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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
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
Servings: 1 cup
Calories: 14kcal
Ingredients
- 2 tbsp flour
- 2 tbsp butter
- 1 1/4 cup milk
- 1 pinch freshly grated nutmeg
- salt & pepper
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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.
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Nutrition
Nutrition Facts
Homemade Béchamel White Roux
Amount Per Serving
Calories 14 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 3mg1%
Sodium 11mg0%
Potassium 13mg0%
Vitamin A 40IU1%
Calcium 11mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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I’ve actually used bechamel a lot in my recipes lately, such a delicious sauce, I used it as a binder! Yours is different in ingredients proportion than mine, will try it next time I need bechamel!
INteresting, I think the proportion changes if you want it more liquidy or not. I should test with different measurements. Thank you for your comment
I love this sauce. I never thought of putting nutmeg in it. I can’t wait to try this!
Thank you, My mom always added it so I thought everybody did