白汁
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白汁(法语:Sauce béchamel;法语:.mw-parser-output .IPAfont-family:"Charis SIL","Doulos SIL","Linux Libertine","Segoe UI","Lucida Sans Unicode","Code2000","Gentium","Gentium Alternative","TITUS Cyberbit Basic","Arial Unicode MS","IPAPANNEW","Chrysanthi Unicode","GentiumAlt","Bitstream Vera","Bitstream Cyberbit","Hiragino Kaku Gothic Pro","Lucida Grande",sans-serif;text-decoration:none!important.mw-parser-output .IPA a:link,.mw-parser-output .IPA a:visitedtext-decoration:none!important[be.ʃa'mɛl];/bɛʃəˈmɛl/或/beɪʃəˈmɛl/[1]),亦作白醬或音譯作貝夏媚醬[2],是一種基本醬汁,由一種用奶油和麵粉煮成的奶油炒麵糊再放在牛奶中煮成的。白汁常用於製作其他醬汁,如:乾酪白汁(Mornay sauce,芝士加上白汁)等,是法國菜的五大母醬之一[3],也常見於意大利美食的許多食譜,如:千層麵。相傳這種醬是由法國的路易·德·貝夏媚所創。
參考資料
^ Béchamel definition. Merriam-Webster.
^ 「Five Mother Sauces五大法式母醬」分類文章彙整. 香草心. 2011-02-12 [2013-03-12] (中文(繁體)).
^ Stradley, Linda. Sauces - History of Sauces. What's Cooking America. [2012-06-29].
參見
- 港式白汁
- 白汁雞皇
- 培根蛋酱意大利面
外部链接
維基教科書的食譜有以下内容: |
- History and legends of Béchamel sauce
- "Balsamella" (Béchamel) white sauce, step-by-step instruction
Free Culinary School Podcast Episode 10 An educational podcast episode that talks about the classical French technique used for making Sauce Béchamel and a few secondary sauces including Mornay, Basic Cream, Cheddar Cheese and Mustard Sauce.
Bechamel. New International Encyclopedia. 1905.
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