Thanks to its exquisite and unchanging taste, Bechamel sauce has long become the king of all sauces, and it has received its crowning place in European cuisine.
According to one version, this sauce was first prepared in France by the Marquis de Nointel Louis de Bechamel, who served as court manager at the court of Louis XlV.
Bechamel sauce with cheese– one of the most popular and delicious cooking options.
Bechamel sauce with cheese - homemade recipe.
To prepare it you will need:
250 grams of milk;
1.5 tbsp. spoons of wheat flour;
30 grams of butter;
125 milliliters of broth;
3 tbsp. spoons of hard cheese;
Ground, black pepper, mixture of herbs, salt.
If desired, you can use any cheddar, parmesan or gorgonzola cheese with mold, as long as it melts well.
Melt the butter in a frying pan, then add the flour and bring it until yellow, then add the finely chopped onion.
Fry the whole mass a little and then add milk in a thin stream. Let the mixture simmer for 15 minutes over low heat.
At the next stage, the slightly cooled mass must be passed through a sieve several times and then the broth is poured into it (if there is no broth, it can be replaced with milk) and brought to a boil again.
Then add grated hard cheese and mix thoroughly.
The last step is to add half a teaspoon of dry herbs. Keep on the fire for about 10 minutes until the cheese is completely melted and add salt and pepper to taste.
Bechamel sauce with cheese excellent for baking. Before baking, it is often poured over vegetables.
Boiled asparagus, zucchini, broccoli or cauliflower are placed on a baking sheet, poured with bechamel sauce, sprinkled with cheese and breadcrumbs and baked in the oven.
Bechamel sauce is incredibly tasty, which is why it is sometimes used as a main dish.
Cheese sauce is good both as an independent snack and as an addition to any dish, including cereals and vegetables.
Ground nutmeg, which appears in the classic version of the recipe, can be replaced with seasoning to taste, for example, a mixture of peppers. A paste-like consistency can be achieved using a blender. It is better to grate hard cheese on a fine grater.
The savory creamy appetizer is served hot. It is advisable to cook it in such a way that there are no leftovers. A newly heated product loses its consumer qualities. When baking meat or fish, you must remember that the sauce is added at the final stage of cooking, otherwise it will burn.
Ingredients
- 30 g butter
- 2 tbsp. l. flour
- 70 ml cream
- 50 g hard cheese
- 70 ml sour cream
- 2 pinches of salt
- 3 pinches ground nutmeg
Preparation
1. Throw a piece of butter into a heated frying pan. It is advisable to use 82.5% fat.
2. When the butter is completely melted, pour wheat flour into the pan, stir so that the flour does not burn and reduce the heat. Heat the flour for 3 minutes.
3. Slowly start adding cream of any fat content, without stopping stirring the sauce.
4. Grate the hard cheese on a fine or coarse grater. Any variety will do; the cheese can be sweet, salty, slightly bland, or with spices.
5. Add sour cream of any fat content to the pan, stir.
6. After a couple of minutes, add grated hard cheese into the pan. Add salt.
7. Keep stirring to ensure that all the ingredients are combined and not individually scorched in the pan.
The sauce, known as bechamel, is very popular in many countries around the world. It is known that the recipe for a delicious addition to other dishes owes its appearance to the cook of the King of France. The sauce received its name in honor of the chamberlain Bechamel, who was at the court of Louis XIV. The first records of this dish date back to the beginning of the 16th century, and along with mayonnaise it gained wide popularity.
Bechamel is a great addition to vegetables. It is often added to meat dishes and poached eggs; the filling of any pie will become juicier with it. Even ordinary cauliflower will taste great with this delicious sauce. It's very easy to prepare. Knowing a few rules and subtleties, using a simple recipe, you can easily diversify your usual diet.
Bechamel sauce with cheese: classic recipe
Cheese béchamel can easily be combined with flour dishes, such as pasta. It is prepared on the basis of vegetable or meat broth, and cheese gives it a delicate creamy taste.
This recipe is easy. For preparation you will need the following ingredients:
- Cow's milk - ¾ cup;
- Butter – 40 grams;
- Premium flour – 1 tablespoon (tablespoon);
- Hard cheese – 100 grams;
- Broth (meat or vegetable) – 0.75 cups;
- Salt, ground pepper.
Cooking time is only 15 minutes. This amount of food is enough for 4 servings.
Bechamel sauce with cheese: preparation
To prepare the sauce, you need to take a small saucepan or deep frying pan. It is this kind of dishes that will allow the gravy not to burn. It is best to stir the food being prepared with a wooden spatula.
The broth and cow's milk need to be heated. The cheese must be grated on the coarsest grater. Then melt the butter in a saucepan. After this, gradually add flour in small portions and heat for about a minute until it browns and reduce the heat.
First pour milk, then broth, into the flour mixture in a thin stream, stirring constantly. The whole mass is salted and peppered. As soon as the mass becomes homogeneous, you need to increase the flame and bring the entire mass to a boil. The bechamel is boiled for about three more minutes, after which it is removed from the heat.
