Bechamel Sauce
Servings: 4
Calories: 198kcal
You can easily make your own delicious Bechamel Sauce at home in only 15 minutes. Use it in lasagne, creamy pastas, for vegetable bakes and to top seafood.
Ingredients
- 2 tbsp unsalted butter
- 35 g plain (all-purpose) flour
- 625 ml full-cream (whole) milk
- 1 tsp chicken stock (bouillon) powder
Instructions
- Make a roux – Heat the unsalted butter in a small saucepan over low heat. Once it is melted, add the flour. Stir until you form a paste (this will take 1 minute).
- Add the milk – Slowly add the milk and stir using a whisk. Reduce the heat to the lowest setting and continue whisking for 6–8 minutes.
- Once the sauce has thickened and coats the back of a spoon, it’s ready.
- Add the stock powder – Whisk in the chicken stock powder to season. (See note 1 if you'd like to turn the bechamel into a cheese sauce.)
Notes
Note 1 – To make a cheese sauce To turn this bechamel into a cheese sauce for lasagne, you can simply stir cheese through at the end once the bechamel has thickened. I like to use a good melting cheese like mozzarella, cheddar or a combination of both. Add around 100–150 g (1–1½ cups), depending on how cheesy you like it, and stir until melted and smooth. Parmesan is also a lovely addition for extra flavour – you can add a small handful along with the other cheeses. Just keep the heat low when adding the cheese so it melts gently and stays nice and smooth.
MAKE AHEAD
Best used immediately.LEFTOVERS
Best used immediately.Nutrition Facts
Bechamel Sauce
Amount per Serving
Calories
198
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
50
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
40
mg
13
%
Sodium
184
mg
8
%
Potassium
255
mg
7
%
Carbohydrates
14
g
5
%
Fiber
0.2
g
1
%
Sugar
8
g
9
%
Protein
6
g
12
%
Vitamin A
498
IU
10
%
Vitamin C
0.01
mg
0
%
Calcium
203
mg
20
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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