Sauces In Cooking. Béchamel Sauce recipe.

There is a famous saying: "With a good sauce you can eat even your own sole." But seriously, only sauces are able to transform beyond recognition the usual and already podnadoevshie dish. They make the cuisine diverse, original and refined.

The tradition of adding various sauces to dishes has undoubtedly appeared in France and from there it gained popularity and began to appear first in European countries, and then spread all over the world.

Until the 16th century, almost all the sauces did not shine with their variety and had mostly lean or sour taste. In the 17th century sauces begin to shine with their variety and range of tastes. In modern kitchen there is a combination of traditions. Sauces from the eastern countries come to the forefront, They have an original taste and are combined with dishes that it seemed impossible to combine before.

For the basis of sauces are taken various broths, cream, sour cream, milk, vegetable or butter. To make sauce consistency is used flour, it gives it the right density. The taste qualities of the sauce come to the fore, they are achieved with the help of mushrooms, tomato paste, onion or greens.

The most famous sauces: bordelosis sauce , white guangzhou sauce, chlamas amla, sauce bearnez, béchamel sauce.

The recipe for the béchamel sauce.

Ingredients.

• 1 tablespoon flour
• 100 g of butter
• Cream, medium fat content
• 3 tablespoons of broth (meat or fish)
• salt
• ground black pepper

Recipe.

Melt butter in the frying pan, add flour to it and mix thoroughly. Pour in the resulting mass of broth, constantly mixing it, then cream. Salt and pepper the sauce. After five minutes of boiling, the béchamel sauce is ready. In the already prepared sauce you can add finely chopped and fried onions.

Already from the name it becomes clear that the Béchamel sauce leads its pedigree from France, in this country it is very fond of, and it enjoys great popularity there. The basis of it is milk or cream. It is very important to keep proportions when preparing this sauce. The béchamel sauce perfectly matches with dishes from fish, poultry and vegetables. After its addition, the dishes acquire a very special flavor and aroma.