Try this Bechamel Sauce recipe, or contribute your own.
Suggest a better descriptionMelt butter in a heavy saucepan. Sprinkle in the flour and cook gently, stirring almost constantly, for 5 mniutes. Do not let the flour and butter brown at all. Meanwhile, bring the milk to a boil. When milk reaches a boil, remove butter and flour mixture from the heat and pour in the boiling milk all a once. As the mixture boils and bubbles, beat it vigerously with a wire whisk. When the bubbling stops, return the pan to medium heat and bring the b?chamel to a boil, stirring constantly for 5 minutes. Season to taste with salt, pepper and nutmeg. Use at once or scrape into a bowl, cover, and refrigerate until use. 2 Cups Thick Sauce. For 2 cups Medium Sauce, use 3 Tb butter and 4 Tb flour.
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 2 | ||
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Calories: 388 | ||
Calories from Fat: 222 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.7g | 33 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 65.9mg | 20 % | |
Sodium 29.1mg | 1 % | |
Potassium 146.4mg | 4 % | |
Total Carbohydrate 35.1g | 10 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 33.9g | ||
Protein 6.6g | 9 % | |
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: 388
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