Sauce · Vegetarian
Béchamel sauce
10 min4 servingsEasy
A white roux, milk poured in little by little while whisking, five minutes on medium heat. Ten minutes in all, three ingredients you always have, and it is the sauce for gratins and lasagne.
Equipment needed
- Saucepan
- Whisk
Allergens
MilkGluten
Nutrition facts
| per serving | per 100 g | |
|---|---|---|
| Energy | 171 kcal | 115 kcal |
| Protein | 5.3 g | 3.6 g |
| Carbs | 13.7 g | 9.2 g |
| of which sugars | 6.2 g | 4.2 g |
| Fat | 10.4 g | 7 g |
| of which saturates | 6.9 g | 4.7 g |
| Fibre | 0.3 g | 0.2 g |
Before you start: 4 basics, 6 min read
Method
- 1
Melt the butter in the pot on medium heat, without letting it colour.
- 2
Pour the flour in all at once and stir with the whisk: that is the roux. Two minutes, it stays pale.
- 3
Pour in a third of the milk, whisking. It forms a thick paste, that is normal.
- 4