Mother Sauce Bechamel

Name: Mother Sauce Bechamel
Prep time: 20 min
Cook time: 5 min
Yield: 6
Cuisine: Francesa
Ingredients: 100 grams wheat flour, for the roux; 60 grams butter, for the roux; 500 milliliters cow's milk, for the roux; 1 1/2 liters cow's milk, for the nut milk; 30 grams butter, for the nut milk; nutmeg, for the nut milk; salt and pepper

A sauce made from flour, butter, and milk to use with pasta and creams. It is a very versatile sauce, as its flavor is mild and pairs well with many dishes; the combinations are part of your creativity, give it a try.

Reviewed by Editorial Team of Kiwilimón

Published: 09-10-2017

Preparation

15 mins

5 mins

Low

For the Roux Melt the butter in a pan, being careful not to let it bubble (that is burnt butter). Add the flour and mix until a blonde color is achieved (in this case, you can let it cook until a darker color is achieved to your taste). The Roux is blended with the milk to create the base. For the nut milk: Pour the milk into a pot over medium heat until it reaches the first boil. Add the butter, nutmeg, salt, and pepper to taste. Stir with a whisk until it thickens and turn off the heat. To bind: Using a strainer, pour the Roux into the nut milk ensuring it falls in a single stream; while vigorously stirring with a whisk to avoid lumps. Heat the pot over medium heat and stir until a creamy consistency is achieved. (keep mixing).

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

104.9

kcal

5.25%

Carbohydrate, by difference

7.8

2.6%

Protein

3.5

Total lipid (fat)

6.7

10.31%

null

100

null

Provided by

Tips

In the binding stage, it depends on the stove where it is cooked and the size of the pot to measure the intensity of the flame. A whisk is recommended to avoid the formation of lumps and to prevent the sauce from breaking when binding.

Mother Sauce Bechamel

Ingredients

Preparation

Nutritional information

Tips

Sign up for the newsletter