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Mediterranean

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

Method

  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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