|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 2g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a medium sauce. For a thin sauce, use 1 tablespoon of butter and 1 tablespoon of flour. For a thick sauce, use 3 tablespoons of butter and 3 tablespoons of flour.
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2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk, heated
Salt, to taste
Ground white pepper, to taste
Freshly ground nutmeg, optional
Melt butter in a saucepan or saucier over medium heat. Add flour and stir until mixture is well blended. Cook, stirring constantly, for 2 minutes.
Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens.
Simmer, stirring frequently, over very low heat for 5 minutes.
Season with salt and pepper to taste and add a little nutmeg, if desired.
- Mornay Sauce: Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.
- Velouté Sauce: Substitute chicken, beef, fish, or vegetable broth for the milk.
- Herb Sauce: Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs.
- Cream Sauce: Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.
- Mustard Sauce: Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.