basic recipe
Scald the milk with the onion, bay leaf and peppercorns.
Cover and let infuse off heat for 10-15 minutes.
In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.
Off heat, strain in the hot milk.
Whisk well, then bring to a boil, whisking constantly until the sauce thickens.
season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes.
NOTE: This make what is called a"MEDIUM" bechamel.
For a"THIN" bechamel use 2 tbl butter and 2 tbl flour.
For a"THICK" bechamel use 4 tbl butter and 4 tbl flour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 6 | ||
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Calories: 341 | ||
Calories from Fat: 315 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35g | 47 % | |
Saturated Fat 22.2g | 111 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 93.2mg | 29 % | |
Sodium 14mg | 0 % | |
Potassium 75.5mg | 2 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 6g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 341
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