Béchamel sauce is a white sauce made by combinning hot flavoured or seasoned milk with a roux. The sauce is widely used, particularly for egg, vegetable and gratin dishes as lasagna, and for filled scallop shells. It can be used as a basis for othe sauces, made by adding different ingredients in it.
- 500 ml whole milk
- 40 grams butter
- 40 grams flour
- to taste salt
- to taste white pepper
- to taste nutmeg
- 1 piece bay leaf
- 1 slice onion about 1/4 of a small onion
Gently heat 500 ml ( 17 fl oz, 2 cups) of milk with 1 bay leaf and 1 thick slice of onion. Remove from the heat just as the milk boils. Cover the pan and set aside for at least 30 minutes.
Strain the milk through a sieave and discard the flavourings.
Melt the butter over a low heat in a heavy based saucepan. Add the flour and stir briskly until the mixture is smooth, without it changing colour.
Gradually stir in the milk and bring to the boil, beating well to prevent any lumps forming. Season with salt and white pepper and add a little grated nutmeg. Simmer gently for 3-5 minutes, stirring from time to time.
If you want to keep the Béchamel sauce for a later use, you need to cover it whith some cling wrap to prevent a skin forming. Gently push the cling wrap so the surface of the sauce touches the plastic sheet. Cool the sauce to room temperature then I chill it overnight in the fridge. No skin forms. The Béchamel sauce may be refrigerated for 2 days.
Serving: 116g | Sodium: 84mg | Calcium: 94mg | Vitamin C: 1mg | Vitamin A: 302IU | Sugar: 4g | Fiber: 1g | Potassium: 117mg | Cholesterol: 23mg | Calories: 124kcal | Saturated Fat: 5g | Fat: 8g | Protein: 3g | Carbohydrates: 9g | Iron: 1mg