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

James Peterson
Recipe by Cooking Light April 2009

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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 2g (sat 1g, mono 4g, poly 3g); Protein 9g; Carb 3g; Fiber 0g; Chol 16mg; Iron 1mg; Sodium 92mg; Calc 97mg

Nutrition Facts

56 calories; fat 4.3g; saturated fat 2.7g; mono fat 1.1g; poly fat 0.2g; protein 1.6g; carbohydrates 2.8g; fiber 0g; cholesterol 12mg; iron 0.1mg; sodium 92mg; calcium 53mg.
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