Béchamel Sauce
A simple white sauce that is the base for many cheese sauces and adds the "cream" to most things creamy!
Servings: 1 Quart
Calories: 1327kcal
Ingredients
- 5 tbsp unsalted butter
- 1/4 cup all purpose flour
- 4 cups whole milk
- 2 egg yolks
- 2 tsp kosher salt
Instructions
- In a saucepan, over medium heat, warm the milk until it is just about to boil
- In a separate saucepan over medium heat, warm the butter until melted
- Gradually add the flour and whisk until smooth
- Cook the mixture for 2–3 minutes, keeping a close eye on it to avoid burning
- Add the hot milk to the butter mixture, 1 cup at a time, constantly whisking
- Cook 12 minutes, stirring constantly
- Turn heat off
- Slowly add egg yolks, 1 at a time, and whisk until incorporated
- Stir in salt
Notes
Heating the milk will keep lumps from forming and produces a smoother sauce.
Add fresh herbs to the sauce for extra flavor.
This recipe yields 1 quart of béchamel sauce.
Nutrition
Calories: 1327kcal | Carbohydrates: 72g | Protein: 40g | Fat: 98g | Saturated Fat: 58g | Cholesterol: 639mg | Sodium: 5096mg | Potassium: 1328mg | Fiber: 1g | Sugar: 50g | Vitamin A: 3850IU | Calcium: 1166mg | Iron: 3mg