Bechamel
Bechamel is a classic white sauce used as a base or additive in many French dishes, and with just a few simple ingredients and tools, you can make a very thick version of it in your kitchen. Follow the steps in this recipe and impress your family and friends with your culinary skills. Let's get started!
Ingredients
- 4 cups whole milk
- ½ cup (1 stick) unsalted butter
- ½ all-purpose flour sifted
- Pinch of freshly grated nutmeg
- ¼ teaspoon Ground Black Pepper
- 1 teaspoon kosher salt , to taste
Instructions
- In a medium saucepan, heat the milk until simmering. In a medium sauté pan, melt the butter and slowly incorporate the flour, constantly whisking over low heat to make a blond roux. Slowly incorporate 1 cup (0.24 l) of the heated milk into the roux, whisking constantly. Cook over low heat for 10 minutes until the mixture becomes a paste-like consistency. Slowly incorporate the remaining milk whisks until smooth.
Notes
How to Store & Re-Heat
To store: Allow it to cool to room temperature before transferring it to an airtight container. You can store it in the refrigerator for up to three days. Before using it again, gently reheat it over low heat, occasionally stirring until smooth. If the sauce has thickened too much, you can add a splash of milk to thin it out.
To reheat: Place it in a saucepan over low heat. Stir occasionally until the sauce is heated through and smooth. Be careful not to overheat the sauce, as it can become too thick or develop skin on top. If the sauce appears too thick, you can add a splash of milk to thin it out. Once the sauce is heated, you can use it in your recipe or serve it as a side sauce. Be sure to store any leftover sauce in an airtight container in the refrigerator.
Make-Ahead
You can make Bechamel sauce ahead of time and store it in the refrigerator until ready to use. To prevent skin from forming on the sauce, cover it with plastic wrap or wax paper pressed directly onto the surface of the sauce. When ready to use the sauce, gently reheat it over low heat, occasionally stirring until smooth. If the sauce has thickened too much, you can add a splash of milk to thin it out. Making Bechamel sauce ahead of time can save you time and make meal preparation easier, especially if you plan to use it in casseroles or pasta dishes.
Nutrition
Nutrition Facts
Bechamel
Amount per Serving
Calories
561
% Daily Value*
Fat
49
g
75
%
Saturated Fat
31
g
194
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Cholesterol
144
mg
48
%
Sodium
1084
mg
47
%
Potassium
600
mg
17
%
Carbohydrates
19
g
6
%
Fiber
0.1
g
0
%
Sugar
19
g
21
%
Protein
13
g
26
%
Vitamin A
1768
IU
35
%
Calcium
493
mg
49
%
Iron
0.04
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
