Kitchen appliances and utensils: stove, kitchen scale, stewpan with a thick bottom, whisk, grater, flat plate, tablespoon.
Ingredients
| wheat flour | 100 g |
| butter | 100 g |
| milk | 1 liter |
| parmesan cheese | 150 g |
| salt | taste |
Step cooking
- To start, prepare the butter-flour mixture. Melt 100 g of butter in a saucepan on a stove, but do not fry it. It is better to take a stewpan with a thick bottom so that the ingredients do not burn.
- Pour 100 g of wheat flour into the melted butter and stir well with a whisk, while keeping the stewpan over very low heat so that the flour is slightly fried for 2-3 minutes, stirring all the time. You will get dense butter and flour crumbs. Make sure that the color of the mixture varies from milky to light golden, but in no case brown, otherwise it will ruin the sauce and make it bitter.
- Set a medium heat on the stove and immediately pour 1 liter of cold milk into the stewpan. Stir milk all the time to get rid of lumps. Salt the mixture with a couple of a pinch of salt and constantly stir the sauce so that it gradually becomes thick. By consistency, it resembles kefir with a fat content of 1.5%. When ready, remove the sauce from the heat. If you were unable to prepare the mixture without lumps, you can pass it through a sieve.
- It’s best to use parmesan for the sauce, but you can take any other hard cheese as you wish. Grate 150 g of Parmesan in a coarse grater
flat plate. Pour the grated cheese into a saucepan with sauce, put on a small fire and stir with a whisk all the time so that the parmesan is completely melted and a thick, uniform sauce is obtained. Once the cheese has completely melted and the mixture is thicker, your sauce is ready.
Fragrant milk-butter sauce can be used not only in the preparation of lasagna. Bechamel is ideally combined with white fish, veal, pork, potatoes, and if you just pour it with pasta, you will noticeably improve its taste.
Serve hot Bechamel, as a thin film forms on the cooled, which spoils its appearance. You can store the sauce in the refrigerator for 2-3 days.
If you want to make the sauce more flavorful, you can first add some spicy herbs or spices to your cold milk - rosemary, oregano, thyme, marjoram, dried garlic. But do not overdo it with spices, they should not interrupt the main creamy flavor of the sauce. When the milk is infused, it will be necessary to strain it through a sieve in order to get rid of the particles of spices.
Video recipe
How to cook delicate Bechamel sauce and use it correctly for baking fragrant lasagna, you can look at the video in more detail.
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