How to make a perfect béchamel sauce without lumps – depositidiborsa.it
Excellent with lasagna, cannelloni, pasta and vegetables au gratin, here is the recipe for the perfect béchamel sauce
The beauty of the kitchen is that you have the opportunity every day experiment with new dishes and flavours. In the kitchen, in fact, fun must always reign leading us to stimulate our taste with new combinations. However, if it is true that the taste and pleasure of good food must be the protagonists, it is equally true that, in addition to the taste, it serves also improve cooking techniques.
When the butter is melted, add 100 g of flour using a sieve and stirring constantly
In fact, by studying, experimenting and tasting, we can discover that grandma’s recipe which we have always used perhaps not the best. A prime example of this is the custard made using flour.
We will talk about one of them below basic kitchen preparationsthe béchamel, belonging to the category of so-called mother sauces.
So let’s see how to make a perfect béchamel using the right precautions.
The steps and ingredients
Mother sauces are what they were theorized by the French chef Auguste Escoffier. If today there is a hierarchy of head chef, sous chef, chef de partie and so on in the kitchen, it is true thanks to this cook from military training.
Mother sauces are defined as such they are the basis for create further more complex sauces, those that are precisely called compound sauces or derivatives.
Velvety sauce, brown stock, tomato sauce, bechamel, therefore, are the bases from which to obtain many others. By adding the bechamel gruyèrefor example, the sauce is obtained Mornay and so on.
But now we come to recipe of a perfect one bechamel which provides in principle the creation of the roux. This is the binder made from flour and butter used as a thickener for sauces. First we will take 100g of butter we will melt them over medium heat in a saucepan. When the butter is melted, add 100 g of flour using a sieve and stirring constantly.
The mother sauces are defined as such as they are the basis for creating further more complex sauces – projectionsdiborsa.it
How to make a perfect bechamel in just a few steps
Gradually the flour and butter will thicken forming the so-called roux. A lightly toasted roux is said white, increasing the roast you will have the roux blondup to roux Bruno.
In this case it is better not to toast the roux too much, as a blond or brown roux would give the sauce a brownish colour.
At this point we will add a liter of warm milk in the roux and with the help of a whisk, mix over medium heat until thickened. When the béchamel has thickened we correct with salt and of nutmeg to then use our béchamel sauce. This can be placed on vegetables for delicious gratins in the oven, or used in classic lasagna.
To get one more liquid bechamel it will suffice decrease the amount of flour by 20 g used. Once the béchamel is ready it can be kept in the fridge for 3 days.
