Bechamel sauce - 4 cooking recipes

It is also called white. It is worth noting that this seasoning of French origin is universal: it not only serves as a complete dressing for meat, fish, vegetables, lasagna, pasta, omelettes, soufflés and many other dishes, but can also be used as a basis for preparing a wide variety of sauces. History claims that in ancient times, bechamel was the privilege of only the wealthiest people.

After all, the correct manufacturing instructions assumed the presence of fresh milk in its composition, which not everyone could afford several centuries ago. Some time later, when a refrigerator appeared in every home, the situation changed, and today anyone can enjoy the magnificent, delicate aftertaste of the exquisite seasoning, which makes food juicy from the inside and appetizing from the outside. Modern recipes for bechamel sauce are extremely diverse. Contrary to the opinion of many housewives, they are all easy to perform. The main thing is to be patient, not to deviate from the recipe and to do everything according to the rules. By strictly following the instructions, you can prepare a truly masterpiece component that will become the highlight of your culinary creation.