How to Make Bechamel Sauce
Bechamel Sauce is creamy white sauce made of equal parts of butter and flour known as roux and milk.
Servings 12
Calories 92kcal
Ingredients
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- 4 cups milk
- ⅛ teaspoon nutmeg optional
- Salt and pepper to taste
Instructions
- Melt butter in a heavy bottomed pot over medium to low heat. Do not brown butter.
- Add flour and whisk mixture together for about 2 minutes.
- Reduce heat to low and pour about a cup of milk and whisk constantly until well combined with mixture.
- Slowly pour remaining milk, whisking constantly.
- Stir-in nutmeg.
- Once mixture starts to bubble, whisk vigorously for a smoother sauce. Sauce should be medium thick but pourable. It becomes thicker once it cools.
- Season with salt and pepper
- Remove from stove.
Notes
- For yellowish bechamel sauce, whisk vigorously and add beaten egg or egg yolk after turning off heat.
- For Bechamel Cheese Sauce, stir and add 1 cup of grated Parmesan Parmigiano cheese after turning off heat.
Nutrition
Calories: 92kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 68mg | Potassium: 107mg | Fiber: 1g | Sugar: 4g | Vitamin A: 248IU | Calcium: 93mg | Iron: 1mg