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.
Een origineel recept van Forkin
- Totale tijd
- 15 min
- Porties
- 4
- Moeilijkheid
- Makkelijk
- Per portie
- 213 kcal
Allergeneninformatie: kan gluten en melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
- 50 gunsalted butter, melted
- 50 gall-purpose flour
- 500 mlwhole milk, warmed
- 0,5 tlsalt
- 0,25 tlwhite pepper(optioneel)
- 0,25 tlnutmeg, ground
Keukengerei
medium saucepan · whisk
De bereidingswijze
Stap voor stap
- 1
Melt the butter in a medium saucepan over medium heat.
Ongeveer 1 min
- 2
Whisk in the flour and cook, stirring constantly, for 1-2 minutes to form a smooth roux.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 4 min
Tip van de kok: 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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 1 min
- 6
Taste and adjust seasonings as needed.
Per portie
Voedingswaarden
- Calorieën
- 212,8kcal
- Eiwit
- 5,4g
- Koolhydraten
- 15,6g
- Vet
- 14,4g
- Vezels
- 0,4g
- Suiker
- 6g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
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.