Sastojci: 2 kašike neslanog putera, 2 kašike brašna* tip400 ili tip500, 500 ml mleka (punomasno ili 2%), 150 g rendanog cedar sira, 50 g sveže rendanog parmezana ili već rendanog kupovnog, ½ kašičice senfa u prahu (opciono) ili ⅓ kasicice Dizon senfa ili ½ kašičice običnog senfa, ½ kašičice belog luka u prahu (opciono), prstohvat soli, prstohvat bibera.
Brasna po zemljama US, UK, FR, IT, DE
Priprema:
1. U šerpi, otopite neslan puter na srednjoj temperaturi (4 od 6).
2. Dodajte brašno i mešajte 1–2 minuta dok ne dobije svetložutu boju – ovo je osnova za bešamel sos.
3. Polako sipajte mleko uz stalno mešanje da ne nastanu grudvice. Kuvajte 5–7 minuta dok se sos ne zgusne.
4. Smanjite temperaturu i dodajte cedar sir i parmezan. Mešajte dok se sir potpuno ne otopi.
5. Za dodatni ukus možete dodati senf i beli luk. Dodajte so i biber i promesajte.
Sos treba da bude kremast i gladak.
Predlog: besamel sos
Kako da bešamel sos bude gladak i kremasti, bez grudvica?
1. Rastopi puter polako – na srednjoj temperaturi, pazi da ne potamni.
2. Dodaj brašno i proprži kratko – samo 30–60 sekundi dok ne zamiriše, ali ne sme da potamni, inače sos dobija brašnast ukus.
3. Postepeno dodavanje mleka – ovo je ključ: nemoj odmah dodati svo mleko. Uzmi malo mleka, dobro umutiti varjačom ili žicom da se napravi glatka pasta (zaprska), pa dodaj ostatak mleka postepeno.
4. Mešaj stalno dok se kuva – bešamel voli stalno mešanje, posebno dok se zgušnjava. Grudvice se prave ako se stavi previše hladnog mleka odjednom ili se ne meša.
5. Temperatura – držati srednju vatru, ne prejaku. Ako sos počne da ključa, smanji vatru.
6. Dodavanje sira – sir dodaj tek kada je sos gladak i zgusnut, sklonjen sa vatre. Previše toplote može da razdeli sir i sos bude “zrnast”.
7. Začini – dodaj so, biber, senf i beli luk u prahu na kraju, probaj i po potrebi doradi.
Super trik: ako želiš da sos bude ekstra svilenkast, možeš na kraju dodati 1 kašiku kisele pavlake ili malo pavlake za kuvanje i dobro umešati – daje luksuznu kremastu teksturu.
Ingredients: 2 tablespoons of unsalted butter, 2 tablespoons of flour* type 400 or type 500, 500 ml of milk (full-fat or 2%), 150 g of grated cheddar cheese, 50 g of freshly grated parmesan or already grated purchased, ½ teaspoon of mustard powder (optional) or ⅓ teaspoon of Dijon mustard or ½ teaspoon of ordinary mustard, ½ teaspoon of garlic powder (optional), a pinch of salt, a pinch of pepper.
Flour by country US, UK, FR, IT, DE
Preparation:
1. In a saucepan, melt the unsalted butter over medium heat (4 of 6).
2. Add the flour and mix for 1-2 minutes until it gets a light yellow color - this is the basis for the béchamel sauce.
3. Slowly pour in the milk with constant stirring so that no lumps form. Cook for 5–7 minutes until the sauce thickens.
4. Reduce heat and add cheddar cheese and parmesan. Stir until the cheese is completely melted.
5. For extra flavor, you can add mustard and garlic. Add salt and pepper and stir.
The sauce should be creamy and smooth.
Suggestion: bechamel sauce
How to make a béchamel sauce smooth and creamy, without lumps?
1. Melt the butter slowly – over medium heat, making sure it doesn’t darken.
2. Add flour and fry briefly – just 30–60 seconds until fragrant, but don’t let it darken, otherwise the sauce will taste floury.
3. Gradually add milk – this is the key: don’t add all the milk at once. Take a little milk, whisk well with a whisk or wire, whisk to make a smooth paste (spatter), then add the rest of the milk gradually.
4. Stir constantly while cooking – béchamel likes constant stirring, especially as it thickens. Lumps are formed if too much cold milk is added at once or if it is not mixed.
5. Temperature - keep the heat medium, not too hot. If the sauce starts to boil, reduce the heat.
6. Adding cheese - add cheese only when the sauce is smooth and thickened, removed from the heat. Too much heat can split the cheese and make the sauce "grainy".
7. Spices - add salt, pepper, mustard and garlic powder at the end, taste and adjust if necessary.
Great trick: if you want the sauce to be extra silky, you can add 1 tablespoon of sour cream or a little cooking cream at the end and mix well - it gives a luxurious creamy texture.
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