Basic Béchamel (White) Sauce
A classic French recipe, this creamy sauce thickened with a roux can be used as a base for many other sauces as well as in casseroles and soufflés.
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A classic French recipe, this creamy sauce thickened with a roux can be used as a base for many other sauces as well as in casseroles and soufflés.
Ingredients
- 1/4 cup butter or vegetable oil
- 1/4 cup all-purpose flour
- 2 cups low-fat milk, preferably warmed
Preparation
Heat butter or oil in large saucepan over medium heat. Whisk in flour, and cook 2 to 3 minutes, stirring or whisking constantly. Gradually whisk in milk, and cook 5 minutes, or until sauce has thickened, stirring or whisking constantly.
Nutrition Information
- Calories 91
- Carbohydrate Content 6 g
- Cholesterol Content 18 mg
- Fat Content 6 g
- Fiber Content 1 g
- Protein Content 3 g
- Saturated Fat Content 4 g
- Sodium Content 68 mg
- Sugar Content 3 g