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Béchamel Sauce

Béchamel Sauce

This recipe goes with Lazy Lasagna Bolognese

Sunset JANUARY 2001

  • Yield: Makes 4 cups


  • 1 onion (6 oz.), peeled and finely chopped
  • 1 tablespoon butter or olive oil
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup all-purpose flour
  • 2 1/2 cups low-fat milk
  • 2 cups fat-skimmed chicken broth


1. In a 5- to 6-quart pan over medium-high heat, frequently stir onion in butter until lightly browned, about 5 minutes. Add nutmeg and flour; stir until lightly browned, about 2 minutes.

2. Remove from heat and whisk in milk and broth. Stir over high heat until boiling; reduce heat and boil gently, stirring often, until sauce is reduced to 4 cups, about 10 minutes. Use hot or cold.

Nutritional analysis per 1/2 cup.

Nutritional Information

Amount per serving
  • Calories: 76
  • Calories from fat: 28%
  • Protein: 5.1g
  • Fat: 2.3g
  • Saturated fat: 1.4g
  • Carbohydrate: 8.3g
  • Fiber: 0.4g
  • Sodium: 72mg
  • Cholesterol: 6.9mg

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Béchamel Sauce recipe