{"id":200203,"title":"Be\u0161amel, z\u00e1kladn\u00ed b\u00edl\u00e1 om\u00e1\u010dka","modified":"2026-10-31T18:06:33+01:00","plain":"Z\u00e1kladn\u00ed b\u00edl\u00e1 om\u00e1\u010dka francouzsk\u00e9 kuchyn\u011b: j\u00ed\u0161ka z m\u00e1sla a mouky, studen\u00e9 ml\u00e9ko, s\u016fl, pep\u0159 a \u0161petka mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku.\n\n\n\nCroque-monsieur se zape\u010denou k\u016frkou, lasagne, kter\u00e9 se pod vidli\u010dkou jen rozpl\u00fdvaj\u00ed, kv\u011bt\u00e1k zape\u010den\u00fd v troub\u011b dozlatova: v\u0161echno za\u010d\u00edn\u00e1 v jednom mal\u00e9m rendl\u00edku. M\u00e1slo zp\u011bn\u00ed, vm\u00edch\u00e1 se do n\u011bj mouka, ani\u017e by zhn\u011bdla, a studen\u00e9 ml\u00e9ko pak tuto sm\u011bs prom\u011bn\u00ed v hladkou, lesklou om\u00e1\u010dku. \n\n\n\nNakonec celou kuchyni provon\u00ed strouhan\u00fd mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek. Trocha m\u00e1sla, mouky a ml\u00e9ka, metla, a om\u00e1\u010dka u\u017e kr\u00e1sn\u011b pokr\u00fdv\u00e1 zadn\u00ed stranu l\u017e\u00edce.\n\n\n\nSp\u011bch\u00e1te? Croque-monsieur z horkovzdu\u0161n\u00e9 frit\u00e9zy je hotov\u00fd za p\u00e1r minut\n\n\n\nCo je be\u0161amel?\n\n\n\nBe\u0161amel je b\u00edl\u00e1 om\u00e1\u010dka zahu\u0161t\u011bn\u00e1 sv\u011btlou j\u00ed\u0161kou: m\u00e1slo a mouka ve stejn\u00e9m hmotnostn\u00edm pom\u011bru se spole\u010dn\u011b zah\u0159\u00edvaj\u00ed, ani\u017e by zhn\u011bdly, a pot\u00e9 se roz\u0159ed\u00ed ml\u00e9kem. Dochucuje se sol\u00ed, pep\u0159em a mu\u0161k\u00e1tov\u00fdm o\u0159\u00ed\u0161kem, ni\u010d\u00edm dal\u0161\u00edm. Pat\u0159\u00ed k z\u00e1kladn\u00edm om\u00e1\u010dk\u00e1m klasick\u00e9 kuchyn\u011b, stejn\u011b jako holandsk\u00e1 om\u00e1\u010dka: je to neutr\u00e1ln\u00ed z\u00e1klad, kter\u00fd se d\u00e1le obohacuje. S rozpu\u0161t\u011bn\u00fdm s\u00fdrem se z n\u00ed st\u00e1v\u00e1 om\u00e1\u010dka Mornay.\n\n\n\nN\u00e1zev vzd\u00e1v\u00e1 hold Louisi de B\u00e9chameil, mark\u00fdzi de Nointel (1630-1703), finan\u010dn\u00edkovi a spr\u00e1vci dvorsk\u00e9 dom\u00e1cnosti Ludv\u00edka XIV. Nic nenasv\u011bd\u010duje tomu, \u017ee by s\u00e1m va\u0159il: tehdy kucha\u0159i sv\u00e1 d\u00edla r\u00e1di v\u011bnovali \u0161lechtic\u016fm. V It\u00e1lii se stejn\u00e1 om\u00e1\u010dka naz\u00fdv\u00e1 besciamella.\n\n\n\nOm\u00e1\u010dka zrozen\u00e1 ve francouzsk\u00e9 kuchyni 17. stolet\u00ed\n\n\n\nA\u017e do 17. stolet\u00ed se om\u00e1\u010dky zahu\u0161\u0165ovaly chlebovou st\u0159\u00eddou, roztlu\u010den\u00fdmi mandlemi nebo \u017eloutky. Postupn\u011b je nahradila j\u00ed\u0161ka, sm\u011bs tuku a mouky spole\u010dn\u011b tepeln\u011b upraven\u00fdch. U\u017e v roce 1651 popisuje Fran\u00e7ois Pierre de La Varenne v knize Francouzsk\u00fd kucha\u0159 om\u00e1\u010dku z j\u00ed\u0161ky a ml\u00e9ka, kter\u00e1 se podob\u00e1 dne\u0161n\u00edmu be\u0161amelu.