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Enriched Bechamel Sauce

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Submitted by sean

For that definitive French touch, an enriched Bechamel sauce.

YIELD

4 servings

PREP

8 min

COOK

7 min

READY

15 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER, UNSALTED
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 237
CUP ML MILK
hot
1 1
X X SALT
to taste *
1 1
X X WHITE PEPPER
to taste *
1 1
PINCH PINCH NUTMEG
optional *
3 45
TABLESPOONS ML BUTTER, UNSALTED
for finishing, up to this amount

Directions

Melt the butter in a saucepan over medium heat. Do not let it brown.

Add flour and stir until mixture is well blended and bubbling.

Gradually stir in the hot milk, whisking continuously until the mixture returns to the boil and begins to thicken.

Simmer, stirring frequently, over very low heat for 5 minutes.

Season to taste with salt, white pepper and a pinch of nutmeg (optional).

Just before serving, remove the sauce from the heat.

Stir in ½ tablespoon of the finishing butter at a time. Make certain that the butter has been absorbed by the sauce before adding the next ½ tablespoon of finishing butter.

Server immediately spoon on the food or serve separately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 169 82% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 27mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 5g
Vitamin A 11% Vitamin C 0%
Calcium 8% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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