{"id":192411,"title":"Sos be\u0219amel","modified":"2026-10-20T17:12:21+02:00","plain":"Sosul alb de baz\u0103 al buc\u0103t\u0103riei franceze : un r\u00e2nta\u0219 din unt \u0219i f\u0103in\u0103, lapte rece, sare, piper \u0219i un praf de nuc\u0219oar\u0103.\n\n\n\nUn croque-monsieur care se rumene\u0219te, o lasagna fraged\u0103 care cedeaz\u0103 sub furculi\u021b\u0103, o conopid\u0103 gratinat\u0103 \u0219i rumenit\u0103 la cuptor\u00a0: toate pornesc din aceea\u0219i cr\u0103ticioar\u0103. Untul face spum\u0103, f\u0103ina se amestec\u0103 \u00een el f\u0103r\u0103 s\u0103 se rumeneasc\u0103, apoi laptele rece transform\u0103 aceast\u0103 past\u0103 \u00eentr-un sos fin \u0219i lucios. \n\n\n\nLa final, nuc\u0219oara ras\u0103 parfumeaz\u0103 \u00eentreaga buc\u0103t\u0103rie. Pu\u021bin unt, f\u0103in\u0103 \u0219i lapte, un tel, \u0219i sosul \u00eembrac\u0103 deja dosul lingurii.\n\n\n\nTe gr\u0103be\u0219ti ? Un croque-monsieur la friteuza cu aer cald este gata \u00een c\u00e2teva minute\n\n\n\nCe este sosul be\u0219amel ?\n\n\n\nBe\u0219amelul este un sos alb \u00eengro\u0219at cu un r\u00e2nta\u0219 alb : unt \u0219i f\u0103in\u0103 \u00een cantit\u0103\u021bi egale ca greutate, g\u0103tite \u00eempreun\u0103 f\u0103r\u0103 s\u0103 se rumeneasc\u0103, apoi diluate cu lapte. Se asezoneaz\u0103 cu sare, piper \u0219i nuc\u0219oar\u0103, nimic mai mult. Este unul dintre sosurile de baz\u0103 ale buc\u0103t\u0103riei clasice, la fel ca sosul olandez : o baz\u0103 neutr\u0103 care se \u00eembog\u0103\u021be\u0219te ulterior. Cu br\u00e2nz\u0103 topit\u0103 \u00een el, devine sos Mornay.\n\n\n\nNumele s\u0103u \u00eei aduce un omagiu lui Louis de B\u00e9chameil, marchiz de Nointel (1630-1703), finan\u021bist \u0219i intendent al regelui Ludovic al XIV-lea. Nimic nu indic\u0103 faptul c\u0103 ar fi g\u0103tit el \u00eensu\u0219i : \u00een acea vreme, buc\u0103tarii obi\u0219nuiau s\u0103 le dedice nobililor crea\u021biile lor. \u00cen Italia, acela\u0219i sos se nume\u0219te besciamella.\n\n\n\nUn sos n\u0103scut \u00een buc\u0103t\u0103ria francez\u0103 a secolului al XVII-lea\n\n\n\nP\u00e2n\u0103 \u00een secolul al XVII-lea, sosurile se \u00eengro\u0219au cu miez de p\u00e2ine, migdale pisate sau g\u0103lbenu\u0219uri. R\u00e2nta\u0219ul, un amestec de gr\u0103sime \u0219i f\u0103in\u0103 g\u0103tite \u00eempreun\u0103, le \u00eenlocuie\u0219te treptat. \u00cen 1651, Buc\u0103tarul francez de Fran\u00e7ois Pierre de La Varenne descrie deja un sos cu r\u00e2nta\u0219 \u0219i lapte, apropiat de be\u0219amelul de ast\u0103zi.\n\n\n\n\u00cen 1903, Auguste Escoffier \u00eel include \u00eentre cele cinci sosuri de baz\u0103 din Ghidul culinar, al\u0103turi de sosul velout\u00e9, sosul spaniol, sosul olandez \u0219i sosul de ro\u0219ii. Varianta sa pentru restaurant fierbea \u00eendelung la foc mic, cu carne slab\u0103 de vi\u021bel. Acas\u0103, s-a p\u0103strat esen\u021bialul : r\u00e2nta\u0219ul, laptele \u0219i condimentele.\n\n\n\n\u00cen buc\u0103t\u0103ria italian\u0103, be\u0219amelul acoper\u0103 \u0219i cannelloni cu spanac, aici \u00een varianta f\u0103r\u0103 gluten\n\n\n\nItalia spune o alt\u0103 poveste : Caterina de Medici ar fi adus din Toscana o salsa colla, un \u201e sos-clei \u201d, c\u00e2nd s-a c\u0103s\u0103torit cu viitorul Henric al II-lea. Totu\u0219i, arhivele casei sale nu men\u021bioneaz\u0103 niciun buc\u0103tar italian. Acolo, besciamella a devenit liantul preparatelor la cuptor, de la lasagna bolognese la cannelloni.