Homemade Béchamel: White Roux

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Homemade Béchamel, also called White Roux, is a basic sauce for many Italian and French recipe.

I always keep this recipe and its measurements at hand in the kitchen so I can quickly make it if I need.

You can adjust the quantity of the flour based on the consistency you need.

Below a list of recipe where I use it.

• Chicken and Mushroom Pie Recipe
• Lasagna
• Scallop, Shrimp, Salmon and Cod Fish Pie with a Mediterranean Twist

Since the homemade Béchamel requires a lot of stirring I would recommend using a wooden spoon with comfortable handles and you can find my affiliate link from Amazon.

Here you can find more of other useful kitchen items or my favourite baking tools

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5 from 2 votes

Homemade Béchamel White Roux

Béchamel or white sauce is the base for many cheese sauce and dishes #yourguardianchef #sauce #Frenchfood

Prep Time3 mins

Cook Time20 mins

Total Time20 mins

Course: Sauces

Cuisine: French

Keyword: base sauce, sauce, white sauce

Servings: 1 cup

Calories: 14kcal

Author: Laura Tobin

Ingredients

• 2 tbsp flour
• 2 tbsp butter
• 1 1/4 cup milk
• 1 pinch freshly grated nutmeg
• salt & pepper

US Customary – Metric

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Instructions

• Stir for 1 or 2 minutes the flour and the butter in a pan over low heat with a wooden spoon to create a white roux.
  
• Remove from the heat and gradually add the warm milk making sure no lumps are formed.
  
• Put back on the heat and bring to boil stirring constantly.
  
• Lower the heat and keep steering, till it reaches the right consistency.
• Add salt and nutmeg at the end.
  

Nutrition

Nutrition Facts

Homemade Béchamel White Roux

Amount Per Serving

Calories 14 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Cholesterol 3mg 1%

Sodium 11mg 0%

Potassium 13mg 0%

Vitamin A 0.8%

Calcium 1.1%

Iron 0.1%

* Percent Daily Values are based on a 2000 calorie diet.

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