Bechamel is a simple and basic sauce originating in Italy, but adopted in French cuisine, and is now known as one of the "mother" sauces. It is the base for a wide variety of sauces and soups in the culinary world.The quantity of this recipe can easily be used for two or three different dishes. Using white pepper just helps keep it a purely white sauce. You can absolutely use black pepper, which is what I do quite often.Check out my recipe, Cauliflower Bechamel, for a chance to test out using this sauce.

Béchamel sauce is one of the mother sauces in French cuisine. My love with the Béchamel sauce began when I was a child. My mother taught me how to make it.#white #salsa #blanca

Bechamel or White Sauce is one of the basic sauces of international cuisine. Its consistency makes it an excellent ally when it comes to preparing recipes with creamy consistency.You can use it mixed with pasta, vegetables, etc. Also to make gratinated dishes inside the oven. Combining it with left overs you can reinvent a delicious recipe.There are few ingredients that you need and it is very easy to prepare.I hope you like it and prepare it at home.

First Mother Sauce in International and French Cuisine

#Ga4 #week5 #Italian #myitalian #worldonaplatePresenting you the tasty cheesy creamy white sauce penne pasta for quick n scrumptious dinner 😍😋🧀🍝 "Life is a combination of magic and pasta." Creamy white sauce pasta aka béchamel sauce pasta is one of my favorite pasta recipes. It’s cheesy and oh so good! Packed with veggies, this is a great way to make kids eat their veggies! If you like pasta dishes , you would definitely try this one out. It’s super cheesy and has just the right touch of garlic and other spices making it another “go-to” dinner recipe!

#indvsban.Potato wedges is a dish no can resist! By baking them with less oil it makes it healthier and guilt free to snack on. I like my wedges with a traditional bechamel sauce that I’ve flavoured with garlic. Sharing recipe of both here.

I thought that if I eliminated as much of the moisture as possible from the flour even before cooking it,that it would be even less likely to lump up! And so I tried it out.It was really easy to make the sauce this way. But, I was amazed that it also eliminated any floury smell or taste too. Even though I didn't cook the flour for a long time as cookbooks say you should.If you are making a lot of sauce, increase the microwaving time in step 1. Add 10 seconds at a time while observing the flour, and take it out and mix it up. This way it's less likely to cook unevenly.Add the milk, a little at a time, and mix well between additions. This way you can make the sauce quite quickly. It's less likely to form lumps, too. Recipe by Momogaiinaa

You can cut your chicken into cubes.

I can guarantee this is good since I'm absolutely obsessed with béchamel. Check out the following recipes:-"Tomato Cream Pasta"-"Salmon & Shrimp Creamy Pasta"You can't go wrong as long as you mix well in Step 1!You should also try out this macaroni au gratin Recipe by Enashiyou

My aunt who is a great cook, taught me this recipe.If the butter is soft, when you blend it it'll become a creamy state, but if you just wrap it in plastic and freeze it, it will be fine.I freeze the butter for a while after cutting it into 1 cm dice. Recipe by Wolf wan