Lưu ý: Bản dịch của mục này hiện đang được kiểm tra chất lượng, vì vậy một số nội dung tạm thời chỉ hiển thị bằng tiếng Anh.
Mục từ này chưa được dịch sang ngôn ngữ của bạn, vì vậy nội dung gốc được hiển thị bên dưới.
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.
Ý nghĩa
Ví dụ
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.