লক্ষ্য করুন: এই এন্ট্রির অনুবাদ বর্তমানে মান পর্যালোচনার অধীনে রয়েছে, তাই কিছু বিষয়বস্তু সাময়িকভাবে শুধুমাত্র ইংরেজিতে প্রদর্শিত হচ্ছে।
এই এন্ট্রিটি এখনও আপনার ভাষায় অনুবাদ করা হয়নি, তাই নিচে মূল লেখাটি দেখানো হচ্ছে।
bechamel
This term refers to one of the five mother sauces of classical French cuisine. It is characterized by its creamy, neutral profile, making it a versatile base for other sauces, such as Mornay sauce when cheese is added.
In culinary contexts, the word is used as a mass noun to describe the substance itself. While it can be used as an adjective to describe a dish (e.g., bechamel sauce), it primarily functions as the name of the specific preparation.
Meanings
Examples
Whisk the milk slowly into the roux to create a smooth bechamel.
I love how the creamy bechamel balances the acidity of the tomato sauce in this lasagna.
Add a pinch of nutmeg to the bechamel for a more traditional flavor.
The chef prepared a thick bechamel to use as a base for the croquettes.
Just pour the bechamel over the vegetables and bake until golden brown.
Is this a standard bechamel or did you add cheese to make it a mornay sauce?
The bechamel was far too lumpy and needed to be strained through a sieve.
I wonder if a bit more butter would make this bechamel richer.