Go Back
+ servings
check the texture of the béchamel sauce

Béchamel sauce

This silky sauce is also called white sauce and it is used on its own or as a base for plenty of other sauces.
No ratings yet
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course sauces
Cuisine French
Servings 1 litre
Calories 737 kcal

EQUIPMENT (click pictures for details)

Saucepan
Whisk

Ingredients
 
 

Instructions
 

  • Make the roux first; melt the butter over medium heat and add the flour. Stir to combine and cook the mixture for about 3 minutes.
    make a roux
  • Remove from the stove and mix well with the cold milk. Then, bring to the boil while stirring non-stop until you get the required thickness. Season to taste with salt, pepper and nutmeg.
    add milk to the roux
  • Mixing the hot roux with cold milk helps to avoid lumps during the cooking process. If you prepare the roux in advance and it has cooled down, then mix it with hot milk.
    check the texture of the béchamel sauce
  • When ready, cover the béchamel sauce with cling film to avoid it drying out.
    cover the béchamel sauce

Nutrition for 1 portion

Calories: 737kcalCarbohydrates: 55gProtein: 20gFat: 49gCholesterol: 136mgSodium: 220mgFiber: 1gSugar: 25gVitamin A: 1810IUCalcium: 581mgIron: 2mg
Keyword Béchamel
Tried this recipe?Let us know how it was! #culinaryambition