Recette Savoureux Béchamel

Béchamel. Preparation Melt the butter in a heavy-bottomed saucepan. Béchamel is a basic white sauce, one of the five mother sauces, that you can serve as is or use for making all sorts of other creamy, cheesy sauces. Creamy Bechamel Sauce made easy with just a handful of kitchen staple ingredients.

Béchamel It's also known as White Sauce or Mother Sauce because many sauces. Béchamel sauce is one of the French "mother sauce" recipes. Delia' shows you how to make béchamel sauce, using a mixture of butter and flour called a roux. Copain pourrait préparer Béchamel juste en utilisant 5 matériaux et 4 juste des étapes. Voici les ingrédients et comment cuire, essayons la recette Béchamel!

Ingrédients Béchamel

  1. Utiliser 3 of grosses cuillère de margarine.
  2. Obligatoire 5 of grosses cuillères de farine.
  3. Fournir 1 L of lait.
  4. Besoin of Sel et poivre.
  5. Préparer of Muscade.

I found this bechamel sauce too watery. I was comparing Bechamel Sauce Recipes and this is similar to the one I found on Food Network by Mario Batali which I've made before with the exception. Béchamel sauce is one of the four basic sauces of French cooking. It is a milk-based sauce that can be served on its own, or used as the base for a more complicated sauce.

Comment cuisine Béchamel

  1. Faire fondre la margarine.
  2. Une fois la margarine fondue, ajouter la farine et bien mélanger..
  3. Ajouter le lait et mélanger au batteur à feu doux..
  4. Ajouter une pincé de sel et de poivre. Puis ajouter de la muscade. Mélanger et la béchamel est prête.

Recette Béchamel : découvrez les ingrédients, ustensiles et étapes de préparation. Faites fondre le beurre dans une casserole à fond épais. Béchamel is thick, clinging to food in the way that a good sauce should—and it's that roux we have to The first step in making a béchamel is to create a roux, a mixture of flour and fat that acts as a. Béchamel is one of the mother sauces in classic French cooking, and one of the most important sauces to learn for all sorts of dishes, French and otherwise. Milk infusing with bay leaf, peppercorns, shallot and flat-leaf parsley prior to being added to the roux.

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