Catalog

Béchamel sauce

Recipes found: 5

Vegan béchamel sauce

A delicious addition to everyday and festive dishes. For this recipe, I used soy milk, but you can replace it with any other plant-based milk. It turns out especially tasty with almond milk, as the nutty notes go well with the paste. I'll tell you more below. Serve the sauce with meat, fish, or use it as a salad dressing.

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15 min4 serv.

Dietary Béchamel Sauce

Perfectly complements meat, poultry, and side dishes. Preparing this sauce will be easy for you. If you have a microwave, it won't take more than ten minutes. Zucchini is a very tender vegetable and pairs wonderfully with milk. You can add a bit of other spices to taste, for example, nutmeg. To find out if the sauce is ready, check its consistency. The finished sauce can be stored in the refrigerator for several days.

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30 min4 serv.

Sauce for lasagna

A delicious addition to everyday and festive dishes. You can diversify the sauce with Blue Cheese. It will add an interesting note to the overall flavor. Béchamel sauce is a unique ingredient for a tasty lasagna. I hope you'll succeed in making it too! Good luck :) Perfectly pairs with pasta, meat, and vegetables.

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20 min4 serv.

French sauce

Minimal ingredients — excellent result. The famous French sauce served in the world's finest restaurants is Béchamel. It's easy and quick to prepare. The most important thing is to avoid lumps and achieve a smooth consistency. If you're serving meat dishes or pasta, try this. Serve chilled or at room temperature.

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15 min4 serv.

Béchamel sauce

Minimal ingredients — excellent result. Properties and origin: According to one version, the béchamel sauce recipe was discovered by Louis de Béchamel, chief steward to Louis XIV. According to another version, this sauce was first prepared by the royal chef François de La Varenne, who is considered the founder of haute cuisine at Versailles. Usage: Béchamel sauce is primarily used in preparing pasta and macaroni dishes. It is an essential ingredient in lasagna and soufflés. In France, it is served with vegetable dishes. Béchamel is also frequently used as a base for other sauces—aurora, mornay, soubise—served with fish and meat dishes. Béchamel is commonly used to braise cutlets, chicken gizzards, and meatballs. It also flavors omelets with asparagus and vegetables, baked potatoes with mushrooms and cheese, and seafood. Additionally, it is used to dress salads and puréed soups, and added to vegetable fillings made from broccoli and zucchini. Chef's tips: It is recommended to brush roasts with béchamel sauce 2–3 minutes before completion and sprinkle with grated cheese. The dish will turn out juicy and aromatic. Serve chilled or at room temperature.

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