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Béchamel sauce
 
Cooking time: 30 min
Servings 1
This sauce ideal addition to your moussaka, lasagna or cauliflower cheese. It's very simple to make the perfect Béchamel sauce from scratch with this easy-to-follow recipe. Just try it!

Ingredients
servings

  • Whole milk
    20,2 fl. oz
  • Bay leaf
    1 pcs.
  • Parsley
    1 handful
  • Peppercorns
    6 pcs.
  • Butter
    cups
  • Plain flour
    cups
  • White pepper
    for seasoning

Nutrition facts per serving

  • Calories

    882 kcal

  • Protein

    23 g

  • Fat

    63 g

  • Carbohydrates

    57 g

Method

  • Put the milk in a saucepan with the bay leaf, parsley stalks (if using) and peppercorns and bring to a simmer. Strain into another bowl. 

  • Put the pan back on the heat and gently melt the butter, stir in the flour (use a wooden spoon or mini whisk) and cook for 1 minute, don’t let the butter or flour brown at all.

  • Take the pan off the heat and add the milk in 3 stages. At each stage, beat or whisk the milk into the flour until it is completely smooth.

  • Once the flour is all in, bring the mixture back up to a simmer, stirring all the time to stop any lumps forming. Once the mixture looks as if it won’t thicken anymore, simmer it for 5 minutes, stirring/whisking now and then, until it looks really glossy.

    Season with salt and white pepper (or black if you don’t mind the speckles). If you do have a few lumps, just strain the lot through a sieve.

Bon Appetit!

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