6 Must-Know
Bechamel Derived Sauces, More Tasty Cuisine!
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| Bechamel Derived Sauces |
As one of the basic sauces of
western cuisine, bechamel has many derivative sauces. Bechamel itself is made from a mixture of milk, white roux, nutmeg, bay leaf, onions, and cloves. No wonder the sauce which is classified as a type of white sauce has a rich taste and soft texture.
West Food will discuss bechamel-derived sauces that you must know. C'mon, listen.
1. Cream sauce
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| Cream sauce |
The first Bechamel derivative sauce is the cream sauce. The cream sauce is often served with dishes made from fish, chicken and red meat. The cream sauce is also often served as a complement to various types of pasta dishes. This sauce is usually made from a mixture of bechamel, heavy cream, salt, and pepper.
2. Mornay sauce
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| Mornay sauce |
Mornay sauce is made from a mixture of bechamel, gruyere cheese, and parmesan. The cheesy flavor makes this sauce often served as a companion for the spread of sandwiches and chips or other snacks.
3. Cheddar cheese sauce
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| Cheddar cheese sauce |
From the name alone we already know what materials are used. Yep, Bechamel and cheddar cheese. Mornay sauce is suitable for dipping chips and fast food like fish n 'chips, onion rings, and many more. Besides mornay sauce is also used as a complement to burgers.
4. Mustard sauce
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| Mustard sauce |
This one is a derivative sauce we usually find in fast-food restaurants. That's because the mustard sauce is often used as a companion to fast food. This sauce is made from a mixture of bechamel and mustard.
5. Soubise sauce
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| Soubise sauce |
Soubise sauce is made from a mixture of bechamel and sliced onions. This sauce is commonly used as a complement to dishes made from red meat, chicken, and fish. Not infrequently the sauce is used to spread sandwiches like egg benedict.
6. Nantua sauce
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| Nantua sauce |
The last bechamel sauce is Nantua sauce. Nantua sauce is made from bechamel, shrimp butter, and heavy cream. This sauce is served with fish-based dishes and red meat. Not infrequently Nantua sauce is used as a complement to various types of pasta dishes.
It looks really delicious, huh? Which one do you want to try first?
