(Béchamel - Traditional recipe)

45 g (1 1/2 oz) white flour
250 ml (8 fl oz - 1 C) milk
45 g (1 1/2 oz) unsalted butter
Pinch grated nutmeg
Salt

Time:
preparation: 10-15 minutes
cooking: 20 minutes
Difficulty:
Medium difficulty
Nutrition Facts (amount per serving):
Calories: 149 (kCal) - 624 (kJ)
Protein: 3.2 (g)
Total fat: 10.7 (g)
Total carbohydrate: 10.8 (g)
Sugars: 3.2 (g)

This traditional sauce is very useful for baked pasta or vegetables. You can make it in very different ways; we're going to explain them to you.

First way

Melt flour in cold milk in a little saucepan; you have to avoid to do lumps. A suggestion could be to use a whisk (blender). Add butter, cut into little pieces; season to taste with salt and begin cooking over a very low flame. Stir continuously with a wooden spoon until your sauce thickens.

Second way

Let milk warm up.
Meanwhile melt butter in a little saucepan over a very low flame. Add white flour using a strainer and stir accurately with a wooden spoon until you have a smooth cream without lumps. At this point pour it into hot milk, little by little, stirring continuously. Keep on cooking and stirring until your sauce thickens. Switch off the flame, add nutmeg and season to taste with salt; stir. The sauce is ready.

Note

- If you don't use this sauce immediately, you can spread a piece of butter on the top. This trick is useful to preserve it better.
- If you want to prepare not a thick béchamel, you have to dilute milk. In this case you have to use 200 ml water with 200 ml milk.
- You can modify this recipe adding, when you have switched off the flame, 2 tablespoons grated Parmesan and an egg yolk. If you add single cream (light cream) you have Mornay sauce.
- You can use yogurt instead of butter; in this way you have a light version.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".

Index

Recipe Index

(Béchamel - Traditional recipe)

First way

Second way

Note