I-creamy sauce emhlophe, eyaziwa njenge-bechamel ezweni le-culinary, isetshenziselwa ukusebenzisa inani elinganayo lebhotela nofulawa, okuphekwe ndawonye ukuze kwenziwe u- roux . Uma i-roux isungulile, ubisi, ukhilimu, noma umhluzi wanezela kancane kancane ukuqedela isiphuzo. Le sauce eliyisisekelo elimhlophe lingenye yamasiki amahlanu omama futhi iyisiqalo samanye amasobho amaningi. I-Classic bechamel iyi-sauce ecebile, elicwebezelayo, engenamahlumela ephezulu kakhulu emafutheni.
Indlela Yokwenza I-Sauce Yase-White-Fat White
Uma ubheka ukunciphisa amafutha okudla noma uthanda nje inguqulo ephansi ye-sauce ye-classic, ungenza kalula umsizi omhlophe ophansi omhlophe onamafutha amabili kuphela. Ukuqeda ibhotela kunciphisa amazinga amafutha. Uzodinga ukuqoqa okulandelayo:
- Izinkomishi ezimbili 1/4 zamanoni aphansi noma angabonakali ubisi
- Izipuni ezintathu ze- cornstarch
Vele ulandele lezi zinyathelo:
- Ukufudumala kwezingu-2 zamathambo aphansi noma ama-nonfat ngokushisa okuphakathi nendawo epanini elingaphansi.
- Hlanganisa i-cornstarch engu-3 ne-1/4 indebe yobisi esitsheni esincane.
- Engeza u-cornstarch uhlanganise ubisi obushisayo bese uphazamisa kuze kube bushelelezi. Pheka imizuzu engu-3 kuya kwemi-4, uvuselela njalo ukuze isobho singashisi.
Izinguquko ezimhlophe ze-Sauce
Uma usufunde iresiphi eyisisekelo yempepho emhlophe ephansi yamanoni, ungaqala ukuzama ukuhluka okuhlukile.
- Ukwenza usukile ushizi owaziwa ngokuthi iMornay, ugxila ezinkomeni eziyi-1/2 kuya kwezingu-3/4 zezinyosi zakho ezivuthiwe ezincishisiwe ezinamafutha omncintiswaneni kanye nesipuni lesipuni se-mustard noma i-1 isipuni yamanye ama-herb omisiwe kanye nezikhathi zokuphuza umsila omhlophe ophelile kuze kufike ushizi.
- Ukwenza u-anyanisi omhlophe osizi owaziwa njengesobho, susela i-1/2 indebe yama-anyanisi oqoshiwe noma ama-shallots epanini ngaphambi kokungeza ubisi lwe-cornstarch ubisi bese uqhubeka ne-recipe ye-fat-fat sauce recipe.
Ukusetshenziswa Okuningi Kweziphuphu Omhlophe
Isibhakabhaka umkhawulo nokuthi ungayisebenzisa kanjani umsila omhlophe.
Ukuqala ngamalungiselelo alula, ungakwazi ukufaka isipuni esimhlophe phezu kwemifino oyikhonzile. Kungcono kakhulu ukuphuza ngokweqile noma ama-leeks agwetshiwe, ikholifulawa, i-asparagus, ne-broccoli. Uma ufuna ukufaka i-sauce kwezinye izitsha, ubheke okungaphezu kwe-casserole. Ukusebenzisa i-sauce emhlophe noma isobho njengesisekelo se-casserole inikeza ukunambitheka okujulile, okucebile nama-pair ngokukhethekile nemifino yezimpande.
I-Bechamel sauce iyisithako esiyinhloko e-lasagna yama-classic kanye ne-Greek moussaka. Zombili lezi ziyizidlo zonke eziketshezi eziphephile uma udinga ukondla isixuku. Ecebile futhi eyanelisayo, kokubili lokhu kungabandakanya noma iyiphi inombolo yemifino, njenge- zucchini , amazambane, noma isipinashi.
I-sauce emhlophe akuyona nje isidlo sakusihlwa. I-mornay sauce iyinambitheka phezu kwamaqanda aphethwe. Eqinisweni, amaqanda eMornay yi-Classic classic yaseFrance kanye nokushintshashintsha kwamaqanda eBenedict (ngokwezifiso ezenziwe nge-hollandaise sauce). Ukuze uthole iphrofayli ehlukile yokunambitheka, engeza isilondolozi sasekuseni esiphundukile kumsizi wakho omhlophe ukuze uphenduke emgqeni wesitayela saseNingizimu.
I-sauce emhlophe iyisisekelo esivumelana nezimo eziningi zezinhlobo eziningi zezitsha. It is kalula ushintshe kusuka ocebile, fat-fat sauce kuya version ephansi fat.