\n\n\n\nV roce 1903 ji Auguste Escoffier ve sv\u00e9m Kulin\u00e1\u0159sk\u00e9m pr\u016fvodci za\u0159adil mezi p\u011bt z\u00e1kladn\u00edch om\u00e1\u010dek spolu s om\u00e1\u010dkami velout\u00e9, \u0161pan\u011blskou, holandskou a raj\u010datovou. Jeho restaura\u010dn\u00ed verze se dlouze va\u0159ila na m\u00edrn\u00e9m ohni s libov\u00fdm telec\u00edm masem. V dom\u00e1c\u00ed kuchyni z\u016fstalo to podstatn\u00e9: j\u00ed\u0161ka, ml\u00e9ko a dochucen\u00ed.\n\n\n\nV italsk\u00e9 kuchyni be\u0161amel pokr\u00fdv\u00e1 tak\u00e9 cannelloni se \u0161pen\u00e1tem, zde v bezlepkov\u00e9 verzi\n\n\n\nIt\u00e1lie vypr\u00e1v\u00ed jin\u00fd p\u0159\u00edb\u011bh: Kate\u0159ina Medicejsk\u00e1 pr\u00fd p\u0159i s\u0148atku s budouc\u00edm Jind\u0159ichem II. p\u0159ivezla z Tosk\u00e1nska salsa colla, \u201elepic\u00ed om\u00e1\u010dku\u201c. Archivy jej\u00ed dom\u00e1cnosti v\u0161ak \u017e\u00e1dn\u00e9ho italsk\u00e9ho kucha\u0159e nezmi\u0148uj\u00ed. Besciamella se v It\u00e1lii stala pojivem zap\u00e9kan\u00fdch j\u00eddel, od bolo\u0148sk\u00fdch lasagn\u00ed po cannelloni.\n\n\n\nHlavn\u00ed suroviny na be\u0161amel\n\n\n\n\n\n\n\nM\u00e1slo a mouka, po 25 g od ka\u017ed\u00e9ho, tvo\u0159\u00ed sv\u011btlou j\u00ed\u0161ku. N\u011bkolik minut ji za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed zah\u0159\u00edv\u00e1me, ani\u017e by zezl\u00e1tla, aby ztratila chu\u0165 syrov\u00e9 mouky a z\u016fstala sv\u011btl\u00e1. Pro bezlepkov\u00fd be\u0161amel nahrad\u00edme p\u0161eni\u010dnou mouku sm\u011bs\u00ed bezlepkov\u00fdch mouk.\n\n\n\nMl\u00e9ko mus\u00ed b\u00fdt studen\u00e9. Po nalit\u00ed do hork\u00e9 j\u00ed\u0161ky se pozvolna zah\u0159\u00edv\u00e1 a l\u00e9pe se s n\u00ed spoj\u00ed, tak\u017ee se tvo\u0159\u00ed m\u00e9n\u011b hrudek. Pr\u00e1v\u011b ml\u00e9ko dod\u00e1v\u00e1 om\u00e1\u010dce jemnost a kr\u00e9movou konzistenci.\n\n\n\nS\u016fl a pep\u0159 om\u00e1\u010dku dochut\u00ed, \u010derstv\u011b nastrouhan\u00fd mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek j\u00ed dod\u00e1 klasick\u00e9 aroma. Sta\u010d\u00ed jedin\u00e1 \u0161petka: om\u00e1\u010dku provon\u00ed, ani\u017e by p\u0159ehlu\u0161ila ostatn\u00ed chut\u011b.\n\n\n\nJak na hladk\u00fd be\u0161amel\n\n\n\nNejprve p\u0159id\u00e1me jen mal\u00e9 mno\u017estv\u00ed ml\u00e9ka, 2 l\u017e\u00edce, a ne\u017e p\u0159ilijeme dal\u0161\u00ed, mus\u00ed se zcela vst\u0159ebat do j\u00ed\u0161ky. Zbytek ml\u00e9ka p\u0159il\u00e9v\u00e1me postupn\u011b a nep\u0159est\u00e1v\u00e1me \u0161lehat metlou. Pokud se p\u0159esto vytvo\u0159\u00ed hrudky, om\u00e1\u010dku propas\u00edrujeme p\u0159es s\u00edto.