{"id":196,"date":"2008-11-25T14:02:00","date_gmt":"2008-11-25T14:02:00","guid":{"rendered":"http:\/\/estoyhechouncocinillas.dreamhosters.com\/?p=196"},"modified":"2017-02-26T18:59:31","modified_gmt":"2017-02-26T17:59:31","slug":"bechamel","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/bechamel\/","title":{"rendered":"Recette de sauce b\u00e9chamel (rapide, facile et inratable)"},"content":{"rendered":"\n<p><strong>Sauce b\u00e9chamel<\/strong>.Quand j&rsquo;\u00e9tais petit, j&rsquo;ai toujours aim\u00e9 que ma m\u00e8re cuisinait une <strong>b\u00e9chamel<\/strong> parce que apr\u00e8s secr\u00e8tement je mettais le doigt dans le pot pour le \u201cnettoyer\u00a0\u00bb des restes froids. Ma m\u00e8re n\u2019aimais pas de tout que je faisais \u00e7a, et quand j\u2019\u00e9tais pris par ma m\u00e8re, avant qu\u2019elle m\u2019engeulaise, je l\u2019ai toujours r\u00e9pondu : C\u2019est une b\u00e9chamel \u00e0 se l\u00e9cher les doigts ! Eh bien&#8230; Je fais pareil toujours &#8230; et je pense que peut-\u00eatre je ne suis pas le seul \u00e0 le faire&#8230; non ?<\/p>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div>\n<h2>Voulez-vous savoir comment faire la sauce b\u00e9chamel ?<\/h2>\n<p>Les premi\u00e8res fois que j\u2019ai cuisin\u00e9 une b\u00e9chamel moi-m\u00eame \u00e7a devenu toujours un enfer : \u00e7a prenait des heures&#8230; \u00e7a br\u00fblait&#8230; \u00e7a n\u2019\u00e9pissait pas&#8230; Une horreur ! Mais j&rsquo;ai appris \u00e0 faire mieux. Cette recette est tr\u00e8s simple, tr\u00e8s rapide, et inratable. Il m\u2019a fallu un peu de pratique, mais une fois ma\u00eetris\u00e9 \u00e7a ne me donne aucune paresse de faire une b\u00e9chamel.<\/p>\n<p><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2008\/11\/bechamel-ingredients.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7871\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2008\/11\/bechamel-ingredients.jpg\" alt=\"Sauce b\u00e9chamel (ingr\u00e9dients)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel-ingredients.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel-ingredients-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel-ingredients-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p>Voici la recette :<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Sauce b\u00e9chamel. Recette rapide, facile et inratable.\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/bechamel\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de sauce b\u00e9chamel (rapide, facile et inratable)<\/h2>\n<span id=\"post-ratings-196\" class=\"post-ratings\" data-nonce=\"6bad461d4d\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_196_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(196, 1, '1 Star');\" onmouseout=\"ratings_off(3.9, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_196_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(196, 2, '2 Stars');\" onmouseout=\"ratings_off(3.9, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_196_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(196, 3, '3 Stars');\" onmouseout=\"ratings_off(3.9, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_196_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(196, 4, '4 Stars');\" onmouseout=\"ratings_off(3.9, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_196_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(196, 5, '5 Stars');\" onmouseout=\"ratings_off(3.9, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 3,89 \/ 5. Votes: 9<\/div><\/span><span id=\"post-ratings-196-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT30M>30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2017-02-26\"><\/time> \n<span itemprop=\"description\" content=\"Comment faire la sauce b\u00e9chamel. Recette rapide, facile et inratable. J'ai toujours dit \u00e0 ma m\u00e8re que sa b\u00e9chamel c'\u00e9tait \u00e0 se l\u00e9cher les doigts !\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">60 g de beurre<\/li>\n<li itemprop=\"recipeIngredient\">60 g de farine<\/li>\n<li itemprop=\"recipeIngredient\">1 l de lait entier<\/li>\n<li itemprop=\"recipeIngredient\">Noix de muscade<\/li>\n<li itemprop=\"recipeIngredient\">Poivre blanc<\/li>\n<li itemprop=\"recipeIngredient\">Sel<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<\/p>\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n\n<ol>\n<li itemprop=\"recipeInstructions\"><span style=\"line-height: 1.5em;\">Porter le lait \u00e0 \u00e9bullitio<\/span><span style=\"line-height: 1.5em;\">n (sur le feu ou au micro-ondes).<\/span><\/li>\n<li itemprop=\"recipeInstructions\">Faire chauffer une grande casserole un peu haute pour permettre de m\u00e9langer vigoureusement sans tout jeter dehors.<\/li>\n<li itemprop=\"recipeInstructions\">Faire fondre le beurre dans la casserole.<br \/>\n<a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2008\/11\/bechamel-faire-fondre-le-beurre.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7872\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2008\/11\/bechamel-faire-fondre-le-beurre.jpg\" alt=\"Sauce b\u00e9chamel (faire fondre le beurre)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel-faire-fondre-le-beurre.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel-faire-fondre-le-beurre-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel-faire-fondre-le-beurre-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/li>\n<li itemprop=\"recipeInstructions\">Verser la farine sur le beurre fondu et m\u00e9langer (le roux).<br \/>\n<a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2008\/11\/bechamel-ajouter-la-farine.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7873\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2008\/11\/bechamel-ajouter-la-farine.jpg\" alt=\"Sauce b\u00e9chamel (ajouter la farine)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel-ajouter-la-farine.