Bechamel sauce with nutmeg: a subtle taste of French cuisine

Classic recipe for Bechamel sauce for lasagna

The classic recipe is used as the basis for many variations of this white sauce. Preparing it is actually quite simple: fry the flour in butter, gradually pour in enough milk to make a thick gravy.

You can adjust the proportions depending on how much you need in finished form.

Ingredients:

Milk – 0.8 l.
Butter – 100 gr.
Flour – 100 gr.
Ground black pepper, salt - to taste.

Preparation:

1. First, place the saucepan on low heat and dissolve the butter in it until it becomes liquid.

2. Then add the sifted flour and begin vigorously stirring until it combines with the melted butter.

3. You should get a fairly thick mass, similar to dough. It must be constantly stirred so that it does not burn or stick together in lumps.

4. Pour milk in a thin stream, portionwise, trying to ensure that after each pouring and mixing you get a homogeneous mixture. Lightly add salt and pepper during the process to avoid a tasteless porridge.

5. Continuing to add liquid, bring the mixture to the desired sauce consistency and cook for about 5 minutes.

Just be sure to remember that if you are not going to use the “bechamel” right away, then you need to prepare it a little more liquid, because when it cools, it begins to thicken.

Bon appetit!

Sweet bechamel sauce

wheat flour – 50 g;
drinking cream – 0.25 l;
butter – 100 g;
salt - a pinch;
honey – 50 ml;
walnut kernels – 0.2 kg.

Grind the nuts thoroughly to a paste.
In a dry frying pan, fry the flour until creamy.
Add nuts, fry them for 2 minutes along with flour.
Add oil and fry the nut mixture for 3 minutes.
Add honey and salt, stir.
After a couple of minutes, dilute the thick mass with cream. Whisk until there are no lumps and the sauce has a uniform consistency, then remove the pan from the heat.

Fruit lasagna is rarely prepared, but if you are one of those gourmets, this recipe for bechamel sauce will certainly come in handy.

Bechamel sauce can be used not only for lasagna, but also for other dishes. It is served with meat, fish, mushroom and vegetable dishes.

Classic Bechamel sauce with nutmeg

The addition of grated nutmeg gives the sauce an aristocratic sophistication. This original note goes perfectly with chicken, baked fish, meat or vegetable lasagne, pasta and many other dishes.

Everything is prepared in the same sequence as described in the first recipe.

Ingredients:

Milk – 1 glass.
Flour – 40 gr.
Butter – 50 gr.
Nutmeg, salt, ground pepper - to taste.

Preparation:

1. Mix sifted flour with melted butter. With constant stirring, pour in the milk and bring to a homogeneous consistency.

2. Add grated nutmeg, a small pinch of salt and pepper.

3. Let it simmer on the lowest heat for about 10 minutes so that the nutmeg aroma develops more strongly and the sauce thickens.

Bon appetit!

White sauce

Required components:

Butter - 60 g;
Wheat flour - 60 g;
Milk - 1.7-2 cups;
Salt and pepper - a pinch.

White sauce: step-by-step sauce recipe

Cooking process:

If you want to make a thicker sauce, pour in 1.7 cups of milk, and if you want it to be liquid, then 2.5. It is worth remembering that the thickness of the sauce is directly related to the fat content of the milk.
Boil the milk in the microwave or in a small saucepan, but do not allow it to burn.
Heat the oil in a frying pan, then add the flour to the oil and stir quickly.
When the mixture turns golden brown, after 6-8 minutes of frying, pour in two tablespoons of hot milk.
Start stirring the sauce while pouring milk into it.
Keep the mixture on the fire until a homogeneous consistency is achieved, remembering to stir continuously.
When the sauce reaches the desired consistency, add salt and spices.

Paul Gayler's recipe for parsley béchamel

Thanks to onions, cloves and bay leaves boiled in milk, this sauce turns out to be quite interesting and very aromatic. And the added cream adds tenderness and a creamy tint. Chopped parsley decorates and adds originality. Lemon juice replaces salt.

Ingredients:

Milk – 0.6 l.
30% cream – 100 ml.
Flour, butter, parsley - 50 g each.
Cloves – 4 pcs.
Onion – 1 pc.
Bay leaf – 1 pc.
Ground nutmeg – 1 pinch.
Lemon juice - to taste.

Preparation:

1. Heat the milk over low heat, add a bay leaf and an onion studded with cloves. After boiling, cook for 5 minutes, allow to cool to room temperature so that the liquid has time to absorb the aromas of the added ingredients. Then pull them out.

