classic Béchamel Known in Anglo-Saxon world as white sauce for the Italians is simply sauce, a free Italianization of French Sauce béchamel, a name which appeared in 1651 in Le Cuisinier français Cookbook (The French chef) François Pierre La Varenne Chef of the Marquis d'Uxelles, Nicolas Chalon du Blé. The name was given by Louis de courtier Bechameil , Marquis of Nointel which is listed as inventor of the sauce, but apparently only had the merit of this simple code-based preparation white roux (flour and butter cooked together) diluted in milk. The sauce is not only the ideal accompaniment for many dishes such as cauliflower, endive au gratin, the loved / hated brussels sprouts, macaroni and cheese, lasagna, or the mythical croque monsieur, but as the hollandaise sauce, the English cream or mayonnaise is the base for many other sauces.
The recipe for a smooth sauce of medium density is: get a white roux by melting in a thick bottom pan 50 grams of butter. When the butter is completely melted remove from heat and pour all at once 50 g of flour. Mix thoroughly with a whisk or a wooden spoon, then cook over medium heat for three minutes, stirring constantly. Meanwhile, boil 500 ml of milk and pour in the roux stirring constantly. When you return to a boil, reduce heat and simmer gently for about twenty minutes, stirring regularly. Season the sauce with salt and pepper and a pinch of nutmeg .
If you use it once ok, otherwise you can keep a water bath and in this case, add some butter on the surface to prevent formation of a thin film. You can store it in an airtight container in the refrigerator for up to four days.
If you use it once ok, otherwise you can keep a water bath and in this case, add some butter on the surface to prevent formation of a thin film. You can store it in an airtight container in the refrigerator for up to four days.
Salsa Aurora This is the recipe for great Michel Roux, one of the most renowned and award-winning chefs of haute cuisine in the world. The same as in his book, Sauces, sweet, savory, classic and modern , gives us his sauce and also informs us that the same was originally prepared by the addition of calf: 75 gr browned veal cut into pieces, 30 grams of chopped onion, a sprig of thyme and a bay leaf in 30 grams of butter. Prepare the sauce separately as above and when it reaches a boil must add the veal and onions and continue with recipe as directed.
far so ok. The Busillis rises when you read around the milk need to add cold roux to hot and not as the master Michel Roux tells us. To support this thesis, as well as Wikipedia and a few blogs about French cuisine and it takes a Bay Allan also suggests that taking this "precaution" to prevent the occurrence of lumps evil. With all due respect to the food and wine journalist in Milan, I prefer to continue to prepare the sauce as Mom taught me, learned from the time it was Carnacina and who happens to follow the tips of the great French chef. By following these simple steps should not form lumps, so I feel I continue to do so. I leave you to your mixing without forgetting any suggestions for the right consistency and some interesting variations.
Have fun!
For baked pasta pies and it takes a white sauce of medium density, such as the one above.
For vegetable gratin we recommend a more liquid sauce: just decrease the amount of flour to 30/35 grams, or increase the amount of milk at 6 / 7 dl.
Per crocchette e soufflé ci vuole una besciamella più soda: aumentare quindi la farina a 60 gr o diminuire il latte a 4 dl.
far so ok. The Busillis rises when you read around the milk need to add cold roux to hot and not as the master Michel Roux tells us. To support this thesis, as well as Wikipedia and a few blogs about French cuisine and it takes a Bay Allan also suggests that taking this "precaution" to prevent the occurrence of lumps evil. With all due respect to the food and wine journalist in Milan, I prefer to continue to prepare the sauce as Mom taught me, learned from the time it was Carnacina and who happens to follow the tips of the great French chef. By following these simple steps should not form lumps, so I feel I continue to do so. I leave you to your mixing without forgetting any suggestions for the right consistency and some interesting variations.
Have fun!
For baked pasta pies and it takes a white sauce of medium density, such as the one above.
For vegetable gratin we recommend a more liquid sauce: just decrease the amount of flour to 30/35 grams, or increase the amount of milk at 6 / 7 dl.
Per crocchette e soufflé ci vuole una besciamella più soda: aumentare quindi la farina a 60 gr o diminuire il latte a 4 dl.
Salsa Mornay Varianti
Salsa Aurora (ideale per verdure a vapore, carni bollite o grigliate): c uocete a fuoco dolce 300 gr di polpa di pomodoro e riducetela a purea. Preparate una besciamella morbida, aggiungete la purea di pomodoro e stemperate con mezzo dl di panna liquida.
Salsa Soubise (ideale per pesce a vapore e uova sode): f rullatre 300 gr di cipolle, scottatele in acqua bollente salata, scolatele e fatele stew, sweet and covered in fire, for at least 20 minutes with 50 g of butter, salt and pepper. Stir a quarter of white sauce, cook for a little more and mix with half dl cream. Season to taste with curry or other spices.
Mornay sauce (perfect for au gratin dishes): prepare a smooth sauce. United is still on fire when 2 / 3 tablespoons Parmesan or Gruyere cheese, softened with 2 / 3 tablespoons cream. Remove from heat and stir in yolks one at a time.
Adele Chiagano
photos n1: Bechamel
photos n2: Salsa Aurora
photos n3: Sauce Mornay
Salsa Aurora (ideale per verdure a vapore, carni bollite o grigliate): c uocete a fuoco dolce 300 gr di polpa di pomodoro e riducetela a purea. Preparate una besciamella morbida, aggiungete la purea di pomodoro e stemperate con mezzo dl di panna liquida.
Salsa Soubise (ideale per pesce a vapore e uova sode): f rullatre 300 gr di cipolle, scottatele in acqua bollente salata, scolatele e fatele stew, sweet and covered in fire, for at least 20 minutes with 50 g of butter, salt and pepper. Stir a quarter of white sauce, cook for a little more and mix with half dl cream. Season to taste with curry or other spices.
Mornay sauce (perfect for au gratin dishes): prepare a smooth sauce. United is still on fire when 2 / 3 tablespoons Parmesan or Gruyere cheese, softened with 2 / 3 tablespoons cream. Remove from heat and stir in yolks one at a time.
Adele Chiagano
photos n1: Bechamel
photos n2: Salsa Aurora
photos n3: Sauce Mornay
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