Béchamel Sauce

Béchamel Sauce Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Contemporary Béchamel recipes essentially consist of milk that is thickened with roux (a combination of butter and flour).

Yield:

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

Recipe from

Nutritional Information

Calories 56
Fat 4.3 g
Satfat 2.7 g
Monofat 1.1 g
Polyfat 0.2 g
Protein 1.6 g
Carbohydrate 2.8 g
Fiber 0.0 g
Cholesterol 12 mg
Iron 0.1 mg
Sodium 92 mg
Calcium 53 mg

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

Note:

James Peterson,

April 2009
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