Hello everyone!
I hope you are all well on this beautiful day. I'd like to invite you to join me this time, as I've prepared a delicious béchamel sauce to accompany lunch. This is my recipe, just as I learned it. Béchamel sauce is one of the mother sauces of cooking, and its versatility makes it an ideal ingredient for many recipes, from classic lasagna to vegetable gratins. This time, I want to show you how I prepare it, and I'll add an extra ingredient that I've had the opportunity to try in other dishes, but not in béchamel sauce: heavy cream! So, let's make this delicious sauce!
(Ingredientes:)||(Ingredients:)
- Una cucharada de Maizena
- Sal y pimienta al gusto
- Una cucharada de mantequilla
- Crema de leche
- Media cebolla
- Un diente de ajo
- Una cucharada de leche
- One tablespoon of cornstarch
- Salt and pepper to taste
- One tablespoon of butter
- Heavy cream
- Half an onion
- One clove of garlic
- One tablespoon of milk
(Procedimiento:)||(Procedure:)
Paso nro 1
Paso nro 1
To start, I'm going to chop half an onion and a clove of garlic. Although this sauce won't be very abundant, I've decided to add a little more onion, as it gives it a different and delicious touch. First, I chop the half onion into small pieces so that it integrates well into the sauce and contributes its characteristic flavor. Then, I finely chop the garlic clove, which is essential because it enhances the flavor of the sauce and gives it an irresistible aroma. As I mentioned, I'm going to add a little more onion, which will not only intensify the flavor but also add a pleasant texture.
Paso nro 2
Paso nro 2
Next, in a pot or pan, I add a tablespoon of butter and wait for it to melt a little. Once the butter is liquid, I add the chopped onion and garlic. It's important to stir the mixture a little so that both ingredients are infused with the butter's flavor. I let it cook over medium heat, keeping a close eye on it, and add salt and pepper to taste. The salt helps bring out the flavors, while the pepper adds a touch of spice that perfectly complements the sweetness of the onion. I stir until the onion turns translucent. This process not only softens the onion but also releases the aromas of the garlic, creating a delicious base for the sauce. The combination of butter with onion and garlic is essential, as it will bring a deep and comforting flavor to the béchamel sauce I'm preparing.
Paso nro 3
Paso nro 3
Once I saw that the onion was at the desired temperature, i.e. translucent, I added the milk little by little. At the same time, I added the cornstarch dissolved in a little cold milk to thicken the sauce. It's crucial to stir the mixture constantly while adding the milk, as this helps prevent lumps from forming.
Paso nro 4
Paso nro 4
Next, I added the heavy cream, but not too much; I only added two tablespoons. I continued stirring the mixture carefully, making sure the cream was well integrated into the sauce. I like my sauce to be more like a custard, so I kept the heat on medium and continued stirring until it thickened to the desired consistency. The heavy cream adds an extra touch of smoothness and richness, making the sauce even creamier and more delicious. By the end, the sauce was ready and had the perfect consistency. I added it to a delicious lunch my mom prepared, enhancing the flavors of the dish even more. Without a doubt, this special touch made the meal even more delicious and memorable.
(Resultado final:)||(Bottom line:)
Once the sauce is ready, you can use it to accompany your favorite dishes. Whether it's over pasta, baked vegetables, or even as a base for lasagna, it's simply delicious! I hope you'll try this recipe and enjoy this delicious béchamel sauce as much as I do. Enjoy!
Las fotos de este blog son de mi propiedad|Las imágenes son editadas en canva|Fotografías tomadas en mi celular infinix Smart 7|El contenido está traducido en el traductor de Firefox.
