{"id":5231,"date":"2023-12-03T13:12:16","date_gmt":"2023-12-03T11:12:16","guid":{"rendered":"http:\/\/www.light-recipes.top\/?p=5231"},"modified":"2023-12-03T13:12:16","modified_gmt":"2023-12-03T11:12:16","slug":"bechamel-the-basic-sauce-of-french-cuisine","status":"publish","type":"post","link":"https:\/\/www.light-recipes.top\/?p=5231","title":{"rendered":"B\u00e9chamel, the Basic Sauce of French Cuisine"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">B\u00e9chamel sauce is a typically French white sauce, made from a mixture of flour and butter (equal quantities) called a roux.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The roux is first heated gently in a saucepan, then milk is added which will bind everything together and give a very creamy sauce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Traditionally, b\u00e9chamel is seasoned with salt, pepper and a touch of grated nutmeg.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">She saves you a gratin, she stuffs savory pancakes and slightly stale sandwich breads, she covers a pretty white bed to brown slightly bland vegetables or leftovers, she is your sweet and melting ally&#8230; C &#8216;East?&nbsp;the b\u00e9chamel!<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>1 \u2013 PREPARE THE B\u00c9CHAMEL: BUTTER<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">The quantity of butter to prepare the b\u00e9chamel must be proportional to the other ingredients necessary for the quantity of sauce you want to prepare.&nbsp;For approximately 500 ml of b\u00e9chamel, you need 60 g of butter.&nbsp;The butter should be melted slowly over medium heat, use a whisk in a fairly large pan.&nbsp;The butter should be completely melted and foamy.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>2 \u2013 PREPARE THE B\u00c9CHAMEL: FLOUR<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">You must put the same quantity of flour as butter, so 60 g for this example.&nbsp;The flour should be put into the butter which is toasting all at once and mixed immediately so that it absorbs the fat.&nbsp;Once a sort of \u201cmush\u201d has been created, everything must be heated over low heat for at least a minute.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>3 \u2013 PREPARE THE B\u00c9CHAMEL: THE MILK<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">To obtain approximately 500 ml of b\u00e9chamel, you need 500 ml of milk.&nbsp;The first glass should be used to dilute the flour and butter mixture while the rest should be added when the flour no longer has lumps.&nbsp;Boil everything for a minute before finishing the b\u00e9chamel.&nbsp;Depending on your taste, flavor it with nutmeg.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>B\u00e9chamel sauce is a typically French white sauce, made from a mixture of flour and butter (equal quantities) called a roux. The roux is first heated gently in a saucepan, then milk is added which will bind everything together and give a very creamy sauce. Traditionally, b\u00e9chamel is seasoned with salt, pepper and a touch [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5232,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5231","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-1"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>B\u00e9chamel, the Basic Sauce of French Cuisine - Light Recipes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.light-recipes.top\/?p=5231\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"B\u00e9chamel, the Basic Sauce of French Cuisine - Light Recipes\" \/>\n<meta property=\"og:description\" content=\"B\u00e9chamel sauce is a typically French white sauce, made from a mixture of flour and butter (equal quantities) called a roux. 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