|Nutritional Guidelines (per serving)|
|Servings: 1 Cup (4 to 6 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 12g||5%|
|Dietary Fiber 1g||4%|
|*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.|
Bechamel is a basic French white sauce. This recipe includes several variations, including Mornay, mustard sauce, herb sauce, and more.
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.
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heated milk
- salt to taste
- white pepper to taste
- Optional: freshly ground nutmeg
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.