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.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 15 min
- Annoksia
- 4
- Vaikeustaso
- Helppo
- Annosta kohti
- 213 kcal
Allergeenitiedot: saattaa sisältää seuraavia: gluteeni ja maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
- 50 gunsalted butter, melted
- 50 gall-purpose flour
- 500 mlwhole milk, warmed
- 0,5 tlsalt
- 0,25 tlwhite pepper(valinnainen)
- 0,25 tlnutmeg, ground
Välineet
medium saucepan · whisk
Valmistusohje
Vaihe vaiheelta
- 1
Melt the butter in a medium saucepan over medium heat.
Noin 1 min
- 2
Whisk in the flour and cook, stirring constantly, for 1-2 minutes to form a smooth roux.
Noin 2 min
Kokin vinkki: 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.
Noin 4 min
Kokin vinkki: 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.
Noin 5 min
Kokin vinkki: 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.
Noin 1 min
- 6
Taste and adjust seasonings as needed.
Annosta kohti
Ravintoarvot
- Kalorit
- 212,8kcal
- Proteiini
- 5,4g
- Hiilihydraatit
- 15,6g
- Rasva
- 14,4g
- Kuitu
- 0,4g
- Sokeri
- 6g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
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.