Sauces are a great addition to a variety of dishes, both hot and cold.
Creamy sauces tend to have the same base, but every hostess, has, as the proverb says, “her secrets up her sleeve.”
And today, we’re going to look at a step-by-step recipe for making a vegetarian Béchamel sauce with these secrets that make the sauce even more delicious, tender, flavorful and versatile.
All of the ingredients are available at the grocery store, so it’s easy to make the sauce. But, it will reward you for your efforts with its exquisite and excellent taste.
Vegetarian sauce “Bechamel”: cooking recipe
Necessary ingredients:
Cream 20% – 300 milliliters;
Butter – 60 gr;
Sea salt – 1/2 teaspoon;
Provence herbs – 1 teaspoon;
Black pepper – 5 peas;
Orange Pepper – 3 peas;
Dried cloves – 2 flowers;
Nutmeg – 1/4 teaspoon;
Wheat flour – 3 tablespoons.
- Cream together with butter, salt and provincial herbs we put on the burner at medium temperature;
- On a chopping board, an ordinary rolling pin, knead the black pepper, allspice, cloves and send these spices to the cream;
Nutmeg grate on a fine grater and also send to the cream;
- When the cream is hot (do not bring it to a boil), remove from the stove and let stand for 15 minutes;
- Add flour to the cream and stir with a fork until lumps disappear;
- A pan with the future sauce we place on the burner at a moderate temperature and with constant stirring, bring it to a hot condition (when the steam begins to flow), remove from the burner and beat with a blender for one minute;
Our wonderful cream sauce with a delicate flavor and subtle aroma is ready.
It can be added in the preparation of such hot dishes as – “vegetarian julienne”, “vegetarian vegetable casserole”, “vegetarian meatballs”, etc.
Have a great meal, friends!
