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    You are in: Home / Recipes / Bechamel - Basic White Sauce Recipe
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    Bechamel - Basic White Sauce

    Bechamel - Basic White Sauce. Photo by -Sylvie-

    1/1 Photo of Bechamel - Basic White Sauce

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    kiwidutch's Note:

    Formula for making a thin, medium and thick white sauce.

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    Ingredients:

    Serves: 6-8

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Scald the milk with the onion, bay leaf and peppercorns.
    2. 2
      Cover and let infuse off heat for 10-15 minutes.
    3. 3
      In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.
    4. 4
      Off heat, strain in the hot milk.
    5. 5
      Whisk well, then bring to a boil, whisking constantly until the sauce thickens.
    6. 6
      season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes.
    7. 7
      NOTE: This make what is called a "MEDIUM" Bechamel.
    8. 8
      For a "THIN" Bechamel use 2 tbs. butter and 2 tbs. flour.
    9. 9
      For a "THICK" Bechamel use 4 tbs. butter and 4 tbs. flour.

    Ratings & Reviews:

    • on June 08, 2010

      55

      Delicious! I love the infusion of onions and bay leaf (I didn't use peppercorns because I didn't have them) and I added one garlic clove to the infusion. Great flavor. I skipped the nutmeg and I used this sauce on a pizza and I am going to make this again to serve on pasta. Thanks for sharing this recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 17, 2008

      55

      thanks for the proportions. I used the recipe to make 4.5 cups of condensed mushroom soup for a broccoli bake. I found that 8 tbls of flour and 8 of butter were perfect with one cup of sauteed mushrooms. I will always used this quantity for my 3.2L baking dish with. Before it was guess work and I was always nervous, but now I am confident of my sauce being thick enough and the right quantity to cover the veggies. Thanks a lot.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2013

      55

      I drizzled the white sauce over the butternut squash ravioli. I did substitute Vanilla Almond Milk for milk and it was mildly nutty and delicious! Next time would just top it with some crushed pecans :) Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (28)

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    Nutritional Facts for Bechamel - Basic White Sauce

    Serving Size: 1 (71 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 118.8
     
    Calories from Fat 79
    66%
    Total Fat 8.7 g
    13%
    Saturated Fat 5.5 g
    27%
    Cholesterol 26.6 mg
    8%
    Sodium 40.8 mg
    1%
    Total Carbohydrate 7.1 g
    2%
    Dietary Fiber 0.2 g
    0%
    Sugars 0.1 g
    0%
    Protein 3.1 g
    6%

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