2. In a frying pan in melted butter, fry the flour until light yellow (a little more than half a minute), add this butter-flour mixture to the milk. Immediately beat until smooth.

3. Pour in the cream and bring the mixture to a boil while constantly stirring. Boil until the sauce has a smooth, glossy surface for about 25 minutes on low heat. Pour in lemon juice and add chopped herbs and nutmeg. Mix well and let sit for a quarter of an hour.

Bon appetit!

Bechamel meat

Meat bechamel
A step-by-step recipe for meat sauce involves adding minced meat.

Ingredients:

70 grams of minced meat;
40 g butter;
1/4 head of onion;
300 ml full-fat milk;
parsley or celery root;
salt, spices to taste.

Pour milk into a saucepan and place on the stove. Add the peeled quarter of the onion without cutting it. Boil the onion in milk for 15 minutes and then remove it.

In a separate thick-walled saucepan, melt the butter, add flour and fry until slightly golden brown, 3-4 minutes. Pour milk into the pan and cook the sauce for 10 minutes, stirring constantly, without bringing to a boil.

Peel the celery or parsley root, chop it very finely or even grate it. In a heated frying pan, fry the chopped vegetables with minced meat in a small amount of butter for about 10 minutes. First season the minced meat with salt and pepper. [box#3]

Place the fried ingredients in the pan with the main mixture and cook the sauce for another 10 minutes. During this time it should acquire the desired thickness.

Recipe for Bechamel sauce with egg yolks

Homemade eggs add a beautiful yellow tint to any baked goods or liquid dish. Also, thanks to them, all the ingredients are combined into a homogeneous mass and thicken.

Ingredients:

Milk – 0.8 l.
Yolk – 2 pcs.
Butter and sunflower oil - 2 tbsp. l.
Flour – 3 tbsp. l.
Salt, pepper, nutmeg - to taste.

Preparation:

1. Combine butter and sunflower oil in a saucepan and heat over low heat. As soon as the butter melts, stir in the flour and after half a minute pour in the milk in a stream. Let it boil, simmer for 10 minutes. Let cool to room temperature.

Be sure to stir vigorously so that the mixture of butter and flour dissolves and there are no lumps.

2. In a separate bowl, beat the yolks with salt, nutmeg and pepper (a small pinch each), dilute them with 3 tablespoons of the cooled milk mixture. Stir and pour into saucepan. Bring vigorously or with a mixer until smooth.

Bon appetit!

Thick bechamel with the addition of sour cream

Thick bechamel with the addition of cream, sour cream and cheese will perfectly highlight the taste of meat dishes.

Ingredients:

2 tbsp. spoons of butter;
3 tbsp. spoons of wheat flour;
1 cup full-fat sour cream;
1 glass of cream;
3 eggs;
40 grams of cheese;
salt and pepper to taste.

Grate the cheese on a fine grater. Pour sour cream into a saucepan, add egg yolks and stir. Place the butter in a small frying pan, melt and add flour, fry it in the melted butter for 2 minutes.

Add butter with flour, grated cheese to the saucepan, then mix the ingredients well with a spoon. Pour cream into the mixture, add salt and pepper. Stir the sauce and heat, but do not bring to a boil. Remove the saucepan from the heat and use the bechamel as intended.

Making sauce with tomato paste at home

To give the dish a pleasant pinkish-orange hue, you can add tomato paste to the sauce. And the taste of lasagna or meat will only improve from the tomato component of the impregnation.

Ingredients:

Milk – 0.5 l.
Butter and olive oil - 2 tbsp each. l.
Flour, tomato paste - 2 tbsp. l.

Preparation:

1. Combine the oils and melt them in a saucepan. Stir in flour, fry lightly - about 1 minute.

2. Pour milk in a stream, constantly stirring the resulting mass. Add puree and stir everything again until smooth. Cook for 7 minutes until the sauce thickens slightly.

Using broth

The sauce prepared this way goes perfectly with chicken casserole, vegetables and pastas. Its components include:

450 ml chicken broth, 2 tbsp. sunflower oil;
the same number of tablespoons of wheat flour, 400 ml of milk;
25 g butter, the amount of salt depends on preference.

Bouillon bechamel is prepared according to a scheme identical to the classic one. However, after the milk, the broth is poured into the dishes. This is also suitable for the fish variety of sauce. The dish should boil, then it is salted. Stirring, keep on low heat for about 10 minutes.

Classic Bechamel with onions

The onion-flavored sauce can be prepared in two ways: boil the onion in milk to flavor it, or grind it to a paste and combine it with the flour mixture. In the first case there is a subtle aftertaste, but in the second it is clearly noticeable. Try both options. I like the second option better when I want to pour it over baked or fried fish for dinner.

