Cheese sauce based on Bechamel. Bechamel sauce with hard cheese: an exquisite recipe Bechamel sauce with egg and cheese

Bechamel - the king of French sauces

Béchamel is one of the four main French sauces. It is based on milk and roux (a mixture of flour and fat). It is widespread, especially in European cuisine. It is used to prepare lasagna, soufflé, seasoning for spaghetti and many other dishes. There are four versions of the origin of the sauce

Bechamel.

According to the Italian version, Bechamel sauce was created in the 14th century and introduced into use by Italian chefs of the French queen Catherine de Medici. Catherine married Henry, Duke of Orleans and thanks to the Italian cooks and pastry chefs who followed her to France, the French learned the recipe for the sauce.

The remaining versions are patriotic French. According to one of them, the sauce was invented by Duke Philippe de Mornay. The Duke is credited with the creation of béchamel because he was one of the most famous sauce creators and cooks in his time.

Another says that the sauce was invented in the 17th century by the Marquis Louis de Béchamel, a financier who held the honorary post of chamberlain at the court of King Louis XIV. It is said that he invented this sauce while trying to come up with a new way to serve dried cod. The sauce was called “la creme”, and later it was named after the inventor. There is a statement by the Duke d'Escard: “How lucky is this Bechamel! I began to season chicken breasts a la creme twenty years before he was born, but I never had the opportunity to give my name to even the most modest sauce.”

But it is most likely that Béchamel sauce was created by chef François Pierre de la Varenne. He was a court cook during the reign of Louis XIV, at the same time when Béchamel was at court. La Varenne wrote a book, The French Chef, in which he included Béchamel sauce. It is believed that he dedicated it to Béchamel as a compliment. La Varenne's recipes use a roux base made from flour and butter (or other animal fat) instead of using bread as a sauce thickener. Before this book, “ru” was not mentioned in recipes. Therefore, this version is considered almost obvious.

Bechamel recipe:

Ingredients for 300 ml):

300 ml milk

1 small onion, cut into 4 pieces

1 bay leaf, 2 sprigs thyme, 1 sprig parsley

A pinch of ground nutmeg

Salt and pepper

25 g butter

25 g plain flour

Pour milk into a saucepan, add onion, herbs, nutmeg and season with salt and pepper to taste. Bring slowly to a boil, immediately remove from heat, cover and let simmer for 30 minutes to 1 hour, then pass through a sieve.

Melt the butter in a saucepan, add flour and cook, stirring, for 1 minute. Remove from heat and gradually add milk, stirring. Return to heat, bring to a boil and cook for 2 minutes, stirring constantly.

Sometimes the sauce doesn’t want to thicken, then I add flour, but you have to make sure that there are no lumps. To do this, you need to stir the flour well in a small cup with cold water, and only then pour it into the pan with the sauce, and the flour should not be liquid in the cup, but not like dough, and then there will be no lumps.

OTHER BECHAMEL-BASED SAUCES:

Light onion sauce

Base - Bechamel sauce

3-4 onions

1 tbsp oil

Prepare Bechamel sauce. Finely chop the onion and lightly fry in oil (until transparent), turn into puree and add to the main sauce.

At the end, as usual - salt, pepper, nutmeg to taste.

Bechamel with ham

30 g butter

30 g flour

1/4 liter hot milk

1/4 liter boiling water

50 g ham

salt, pepper, nutmeg

Prepare the flour base as usual, add finely chopped ham and at the very end add salt, pepper and nutmeg to taste.

Bechamel with cheese

Bring 250-300 grams of milk to a boil, add cream (about a cup of coffee, 50 grams) and cheese cut into small pieces, 300 grams (gorgonzola cheese goes well if you like - the kind with green mold, and you can also use pieces of sheep cheese, Swiss, etc., the main thing is that they melt well), heat on fire, stirring, so that a thick, homogeneous mass is obtained.

So, how to make Bechamel sauce at home?

Ingredients

• - 100 gr
• - wheat - 100 gr
• - 750 ml
• - to taste
• Additional ingredients for Bechamel sauce with cheese:
• - Parmesan - 100 g (or other hard cheese)
• - yolks - 3 pcs.

Cooking method

Preparing Bechamel sauce is a laborious task, although it is easy to prepare. The main thing is to be consistent and remain patient. The basis of the French sauce, as I already said, is roux, so we’ll prepare it first. Place the saucepan on low heat and melt the butter in it. If you make the fire high, the oil will burn, so you should control the heating process. When the butter is completely melted, add the flour and fry the mixture for 2 minutes, stirring constantly. The roux is ready. Let's start preparing the classic Bechamel sauce. We measure out the required amount of milk (take low-fat milk) and begin to slowly pour it into the mixture. Add 70-100 milliliters and stir until completely dissolved and swell, then add another 100 ml, stir thoroughly again and let it swell for half a minute, then pour more and more until all the milk is gone.

