Bechamel
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons butter
- 3tablespoons flour
- 1¼cups heavy cream
- Salt and white pepper to taste
- Pinch nutmeg
Nutritional analysis per serving (8 servings)
215 calories; 22 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 2 grams protein; 119 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in a saucepan.
- Step 2
Add flour and cook the roux over low heat three minutes. Add heavy cream and whisk. Continue to stir over low heat for five minutes, until mixture thickens. Strain through fine sieve. Season with salt, pepper and nutmeg.
Private Notes
Comments
There is no need for heavy cream. Add a bit more flour (2 tbsp) and use milk or even vegetable stock for more flavor.
No cream. Whole milk. Grind nutmeg
I made it 2% milk, added manchego and used it with good canned tuna. It was velvety smooth and pretty good. Faute de perdrix, on mange des merles,” as my father taught me.
Bechamel is one of the French mother sauces and follows a standard ratio of 10 parts milk to 1 part roux (per Ruhlman, 2009). This recipe is not bechamel for two reasons. First, it uses cream rather than milk. Second, and more importantly, the ratio of roux to liquid is wildly wrong. Result is a thick mixture - almost a paste.
Omg sooo rich. I used this to make cauliflower au gratin. Too rich. Serve along side of Lipitor.
6 Tablespoons of butter is 85 grams
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