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel-ajouter-la-farine-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel-ajouter-la-farine-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/li>\n<li itemprop=\"recipeInstructions\">Faites cuire un peu le roux afin de faire perdre \u00e0 la farine le go\u00fbt cru (deux ou trois minutes).<br \/>\n<a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2008\/11\/bechamel-faire-cuire-la-farine.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7874\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2008\/11\/bechamel-faire-cuire-la-farine.jpg\" alt=\"Sauce b\u00e9chamel (faire cuire la farine)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel-faire-cuire-la-farine.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel-faire-cuire-la-farine-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel-faire-cuire-la-farine-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/li>\n<li itemprop=\"recipeInstructions\">Ajouter 1\/3 du lait chaud dans la casserole. M\u00e9langer vigoureusement avec un fouet ou cuill\u00e8re en bois. Faire chauffer \u00e0 feu doux, en remuant constamment, jusqu&rsquo;\u00e0 l\u2019obtention d\u2019une sauce \u00e9paisse et lisse.<br \/>\n<a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2008\/11\/bechamel-verser-le-lait.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7875\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2008\/11\/bechamel-verser-le-lait.jpg\" alt=\"Sauce b\u00e9chamel (verser le lait)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel-verser-le-lait.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel-verser-le-lait-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel-verser-le-lait-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/li>\n<li itemprop=\"recipeInstructions\">R\u00e9p\u00e9ter l\u2019\u00e9tape pr\u00e9c\u00e9dente avec la moiti\u00e9 du lait chaud restant. Il faut bien m\u00e9langer.<\/li>\n<li itemprop=\"recipeInstructions\">Ensuite, ajouter le reste du lait.<\/li>\n<li itemprop=\"recipeInstructions\">Saupoudrer de sel, de la muscade et du poivre selon votre go\u00fbt.<br \/>\n<a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2008\/11\/bechamel-noix-de-muscade.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7876\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2008\/11\/bechamel-noix-de-muscade.jpg\" alt=\"Sauce b\u00e9chamel (noix de muscade)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel-noix-de-muscade.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel-noix-de-muscade-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/11\/bechamel-noix-de-muscade-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/li>\n<li itemprop=\"recipeInstructions\">Continuer sur feu doux, en remuant presque constamment, jusqu&rsquo;\u00e0 la b\u00e9chamel soit \u00e9paisse.<\/li>\n<li itemprop=\"recipeInstructions\">Pour v\u00e9rifier que la b\u00e9chamel est pr\u00eate, tremper une cuill\u00e8re et tracez une ligne avec le doigt (attention \u00e0 pas se faire br\u00fbler). Si la ligne ne se d\u00e9forme pas, la sauce est pr\u00eate .<\/li>\n<li itemprop=\"recipeInstructions\">Et voil\u00e0 ! C&rsquo;est pr\u00eat ! Bonne d\u00e9gustation !<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><br \/>\n<div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>On peut utiliser de la farine de ma\u00efs ou de bl\u00e9, celle que vous aimez (Merci Marta!)<\/li>\n<li>Il est important d&rsquo;attendre jusqu&rsquo;\u00e0 ce que le lait a \u00e9t\u00e9 int\u00e9gr\u00e9, avant d\u2019ajouter encore de lait.<\/li>\n<li>On peut \u00e9ventuellement s\u2019aider d\u2019un mixer pour enlever les grumeaux. Mais \u00e7a ne devrait pas \u00eatre n\u00e9cessaire si on m\u00e9lange bien.<\/li>\n<li>Si on divise les ingr\u00e9dients pour faire moins quantit\u00e9, il faut respecter les proportions .<\/li>\n<li>Si on veut de la b\u00e9chamel pour des croquettes, il faut continuer en remuant jusqu&rsquo;\u00e0 ce que la sauce se s\u00e9pare facilement des parois de la casserole.<\/li>\n<li>Utilisez cette sauce b\u00e9chamel pour des <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2010\/09\/lasagne-bolognaise.html\">lasagnes \u00e0 la viande<\/a><\/strong>, des cannellonis ou pour quoi pas un <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/05\/gratin-de-chou-fleur.html\">gratin de chou-fleur<\/a><\/strong>.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<h3>Maintenant, vous savez comment faire la sauce b\u00e9chamel<\/h3>\n<p>\u00c0 bient\u00f4t !<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment faire la sauce b\u00e9chamel. Recette rapide, facile et inratable. J&rsquo;ai toujours dit \u00e0 ma m\u00e8re que sa b\u00e9chamel c&rsquo;\u00e9tait \u00e0 se l\u00e9cher les doigts !<\/p>\n","protected":false},"author":1,"featured_media":2829,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"b\u00e9chamel","_yoast_wpseo_metadesc":"Comment faire la sauce b\u00e9chamel. Recette rapide, facile et inratable. J'ai toujours dit \u00e0 ma m\u00e8re que sa b\u00e9chamel c'\u00e9tait \u00e0 se l\u00e9cher les doigts !","footnotes":""},"categories":[20,844],"tags":[187,881],"class_list":["post-196","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","category-sauces-et-vinaigrettes","tag-bechamel","tag-sauce"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de sauce b\u00e9chamel (rapide, facile et inratable)<\/title>\n<meta name=\"description\" content=\"Comment faire la sauce b\u00e9chamel. Recette rapide, facile et inratable. 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