Bechamel, also called white sauce, was invented in XVII century during the reign of King Louis XIV and is one of main sauces of french cuisine. According to the classic recipe it is prepared from milk with spices, to which it is added thickener – white ru. Based on bechamel, they also make moraine sauce. with cheese. White sauce is quite versatile. He is harmonious will be combined with both seafood and pasta or картофелем. 
AT ремя: 25 мин. Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. milk
- 2 bay leaves
- 2 tbsp. l (30 gr.) Butter
- 2 tbsp. l flour
- A pinch of salt and white pepper
- 2 cloves of garlic, crushed
Recipes with similar ingredients: milk, flour, bay leaf, peppercorns, garlic
Recipe preparation:
- In a small saucepan, heat the milk with one bay leaf to a slight boil. Stir so that the milk does not burn. Leave it on low heat.
- Prepare a white rue sauce (thickener). In a stewpan with melt butter with a thick bottom over low heat. Once it begins to foam, stirring constantly, pour in the flour. Smash all the lumps. Cook for 2 to 3 minutes so that the flour is soaked and starchy taste disappeared. The mixture should not burn. Take off thickener from the fire.
- Shaking the whisk thoroughly, gradually add to it. warm milk. Return the stewpan to the stove and bring to a slow boil while continuing to add milk and stir. Cook for 5 minutes to thicken the sauce. Add salt, pepper, garlic and remaining bay leaf.
- So that the finished sauce does not drag on a crust when cooling, cover its surface with cling film, laying it directly on sauce. Exit: 2 tbsp. Serve bechamel to fish, seafood, dishes from vegetables and eggs.