\n\n\n\nIngredientele principale ale sosului be\u0219amel\n\n\n\n\n\n\n\nUntul \u0219i f\u0103ina, c\u00e2te 25 g din fiecare, formeaz\u0103 r\u00e2nta\u0219ul alb. G\u0103tit c\u00e2teva minute amestec\u00e2nd, f\u0103r\u0103 s\u0103 se rumeneasc\u0103, acesta \u00ee\u0219i pierde gustul de f\u0103in\u0103 crud\u0103 \u0219i r\u0103m\u00e2ne deschis la culoare. Pentru un be\u0219amel f\u0103r\u0103 gluten, un amestec de f\u0103inuri f\u0103r\u0103 gluten \u00eenlocuie\u0219te f\u0103ina de gr\u00e2u.\n\n\n\nLaptele trebuie s\u0103 fie rece. Turnat peste r\u00e2nta\u0219ul fierbinte, se \u00eenc\u0103lze\u0219te treptat \u0219i se \u00eencorporeaz\u0103 mai bine, ceea ce reduce formarea cocoloa\u0219elor. El \u00eei d\u0103 sosului gustul delicat \u0219i textura cremoas\u0103.\n\n\n\nSarea \u0219i piperul asezoneaz\u0103 sosul, iar nuc\u0219oara proasp\u0103t ras\u0103 \u00eei aduce nota clasic\u0103. Un singur praf este suficient : parfumeaz\u0103 f\u0103r\u0103 s\u0103 domine.\n\n\n\nRepere tehnice pentru un be\u0219amel fin\n\n\n\nLa \u00eenceput se adaug\u0103 pu\u021bin lapte, 2 linguri, iar r\u00e2nta\u0219ul trebuie s\u0103 \u00eel absoarb\u0103 complet \u00eenainte de a continua. Restul laptelui se adaug\u0103 treptat, amestec\u00e2nd ne\u00eencetat cu telul. Dac\u0103 totu\u0219i se formeaz\u0103 cocoloa\u0219e, sosul se trece printr-o sit\u0103 fin\u0103.\n\n\n\nLa consisten\u021ba potrivit\u0103, sosul \u00eembrac\u0103 dosul lingurii : este cremos, fluid, niciodat\u0103 p\u0103stos. Dac\u0103 este prea lichid, se mai fierbe, amestec\u00e2nd. Dac\u0103 este prea gros, se sub\u021biaz\u0103 cu pu\u021bin lapte rece.\n\n\n\n\n\n\n\nPentru p\u0103strare, se a\u0219az\u0103 folie alimentar\u0103 direct pe suprafa\u021ba sosului, altfel se formeaz\u0103 o pojghi\u021b\u0103. Se p\u0103streaz\u0103 3 p\u00e2n\u0103 la 4 zile la frigider \u0219i 2 p\u00e2n\u0103 la 3 luni la congelator. Se re\u00eenc\u0103lze\u0219te la foc mic, amestec\u00e2nd, cu un strop de lapte rece dac\u0103 s-a \u00eengro\u0219at prea mult.\n\n\n\nCum se folose\u0219te sosul be\u0219amel\n\n\n\nDin aceste cantit\u0103\u021bi se ob\u021bine o cr\u0103ticioar\u0103 de sos, suficient pentru c\u00e2teva croque-monsieur sau un vas cu legume acoperite cu sos. Pentru lasagna sau un vas mare de legume gratinate, se dubleaz\u0103 sau se tripleaz\u0103 toate cantit\u0103\u021bile. Pentru a acoperi sparanghel, broccoli sau praz, se \u00eenlocuie\u0219te o parte din lapte cu pu\u021bin\u0103 ap\u0103 \u00een care au fiert legumele.\n\n\n\nUn alt sos de baz\u0103 pe care merit\u0103 s\u0103 \u00eenve\u021bi s\u0103-l prepari : sosul olandez, cu unt \u0219i g\u0103lbenu\u0219\n\n\n\nCu 100 g de br\u00e2nz\u0103 Gruy\u00e8re sau Comt\u00e9 ras\u0103, topit\u0103 la foc mic \u00een be\u0219amelul cald, se ob\u021bine un sos Mornay, baza preparatelor gratinate cu br\u00e2nz\u0103.