bechamel

简明释义

英[ˌbeɪʃəˈmel]美[ˌbeɪʃəˈmel]

n. 调味酱

英英释义

单词用法

同义词

反义词

例句

1.Like a bechamel sauce, the resulting book is sometimes smooth, but occasionally lumpy.

像白酱汁一样，这本集结成册的书有时平顺，偶尔也有起伏。

2.Mix the chicken meat with half of the bechamel sauce and grated nutmeg, salt and pepper.

鸡肉与半份白汁拌匀， 加入盐、胡椒粉及豆蔻粉调味。

3.Inmodern French cooking, a bechamel is a quickly made milk-based foundationrequiring only the addition of butter, cream, herbs or other flavorings to turnit into a proper sauce.

在现代法式烹饪中，béchamel酱汁往往以牛奶打底，只要再加入一些黄油，奶油，香草或其他调味品很快就能调出一锅还算不错的酱汁来。

4.While aplain, well-seasoned bechamel or veloute may be served just as it is, theaddition of butter, cream, or egg yolks transforms it into something infinitelymore delicious.

虽然最基本的bechamel或veloute酱汁调好味后即可直接上桌，但若能再加入黄油，奶油或蛋黄，那可就真是回味无穷了。

5.A vegetarian lasagne may not use meat but it still has a rich bechamel sauce, Cheddar cheese and egg pasta, bringing in about 450 calories and 20g of fat per serving.

比如素宽面里没有了肉，但仍然有厚重的调味酱、英式硬乳酪和鸡蛋意面，每份约含有450卡的热量和20克脂肪。

6.Inmodern French cooking, a bechamel is a quickly made milk-based foundationrequiring only the addition of butter, cream, herbs or other flavorings to turnit into a proper sauce.

在现代法式烹饪中，béchamel酱汁往往以牛奶打底，只要再加入一些黄油，奶油，香草或其他调味品很快就能调出一锅还算不错的酱汁来。

7.With the addition ofcream, a bechamel becomes a sauce creme; and a veloute, a sauce supreme.

在bechamel酱汁中加入奶油后就是sauce creme，在veloute酱汁中加入奶油后就是saucesupreme。

8.You can use bechamel (白酱) as a base for many creamy pasta dishes.

你可以用bechamel（白酱）作为许多奶油意大利面的基础。

9.The chef added a pinch of nutmeg to the bechamel (白酱) for an extra layer of flavor.

厨师在bechamel（白酱）中加入了一点肉豆蔻，以增加额外的风味。

10.To make a classic lasagna, you need to prepare a rich bechamel (白酱) sauce to layer between the noodles.

制作经典千层面时，需要准备丰富的bechamel（白酱）酱料来夹在面条之间。

11.A well-made bechamel (白酱) should be smooth and free of lumps.

制作好的bechamel（白酱）应该是光滑的，没有块状物。

12.She topped the gratin with a layer of bechamel (白酱) before placing it in the oven.

