Bechamel Sauce
This I make to use in recipes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
flour
sauce
advance
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- salt and white pepper
- freshly grated nutmeg
- 1/4 cup of butter
- 1/4 cup of flour
- 4 cups of whole milk
- Carbohydrate 23.1423675100939 g
- Cholesterol 85.4600000516171 mg
- Fat 31.1735887696023 g
- Fiber 0.493537506758171 g
- Protein 9.73808625156852 g
- Saturated Fat 19.2005907623529 g
- Serving Size 1 1 Cup (288g)
- Sodium 261.59000013855 mg
- Sugar 22.6488300033357 g
- Trans Fat 2.5952307514061 g
- Calories 408 calories
1. Process, 2. Add the milk in a small saucepan and bring to simmer. 3. In a large sauce pan over medium heat add the butter and let it melts. Add the flour and stir until the flour is incorporated in the butter, cook for a couple minutes or util there are no lumps. 4. Slowly add the warm milk while whisking and cook for a few minutes or until the milk has thickened, stirring the whole time. 5. Season with a touch of fresh grated nutmeg and salt and white pepper to taste. 6. Turn off the heat and place it in a large bowl. Place a piece of plastic wrap directly over the cream sauce to keep a skin from forming. Refrigerate until ready to use. Yield: Makes 4 Cups
