Bechamel - White Sauce
Recipe: #14993
October 22, 2014
Categories: Sauce, Butter Sauces, French, Italian, 5 Ingredients Or Less, 5-Minute Prep, Brunch, No Eggs, Vegetarian, Flour, Milk, Butter/Margarine, more
"It's easy to remember how to make Bechamel because of the basic ratio of 1-1-1, 2-2-2, etc. If you need a thicker or thinner sauce, increase or decrease the milk, but the butter to flour ratio must always remain equal. I use this sauce for my favorite breakfast, Creamed Eggs on Toast, as well as creamed vegetables, macaroni and cheese, and pasta. I always start with half the milk, adding more as needed."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (135.1 g)
- Calories 141.8
- Total Fat - 9.9 g
- Saturated Fat - 6 g
- Cholesterol - 28.7 mg
- Sodium - 760.8 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 0.1 g
- Sugars - 6 g
- Protein - 4.4 g
- Calcium - 143.8 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Melt butter in a heavy saucepan over medium heat. Whisk in flour and cook until the roux (butter and flour) turns a light, golden color, 5-7 minutes.
Step 2
Add half the milk, a little at a time, increasing the heat to medium-high and whisking continually until sauce thickens to desired consistency. If you need the sauce thicker, add remaining milk, again a little at a time.
Step 3
Remove from heat and season with salt and nutmeg, taste and adjust seasoning. Depending on what you are making, you may want to add fresh ground pepper.
Step 4
Note: Technically you are supposed to scald the milk before adding. If you wind up with lumps, you either had the heat too low or you added too much milk at once. To ensure that doesn't happen, you would scald the milk first.
Tips
No special items needed.
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