Béchamel Sauce
This classic French béchamel sauce is a versatile base for many dishes. Made from a simple roux, milk, and a touch of nutmeg, it's creamy and smooth. Perfect for gratins, lasagna, or as a base for other sauces.
En original opskrift af Forkin
- Tid i alt
- 15 min.
- Portioner
- 4
- Sværhedsgrad
- Nem
- Pr. portion
- 213 kcal
Allergenoplysninger: kan indeholde gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
- 50 gunsalted butter, melted
- 50 gall-purpose flour
- 500 mlwhole milk, warmed
- 0,5 tsk.salt
- 0,25 tsk.white pepper(valgfrit)
- 0,25 tsk.nutmeg, ground
Udstyr
medium saucepan · whisk
Fremgangsmåde
Trin for trin
- 1
Melt the butter in a medium saucepan over medium heat.
Ca. 1 min.
- 2
Whisk in the flour and cook, stirring constantly, for 1-2 minutes to form a smooth roux.
Ca. 2 min.
Kokkens note: Do not let the roux brown; it should remain pale yellow.
- 3
Gradually whisk in the warmed milk, a little at a time, ensuring each addition is fully incorporated before adding more.
Ca. 4 min.
Kokkens note: Adding warmed milk helps prevent lumps.
- 4
Bring the sauce to a gentle simmer, continuing to whisk until it thickens to your desired consistency, about 3-5 minutes.
Ca. 5 min.
Kokkens note: The sauce will continue to thicken slightly as it cools.
- 5
Remove from heat and stir in the salt, white pepper (if using), and nutmeg.
Ca. 1 min.
- 6
Taste and adjust seasonings as needed.
Pr. portion
Næringsindhold
- Kalorier
- 212,8kcal
- Protein
- 5,4g
- Kulhydrat
- 15,6g
- Fedt
- 14,4g
- Kostfibre
- 0,4g
- Sukker
- 6g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover béchamel sauce in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, whisking constantly, adding a splash of milk if too thick.