Homemade Bechamel sauce - prepared according to classic recipes

A few tips for proper cooking

The base for the sauce is Rublon, a mixture of milk, butter with the addition of flour, boiled until yellowish. In the original, it was cream, but later they started using milk
Along with the dairy ingredients, broth is added. Do not add fermented milk products, as at high temperatures they will curdle and there will be lumps in the sauce
To obtain the perfect sauce, the proportions of flour and butter must be the same. The amount of liquid can be changed, while experimenting with the thickness of the sauce
For flavor, you need to add seasonings to the milk. In order not to strain the sauce from the seasonings, you need to wrap them in cheesecloth, dip them in milk and boil them. Then leave for 30 minutes
Bechamel has a light creamy color and light consistency.

Recipe for red sauce for lasagna bolognese:

If the tomatoes are whole, then you need to get rid of the peel and grind them in a blender, and also finely chop the celery, onions, carrots and garlic.
We need a deep frying pan, into which we pour one tablespoon of vegetable oil and fry the minced meat until all the released juice has evaporated.
Remove the minced meat to a plate and fry the onion in a vacated frying pan with vegetable oil until golden brown, and then add carrots and celery. Fry the vegetables until soft and add the garlic.
As soon as the vegetables are fried, return the fried minced meat to them (here you can pour red wine and fry for 2 minutes). Pour in the tomato sauce and tomato paste and stir. After the sauce begins to boil, you should add salt, pepper, oregano, thyme and other seasonings that you consider necessary. This will give the bolognese sauce a bright smell and piquant taste. You can also add half a tablespoon of sugar. The sauce should be slightly runny, so add half a glass of water and bring to a boil.
Add milk to the sauce and, after stirring, leave to simmer on low heat under the lid for half an hour. Then you will need to evaporate the excess moisture to make it thicker, and the bolognese sauce is ready.
Read also: Cooking in the microwave: 15 simple and delicious recipes

Bolognese sauce for lasagna is ready. Bon appetit!!! And also don’t forget to garnish the sauce with fresh herbs. Share your sauce recipes and leave feedback in the comments for our readers.

Recipe for homemade spicy Bechamel sauce with milk

A wonderful sauce that can be used both cold and hot.

We will need:

Milk - 1 liter
Butter - 100 grams
Flour - 4 tbsp. spoons
Salt - to taste
Nutmeg
Italian herbs
Ground black pepper

Preparation:

Place a saucepan with a thick bottom on the stove, put butter in it, we need to completely melt it

In another pan, heat the milk, it should be very hot, but it should not boil

Pour flour into the butter, mix well and very quickly with a whisk until smooth, there should be no lumps

Add hot milk in portions to the butter-flour mixture, mixing well each time. So you need to pour in all the heated milk. When kneading, the stove should be turned on to the lowest possible setting, or you can turn it off completely.

When there is very little milk left, add seasonings to it and mix well. And now pour out the rest and mix with a whisk. Pour into a container and store the completely cooled sauce in the refrigerator. Bon appetit!

Lasagna sauce recipe (white):

In a saucepan or small saucepan, you need to melt the butter and, as soon as it melts, add 3 tablespoons of flour and mix thoroughly. We recommend stirring with a whisk for 3-5 minutes so that the flour acquires a creamy color and a light nutty aroma.
After the flour has been fried, you need to add milk, as well as salt and pepper, grated nutmeg and continue to cook the sauce over medium heat with continuous stirring. The creamy sauce for lasagna is almost ready, all you have to do is wait for some of the moisture to evaporate and the sauce to begin to thicken. Do not forget that after cooling the sauce will thicken even more, so do not overcook it on the stove.

How to make Bechamel sauce with cheese for lasagna

A delicious sauce with a cheesy flavor that is perfect for lasagna. But if you pour cooked pasta on top, it will turn out amazing. Try it, you will definitely like it

We will need:

Butter - 3 tbsp. spoons (100 gr.)
Flour - 3 tbsp. heaped spoons (100 gr.)
Milk - 1 liter
Parmesan cheese (you can replace it with any hard cheese) - 150 gr.

