😍 Traditional Bechamel | Bechamel | How to Make a Bechamel Sauce | Bechamel Sauce | White Sauce-Recette maison de la bĂ©chamel : la plus savoureuse recette Ă  essayer sans faute

Traditional Bechamel | Bechamel | How to Make a Bechamel Sauce | Bechamel Sauce | White Sauce - La prĂ©paration bĂ©chamel est l’une des sauces les plus apprĂ©ciĂ©es de la gastronomie française. Elle est frĂ©quemment utilisĂ©e comme base pour d’autres prĂ©parations et recettes, tels que les lasagnes, les casseroles, les prĂ©parations soufflĂ©es et les moussakas. La bĂ©chamel est Ă©galement utilisĂ©e pour mĂ©langer les ingrĂ©dients dans les soupes et les ragoĂ»ts, confĂ©rant ainsi une texture crĂ©meuse Ă  ces plats savoureux.

La prĂ©paration de la bĂ©chamel est assez simple et ne nĂ©cessite que peu de ingrĂ©dients de base. Les ingrĂ©dients principaux sont le beurre doux, la farine et le lait frais. Il est important d’utiliser des ingrĂ©dients de qualitĂ© supĂ©rieure pour obtenir le plus savoureux goĂ»t possible.

Traditional Bechamel | Bechamel | How to Make a Bechamel Sauce | Bechamel Sauce | White Sauce

Just because a sauce is a French mother sauce doesn’t mean it is hard to make. In this recipe, I will show you how easy it is to make a traditional bechamel. I’ll even give you a secret tip on how to make a lump-free sauce. This classic white sauce is, by nature, a basic sauce. However, when you pair it with additional flavors, the bechamel sauce transforms into delicious derivative sauces like Mornay (cheese sauce), soubise (onion sauce), crùme (cream sauce) and even sausage gravy. Bechamel can be used with vegetables, chicken, pork, veal, and pasta dishes.

Ingredients: - 2 cups or 500ml Milk - 2 tbsp or 30g Butter - 2 tbsp or 20g Flour - 1/2 Onion or 50g - 1 Bay Leaf - 1 Clove - 1/4 tsp White Pepper - 1/4 tsp Salt - 1/4 tsp Nutmeg

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La bĂ©chamel peut Ă©galement ĂȘtre surgelĂ©e pour une consommation diffĂ©rĂ©e. Pour cela, il suffit de la verser dans un sac de congĂ©lation et de la congeler. Avant de l’utiliser, il suffit de la laisser dĂ©congeler doucement au rĂ©frigĂ©rateur et de la rĂ©chauffer doucement dans une casserole Ă  feu doux en remuant constamment.

En rĂ©sumĂ©, la bĂ©chamel est une sauce simple mais succulente qui peut ĂȘtre utilisĂ©e pour une diversitĂ© de plats. La clĂ© pour rĂ©ussir la bĂ©chamel est de remuer en continu pendant la prĂ©paration pour prĂ©venir la formation de boulettes. Avec un peu de savoir-faire, la bĂ©chamel peut devenir une prĂ©paration culinaire simple Ă  prĂ©parer et qui sĂ©duira vos convives.