她在烤菜上加了一层bechamel（白酱），然后放入烤箱。

作文

The world of culinary arts is filled with a variety of techniques and sauces that elevate dishes to new heights. One such classic sauce is bechamel, which is often referred to as white sauce. It serves as the foundation for many other sauces and dishes, making it an essential component in both French cuisine and beyond. Understanding how to make bechamel is fundamental for anyone aspiring to become a skilled cook.To prepare bechamel, one needs only a few simple ingredients: butter, flour, and milk. The process begins by melting butter in a saucepan over medium heat. Once the butter has melted, flour is added to create a roux. This mixture is cooked for a couple of minutes until it turns a light golden color, which helps to eliminate the raw taste of the flour. The next step involves gradually whisking in milk, ensuring that there are no lumps. As the mixture heats, it thickens into a creamy sauce. Seasoning with salt, pepper, and a pinch of nutmeg can enhance the flavor of bechamel, making it more versatile for various dishes.Bechamel is not just a sauce on its own; it is the base for several other popular sauces, including Mornay sauce, which incorporates cheese, and mustard sauce, which adds a tangy twist. Additionally, bechamel is a key ingredient in many beloved dishes such as lasagna and macaroni and cheese. Its creamy texture and rich flavor provide a comforting element that is hard to resist.In Italian cuisine, bechamel plays a significant role in the preparation of lasagna. Layers of pasta are alternated with bechamel, meat sauce, and cheese, creating a harmonious blend of flavors and textures. The creamy sauce binds the ingredients together, ensuring that each bite is satisfying. Similarly, in the classic French dish, croque monsieur, bechamel is slathered between layers of ham and cheese, then baked until golden and bubbly.Moreover, mastering bechamel opens the door to experimentation in the kitchen. Chefs often infuse their bechamel with various herbs or spices to create unique flavors that complement different dishes. For instance, adding garlic or thyme can transform a simple bechamel into a gourmet sauce that enhances the overall dining experience.One of the reasons bechamel is so cherished in cooking is its adaptability. It can be used in both savory and sweet applications. While traditionally associated with savory dishes, some creative chefs have even experimented with sweet versions of bechamel, incorporating flavors like vanilla or chocolate. This versatility showcases the potential of bechamel beyond its conventional role, inviting cooks to think outside the box.In conclusion, bechamel is more than just a white sauce; it is a fundamental building block in the culinary world. Its creamy texture and rich flavor make it a favorite among chefs and home cooks alike. By mastering the art of making bechamel, one can unlock a multitude of delicious dishes and explore the endless possibilities that this classic sauce offers. Whether used as a base for other sauces or as an integral component in various recipes, bechamel remains a timeless staple in kitchens around the globe.

烹饪艺术的世界充满了各种技术和酱汁，使菜肴提升到新的高度。其中一种经典的酱汁是白酱，通常被称为白酱。它作为许多其他酱汁和菜肴的基础，使其成为法式烹饪及其他烹饪中不可或缺的组成部分。理解如何制作白酱对任何希望成为熟练厨师的人来说都是至关重要的。准备白酱只需几种简单的食材：黄油、面粉和牛奶。过程开始时，将黄油在中火的平底锅中融化。一旦黄油融化，加入面粉以制成面糊。这种混合物要煮几分钟，直到变成浅金色，以帮助消除面粉的生味。接下来的步骤是逐渐搅拌牛奶，确保没有结块。随着混合物加热，它会变稠成奶油状的酱汁。用盐、胡椒和一小撮肉豆蔻调味，可以增强白酱的风味，使其在各种菜肴中更具多样性。白酱不仅仅是一种独立的酱汁；它是几种流行酱汁的基础，包括摩尔奈酱（Mornay sauce），它加入了奶酪，以及芥末酱，它则增添了一丝酸味。此外，白酱是许多受人喜爱的菜肴的关键成分，例如千层面和奶酪通心粉。它奶油般的质地和丰富的风味提供了一种令人难以抗拒的舒适感。在意大利菜中，白酱在千层面的制作中发挥着重要作用。面条层与白酱、肉酱和奶酪交替叠加，创造出和谐的风味和质感。奶油酱将配料结合在一起，确保每一口都令人满意。同样，在经典的法式菜肴“火腿奶酪三明治”（croque monsieur）中，白酱涂抹在火腿和奶酪的层之间，然后烘烤至金黄和起泡。此外，掌握白酱为厨房中的实验打开了大门。厨师们经常在他们的白酱中加入各种香草或香料，以创造出独特的风味，补充不同的菜肴。例如，加入大蒜或百里香可以将简单的白酱转变为一种美食酱汁，增强整体的用餐体验。白酱之所以受到如此喜爱，是因为它的适应性。它可以用于咸味和甜味的应用。虽然传统上与咸味菜肴相关联，但一些创意厨师甚至尝试制作甜版本的白酱，加入香草或巧克力等风味。这种多样性展示了白酱超越其传统角色的潜力，邀请厨师们跳出框框思考。总之，白酱不仅仅是一种白色酱汁；它是烹饪世界中的基本构建块。它奶油般的质地和丰富的风味使其成为厨师和家庭厨师的最爱。通过掌握制作白酱的艺术，人们可以解锁无数美味菜肴，并探索这种经典酱汁所提供的无限可能性。无论是作为其他酱汁的基础，还是作为各种食谱中的重要成分，白酱始终是全球厨房中的永恒主食。