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

Homemade Béchamel White Roux

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

Prep Time 3 minutes

Cook Time 20 minutes

Total Time 20 minutes

Servings: 1 cup

Print Pin Rate

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.
  

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Nutrition

Calories: 14kcal | Fat: 1g | Cholesterol: 3mg | Sodium: 11mg | Potassium: 13mg | Vitamin A: 40IU | Calcium: 11mg

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