Bechamel is a basic French white sauce. This recipe includes several variations, including Mornay, mustard sauce, herb sauce, and more.
For a thin sauce, use 1 tablespoon of butter and 1 tablespoon of flour. For a medium sauce, use 2 tablespoons of butter and 2 tablespoons of flour.
For a thick sauce, use 3 tablespoons of butter and 3 tablespoons of flour.
Melt butter in a saucepan or saucier over medium heat. Add flour and stir until mixture is well blended. Cook, stirring constantly, for 2 minutes.
Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens.
Simmer, stirring frequently, over very low heat for 5 minutes.
Season with salt and pepper to taste and add a little nutmeg, if desired.
Makes about 1 cup of thin sauce.
Mornay Sauce Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.
Velouté Sauce Substitute chicken, beef, fish, or vegetable broth for the milk.
Herb Sauce Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs.
Cream Sauce Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.
Mustard Sauce Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (264g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 174 (62%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 54.5mg||17 %|
|Sodium 177.7mg||6 %|
|Potassium 347.1mg||9 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 20.3g|
|Protein 7.9g||11 %|
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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: 282
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