Sauce "Bechamel"
Total time 15 m.
Preparation 15 m.
Preparation 15 m.
Easy
Number of servings
1
Ingredients
Milk 1.5%
1
l
Wheat flour
100
g
Butter 82.5%
150
g
Ground nutmeg
to taste
Salt
to taste
Ground black pepper
to taste
Nutritional value
One serving (~ 1250 g)
Proteins 41 g
Fats 140 g
Carbohydrates 115 g
Calorie content 1887 kcal
Cooking steps
1
Melt 100 grams of butter in a saucepan over low heat. Add flour to butter.
Melt 100 grams of butter in a saucepan over low heat. Add flour to butter.
2
Stir while continuing to heat.
3
Gradually add 300 ml of cold milk to the butter-flour mixture, stirring constantly with a wooden spatula.
4
Stir the sauce until smooth. Pour in the remaining milk in small portions and mix well.
You can add more or less milk, depending on the desired thickness of the sauce. Keep in mind that the sauce will thicken after cooling.
Bring the sauce to a boil, stirring constantly, and simmer for 5 minutes over low heat. Add salt, pepper and nutmeg (on the tip of a knife) to taste.
5
Add a piece of butter (30-50 g) to the prepared sauce, mix and cover the pan with a lid.
The sauce should be smooth, without lumps. If this cannot be avoided, it must be rubbed through a sieve.
Bon appetit!
Top