Authentic Italian Recipes, Italian Food Recipes, Homemade Pizza Recipes, Homemade Pasta Recipes, Italian Cuisine
Béchamel sauce or White sauce
Béchamel sauce or white sauce is a basic ingredient in many French and Italian recipes. It’s not difficult to make, and there is an easy trick that makes it sauce always smooth.
Béchamel sauce is one of the 4 mother sauces or main sauces in french cuisine. You can make a large variety of sauces based on béchamel, like cheese sauce adding grated cheese (aka Mornay sauce), mustard sauce adding mustard and mustard seeds. Nantua sauce is béchamel sauce with cream, crayfish butter and crayfish tail, just to name few.
Though béchamel is a classic French sauce, when cooking Italian it becomes a key ingredient of the classic lasagne bolognese, and many other lasagne and pasta dishes.
One of my favorite and super-easy dishes is prepared by blanching broccoli or cauliflower, putting them on a casserole and covering with garlic-flavoured, thick bésamel and grated cheese. Put the dish in a 350 °F (180 °C) oven for 20-25 minutes, and you have a very tasty and healthy, simple vegetarian dish.