Preparation:

Melt butter in a saucepan

Add the sifted flour and mix well with a whisk. Stirring constantly, warm the mixture a little over low heat. The flour should lightly toast and the raw taste will go away.

Now pour in cold milk, over low heat, stirring constantly, warm the mass, break up the lumps. The mass should become homogeneous. At this stage, add a little salt. The mass will begin to gradually thicken. Remove the pan from the stove

Grate hard cheese on a coarse grater. Now we put it in the milk sauce, put it on the stove, warm it up a little, stir constantly, the cheese should melt. Once the mass has become homogeneous, remove the saucepan from the stove. Bon appetit!

Addition to lasagna with herbs de Provence

A fragrant collection of Provençal herbs will make any dish extraordinary. If you add it to the white sauce, the lasagna will acquire such deep notes that you will feel the flavor peak of all the ingredients. Rosemary, basil, thyme, mint, oregano will transport you to France in an unimaginable way!

To enjoy this delicious combination, use the following ingredients:

milk – 2 tbsp.;
onion – 1 pc.;
flour – 1 tbsp. l.;
butter – 30 g;
bay leaf – 2 pcs.;
Provençal herbs – 1 tsp;
parsley;
allspice, salt to taste.

Cooking method:

Pour milk into a saucepan, add 4 onion slices, as well as Provençal herbs and parsley sprigs.
Place on the fire, bring to a boil and remove from the stove.
The composition is infused under the lid for about an hour, then it is filtered through a sieve.
Separately, melt the butter in a frying pan.
Add flour to it, mix everything thoroughly so that it does not burn.
When the mass becomes homogeneous, add aromatic liquid.
Stir, bring to a boil, cook for an additional couple of minutes and remove from the stove.
If the sauce is not used with filling, then it is served separately in a gravy boat.

When preparing white sauce, it is important to pay attention to the quality of the combination of components - butter and wheat flour. The taste of the filling depends on their correct consistency. It should be homogeneous, without lumps and without burning elements. Otherwise, the taste will deteriorate and you will have to start cooking again.

Simple and quick - classic Bechamel sauce with cream

Delicate and velvety milk sauce will add a unique taste and aroma to many dishes. Preparation requires a minimum of time and products

We will need:

Milk – 3 glasses
Cream – 0.3 cups
Flour - 3 tbsp. spoons
Oil - 4 tbsp. spoons
Salt - to taste
Nutmeg – 1 pinch

Preparation:

Place the butter in a heated frying pan and wait until it has completely dissolved.

Now add the sifted flour, rub with a spatula or whisk, as you prefer, over very low heat, about 3 minutes. Mix well, the mixture should not burn

Remove the container from the heat and gradually pour in the milk. As soon as all the lumps have dispersed and the mass has become homogeneous, add more liquid and mix again until the milk runs out

Now heat over low heat for 8 minutes. Do not stop stirring, the mass will gradually thicken. Next, remove the pan from the stove, pour in the cream, add spices

The Bechamel sauce is ready, pour it into any container, cover with a lid, and cool in the refrigerator. Then serve with any dishes. Bon appetit!

Bechamel sauce - what is it?

First of all, we should probably give a precise definition of the main character of this article. Bechamel sauce is a thick white milk sauce of French origin, which is the basis for preparing many Mediterranean dishes. Translated from French, the word “bechamel” means “white sauce”, and its white color is determined by the content of milk and flour in it.

A special feature of Bechamel sauce is the fact that it is almost never used for serving ready-made food, but only in the process of preparing (most often baking) various dishes. Perhaps this is why it has a rather neutral and not very pronounced soft milky taste. But in combination with different products, for example, cheese, pasta, vegetables and other ingredients of dishes, it is able to create an unusually harmonious union and form the most delicate velvety structure.

Bechamel sauce can be used in very different dishes, as it goes well with almost all types of products. Traditionally, it is included in many types of Italian pasta, primarily lasagna, as well as the most famous Greek casserole “moussaka”, some French open pies called “quiche” and many other dishes. In addition, seafood, fish, vegetables and various types of meat products are often baked with béchamel sauce.

