Directions:
- In a 2 quart saucepan, melt the butter over medium heat.
- Add the flour and whisk until smooth, about 2 minutes.
- Gradually add the warm milk, whisking constantly to prevent any lumps from forming.
- Simmer over medium heat, whisking constantly, until the sauce is thick, smooth and creamy, about 10 minutes.
- Do not allow the bechamel sauce to boil.
- Remove from the heat and stir in 1/2 teaspoon salt and a pinch each of white pepper and nutmeg.
- Season the sauce with more salt, pepper and nutmeg to taste.
- The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.68 Kcal (689 kJ) | ||
| Calories from fat | 82.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.12g | 14% | |
|---|---|---|---|
| Cholesterol | 21.53mg | 7% | |
| Sodium | 406.28mg | 17% | |
| Potassium | 212.12mg | 5% | |
| Total Carbs | 15.48g | 5% | |
| Sugars | 6.13g | 25% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 4.95g | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 179.5mg | 18% | |
| Amount Per 100 g | |||
| Calories | 112.33 Kcal (470 kJ) | ||
| Calories from fat | 56.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.22g | 14% | |
|---|---|---|---|
| Cholesterol | 14.69mg | 7% | |
| Sodium | 277.14mg | 17% | |
| Potassium | 144.69mg | 5% | |
| Total Carbs | 10.56g | 5% | |
| Sugars | 4.18g | 25% | |
| Dietary Fiber | 0.72g | 4% | |
| Protein | 3.38g | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 3% | |
| Calcium | 122.5mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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