French Béchamel Sauce
A creamy béchamel sauce that will delight the family.
Equipment
Ingredients
- 30 g butter
- 30 g flour
- 1/2 litre of milk
- Pinch of freshly grated nutmeg
- Pinch of salt and pepper
Instructions
- Melt the butter in a heavy-bottomed saucepan at a low temperature.
- Once the butter is melted, add the flour to make a roux.
- Stir with a wooden spoon without letting the roux burn. To prevent burning, add a few drops of oil, if necessary.
- Gradually add the milk, stirring constantly, until the sauce thickens.
- Season with salt, pepper and grated nutmeg.
- Serve while warm.
Notes
The amount of butter should match the amount of flour, otherwise the béchamel sauce will not be very creamy.
Nutrition
Serving: 1gCalories: 147kcalCarbohydrates: 12gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 26mgSodium: 134mg
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.