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Saucenrezepte
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Bechamelsauce
Zubereitung: ca. 8 Min. - MIKROWELLE
Gefäß: 1 1-Liter-Schüssel
Für 1/4 l Milch
40 g Mehl
40 g Butter
Salz
Pfeffer
geriebener Muskat
1/4 l Milch
20g Mehl (2 gestr. Essl.)
20 g Butter (1 walnussgroßes Stück)
Salz, Pfeffer
geriebener Muskat
Die Butter im Voraus herausnehmen und in kleinen Stücken in die Schüssel geben. 20
Sek auf MAX schmelzen lassen. Das Mehl hinzufügen, miteinander vermischen und 20
Sek. auf MAX schwitzen lassen. Beiseite stellen. Die Milch in einem hohen Topf 3-4 Min.
auf MAX zum Kochen bringen (2-3 Min. für 1/4 Liter). Unter Umrühren mit dem
Schneebesen auf die Butter-Mehl-Mischung schütten. Erneut zum Kochen bringen und 3-
4 Min. (2 Min. 30 Sek. für 1/4 l) auf MAX kochen; nach halber Kochzeit gut mit dem
Schneebesen umrühren. Nach Bedarf nachwürzen und etwas geriebene Muskatnuss
hinzufügen.
Variation: Wenn Sie 2 Eigelbe und 80 g geriebenen Gruyère-Käse zu Ihrer
Bechamelsauce hinzufügen (für 1/2 l Sauce), erhalten Sie eine Sauce Mornay.
Zubereitung
Zutaten
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