Bechamel Sauce
A white sauce – One of the foundation sauces
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Print PinServings: 2 Pints
Calories: 685kcal
Cost: £1.50
Ingredients
- 2½ oz Butter
- 2¾ oz Flour
- 2 Pints Milk
- 1 each Onion “cloute” – a small onion with bay leaf studded with 3 cloves
- Salt & Pepper
- 1 Pinch Nutmeg
Instructions
- Melt the butter and add the flour.
- Cook gently without colouring for a few minutes until the “roux” takes on a whiter shade and a sandy texture.
- In the meantime, bring the milk with the onion "cloute" to a boil.
- Add the milk, whisking in little by little.
- Bring to a boil and cook on low heat for 1o minutes, until smooth and creamy.
- Season with the salt, pepper and nutmeg.
- Strain and use or cool and refrigerate, stirring to prevent a skim forming.
Notes
Variations
Adjust the amount of butter and flour if a thinner or thicker sauce is needed. Cheese Sauce – Add 1 cup grated cheese, 1 Tbsp. Dijon Mustard and a pinch of paprika. Egg Sauce – Add 4 hard-boiled eggs, chopped. Parsley Sauce – Add 4 tablespoons of chopped parsley.Nutrition
Calories: 685kcal | Carbohydrates: 53g | Protein: 19g | Fat: 45g | Saturated Fat: 27g | Cholesterol: 124mg | Sodium: 457mg | Potassium: 666mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1652IU | Calcium: 549mg | Iron: 2mg
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