\n\n\n\n\n\n\tSos be\u0219amel\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tR\u00e2nta\u0219 alb25 g de unt25 g de f\u0103in\u0103Sos25 cl de lapte, (rece)SarePiper1 v\u00e2rf de cu\u021bit de nuc\u0219oar\u0103, (ras\u0103)\t\n\t\n\t\tR\u00e2nta\u0219 albTope\u0219te untul la foc mediu \u00eentr-o cr\u0103ticioar\u0103.Adaug\u0103 f\u0103ina.Amestec\u0103 ne\u00eencetat cu telul p\u00e2n\u0103 c\u00e2nd f\u0103ina se \u00eencorporeaz\u0103 bine \u00een unt \u0219i formeaz\u0103 un r\u00e2nta\u0219 alb.G\u0103te\u0219te r\u00e2nta\u0219ul 3 p\u00e2n\u0103 la 4 minute, amestec\u00e2nd, f\u0103r\u0103 s\u0103-l la\u0219i s\u0103 se rumeneasc\u0103 : aceast\u0103 etap\u0103 elimin\u0103 gustul de f\u0103in\u0103 crud\u0103.SosToarn\u0103 mai \u00eent\u00e2i 2 linguri din laptele rece.Amestec\u0103 cu telul p\u00e2n\u0103 c\u00e2nd laptele este absorbit complet de r\u00e2nta\u0219.Toarn\u0103 apoi restul de lapte pu\u021bin c\u00e2te pu\u021bin, amestec\u00e2nd continuu cu telul : astfel evi\u021bi formarea cocoloa\u0219elor.Fierbe la foc mediu aproximativ 5 p\u00e2n\u0103 la 7 minute, amestec\u00e2nd ne\u00eencetat ca sosul s\u0103 nu se prind\u0103 de fundul crati\u021bei, p\u00e2n\u0103 c\u00e2nd se \u00eengroa\u0219\u0103 \u0219i devine fin, lucios \u0219i suficient de gros pentru a acoperi dosul unei linguri.Ajusteaz\u0103 consisten\u021ba dac\u0103 este nevoie : dac\u0103 sosul este prea lichid, mai fierbe-l, amestec\u00e2nd ; dac\u0103 este prea gros, adaug\u0103 pu\u021bin lapte rece, treptat, amestec\u00e2nd cu telul.Asezoneaz\u0103 cu sare, piper \u0219i nuc\u0219oar\u0103.Dac\u0103 nu folose\u0219ti sosul imediat, a\u0219az\u0103 folie alimentar\u0103 direct pe suprafa\u021ba lui pentru a \u00eempiedica formarea unei pojghi\u021be.\t\n\t\n\t\tR\u00e2nta\u0219ul este un amestec de unt \u0219i f\u0103in\u0103 \u00een p\u0103r\u021bi egale. Laptele trebuie s\u0103 fie rece : se \u00eenc\u0103lze\u0219te treptat \u0219i se \u00eencorporeaz\u0103 mai bine. Un sos be\u0219amel reu\u0219it r\u0103m\u00e2ne cremos \u0219i fluid, av\u00e2nd totu\u0219i consisten\u021b\u0103, f\u0103r\u0103 s\u0103 fie p\u0103stos. Dac\u0103 totu\u0219i se formeaz\u0103 cocoloa\u0219e, trece sosul printr-o sit\u0103.\nP\u0103strare : 3 p\u00e2n\u0103 la 4 zile la frigider, \u00eentr-un recipient \u00eenchis ermetic, cu folie alimentar\u0103 direct pe suprafa\u021b\u0103. Sosul be\u0219amel se poate congela 2 p\u00e2n\u0103 la 3 luni \u00eentr-o cutie potrivit\u0103 pentru congelator ; las\u0103-l s\u0103 se dezghe\u021be lent la frigider. Pentru a-l re\u00eenc\u0103lzi, pune-l pe foc mic, amestec\u00e2nd regulat, \u0219i sub\u021biaz\u0103-l cu pu\u021bin lapte rece dac\u0103 este prea gros.\nSfat : pentru a acoperi legume (sparanghel, broccoli, praz), \u00eenlocuie\u0219te o parte din lapte cu pu\u021bin\u0103 ap\u0103 \u00een care au fiert acestea.\nVarianta Mornay, pentru preparate gratinate : \u00eencorporeaz\u0103 100 g de br\u00e2nz\u0103 ras\u0103 (gruy\u00e8re sau comt\u00e9) \u00een sosul be\u0219amel fierbinte \u0219i las-o s\u0103 se topeasc\u0103 la foc mic.\nDin aceste cantit\u0103\u021bi ob\u021bii o cr\u0103ticioar\u0103 de sos (pentru croque-monsieur, legume). Pentru lasagna sau un preparat gratinat \u00eentr-o tav\u0103 mare, dubleaz\u0103 sau tripleaz\u0103 toate cantit\u0103\u021bile.\n\t\n\t\n\t\tSauceFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/192411","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=192411"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/192411\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/192351"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=192411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=192411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=192411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}