Ingredients:

Milk – 1 glass.
Onion – 1 pc.
Flour, butter - 1 tbsp. l.
Ground pepper, salt - to taste.

Preparation:

1. Peel the onion and grind in a blender until pureed. Fry the flour in oil, add the caustic, sharp onion gruel. Simmer in a frying pan for just a minute and immediately pour in the milk in portions.

2. Whisk until smooth and lightly add salt and pepper. Boil for at least 5 minutes.

Bon appetit!

Bechamel spicy

Spicy bechamel
Spicy herbs and spices will add a certain spiciness to the sauce.

Ingredients:

3 tbsp. spoons of butter;
3 tbsp. spoons of wheat flour;
2 glasses of milk;
1 teaspoon curry;
2 g thyme;
2 g rosemary rosemary;
salt and pepper to taste.

Add curry, thyme and rosemary to milk. Pour the mixture into a saucepan and place on the stove. Simmer for about 5 minutes. It is very important to add spices and herbs to cold milk. With gradual heating, their taste and aroma are revealed. Strain the milk.

Place butter in a saucepan and put on fire. Add flour and heat for 2-3 minutes, then pour in the strained aromatic milk and cook the sauce for 5 minutes with constant stirring. Add salt and pepper, stir and serve immediately. This sauce goes well with chicken dishes.

Recipe for Mustard Bechamel Sauce with Nutmeg

A mustard-flavored dressing goes great with meat, boiled pork, and even fried eggplants. Bechamel not only becomes a beautiful creamy color, but its aroma causes a wild appetite.

Ingredients:

Milk – 0.5 l.
Flour, butter - 2 tbsp. l.
Cloves – 4 pcs.
Mustard – 2 tbsp. l.
Onion – 1 pc.
Bay leaf – 1 pc.
Ground nutmeg, salt, pepper - 1 pinch each.

Preparation:

1. Boil bay leaf, ground nutmeg and onion with cloves stuck into it in boiling milk for 5 minutes. Then cool, be sure to strain to remove any flavoring additives.

2. Fry the flour in a saucepan in oil for 1 minute, pour in the cooled strained milk. Let the sauce simmer for 10 minutes, stirring occasionally. Add mustard, ground pepper and salt. Whisk until smooth and turn off the heat.

It is best to take several types of mustard: Dijon, Russian and French with grains.

Bon appetit!

Bechamel nutmeg

Nutmeg adds spicy notes to the sauce, which will appeal to connoisseurs of original combinations and bright flavors.

Ingredients:

1/4 cup flour;
4 tbsp. spoons of butter;
2 glasses of full-fat milk;
1/2 teaspoon ground nutmeg;
1/2 teaspoon white pepper;
salt to taste.

Place butter in a thick-bottomed saucepan, put on heat and add flour. Heat the mixture with constant stirring until the flour begins to change color. Add milk in small portions, constantly stirring the sauce so that there are no lumps in it. When the mass becomes homogeneous and thick enough, add salt to taste, nutmeg and white pepper. Stir the mixture well again and use it as an addition to hot main courses. Muscat bechamel goes perfectly with new potatoes, potato pancakes, meat or fish.

New potatoes with béchamel sauce are the perfect option for a hearty dinner.

Bechamel sauce with dill for lasagna

Many of my friends don’t really like parsley, but they are happy to add dill to many dishes. So why not fill bechamel with this pleasant and healthy greenery?

Ingredients:

Milk – 300 ml.
Butter – 100 gr.
Dill greens – 50 gr.
Flour – 45 gr.
Nutmeg, pepper, salt - 1 pinch each.
Onion – 0.5 pcs.

Sweet bechamel

When sugar and lemon juice are added, the sauce acquires an unusual sweetish taste.

Ingredients:

2 cups cream;
150 g butter;
0.5 teaspoons vanilla sugar;
100 grams of granulated sugar;
5 egg yolks;
100 grams of flour;
0.5 teaspoons lemon juice;
0.5 teaspoon lemon zest.

Place butter in a thick-bottomed saucepan and add vanilla sugar, granulated sugar, and flour. Grind the ingredients with a fork and place the saucepan on the fire. Heat the mixture to a boil, then add the cream. Cook for 5 minutes with constant stirring.

Remove the sauce from the heat and immediately add the egg yolks, lemon juice and lemon zest, stirring vigorously. [box#4] Use ready-made bechamel as an addition to pancakes, pancakes or any baked goods. If you pour it over fried meat, it will acquire a very original taste.