Otherculinaryhill
Béchamel Sauce
Press plastic wrap or parchment paper directly on the surface of finished béchamel sauce to prevent a skin from forming (or let the skin form and whisk it into the sauce before serving or using, no big deal).
👥 8 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●strainer
📝 Preparation Steps
1
In a small saucepan over medium heat, add milk and onion piquet. Heat until a skin forms on top of the milk, about 170 degrees. Remove from heat and discard the onion piqué.
milk4 cups
2
In a medium saucepan, melt butter until foaming. Whisk in flour until foamy, then gradually add the hot milk, whisking constantly until smooth.
milk4 cups
3
Bring to a boil, reduce heat, and simmer until thickened, about ⏱️ 15 minutes. You’ll know the sauce has thickened enough when you can draw a line through the sauce on the back of a spoon and the line does not fill in.
4
Strain through fine-mesh strainer, then season to taste with salt, white pepper, and nutmeg (I like 1 teaspoon salt, 1/4 teaspoon pepper, and a pinch of nutmeg).
ground nutmeg
Nutrition Facts
calories
138 kcal
fat Content
10 g
serving Size
0.5 cup
fiber Content
0.1 g
sugar Content
6 g
sodium Content
92 mg
protein Content
4 g
trans Fat Content
0.2 g
cholesterol Content
30 mg
carbohydrate Content
9 g
saturated Fat Content
6 g
unsaturated Fat Content
2.4 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...