Béchamel sauce
Learn to prepare a Béchamel sauce without so many complications and most easily and quickly. Stay and make it with us.
Prep Time2 minutes mins
Cook Time8 minutes mins
Total Time10 minutes mins
Course: Salsas
Cuisine: Colombian
Keyword: béchamel sauce
Servings: 1 Cup (300 ml)
Calories: 499kcal
- 1 tablespoon wheat flour
- 1 tablespoon of butter
- 600 ml of milk.
- Salt to taste.
- A pinch of nutmeg.
In a skillet over medium heat – low add the butter when it has melted, add the wheat flour and stir until forming the so-called roux.
Let cook for about 2 minutes, constantly stir and be careful not to burn.
Once the flour and butter are well mixed, add the milk little by a little while stirring, and with circular movements.
Then, once all the milk has added, add a little salt and the pinch of nutmeg and continue cooking for about 5 to 7 more minutes, stirring occasionally.
Remove from heat and go.
- So that there are no lumps in the sauce, you must sift it, that is, pass it through a filter. When adding the milk, constantly stir circularly, so that everything is well integrated. Do not stop stirring until the milk introduced.
- If you wish you can add half an onion and a clove of garlic, I recommend that it be finely chopped and sauté in the butter, then add the flour, and then the milk in the same way as in the previous procedure.
- If you want to add a bottom of chicken broth, then use 300 ml of milk and 300 ml of broth.
Calories: 499kcal | Carbohydrates: 35g | Protein: 20g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 2684mg | Potassium: 807mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1323IU | Vitamin C: 1mg | Calcium: 686mg | Iron: 1mg