Bechamel Sauce Recipe

Summary

Preparation Time30 MinCooking Time45 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
DishVegetarian
Main Ingredient

Ingredients

 Milk1 1⁄4 Cup (20 tbs)
 Onion1 Small, peeled
 Carrot1 Small, peeled
 Celery stalk1⁄2 Small
 Mace blade1
 Parsley sprigs1
 Cloves2
 White peppercorns4
 Butter1 Ounce
 Flour4 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 672 Calories from Fat 296

% Daily Value*

Total Fat 33 g51.5%

Saturated Fat 20.1 g100.6%

Trans Fat 0 g

Cholesterol 89.2 mg

Sodium 565.4 mg23.6%

Total Carbohydrates 78 g26.2%

Dietary Fiber 5.8 g23.2%

Sugars 22.8 g

Protein 18 g35.4%

Vitamin A 190% Vitamin C 24.4%

Calcium 39% Iron 20.1%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a saucepan, bring milk, quartered onion, thickly sliced carrot and thickly sliced celery along with mace, parsley, cloves and peppercorns slowly to a boil with constant stirring.
2. Take the saucepan off heat, cover, let it stand for about 30 minutes and strain.
3. in a clean, small, heavy saucepan melt butter and cook with flour gently, stirring constantly for about 3 minutes.
4. Remove from heat and gradually add reserved flavored milk, stirring well after each addition.
5. With a wooden spoon stir and cook such that the sauce boils and thickens.
6. Let it simmer for 3-4 minutes.

SERVING
7. To serve, season with salt and pepper as per taste.
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