You are here

Classic Bechamel Sauce

Western.Chefs's picture
  Milk 1 Pint (600 Milliliter)
  Onion 1 Small
  Carrot 1 Small
  Celery stick 1
  Peppercorns 6
  Bay leaf 1
  Unsalted butter 2 Ounce (50 Gram)
  Flour 2 Ounce (50 Gram)
  Salt To Taste
  Cream 3 Tablespoon

Place the milk in a saucepan.
Peel onion, trim and peel carrot, scrub celery and trim.
Place in the pan with the peppercorns and bay leaf.
Bring slowly to just below boiling point, then remove from the heat.
Cover and allow to infuse for at least 30 mins.
Strain mixture, reserving liquid.
Melt the fat in a clean pan, stir in the flour.
Cook over a gentle heat for 2 mins so that the starch grains in the flour swell and burst.
Take care not to burn the roux.
Remove from heat.
Strain the milk and warm slightly before using a wooden spoon to beat it into the roux.
Cook the mixture over a moderate heat, stirring throughout, until the sauce thickens and coats the back of the spoon.
Add salt to taste and stir in the cream, if using.
Use sauce as required.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1147 Calories from Fat 570

% Daily Value*

Total Fat 64 g98.7%

Saturated Fat 39.9 g199.3%

Trans Fat 0 g

Cholesterol 173.1 mg57.7%

Sodium 741.1 mg30.9%

Total Carbohydrates 122 g40.7%

Dietary Fiber 5.9 g23.7%

Sugars 49.6 g

Protein 26 g51.1%

Vitamin A 211.6% Vitamin C 22.9%

Calcium 72.9% Iron 20.6%

*Based on a 2000 Calorie diet

Classic Bechamel Sauce Recipe