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Béchamel Sauce

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.

Cooking Light NOVEMBER 2010

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 57
  • Fat: 3.9g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 2g
  • Carbohydrate: 3.8g
  • Fiber: 0.1g
  • Cholesterol: 12mg
  • Iron: 0.1mg
  • Sodium: 121mg
  • Calcium: 66mg

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Béchamel Sauce recipe