Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

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.

David Bonom
Recipe by Cooking Light November 2010

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

57 calories; fat 3.9g; saturated fat 2.4g; mono fat 1g; poly fat 0.2g; protein 2g; carbohydrates 3.8g; fiber 0.1g; cholesterol 12mg; iron 0.1mg; sodium 121mg; calcium 66mg.
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