Bechamel Sauce

Name: Bechamel Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italia
Ingredients: 50 Cl Milk; 2 Tablespoons Flour; 2 Tablespoons Butter; 1 Pinch Salt; to taste Pepper; to taste Grated Nutmeg

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Category: Sauces

Bechamel Sauce is a white and velvety cream, obtained by cooking flour, butter, and milk. Perfect for accompanying numerous dishes, it is a classic of Italian cuisine.

Difficulty: Medium

Cooking time: 15 minCooking: 15 min

Preparation time: 5 minPreparation: 5 min

Country: Italia

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Ingredients

No. Servings

Milk50Cl
Flour2Tablespoons
Butter2Tablespoons
Salt1Pinch
Pepperto taste
Grated nutmegto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 6
This famous sauce is named after Louis de Béchamel, Marquis of Nointel, grand chamberlain of King Louis XIV (17th century)
STEP 2 OF 6
S. Lopez's aphorism about him is famous: 'You don't need to have founded an empire to go down in history: just invent a sauce: look at Béchamel!'
STEP 3 OF 6
Blend the milk with the flour, salt, pepper, and nutmeg
STEP 4 OF 6
Pour it into a saucepan where you have melted the butter over low heat
STEP 5 OF 6
Bring to a boil, stirring constantly with a wooden spoon
STEP 6 OF 6
After about 3 minutes of boiling, the sauce will have thickened and will be ready to use

Suggestions

Pan
Wooden spoon
Stove

General Information

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 6

This famous sauce is named after Louis de Béchamel, Marquis of Nointel, grand chamberlain of King Louis XIV (17th century)

STEP 2 OF 6

S. Lopez's aphorism about him is famous: 'You don't need to have founded an empire to go down in history: just invent a sauce: look at Béchamel!'

STEP 3 OF 6

Blend the milk with the flour, salt, pepper, and nutmeg

STEP 4 OF 6

Pour it into a saucepan where you have melted the butter over low heat

STEP 5 OF 6

Bring to a boil, stirring constantly with a wooden spoon

STEP 6 OF 6

After about 3 minutes of boiling, the sauce will have thickened and will be ready to use

Analysis

Attention

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)	183.21
Carbohydrates (g)	10.88
of which Sugars (g)	7.83
Fat (g)	12.19
of which Saturates (g)	7.12
Protein (g)	8.13
Fiber (g)	0.1
Sale (g)	0.37