Servings: 4
Calories: 145kcal
Ingredients
Instructions
- Gather all the ingredients
- Melt the butter in a medium saucepan over low to medium heat.
- Add the flour and stir constantly for 2 minutes to make a clear roux.
- Gradually pour in the milk while stirring constantly. This prevents lumps.
- Keep stirring until the sauce thickens and sticks to the back of a spoon.
- Season with salt, pepper and a pinch of nutmeg.
- Remove from heat and use immediately or store in the refrigerator with a piece of plastic wrap directly on the surface of the sauce to prevent skinning.
Voedingswaarden
Calories: 145kcal
- Flour vs butter Ratio: In our preparation, the ratio of flour to butter is the same. This may vary all the time. Note too little flour results in a greasier cream. Too much flour more easily leads to lumps in the sauce.
- Roux vs. Roux Milk Ratio: For our preparation, we used a ratio of 25 grams of butter, 25 grams flour (together they form the roux) and 500 ml milk. This gives a medium-thick Béchamel sauce. Depending on the desired end result, you can adjust this ratio. A thicker sauce requires more roux in proportion to the milk, while a thinner sauce requires less roux.
- It is important to remember that a hot roux expects cold milk (or vice versa). This helps prevent clumps and makes for a smooth sauce.
- If the sauce is too thick, you can add some extra milk to achieve the desired consistency.
Derived sauces from Béchamel sauce:
- Mornay sauce: With grated cheese.
- Cheese sauce: With processed cheese and sometimes mustard or Worcestershire sauce.
- Cream Sauce: With cream.
- Mustard sauce: With mustard.
- Aurora sauce: With tomato paste.
- Nantua sauce: With lobster butter.
- Mushroom sauce: With mushrooms.
- Parsley sauce: With chopped parsley.
Our recipes for white sauces
