Béchamel Sauce
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Press plastic wrap or parchment paper directly on the surface of finished béchamel sauce to prevent a skin from forming (or let the skin form and whisk it into the sauce before serving or using, no big deal).
Ingredients
Instructions
In a small saucepan over medium heat, add milk and onion piquet. Heat until a skin forms on top of the milk, about 170 degrees. Remove from heat and discard the onion piqué.
In a medium saucepan, melt butter until foaming. Whisk in flour until foamy, then gradually add the hot milk, whisking constantly until smooth.
Bring to a boil, reduce heat, and simmer until thickened, about 15 minutes. You’ll know the sauce has thickened enough when you can draw a line through the sauce on the back of a spoon and the line does not fill in.
Strain through fine-mesh strainer, then season to taste with salt, white pepper, and nutmeg (I like 1 teaspoon salt, 1/4 teaspoon pepper, and a pinch of nutmeg).
Nutrition
- Serving Size
- 0.5 cup
- Calories
- 138 kcal
- Carbohydrate Content
- 9 g
- Protein Content
- 4 g
- Fat Content
- 10 g
- Saturated Fat Content
- 6 g
- Trans Fat Content
- 0.2 g
- Cholesterol Content
- 30 mg
- Sodium Content
- 92 mg
- Fiber Content
- 0.1 g
- Sugar Content
- 6 g
- Unsaturated Fat Content
- 2.4 g
