bechamel

Béchamel sauce, also known as white sauce, which consists of a mixture of butter and flour with milk. Béchamel sauce dates back to the French cuisine, where it is used as a base and basis for white sauces, such as cheese sauces and cream sauces.

Bechamel sauce with eggs

the components

  • Three cups of liquid milk.
  • Four tablespoons of large flour.
  • Teaspoon salt.
  • Three tablespoons of corn oil.
  • an egg.
  • Half a teaspoon of white pepper.

How to prepare

  • Put the milk in a bowl, then dissolve the flour in it, and put it on a low heat for a quarter of an hour.
  • Then we put salt, sugar and oil, and start stirring continuously until it boils.
  • Leave the pot for a while after removing it from the heat to get a solid and smooth bechamel sauce.
  • When using the amount of bechamel, we leave a little of it aside to put it on the face of the pasta mold, but we add the egg to the remaining part to give the face a beautiful golden color.

Bechamel sauce with nutmeg

the components

  • Five tablespoons of flour.
  • Half a stick of butter.
  • One and a half cups of liquid milk.
  • pinch of salt
  • Pinch of black or white pepper.
  • Nutmeg, grated and ground.

How to prepare

  • In a saucepan, melt the butter without burning it.
  • Then add the flour and stir with a wooden spoon, until the flour absorbs all the butter.
  • Gradually add the milk, and continue stirring until the sauce thickens.
  • Turn off the heat, then add salt, pepper, nutmeg, and stir well.

Bechamel sauce with maggi

the components

  • A stick of butter.
  • Six tablespoons of flour.
  • Two cups of milk.
  • Two cups of water.
  • Maggi cubes.
  • pinch of salt

How to prepare

  • Melt the butter in a frying pan over a low heat, then start adding the flour in successive batches.
  • And beat Alone until the flour becomes golden in color.
  • Then add MAGGI Chicken Stock cubes, and stir well until dissolved.
  • Then we pour the milk gradually, and continue to stir, keeping the temperature of the fire relatively low, until the mixture is completely homogeneous.
  • Then add a little water, and stir it well until it boils.
  • After finishing put the bowl aside, to cool a little, then we get the béchamel mixture like a soft and smooth cream.

Pasta with bechamel

the components

  • 500 grams of pasta.
  • Four grains of onions.
  • Half a kilo of minced meat.
  • Pinch of salt and black pepper.
  • Three tablespoons of oil (corn, canola, sunflower)
  • 1 cup melted cheese (cheddar or mozzarella)

How to prepare

  • After preparing the béchamel sauce, put it aside, until you use it and put it on the pasta.
  • Boil the pasta on the fire, as it is on the bag, and put a little salt with vegetable oil, so that they do not stick together.
  • Drain the pasta from the water, then put half of it in a glass thermal bowl.
  • Pour the bechamel mixture on it until a layer forms.
  • In a frying pan on the fire, fry the onions in oil, when it becomes semi-transparent, add the meat and let them cook until the meat is cooked.
  • Spread the meat and onion mixture in the bowl over the pasta as a second layer.
  • Place the other half of the pasta on top of the filling, and add the remaining béchamel sauce to it.
  • Sprinkle a little yellow cheese on her face; To give it a distinctive taste (to taste).
  • Place the bowl in the oven at a medium temperature for ten minutes, then remove it from the oven, and serve hot.

Tips

  • Don’t let the butter burn or melt completely, in between.
  • Add cheese for cheese sauce or cheese sauce (optional).
  • If the sauce has clumps, you can easily solve the problem by straining it or using a hand blender to make it smooth.
  • You can heat the bechamel before using it in the microwave, or in a pot on the stove with constant stirring.
  • You can use oil instead of butter, but butter gives it a delicious creamy taste.

How to make the bechamel mixture

Writing – on the date : – Last updated: 2022-05-15 01:06:01