Béchamel sauce with tomatoes
6 servings
20 minutes
Tomato béchamel sauce is an elegant addition to any dish, combining the tenderness of classic French sauce with the brightness of tomato flavor. Béchamel, created during the time of Louis XIV, is known for its creamy texture that adds sophistication to food. The addition of tomato puree brings a light tang and freshness, making it ideal for baked vegetables, pasta, or meat dishes. This sauce is velvety with a subtle creamy note, while tomatoes give it a pleasant sweet-and-sour depth. It can be used as a base for lasagna, added to risotto, or simply served with fresh bread. Its versatility and ease of preparation make it an excellent choice for those looking to add a touch of French charm to their home cooking.
1
Melt butter and vegetable oil in a saucepan and mix in the flour. Gradually pour in the milk, stirring the mixture thoroughly, and bring to a boil.
- Butter: 50 g
- Sunflower oil: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 750 ml
2
Add salt to taste and simmer for 8-10 minutes, stirring. Remove the pot from the heat.
- Salt: to taste
3
Set aside 2-3 tablespoons of sauce in a bowl, add tomato puree, mix well, and transfer everything to a large dish with sauce - mix thoroughly. Serve immediately.
- Tomato puree: 1 tablespoon
