Béchamel Sauce

Béchamel, one of the "mother" sauces in classic French cuisine, is versatile: It's used in dishes such as lasagna, macaroni and cheese, and moussaka.

Yield:

8 servings (serving size: about 2 1/2 tablespoons)

Recipe from

Nutritional Information

Calories 57
Fat 3.9 g
Satfat 2.4 g
Monofat 1 g
Polyfat 0.2 g
Protein 2 g
Carbohydrate 3.8 g
Fiber 0.1 g
Cholesterol 12 mg
Iron 0.1 mg
Sodium 121 mg
Calcium 66 mg

Ingredients

1 3/4 cups 2% reduced-fat milk
1/2 cup thinly sliced onion
Dash of freshly grated whole nutmeg
1 bay leaf
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash of ground white pepper

Preparation

1. Combine first 4 ingredients in a small saucepan over medium-high heat; bring to a simmer. Remove from heat; cover and let stand 15 minutes. Strain milk mixture through a sieve over a bowl; discard solids.

2. Wipe pan clean with paper towels. Melt butter in pan over medium heat. Add flour to pan; cook 1 minute, stirring constantly. Gradually add strained milk, stirring with a whisk until blended. Bring to a boil; cook 9 minutes or until thickened, stirring constantly. Remove from heat; stir in salt and pepper.

Note:

David Bonom,

November 2010