Bechamel Sauce | White Sauce
Bechamel Sauce forms the base for many dishes like mac and cheese, casserole, pasta etc. This Bechamel Sauce or White Sauce is the mother sauces of the French cuisine.
Servings1 cup
Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon nutmeg powder
- salt to taste
Instructions
- Heat 1/4 cup butter - Let it melt.
- Add 1/4 cup flour.
- Keep whisking until no dry flour is seen.
- Add 2 cups milk and keep whisking simultaneously to avoid lump formation.
- Keep stirring until it starts to thicken.
- Starts to thicken as you can see.
- Within few mins the sauce will start to thicken.Cook in low flame, Keep stirring. Once it starts to thicken switch to a spatula.
- The sauce will will coat the laddle like shown below.
- Add salt to taste, 1/2 teaspoon crushed pepper, 1/4 teaspoon nutmeg powder and 2 tablespoon cheese.
- After adding cheese it bubbles up and becomes more creamy and thick. This white sauce is called Bechamel sauce. Bechamel sauce is ready now. Creamy, silky white sauce ready!
Video
Notes
- If you want the sauce to be a little runny you can add 1/4 cup more milk.
- This is the basic white sauce recipe, you can add spice powders or cheese as per your preference.
- The sauce keeps well in refrigerator for 3-5 days.
Nutrition Facts
Bechamel Sauce | White Sauce
Amount Per Serving (20 g)
Calories 163
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Trans Fat 0.4g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3g
Cholesterol 36mg12%
Sodium 358mg16%
Potassium 156mg4%
Carbohydrates 9g3%
Fiber 0.2g1%
Sugar 5g6%
Protein 4g8%
Vitamin A 442IU9%
Vitamin C 0.002mg0%
Calcium 124mg12%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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