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Homemade Bechamel Sauce

Diet.Chef's picture
  Bay leaf 1
  Parsley 15 Milliliter, chopped (1 Tablespoon)
  Onion 1⁄2 Small, chopped
  Peppercorns 4
  Thyme sprig 1
  Carrot 1 , sliced
  Stalk celery 1 , sliced
  Milk 10 Fluid Ounce (300 Milk)
  Butter 15 Milliliter (1 Tablespoon)
  Flour 1⁄2 Ounce (15 Gram)
  Salt To Taste
  Pepper To Taste

Put the bay leaf, parsley, onion, peppercorns, thyme, carrot, celery and milk in a saucepan.
Simmer for 30 minutes.
Leave to cool and strain.
Melt the butter in a saucepan and stir in the flour to form a smooth paste.
Cook for 1 minute or until the mixture is pale gold.
Remove from the heat and gradually stir in the strained milk.
When thoroughly blended, return to the heat and stir until the sauce boils and thickens.
Season to taste with salt and pepper.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 405 Calories from Fat 199

% Daily Value*

Total Fat 22 g34.6%

Saturated Fat 13.4 g66.8%

Trans Fat 0 g

Cholesterol 61.8 mg20.6%

Sodium 601.9 mg25.1%

Total Carbohydrates 42 g14%

Dietary Fiber 4.8 g19.4%

Sugars 22 g

Protein 13 g26.6%

Vitamin A 249.4% Vitamin C 55%

Calcium 42.7% Iron 15.9%

*Based on a 2000 Calorie diet

Homemade Bechamel Sauce Recipe