Secrets of making delicious bechamel sauce
To make dishes with bechamel sauce delicious, you need to prepare it correctly. One small mistake can result in lumps or bad taste, ruining even the simplest recipe.
Béchamel sauce is a very popular sauce in European cuisine. It is still not known exactly who is the author of this sauce. Its name is French, but the Italians dispute their authorship, claiming that they had such a sauce a long time ago, and the French took the recipe and gave it their name.
Bechamel sauce became so popular that it soon appeared in Russia. By adding different herbs and spices to this sauce, you can get a completely different taste. For example, in France they like to add finely chopped onion and bay leaf, but most often they add nutmeg to it.
The article, especially with photographs, was large, so I decided to make a table of contents so that you could easily go to the place you need.
Products needed to prepare classic bechamel sauce with milk and cream:
- 3 glasses of milk
- 4 tbsp. l. butter
- 3 tbsp. l. flour
- 1/3 cup cream
- salt pepper
- nutmeg
Bechamel sauce recipe
The recipe for making bechamel sauce is very simple. Melt the butter in a saucepan or frying pan over low heat.
Add flour.
Stirring constantly, fry the flour for 2-3 minutes until it darkens. Remove from heat.
Add milk a little at a time. Mix everything immediately and grind until smooth.
You can’t pour out the milk all at once, otherwise the sauce will have lumps. They poured a little milk, grinded it, poured it again.
And only when the sauce becomes liquid, then you can pour out the remaining milk. This is a very important point. Take your time.
Place the resulting mixture on the fire. Cook with constant stirring for 7-10 minutes until thickened.
Remove the sauce from the heat. Add cream. Mix everything.
Add salt, pepper, nutmeg. Mix everything again. Cool. The sauce is ready.
I do not use bechamel sauce with cheese to make lasagna. After all, there is cheese there anyway. Therefore, bechamel sauce with cheese will come in handy if you decide to bake meat or vegetables, and pasta with this sauce is simply divine.
Bechamel sauce with cheese is prepared in the same way as classic bechamel sauce with milk and cream.
When we have cooked the sauce with milk until it thickens, add 50 g of cheese to it. I like to use Parmesan. When the cheese is completely dissolved, remove from heat. We do not add cream. Salt, pepper, add nutmeg if desired.
Bechamel sauce with sour cream
Melt 1 dessert spoon of butter, add 1 tablespoon of flour. Stir and heat over heat for a couple of minutes. Remove from heat, gradually add 200 g of sour cream. Mix well. Cook with constant stirring until thickened.
Preparing bechamel sauce with sour cream is almost no different from preparing classic bechamel sauce. Therefore, I advise you to carefully look at the beginning of the article, where this process is described in detail. This sauce has a slightly different taste, but I think you will like it.
Bechamel sauce for lasagna
For lasagna, you can use any of the sauces listed. But since cheese is used in its preparation, they usually use classic bechamel sauce with milk and cream or bechamel sauce with sour cream. Of course, if you simply adore cheese and think that the more of it, the better, then your choice is bechamel sauce with cheese.
Bechamel sauce for lasagna can be prepared in advance. Usually the sauce is medium thick.
I hope you made the sauce with me. Tomorrow I plan to make classic lasagna. So come in. Maybe. you'll want to cook. Béchamel sauce can be used to make creamy soup, e.g.
Bon appetit!
Write in the comments, I am very interested in your opinion.
Bechamel sauce is a must-have recipe. Thanks to my detailed photos it's very easy.
Much has already been said about Bechamel sauce, and it really deserves it. The most delicate, with a creamy taste, and in combination with cheese it is simply a culinary masterpiece. I used to just prepare Bechamel sauce for minced meat and pasta, and always baked the cheese, placing it on top of the thick sauce itself. But I've never mixed sauce with cheese. So, everything is in order.
Experienced chefs say that Bechamel sauce should be prepared in a saucepan with a thick bottom, but not an aluminum one - otherwise the sauce will turn out not creamy, but with a grayish tint. To be honest, I cooked it both in a frying pan and in a stainless steel pan. It always turns out great!
So, let's start preparing Bechamel sauce with cheese. Cut the butter into pieces to help it melt faster. Place it in a saucepan with a thick bottom. Melt over low heat, do not fry, but melt so that the oil does not change color.
Add flour to melted butter.
Then add grated nutmeg.
Grind thoroughly, trying to get a homogeneous mass. Stirring constantly, as if frying, steam the flour. This whole procedure takes no more than a couple of minutes.
Slowly pour a little, less than half, cold milk into the hot mixture, stirring constantly. The best way to avoid lumps is to blend the sauce with a blender. One minute - and not a single lump. You can safely add the remaining milk and put the sauce on the fire to cook.
Cook the sauce for about 5 minutes, stirring constantly. You will see how it thickens before your eyes. It is at this stage that add the grated cheese and cook until all the cheese has melted. Unfortunately, I was so carried away by the process that I didn’t take a photo of the cheese being poured in.
Salt and pepper with white pepper to taste.
Bechamel sauce with cheese is ready. An excellent addition to vegetable and meat dishes.
