Béchamel Sauce
A classic sauce that is creamy, smooth, and extremely versatile, this béchamel sauce is made with a simple roux of butter and flour, then whisked with milk until perfectly thickened. It has a mild, slightly sweet flavor that complements pretty much everything...like au gratin potatoes to chicken, salmon, and roasted veggies!
Servings: 4 Cups
Calories: 244kcal
Equipment
- whisk
- 2 saucepans, heavy bottom
Ingredients
- ¼ cup salted butter
- ¼ cup all purpose flour
- 3 cups whole milk
- 3 garlic cloves, minced
- 1 teaspoon salt
- ¼ teaspoon white pepper
Instructions
- Pour 3 cups of milk in a saucepan over medium-heat until warm, ensuring it does not get hot.
- While the milk is warming, melt ¼ cup of butter in a separate heavy-bottomed saucepan over medium heat.
- Add in the minced fresh garlic and sauté for 1-2 minutes.
- Pour in the ¼ cup of flour, and whisk it into the meted butter and garlic until a rouge forms, about 1-2 minutes.
- Pour the warm milk into the saucepan with the rouge and whisk to combine.
- Add the salt and white pepper and continue to whisk.
- Turn the heat up to medium-high and bring the sauce to a boil, whisking continuously for 1-2 until the sauce begins to thicken.
- As soon as the sauce reaches the desired thickness, remove the saucepan from the heat and continue to whisk until the sauce stops bubbling and slightly cools.
- Serve immediately.
Nutrition
Calories: 244kcal | Carbohydrates: 15g | Protein: 7g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 743mg | Potassium: 295mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 651IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 0.4mg