{"id":865,"date":"2022-06-09T16:41:23","date_gmt":"2022-06-09T14:41:23","guid":{"rendered":"https:\/\/www.amalgastro.com\/?p=865"},"modified":"2022-10-06T15:20:44","modified_gmt":"2022-10-06T13:20:44","slug":"sauce-blanche-ou-sauce-bechamel","status":"publish","type":"post","link":"https:\/\/www.amalgastro.com\/?p=865","title":{"rendered":"Sauce blanche ou sauce b\u00e9chamel"},"content":{"rendered":"<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2433947026072347\"\n     crossorigin=\"anonymous\"><\/script><br \/>\n<!-- ANNONCE GRAND --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-2433947026072347\"\n     data-ad-slot=\"1642305729\"\n     data-ad-format=\"auto\"\n     data-full-width-responsive=\"true\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<h2><strong>Sauce blanche ou sauce b\u00e9chamel<\/strong><\/h2>\n<p>C&rsquo;\u00e9tait l&rsquo;une des premi\u00e8res le\u00e7ons des cours d&rsquo;\u00e9conomie domestique; invariablement blanc et p\u00e2teux, il enrobait bien des plats fades. Lorsqu&rsquo;il est bien fait, cependant, il a sa place dans les plats intimes et cr\u00e9meux, faisant souvent s&rsquo;\u00e9tirer les restes ou donnant une nouvelle vie aux aliments cuits. Et il est important comme base pour les souffl\u00e9s. Le terme fran\u00e7ais pour cette sauce blanche moyennement \u00e9paisse est la b\u00e9chamel. Le moyen infaillible d&rsquo;obtenir une sauce parfaitement lisse est d&rsquo;avoir le lait chaud lorsqu&rsquo;il est ajout\u00e9 au beurre et \u00e0 la farine. Il utilise un pot suppl\u00e9mentaire, mais \u00e0 mesure que vous devenez plus comp\u00e9tent, cette mesure de pr\u00e9caution peut ne pas \u00eatre n\u00e9cessaire.<\/p>\n<h2>Ingr\u00e9dients<\/h2>\n<p>Donne environ 1 tasse<\/p>\n<ul>\n<li>2 cuill\u00e8res \u00e0 soupe de beurre<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe de farine<\/li>\n<li>1\u00bc tasse de lait, chauff\u00e9<\/li>\n<li>Le sel<\/li>\n<li>Poivre fra\u00eechement moulu<\/li>\n<\/ul>\n<h2>Pr\u00e9paration<\/h2>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2433947026072347\"\n     crossorigin=\"anonymous\"><\/script><br \/>\n<!-- ANNONCE GRAND --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-2433947026072347\"\n     data-ad-slot=\"1642305729\"\n     data-ad-format=\"auto\"\n     data-full-width-responsive=\"true\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-868 size-medium\" src=\"https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/06\/sauce-bechamel-1-300x200.jpeg\" alt=\"Sauce blanche ou sauce b\u00e9chamel C'\u00e9tait l'une des premi\u00e8res le\u00e7ons des cours d'\u00e9conomie domestique; invariablement blanc et p\u00e2teux, il enrobait bien des plats fades. Lorsqu'il est bien fait, cependant, il a sa place dans les plats intimes et cr\u00e9meux, faisant souvent s'\u00e9tirer les restes ou donnant une nouvelle vie aux aliments cuits. Et il est important comme base pour les souffl\u00e9s. Le terme fran\u00e7ais pour cette sauce blanche moyennement \u00e9paisse est la b\u00e9chamel. Le moyen infaillible d'obtenir une sauce parfaitement lisse est d'avoir le lait chaud lorsqu'il est ajout\u00e9 au beurre et \u00e0 la farine. Il utilise un pot suppl\u00e9mentaire, mais \u00e0 mesure que vous devenez plus comp\u00e9tent, cette mesure de pr\u00e9caution peut ne pas \u00eatre n\u00e9cessaire.\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/06\/sauce-bechamel-1-300x200.jpeg 300w, https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/06\/sauce-bechamel-1-1024x683.jpeg 1024w, https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/06\/sauce-bechamel-1-768x512.jpeg 768w, https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/06\/sauce-bechamel-1.jpeg 1170w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<h3>\u00c9tape 1<\/h3>\n<p>Faire fondre le beurre dans une casserole \u00e0 fond \u00e9pais. Incorporer la farine et cuire, en remuant constamment, jusqu&rsquo;\u00e0 ce que la p\u00e2te cuise et bouillonne un peu, mais ne la laissez pas brunir &#8211; environ 2 minutes. Ajouter le lait chaud en continuant de remuer au fur et \u00e0 mesure que la sauce \u00e9paissit. Portez \u00e0 \u00e9bullition. Saler et poivrer au go\u00fbt, baisser le feu et cuire en remuant pendant 2 \u00e0 3 minutes de plus. Retirer du feu. Pour refroidir cette sauce en vue d&rsquo;une utilisation ult\u00e9rieure, recouvrez-la de papier cir\u00e9 ou versez dessus un film de lait pour \u00e9viter la formation d&rsquo;une peau.<\/p>\n<p>Sauce au fromage<br \/>\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2433947026072347\"\n     crossorigin=\"anonymous\"><\/script><br \/>\n<!-- ANNONCE GRAND --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-2433947026072347\"\n     data-ad-slot=\"1642305729\"\n     data-ad-format=\"auto\"\n     data-full-width-responsive=\"true\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<h3>\u00c9tape 2<\/h3>\n<p>Pour transformer votre sauce blanche en sauce au fromage, incorporer \u00bd tasse de fromage cheddar r\u00e2p\u00e9 pendant les 2 derni\u00e8res minutes de cuisson, ainsi qu&rsquo;une pinc\u00e9e de poivre de Cayenne.<\/p>\n<p>Quelle doit \u00eatre la temp\u00e9rature du lait ?<\/p>\n<h3>\u00c9tape 3<\/h3>\n<p>Faire chauffer le lait \u00e0 feu doux jusqu&rsquo;\u00e0 ce que de petites bulles commencent \u00e0 se former sur les bords. Retirer ensuite du feu.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sauce blanche ou sauce b\u00e9chamel C&rsquo;\u00e9tait l&rsquo;une des premi\u00e8res le\u00e7ons des cours d&rsquo;\u00e9conomie domestique; invariablement blanc et p\u00e2teux, il enrobait<\/p>\n","protected":false},"author":1,"featured_media":866,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":["post-865","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-plats"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sauce blanche ou sauce b\u00e9chamel - Amalgastro<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.amalgastro.com\/?p=865\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sauce blanche ou sauce b\u00e9chamel - 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