How to Make Bechamel Sauce
User Reviews
5
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Cook Time
8 mins
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Total Time
8 mins
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Servings
8
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Calories
121 kcal
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Course
Condiments
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Cuisine
French
How to Make Bechamel Sauce
Description
This Bechamel Sauce recipe begins by warming milk to ensure a smooth integration with the roux. Separately, equal parts butter and flour are melted and whisked together over low heat for 1-2 minutes to cook out the raw flour taste, resulting in a pale roux.
Gradual addition of the warm milk while continuously whisking creates a smooth sauce that thickens as it heats. The seasoning with salt and a dash of white pepper is subtle, keeping the sauce mild. The finished Bechamel is creamy, thick enough for coating, and forms a foundational white sauce used in a variety of dishes such as gratins, lasagna, and creamy casseroles.
Ingredients
- 1/4 cup butter or oil, fat drippings
- 1/4 cup all-purpose flour
- 1/8 tsp salt
- 1/8 tsp white pepper dash
- 3 cups milk
Instructions
- Warm the milk in a saucepan or microwave in measuring cup.
- In a medium sauce pan melt equal parts butter and then the flour.
- Whisk the flour and butter together and allow to simmer on low to cook the flour 1-2 minutes. The lightest (white color) roux will be slightly puffed.
- Gradually add the warm milk and whisk to incorporate until a smooth sauce forms on low heat. Cook several minutes, sauce will thicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 126mg | 5% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 326IU | 7% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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