{"id":1801,"date":"2023-06-25T08:15:49","date_gmt":"2023-06-25T08:15:49","guid":{"rendered":"http:\/\/www.recipes-fr.top\/?p=1801"},"modified":"2023-06-25T08:15:50","modified_gmt":"2023-06-25T08:15:50","slug":"la-bechamel-la-sauce-de-base-de-la-cuisine-francaise","status":"publish","type":"post","link":"https:\/\/www.recipes-fr.top\/?p=1801","title":{"rendered":"La b\u00e9chamel, la sauce de base de la cuisine fran\u00e7aise"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">La sauce b\u00e9chamel est une sauce blanche qualifi\u00e9e fran\u00e7aise, faite \u00e0 partir d&#8217;un m\u00e9lange de farine et de beurre (\u00e0 quantit\u00e9 \u00e9gale) que l&#8217;on appelle un roux.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le roux est d&#8217;abord chauff\u00e9 doucement dans une casserole, puis on y ajoute du lait qui va venir lier l&#8217;ensemble et donner une sauce tr\u00e8s cr\u00e9meuse.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Traditionnellement, la b\u00e9chamel est assaisonn\u00e9e de sel, de poivre ainsi que d&#8217;une pointe de noix de muscade r\u00e2p\u00e9e.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Elle te sauve un gratin, elle farci les cr\u00eapes sal\u00e9es et les pains de mie un peu rassis, elle nappe d&#8217;un joli lit blanc \u00e0 dorer les l\u00e9gumes un peu fades ou les restes en d\u00e9sh\u00e9rence, elle est ton alli\u00e9 douceur et fondant\u2026 C &#8216;est?&nbsp;la b\u00e9chamel !<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1 \u2013 PR\u00c9PARER LA B\u00c9CHAMEL : LE BEURRE<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/recette-facile.androideuro.com\/archives\/author\/admin\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La sauce b\u00e9chamel est une sauce blanche qualifi\u00e9e fran\u00e7aise, faite \u00e0 partir d&#8217;un m\u00e9lange de farine et de beurre (\u00e0 quantit\u00e9 \u00e9gale) que l&#8217;on appelle un roux. Le roux est [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1802,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1801","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"_links":{"self":[{"href":"https:\/\/www.recipes-fr.top\/index.php?rest_route=\/wp\/v2\/posts\/1801","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recipes-fr.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recipes-fr.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recipes-fr.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recipes-fr.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1801"}],"version-history":[{"count":1,"href":"https:\/\/www.recipes-fr.top\/index.php?rest_route=\/wp\/v2\/posts\/1801\/revisions"}],"predecessor-version":[{"id":1803,"href":"https:\/\/www.recipes-fr.top\/index.php?rest_route=\/wp\/v2\/posts\/1801\/revisions\/1803"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.recipes-fr.top\/index.php?rest_route=\/wp\/v2\/media\/1802"}],"wp:attachment":[{"href":"https:\/\/www.recipes-fr.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recipes-fr.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recipes-fr.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}