Bechamel Sauce (Perfect Every Time!)
Make silky, creamy, and lump-free Bechamel (Salsa Besciamella) every single time plus discover many different ways you can use it!
Servings: 1 cups
Calories: 545kcal
Ingredients
- 2 tablespoon butter (1 oz or 30 grams)
- 3 tbsp leveled or 2 tablespoon heaping flour - (1 oz or 30 grams)
- 1 ¼ cup milk
- Pinch nutmeg
- Salt to taste
Instructions
- In a stove-top pot melt butter.
- Add flour and whisk well until a thick creamy paste forms. Cook for 1-2 minutes.
- Slowly pour in about ⅓ cup of milk. Continue whisking energetically breaking all the lumps. Make sure to scrape well the bottom and sides of the pot.
- Once you have reached a smooth consistency add a little more milk. Continue adding milk in small portions until you have used up all the milk.
- Increase the heat a little and continue whisking and cooking the sauce.
- Once it starts to thicken, cook it for another 20-30 seconds and turn off the heat.
- Continue to whisk. You’ll notice Bechamel Sauce will continue to thicken even with the heat off.
- Once it reached desired consistency, season it with nutmeg and salt to taste or other seasonings (see suggestions above the recipe).
- Give another good stir.
- If you’re not planning to use the sauce immediately see my tips above how to store it to prevent a skin from forming.
Nutrition
Calories: 545kcal | Carbohydrates: 48g | Protein: 15g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 297mg | Potassium: 512mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1194IU | Calcium: 389mg | Iron: 2mg