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Béchamel Sauce

The classic French white sauce: a pale butter-and-flour roux loosened with warm milk infused with bay and nutmeg, cooked out until smooth and glossy. A single serving, enough to sauce a plate of pasta or blanket a small gratin.

SidesVegetarianUnder 400 kcalUnder 30 min
25 min5 prep · 20 cookEasy388 kcalper serving
Béchamel Sauce

Instructions

  1. Put 250 ml of whole milk in a small pan with 1 bay leaf and 1 clove. Bring to just below a simmer over low heat, then take off the heat and leave to infuse for 10 minutes. Strain out the aromatics and keep the milk warm, warm milk goes into the roux far more smoothly than cold.
  2. In a heavy-based saucepan of about 16 cm, melt 20 g of unsalted butter over a low heat until it foams but does not brown.
  3. Scatter in 20 g of plain flour all at once and stir with a wooden spoon or small whisk to a smooth paste. Cook this roux blanc over low heat for 2 minutes, stirring constantly: it should bubble and smell biscuity but stay pale ivory, with no colour at all.

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Per serving

388kcal
11gprotein
28gcarbs
26gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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