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.
Izvirni recept avtorja Forkin
- Skupni čas
- 15 min
- Porcije
- 4
- Zahtevnost
- Lahko
- Na porcijo
- 213 kcal
Informacije o alergenih: lahko vsebuje gluten in mleko. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
- 50 gunsalted butter, melted
- 50 gall-purpose flour
- 500 mlwhole milk, warmed
- 0,5 žličkasalt
- 0,25 žličkawhite pepper(neobvezno)
- 0,25 žličkanutmeg, ground
Oprema
medium saucepan · whisk
Postopek
Korak za korakom
- 1
Melt the butter in a medium saucepan over medium heat.
Približno 1 min
- 2
Whisk in the flour and cook, stirring constantly, for 1-2 minutes to form a smooth roux.
Približno 2 min
Kuharjeva opomba: 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.
Približno 4 min
Kuharjeva opomba: 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.
Približno 5 min
Kuharjeva opomba: 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.
Približno 1 min
- 6
Taste and adjust seasonings as needed.
Na porcijo
Hranilne vrednosti
- Kalorije
- 212,8kcal
- Beljakovine
- 5,4g
- Ogljikovi hidrati
- 15,6g
- Maščobe
- 14,4g
- Vlaknine
- 0,4g
- Sladkorji
- 6g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
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.