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Béchamel Sauce
Béchamel Sauce is one of the five mothers of all sauces. It is a versatile sauce full of flavour, texture and oomph.
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Course:
Sauce
Cuisine:
French, Italian
Keyword:
Bechamel Sauce, Dairy, Nuts, Sauce
Cook Time:
15
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
8
Portions
Calories:
162
kcal
Cook Mode
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Ingredients
Metric
Imperial
8
tbsp
flour
4
cups
milk
6
tbsp
butter
1
grate
nutmeg
1
pinch
White Pepper
to taste
1
pinch
Salt
to taste
Instructions
Melt the butter in a saucepan over moderate heat.
6 tbsp butter
Stir in the flour and cook for 3 to 5 minutes, until it has lost the floury aroma. Do not allow to brown.
8 tbsp flour
Add the milk and stir, making sure to dissolve any lumps that have formed.
4 cups milk
Heat, stirring frequently, until the sauce boils and becomes thick.
Add the salt, pepper, and nutmeg.
1 grate nutmeg,
1 pinch White Pepper,
1 pinch Salt
Notes
A simple sauce that is the base for so many others. A must have in the cooks portfolio.
Nutrition
Calories:
162
kcal
|
Carbohydrates:
11
g
|
Protein:
5
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.4
g
|
Cholesterol:
32
mg
|
Sodium:
128
mg
|
Potassium:
176
mg
|
Fiber:
0.2
g
|
Sugar:
6
g
|
Vitamin A:
383
IU
|
Vitamin C:
0.2
mg
|
Calcium:
146
mg
|
Iron:
0.4
mg