In total, you need to add milk 7-10 times, and your Bechamel sauce for Lasagne or Moussaka will turn out perfect, I promise you! The final consistency should be homogeneous, creamy, like liquid sour cream or . After the last batch of milk, leave the sauce on the fire until the first bubbles appear - as soon as it boils, remove.
It remains to add the last required ingredient - nutmeg. Add a pinch or two of spicy spices to the sauce and mix well. If you bought whole nutmeg, you can easily grate it. That's it, you know how to cook classic Bechamel!
Now you can experiment a little! Let's make Bechamel sauce with cheese! To do this, grate Parmesan cheese on a fine grater and add to the classic sauce. We begin to mix thoroughly until all the cheese is completely dissolved.
The final touch is the egg yolks. Separate them from the whites, leave the latter aside, and put the yolks in Bechamel sauce with cheese. They will give it a more delicate consistency, bright taste and rich color. You can also add a little allspice.
Bechamel sauce with Parmesan cheese is ideal for , which I wrote about earlier. This is how delicious it is:
Let's summarize.

How to prepare classic Bechamel sauce and with cheese? The recipe is short

1. Place the saucepan on low heat and put butter in it.
2. When the butter has completely dissolved, add the flour, mix well and fry for 2 minutes - the roux (sauce base) is ready.
3. We measure out the milk and begin to pour in portions, 70-100 ml at a time, after each time thoroughly stirring with the roux and letting it swell for half a minute.
4. When the milk runs out, the sauce should be the consistency of liquid sour cream. Leave it to heat until the first bubbles appear and remove from heat.
5. Add grated nutmeg and mix well again. At this stage classic béchamel sauce ready.
6. To prepare Bechamel sauce with Parmesan cheese, grate the hard cheese on a fine grater.
7. Pour the grated cheese into the classic Bechamel and mix thoroughly until completely dissolved.
8. Take the eggs, separate the yolks from the whites, put the yolks into the sauce and mix thoroughly again.
9. Bechamel sauce with Parmesan cheese ready, you can add a little more allspice.

Hooray! Now you know how to make classic Bechamel sauce with Parmesan cheese! More amazingly delicious dishes are coming soon! So as not to miss, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes, prepared very quickly, from 5 to 30 minutes! Eating quickly and tasty is real!

Try making classic Bechamel sauce and with Parmesan cheese, leave comments with ratings and remember that cooking delicious is quite simple, and that you are more talented than you can imagine! Enjoy your meal! (shown in the photo)

In this article we will describe three... even 4! Bechamel sauce recipe. So let's begin..

How to make Bechamel sauce

You don’t have to be a professional chef to delight yourself, your family and friends with delicious dishes prepared by yourself. At the same time, there is absolutely no need to learn how to cook numerous dishes. You just need to learn how to cook what fills the most ordinary everyday dishes, and what gives them the main part of their aroma and specificity. We are talking about sauces - an integral part of any kitchen, which is used with most culinary masterpieces. One of the representatives of a large group of sauces is the so-called “white sauce” or bechamel. The sauce is absolutely easy to prepare, but it can radically change the idea of ​​the abilities of the person who prepared the dish and his tastes.

So, to prepare bechamel sauce you need the following ingredients:

• 0.75 liters of milk;
• 1 onion;
• a little bay leaf;
• 50 grams of butter;
• a little salt and pepper;
• a third of a glass of flour (about 30 grams).

We begin to prepare bechamel in the most common way. The onion head must be finely chopped and sprinkled with bay leaf. Pour the resulting mixture with the prepared volume of milk and bring everything together to a boil. Then you need to stir the flour with butter until a homogeneous yellowish mass is formed. Place this mass in a saucepan and pour in the milk obtained after boiling with onions and bay leaves in a thin stream. After this, you need to boil the resulting mixture again (stirring it continuously), after boiling, add salt and pepper to taste. Then you need to cook the resulting mass over low heat for 15-20 minutes, without ceasing to stir. The bechamel is ready, all that remains is to strain the contents of the pan and season the main dish with the sauce.

Recipe for Bechamel Sauce for Lasagne

The recipe for making bechamel sauce for lasagna is slightly different from the above. To prepare this sauce, you need to put a little butter in a frying pan, heat it and fry the flour in the oil, but do not allow the flour to darken. After this, without stopping heating the frying pan, you need to pour milk into it in a thin stream, continuing to stir the contents. Then heat the pan over medium heat for about 15 minutes, then add salt and pepper, as well as seasonings to taste. Our bechamel as a sauce for lasagna is ready.

Bechamel sauce recipe with cheese

To prepare Bechamel sauce with cheese, you only need three main ingredients:

• cheese (about 400 grams),
• a little milk (preferably about 0.7 liters),
• a little cream (about 0.5 cups).

After pouring milk into a frying pan, you need to heat it and add the prepared cream. After this, you need to dip the finely chopped cheese into the resulting mixture and heat for another 15-20 minutes. Add seasonings to taste, salt and pepper to the sauce. There are no special requirements for a specific type of cheese to make bechamel sauce.

Recipe for Bechamel sauce with mushrooms

To prepare bechamel sauce with mushrooms, in addition to flour, milk and butter, you will need about 300 grams of mushrooms. You can take any mushrooms, preferably small ones, since in this case you won’t have to chop them (you can simply separate the stems from the caps). You need to heat a frying pan with butter, then fry the flour and add milk. After milk, immediately add mushrooms to the pan and fry the resulting mass for 20–30 minutes, avoiding burning. Bechamel sauce with mushrooms is ready.

Milk - 0.5 l

Butter - 70 g

Flour - 3 tbsp.

Salt and white pepper - to taste

Nutmeg - 1/2 tsp.

COOKING PROCESS

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.

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 your desired 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.