Béchamel Sauce by @eloy_spinnler

15 min

4 servings

🧈

40 g

Butter

🌾

40 g

Flour

🥛

500 ml

Milk

🧂

0.75 g

Salt

⚫

0.3 g

Pepper

🫙

0.3 g

Nutmeg

  1. Measure
    • butter
    • all-purpose flour
    • whole milk

    Measure 40 g butter, 40 g all-purpose flour, and 500 ml whole milk; keep the milk ready in a measuring jug.

  2. Melt
    • butter

    Melt the 40 g butter in the saucepan over medium-low heat without letting it brown.

  3. Add
    • all-purpose flour
    • butter

    Add the 40 g all-purpose flour to the melted butter and whisk until a smooth roux forms.

  4. Cook
    • all-purpose flour
    • butter

    Cook the roux for 1 minute while whisking continuously to remove the raw flour taste.

  5. Pour
    • whole milk

    Gradually pour in the 500 ml whole milk while whisking constantly to prevent lumps.

  6. Simmer

    Simmer the sauce over low heat for 5 to 7 minutes while whisking until smooth and thickened.

  7. Season
    • salt

    Season the béchamel with salt, black pepper, and ground nutmeg; whisk until evenly combined.

  8. Step

    Remove the béchamel from the heat and use it immediately in lasagna, gratin, or another baked dish.

Béchamel Sauce by @eloy_spinnler

15 min

4 servings

🧈

40 g

Butter

🌾

40 g

Flour

🥛

500 ml

Milk

🧂

0.75 g

Salt

⚫

0.3 g

Pepper

🫙

0.3 g

Nutmeg

Preparation Steps

  1. Step 1/8

    Measure 40 g butter, 40 g all-purpose flour, and 500 ml whole milk; keep the milk ready in a measuring jug.

    🧈butter
    🌾all-purpose flour
    🥛whole milk
    ⚖️kitchen scale
    🥛measuring jug

  2. Step 2/8

    Melt the 40 g butter in the saucepan over medium-low heat without letting it brown.

    🧈butter
    🍲saucepan

  3. Step 3/8

    Add the 40 g all-purpose flour to the melted butter and whisk until a smooth roux forms.

    🌾all-purpose flour
    🧈butter
    🍲saucepan
    🥄whisk

  4. Step 4/8

    Cook the roux for 1 minute while whisking continuously to remove the raw flour taste.

    🌾all-purpose flour
    🧈butter
    🍲saucepan
    🥄whisk

  5. Step 5/8

    Gradually pour in the 500 ml whole milk while whisking constantly to prevent lumps.

    🥛whole milk
    🍲saucepan
    🥄whisk
    🥛measuring jug

  6. Step 6/8

    Simmer the sauce over low heat for 5 to 7 minutes while whisking until smooth and thickened.

    🍲saucepan
    🥄whisk

  7. Step 7/8

    Season the béchamel with salt, black pepper, and ground nutmeg; whisk until evenly combined.

    🧂salt
    ⚫black pepper
    🫙ground nutmeg
    🍲saucepan
    🥄whisk

  8. Step 8/8

    Remove the béchamel from the heat and use it immediately in lasagna, gratin, or another baked dish.

    🍲saucepan
    🥄spatula

Composition

Ingredients

Types

Dairy, Seasonings

Ingredients

Butter, Flour, Milk, Salt, Pepper, Nutmeg

Notes

Salt (to taste), Pepper (to taste), Nutmeg (to taste)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Egg-Free, Soy-Free

Calories

145 kcal

Macro nutrients

Protein: 5.2g, Carbohydrates: 10.2g, Fat: 9.7g, Saturated Fat: 5.9g, Fiber: 0.3g, Sugar: 6.1g

Nutritional Information

Minerals

Calcium: 150mg, Sodium: 145mg, Potassium: 205mg, Phosphorus: 125mg

Vitamins

Vitamin A: 160µg, Vitamin D: 1.2µg, Vitamin B12: 0.65µg

Preparation

Time Information

Preparation

5 minutes

Cooking

10 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

saucepan, whisk, measuring jug, kitchen scale, spatula

Appliances

Stove

Type

Type

Type Of Dish

Sauce, Condiment

Occasions

Everyday cooking, Family meal, Holiday meal

Origin

Source

Platform

instagram

Original Creator

@eloy_spinnler

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Smooth, Velvety, Thick

Flavors

Buttery, Milky, Savory, Mildly spiced

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave above 20°C for longer than 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container,Press plastic wrap directly onto the sauce surface to prevent a skin), freezer : 2 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Reheat gently and whisk to restore texture)