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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Béchamel Sauce

Contemporary Béchamel recipes essentially consist of milk that is thickened with roux (a combination of butter and flour).

Cooking Light APRIL 2009

  • Yield: 1 1/3 cups (serving size: about 2 1/2 tablespoons)

Ingredients

  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped onion
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups whole milk
  • 1/4 teaspoon salt
  • Dash of freshly ground white pepper
  • Freshly grated nutmeg (optional)

Preparation

1. Place butter in a small saucepan over medium-low heat; cook until butter melts, stirring occasionally. Add onion to pan; cook 10 minutes or until tender (do not brown), stirring occasionally. Sprinkle flour over onion; cook 2 minutes, stirring occasionally.

2. Gradually add milk to flour mixture, stirring with a whisk until smooth; bring to a simmer. Simmer 10 minutes or until thickened, stirring frequently. Strain mixture through a fine sieve over a bowl; discard solids.

3. Stir in salt, pepper, and nutmeg, if desired. Serve immediately.

Mornay Sauce: Prepare Béchamel Sauce. Wipe pan clean with paper towels. Return Béchamel Sauce to pan, and place over medium-low heat. Add 1/2 cup (2 ounces) shredded Gruyère cheese, stirring until smooth. Serve immediately. Yield: 1 1/2 cups (serving size: about 2 1/2 tablespoons).

Calories 67; Fat 5.2g (sat 3.1g, mono 1.4g, poly 0.3g); Protein 2.9g; Carb 2.3g; Fiber 0g; Chol 16mg; Iron 0.1mg; Sodium 92mg; Calc 97mg

Nutritional Information

Amount per serving
  • Calories: 56
  • Fat: 4.3g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.6g
  • Carbohydrate: 2.8g
  • Fiber: 0.0g
  • Cholesterol: 12mg
  • Iron: 0.1mg
  • Sodium: 92mg
  • Calcium: 53mg
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Béchamel Sauce recipe

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