In a saucepan or other container with non-stick coating combine milk and onion (do not cut).
Boil over low heat for 15 minutes and remove the onion from the milk.
Meanwhile in separate container melt butter and add flour to it.
Warm up over low heat for 4 minutes, stirring constantly, until golden color flour.
After cooling down, add milk to the flour and butter mixture.
Put on fire, stir constantly and cook for up to 10 minutes. At the same time, do not bring to a boil.
After the sauce is thick, strain it through a strainer and add the spices.
Separately in a frying pan, sauté the minced meat and parsley roots with celery.
Pour the meat into the main sauce and cook for another 10 minutes.

After cooking, you can immediately season the main course with the sauce.

Cheese sauce

Ingredients:

milk - 1 glass;
flour (preferably wheat) - 1.5 tbsp.;
common onion - 1 small;
oil - 30 gr;
broth (vegetable or meat) - 0.5 tbsp.;
grated cheese - 3 tablespoons;
spices to choose from.

Instructions:

Melt the butter in a non-stick skillet, add flour and fry until golden brown.
Add the chopped onion, fry a little more and start pouring in the milk. Let it boil and let cool slightly.
Rub the resulting mixture through a sieve.
Pour the previously prepared broth into the grated mixture. If broth was not found at home, you can add milk or just water. Boil.
After boiling, add hard cheese and mix thoroughly.
Cook until the desired consistency and complete dissolution of the cheese.
After that, add your favorite spices, cook for no more than 10 minutes, and let the sauce brew.

Such sauce will do as a dressing for meat or for baking vegetables. flour - as much as butter;

2 yolks;

a glass of broth (water);

some salt, ¼ teaspoon.

Cooking method:

Peel the mushrooms, wash and cut into small pieces.
Melt the butter in a saucepan and add flour to it. Fry until golden brown. This will take 1-2 minutes. Mix constantly!
Keeping the mixture over medium heat, we begin to introduce milk 1.5 cups, stirring constantly, until the lumps dissolve.
Stir the yolks in the remaining milk and pour into the main mixture.
Then add the broth and the remaining 0.5 cups of milk to the sauce.
Cook over low heat until boiling, stirring constantly.
When the sauce reaches the desired consistency, add the mushrooms and boil for another 15 minutes.
At the end, add a spoonful of oil and the sauce is ready!

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