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Bechamel sauce

  • 50 g butter, unsalted
  • 25 g flour
  • 300 ml milk (cold)
  • 1 pinch nutmeg, fresh ground
  • 1 pinch salt
  • 1 pinch freshly ground black pepper

  1. Melt the butter over medium heat.
  2. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes.
  3. Gradually add the milk, whisking constantly to prevent any lumps from forming.
  4. Continue to simmer and whisk over medium heat until the sauce is thick, smooth, and creamy, about 10 minutes.
  5. The sauce should be thick enough to coat the wooden spoon.
  6. Remove from heat and add the nutmeg and salt. Stir until well-combined and check for seasoning.
  7. Set aside and allow to cool completely.

Good points

  • Very high in vitamin B6

If you substitute the milk with any kind of stock, you'll get the "Sauce Velouté of (the kind of stock)."

Preparation time: 20 min
Portions: 4
Difficulty: easy
Cuisine: French
General (in 1 portion)
Calories: 162.32 kcal
Carbohydrates: 8.55 g
Cholesterol: 37.38 mg
Sugar: 0.1 g
Protein: 3.25 g
Fat: 13.04 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com