\n\n\n\nSpr\u00e1vn\u011b hust\u00e1 om\u00e1\u010dka pokr\u00fdv\u00e1 zadn\u00ed stranu l\u017e\u00edce: je kr\u00e9mov\u00e1, vl\u00e1\u010dn\u00e1, nikdy ka\u0161ovit\u00e1. Pokud je p\u0159\u00edli\u0161 \u0159\u00eddk\u00e1, va\u0159\u00edme ji za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed d\u00e9le. P\u0159\u00edli\u0161 hustou roz\u0159ed\u00edme trochou studen\u00e9ho ml\u00e9ka.\n\n\n\n\n\n\n\nP\u0159ed ulo\u017een\u00edm p\u0159ilo\u017e\u00edme potravinovou f\u00f3lii p\u0159\u00edmo na povrch om\u00e1\u010dky, jinak se vytvo\u0159\u00ed \u0161kraloup. V lednici vydr\u017e\u00ed 3 a\u017e 4 dny a v mraz\u00e1ku 2 a\u017e 3 m\u011bs\u00edce. Oh\u0159\u00edv\u00e1me ji na m\u00edrn\u00e9m ohni za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed, a pokud p\u0159\u00edli\u0161 zhoustla, p\u0159ilijeme trochu studen\u00e9ho ml\u00e9ka.\n\n\n\nJak be\u0161amel pou\u017e\u00edt\n\n\n\nZ uveden\u00e9ho mno\u017estv\u00ed p\u0159iprav\u00edme mal\u00fd rendl\u00edk om\u00e1\u010dky, kter\u00fd vysta\u010d\u00ed na croque-monsieur nebo na p\u0159elit\u00ed zeleniny. Na lasagne \u010di velkou zap\u00e9kac\u00ed m\u00edsu v\u0161echny suroviny zdvojn\u00e1sob\u00edme nebo ztrojn\u00e1sob\u00edme. Pokud chceme om\u00e1\u010dkou p\u0159el\u00edt ch\u0159est, brokolici nebo p\u00f3rek, nahrad\u00edme \u010d\u00e1st ml\u00e9ka trochou vody z jejich va\u0159en\u00ed.\n\n\n\nDal\u0161\u00ed z\u00e1kladn\u00ed om\u00e1\u010dka, kterou stoj\u00ed za to zvl\u00e1dnout: holandsk\u00e1 om\u00e1\u010dka z m\u00e1sla a \u017eloutku\n\n\n\nKdy\u017e v hork\u00e9m be\u0161amelu na m\u00edrn\u00e9m ohni rozpust\u00edme 100 g strouhan\u00e9ho s\u00fdra gruy\u00e8re nebo comt\u00e9, z\u00edsk\u00e1me om\u00e1\u010dku Mornay, z\u00e1klad zap\u00e9kan\u00fdch j\u00eddel se s\u00fdrem.\n\n\n\n\n\n\tBe\u0161amelov\u00e1 om\u00e1\u010dka\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSv\u011btl\u00e1 j\u00ed\u0161ka25 g m\u00e1sla25 g moukyOm\u00e1\u010dka25 cl ml\u00e9ka, (studen\u00e9ho)S\u016flPep\u01591 \u0161petka mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku, (nastrouhan\u00e9ho)\t\n\t\n\t\tSv\u011btl\u00e1 j\u00ed\u0161kaV mal\u00e9m rendl\u00edku rozpus\u0165te m\u00e1slo na st\u0159edn\u00edm plameni.P\u0159idejte mouku.Nep\u0159etr\u017eit\u011b m\u00edchejte metli\u010dkou, dokud se mouka dob\u0159e nespoj\u00ed s m\u00e1slem a nevznikne sv\u011btl\u00e1 j\u00ed\u0161ka.J\u00ed\u0161ku za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed op\u00e9kejte 3 a\u017e 4 minuty, ale nenechte ji zezl\u00e1tnout: t\u00edm se zbav\u00ed chuti syrov\u00e9 mouky.Om\u00e1\u010dkaNejprve p\u0159ilijte 2 l\u017e\u00edce studen\u00e9ho ml\u00e9ka.M\u00edchejte metli\u010dkou, dokud j\u00ed\u0161ka ml\u00e9ko zcela nevst\u0159eb\u00e1.Pot\u00e9 postupn\u011b p\u0159il\u00e9vejte zbytek ml\u00e9ka a nep\u0159etr\u017eit\u011b m\u00edchejte metli\u010dkou: