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Bechamel Sauce

Meat.Bible's picture
  Milk 1 Cup (16 tbs)
  Spring onion 1 , chopped
  Carrot 1 Small, sliced
  Stalk celery 1 Small, sliced
  Garlic 1 Clove (5 gm)
  Peppercorns 6
  Bay leaf 1
  Parsley stalks 2
  Butter 2 Tablespoon
  Plain flour 2 Tablespoon
  Salt To Taste
  Pepper To Taste

Place milk in a saucepan with prepared vegetables, garlic, peppercorns, bay leaf and parsley stalks.
Bring slowly to the boil.
Remove from heat, cover and leave to infuse with flavorings for 30 minutes.
Strain, discard flavoring ingredients and reserve milk.
Melt butter in a saucepan, stir in flour and cook over a low heat for 1-2 minutes, stirring continuously.
Add warm milk gradually and bring to the boil, stirring continuously until sauce is thick and bubbling.
Season with salt and pepper to taste.
If desired, 2 tablespoons light cream may be stirred in for extra richness.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 503 Calories from Fat 286

% Daily Value*

Total Fat 32 g49.9%

Saturated Fat 19.8 g99%

Trans Fat 0 g

Cholesterol 87.1 mg29%

Sodium 542.9 mg22.6%

Total Carbohydrates 45 g15.1%

Dietary Fiber 3.3 g13%

Sugars 15.1 g

Protein 11 g21.3%

Vitamin A 196.4% Vitamin C 19.1%

Calcium 32.1% Iron 6.9%

*Based on a 2000 Calorie diet

Bechamel Sauce Recipe