Bechamel with sour cream for pasta - cook quickly at home

This recipe is one of those that you can’t help but talk about and share; the result is a very tasty sauce for many dishes. Even a beginner can cook it; it goes well with meat dishes and spaghetti, which everyone will love. If you have sour cream in the refrigerator, prepare this dish and diversify your diet

We will need:

Butter – 100 gr.
Wheat flour – 1 tbsp.
Meat broth – 1 cup
Sour cream – 1 glass
Yolks – 2 pcs.
Salt, pepper - to taste

Preparation:

For cooking we need a deep, thick-walled frying pan. Place it on the stove over low heat. Add butter and melt it

Then add flour little by little, mix, you should get a homogeneous mass. We make sure that the flour does not become covered with a brown crust, which means that the flour will burn and the taste of the sauce will be spoiled. The mixture should be slightly yellow

Add two yolks, mix well

Now pour in the meat broth, mix gently, then add sour cream

A line of herbs and spices. Now is the time to try, if you like the taste, then you can bring the mass to a boil, if something is missing, add it. Thick consistency, evidence that everything is cooked correctly. Remove from the stove and mix well again. Pour into a container, cover with a lid, and place in the refrigerator. The sauce can be stored for several days. Bon appetit!

How to cook Bolognese

Meat tomato sauce makes an excellent filling for lasagna. It is more difficult to prepare than Bechamel, but it also has much more functions. The filling of mixed minced meat with tomatoes, herbs, and olive oil is classically used in the preparation of delicious pasta.

Thus, to prepare Bolognese sauce you will need:

mixed minced meat (pork and beef) – 400 g;
onion head – 200 g;
garlic – 3 cloves;
sweet pepper – 2 pcs.;
tomatoes – 750 g;
olive oil – 50 ml;
dry red wine – 50 ml;
dried basil, mint;
spices to taste.

Cooking method:

Small cuts are made on the top of the tomatoes, then immersed in boiling water for one minute.
They take it out, picking up the skin at the places of the cuts, and carefully remove it.
Parts of the stalk are cut off, the pulp is divided into 4 slices, then the grains are removed using a spoon.
The sweet pepper is cut into cubes, the onion is finely chopped, and the garlic is chopped.
Pour olive oil into a frying pan, add onion and garlic and sauté for about 4 minutes.
Add the mixed minced meat, mix and fry for 15 - 20 minutes.
Next, chopped pepper is poured into the aromatic composition, tomato puree, herbs, and spices are poured.
With the lid open, fry the sauce for 15 minutes, then close it and simmer for the same amount of time.
Pour dry wine and simmer until the drink evaporates.
The finished filling is used between layers of pasta plates.

If there is no mixed minced meat, then use the one that is available. This does not greatly distort the taste of the sauce, but still the Italians are supporters of a mixed composition.

Leftover sauce can be used for other dishes. The sauce is transferred to a container, then sent to the refrigerator. It can be stored for up to 1.5 days.

With soy milk

It takes 30 minutes to prepare bechamel with soy milk.

Preparation next.

Composition of ingredients

Basic composition of the sauce:

400 ml soy milk;
1 large onion;
100 ml of drinking water;
2 laurel leaves;
3 garlic cloves;
3 tsp. corn starch;
2 tsp. sunflower oils;
0.25 tsp nutmeg;
0.5 tsp. table salt;
0.5 tsp. crushed black pepper.

Step-by-step cooking process

Instructions on how to prepare bechamel with soy milk:

Remove the peel from the onion, transfer to a cutting board and roughly cut into 6 pieces. Pour the onion pieces into a saucepan, add soy milk, drinking water and put on fire.
Peel the garlic cloves, add them to the milk and mix well.
Add bay leaf and nutmeg to the milk. Bring the milk to a boil, stirring with a kitchen spatula, remove from the stove, cover with a lid and leave for 20 minutes. Remove the onion, garlic cloves and bay leaf from the warm milk using a slotted spoon.
Pour sunflower oil into a separate large saucepan, add corn starch and stir thoroughly. Send the mixture over moderate heat, cook until a homogeneous mass is formed with constant stirring and remove from heat.
Combine soy milk with starch mixture using a mixer. Add table salt and crushed black pepper to the sauce and mix well. Return the sauce to heat and simmer until thickened.