zabr\u00e1n\u00edte tak vzniku hrudek.Va\u0159te na st\u0159edn\u00edm plameni p\u0159ibli\u017en\u011b 5 a\u017e 7 minut a nep\u0159etr\u017eit\u011b m\u00edchejte, aby se om\u00e1\u010dka nep\u0159ichytila ke dnu, dokud nezhoustne a nebude hladk\u00e1, leskl\u00e1 a dostate\u010dn\u011b hust\u00e1, aby pokryla zadn\u00ed stranu l\u017e\u00edce.Podle pot\u0159eby upravte konzistenci: je-li om\u00e1\u010dka p\u0159\u00edli\u0161 \u0159\u00eddk\u00e1, va\u0159te ji za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed d\u00e9le; je-li p\u0159\u00edli\u0161 hust\u00e1, za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed metli\u010dkou postupn\u011b p\u0159idejte trochu studen\u00e9ho ml\u00e9ka.Dochu\u0165te sol\u00ed, pep\u0159em a mu\u0161k\u00e1tov\u00fdm o\u0159\u00ed\u0161kem.Pokud om\u00e1\u010dku nepou\u017eijete hned, p\u0159ilo\u017ete p\u0159\u00edmo na jej\u00ed povrch potravin\u00e1\u0159skou f\u00f3lii, aby se nevytvo\u0159il \u0161kraloup.\t\n\t\n\t\tJ\u00ed\u0161ka je sm\u011bs stejn\u00e9ho mno\u017estv\u00ed m\u00e1sla a mouky. Ml\u00e9ko mus\u00ed b\u00fdt studen\u00e9: zah\u0159\u00edv\u00e1 se pozvolna a l\u00e9pe se zapracov\u00e1v\u00e1. Poveden\u00fd be\u0161amel z\u016fst\u00e1v\u00e1 kr\u00e9mov\u00fd a vl\u00e1\u010dn\u00fd, dr\u017e\u00ed konzistenci, ale nen\u00ed ka\u0161ovit\u00fd. Pokud se p\u0159esto vytvo\u0159\u00ed hrudky, propas\u00edrujte om\u00e1\u010dku p\u0159es s\u00edto.\nSkladov\u00e1n\u00ed: 3 a\u017e 4 dny v lednici v t\u011bsn\u011b uzav\u0159en\u00e9 n\u00e1dob\u011b, s f\u00f3li\u00ed p\u0159ilo\u017eenou p\u0159\u00edmo na povrch. Be\u0161amel lze ve vhodn\u00e9 n\u00e1dob\u011b zmrazit na 2 a\u017e 3 m\u011bs\u00edce; nechte ho pomalu rozmrazit v lednici. Oh\u0159\u00edvejte ho na m\u00edrn\u00e9m plameni za pravideln\u00e9ho m\u00edch\u00e1n\u00ed, a pokud je p\u0159\u00edli\u0161 hust\u00fd, z\u0159e\u010fte ho trochou studen\u00e9ho ml\u00e9ka.\nTip: pokud chcete om\u00e1\u010dkou p\u0159el\u00edt zeleninu (ch\u0159est, brokolici, p\u00f3rek), nahra\u010fte \u010d\u00e1st ml\u00e9ka trochou vody z jej\u00edho va\u0159en\u00ed.\nVarianta Mornay pro zap\u00e9kan\u00e9 pokrmy: do hork\u00e9ho be\u0161amelu vm\u00edchejte 100 g strouhan\u00e9ho s\u00fdra (gruy\u00e8re nebo comt\u00e9) a nechte ho na m\u00edrn\u00e9m plameni rozpustit.\nZ uveden\u00e9ho mno\u017estv\u00ed p\u0159iprav\u00edte mal\u00fd rendl\u00edk om\u00e1\u010dky (na croque-monsieur, zeleninu). Na lasagne nebo velk\u00fd zap\u00e9kan\u00fd pokrm v\u0161echna mno\u017estv\u00ed zdvojn\u00e1sobte \u010di ztrojn\u00e1sobte.\n\t\n\t\n\t\tSauceFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200203"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200203\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/192351"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}