Name: Bechamel sauce
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Yield: 350 ml
Cuisine: French
Ingredients: 2 tablespoons butter; 2 tablespoons flour; 2 glasses milk; Grated nutmeg; Salt; Pepper

For 350 ml, you will need:

1 2 tablespoons butter
2 2 tablespoons flour
3 2 glasses milk
4 Grated nutmeg
5 Salt
6 Pepper
Total weight: 280 grams

Times for this recipe

Preparation

3 min.

Cooking

15 min.

All in all

20 min.

Preparation 3 min.

Cooking 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 3 min.

Melt 2 tablespoons butter in a pan on low heat.

When it sizzles, add 2 tablespoons flour all at once.

Stage 2 - ⌛ 5 min.

Mix well and cook, stirring continuously, until the mixture become light brown.

This mix, which can be prepared beforehand, is called a "roux", and in this case a "blond roux". If you continue cooking, you will get a "brown roux".

Stage 3 - ⌛ 10 min.

Pour 2 glasses milk (cold) onto the roux, all at once. Mix thoroughly.

You have there the secret of succeeding with a bechamel:

if roux is hot, add cold milk
if roux is cold (perpared beforehand), add hot milk

Salt, pepper and add grated nutmeg.

Leave to cook on low heat, stirring up continuously until bechamel thickens.

Stage 4

The thickness of bechamel is a question of taste.

Stage 5

You can make variations on béchamel, such as Mornay sauce, which is a béchamel sauce to which egg yolks and grated cheese are added.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	5 g RDI=8 %	14 g RDI=6 %	13 g RDI=18 %	198 kcal RDI=10 %	833 kJ RDI=10 %
Whole recipe	14 g RDI=22 %	41 g RDI=16 %	36 g RDI=50 %	552 kcal RDI=28 %	2,314 kJ RDI=28 %