Types of sauces

Perhaps every chef has his own secrets on how to prepare a thick sauce for lasagna, and any housewife rarely adheres to strict rules and recipes when creating an Italian multi-layer casserole, preferring a creative approach and following her inspiration. Popular fills become the basis for experiments.

How to prepare filling for lasagna with minced meat so that it is both tasty and quick? The minced meat must be prepared in advance. Layers of filling are often soaked in bread crumbs. It is created, like any classic European white sauce, based on milk, white wine and butter, only instead of flour, bread crumbs are sautéed in a saucepan.

Another popular option is created from three types of cheese (feta, mozzarella and ricotta), cream and milk. The delicate rich taste of this white filling will ideally soften any meat filling. If you're bored with creamy, milky options, you can experiment with tomato lasagna sauce based on tomatoes, herbs and garlic.

Classic versions of the Italian layered casserole recipe include two sauces. The first option uses a filling invented in the city of Bologna - bolognese. The second, more popular and easier to prepare version, involves creating a bechamel sauce for lasagna. This recipe is considered the most organic for the taste of the dish. How to properly prepare bechamel sauce and make it special?

Italian lasagna with Bolognese sauce

Ingredients:

Lasagne sheets – 500 g
Ground beef – 800 g
Tomatoes – 600 g
Bell pepper – 1 pc.
Tomato sauce – 200 g
Wheat flour – 60 g
Butter – 60 g
Milk – 400 ml
White onion – 1 pc.
Garlic – 3 cloves
Mozzarella or any other cheese – 300 g
Parmesan cheese – 80 g
Olive oil - to taste
Red chili pepper - to taste
Black pepper - to taste
Dried basil - to taste
Oregano - to taste
Salt - to taste
Fresh basil - for garnish

Cooking method:

In a large frying pan, heat 2 tablespoons of olive oil and add chopped onion and 3 cloves of garlic.
Fry everything until the onion is nicely browned.
Now add the minced meat, salt and pepper to taste into the pan.
Mix everything well and add dried oregano.
When the minced meat acquires a grayish tint, add chopped bell pepper, peeled tomatoes and tomato sauce to the pan.
Cook for another 5 minutes and set aside from heat.
Grease the bottom of the baking dish with bechamel sauce and lay out the first layer of lasagne sheets.
Next, spread the Bolognese sauce and cover again with lasagne sheets.
We repeat this several times, layer by layer: bechamel sauce, leaves, Bolognese sauce.
Bolognese sauce should remain on top, which we sprinkle with grated cheese and spices.
Preheat the oven to 180 degrees.
Cover the pan with foil or a heat-resistant lid and place the lasagna in the center of the oven to bake thoroughly for 40-45 minutes.
Garnish the finished lasagna with grated Parmesan and fresh basil leaves, divide into portions and serve immediately.

Bon appetit!

Lasagna sauce preparing food and utensils

Lasagna is prepared in the oven, baking the dish until golden brown, but if you have a multicooker, you can cook it there too, just select the special Baking mode.

The dish for baking lasagne in the oven should be ceramic or non-stick coated with high sides. The heavier the pan, the better the hot heat will be distributed throughout it during cooking, reducing cooking time. High sides are necessary so that the lasagna sauce does not flow out over the edges when increasing the volume. After all, the dough will be saturated with the sauce and juice from the filling and will begin to increase in volume, so you should not fill the mold to the brim.

Sauces for preparing lasagna are divided into two types: the first is thick with a meat or vegetable component, and the second is more liquid, with the addition of cream and cheese or tomatoes, which make the dish juicy. All three of these sauces can be combined, but, as a rule, the tomatoes are added to the meat sauce to reduce cooking time. Tomato sauce with vegetables is prepared for vegetarian lasagna.

Products must be fresh, as well as spices and aromatic herbs. To give the dish a fragrant and crispy crust, you will need cheese, ideally hard Parmesan, but you can use other types of cheese with a neutral or pronounced taste.

It is recommended to add vegetables and root vegetables, onions and garlic, carrots, fresh celery stalks, zucchini and zucchini, and even eggplants to the meat filling. You can add any vegetables, for example, a little pumpkin, bell pepper and cauliflower, which goes well with Bechamel sauce.

Lasagna Sauce Recipes