Bechamel Sauce

Name: Bechamel Sauce
Prep time: 15

4.9

4.9 out of 5 stars (based on 10 reviews)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

This recipe makes a great basic béchamel sauce. If you’re using it for a lasagna or a baked cheese dish, add in some grated Parmesan cheese. It will add extra taste without too much cheesiness....

6 tablespoons butter
6 tablespoons all-purpose flour
4 cups warm milk of choice
1 teaspoon salt
½ teaspoon freshly grated nutmeg
1 tablespoon grated Parmesan (optional)
Ground black pepper, to taste

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Nutrition Facts

Calories

209 cals

Fat

16 g

Saturated Fat

10 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

12 g

Sugar

6 g

Fiber

0 g

Protein

5 g

Sodium

338 mg

Directions

Melt the butter over medium heat in a small saucepan. Stir in the flour until it is smooth. Cook until it starts to brown slightly. This is a roux.
Slowly add the milk, while constantly stirring to avoid lumps. Cook stirring until the sauce thickens, and begins to bubble. Add salt and pepper to taste, and nutmeg and Parmesan, if using. If the sauce is too thick, gradually stir in extra liquid, a little at a time, until the desired consistency is reached. It’s ready to use.

Chef Tips

For gluten-free bechamel, use one of the many all-purpose gluten-free flour blends on the market, or try a 50/50 blend of rice flour and corn starch.

For vegans, see our Vegan Bechamel Sauce Recipe.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Bechamel Sauce