Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, bechamel sauce that doesn't smell like flour. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Bechamel Sauce That Doesn't Smell Like Flour is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Bechamel Sauce That Doesn't Smell Like Flour is something that I have loved my entire life. They are nice and they look fantastic.
Béchamel might be the most versatile mother sauce — that class of sauces that are the backbone of classic French cooking — of all time. Made with milk, butter, and flour, it can become a gravy or a binder for casseroles, cheese sauces, and soufflés. The bechamel will be ready when it is no-longer watery and runny and is a thicker consistency, almost like a custard.
To get started with this particular recipe, we must prepare a few ingredients. You can have bechamel sauce that doesn't smell like flour using 3 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Bechamel Sauce That Doesn't Smell Like Flour:
- Take 30 grams Flour
- Prepare 30 grams Butter
- Take 300 grams Whole milk
It shouldn't smell like raw flour. If it does, keep cooking it. Then add the cream, the cheese, etc. Also known as white sauce, bechamel consists of a perfect combination of milk, flour, and butter.
Steps to make Bechamel Sauce That Doesn't Smell Like Flour:
- Spread the flour out evenly in a microwave-safe container. Microwave, uncovered, for a bit less than a minute at 500w. Mix, using a cutting motion.
- Put the butter in a heavy-bottom pan. It will foam up. When you think that the foam can't get any finer, add the flour from step 1.
- Mix well and keep cooking until the butter and flour blend together. I recommend using a whisk. Lift the pan up occasionally to prevent any burning.
- Add just a little cold milk, and mix well. Really mix well here.
- When the milk is incorporated, add a bit more milk and mix. Mix well.
- Add a bit more milk and mix. Keep stirring well.
- Add a bit more milk and mix well.
- You can no longer see the pattern the whisk makes in the sauce at this point. Up to this point 100 ml of milk (about a third of the total) has been added in batches.
- Add the rest of the milk 100 ml at a time. Turn the heat up a little bit, and mix and simmer until the sauce has thickened.
- When the sauce has thickened, simmer over low heat until it's smooth. When the sauce is smooth and shiny, it's done.
- ◎The surface dries out and forms a film in no time. If you are concerned about that, skewer a piece of butter with a fork and spread the butter over the surface of the sauce.
- ◎If this sauce is for a gratin (especially macaroni gratin), make it thinner. ◎If the sauce is for cream croquettes, make it thicker. (Use a 1:1:4 or 1:1:5 ratio of flour, butter and milk).
- ◎Use the sauce with meat sauce and eggplant for a lasagna style dish. See Okaachan's Showa-retro style meat sauce recipe..
Interestingly, bechamel sauce was not always this simple. Bechamel sauce used to also contain cream and eggs, a rich mixture fit for the kings and queens it was served to. Photo Credit: Venice Gastronaut Béchamel sauce is a key ingredient in hundreds of recipes, from simple dishes like creamed peas to elegant cheese soufflés. At one time considered a sauce reserved for the well-do-to, Béchamel today is probably the most frequently made sauce in the Western world. The resulting sauce should be smooth and velvety.
So that is going to wrap it up for this special food bechamel sauce that doesn't smell like flour recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
