1/3 Photos of Bechamel Sauce
From Giada De Laurentiis Everyday Italian. She says - This sauce is named after the Marquis de Bechamel. In Italian, it's called balsamella or besciamella. The original and full French version also involves steeping some onion and a bay leaf in milk for 30 minutes to infuse the sauce with more flavor but here's an everyday approach. My simplified version is a snap to make and is perfect with baked rigatoni with bechamel sauce. You could also use it the way you would hollandaise sauce.
My Private Note
Units: US | Metric
- 1In a 2 quart saucepan, melt the butter over medium heat.
- 2Add the flour and whisk until smooth, about 2 minutes.
- 3Gradually add the warm milk, whisking constantly to prevent any lumps from forming.
- 4Simmer over medium heat, whisking constantly, until the sauce is thick, smooth and creamy, about 10 minutes.
- 5Do not allow the bechamel sauce to boil.
- 6Remove from the heat and stir in 1/2 teaspoon salt and a pinch each of white pepper and nutmeg.
- 7Season the sauce with more salt, pepper and nutmeg to taste.
- 8The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.
Browse Our Top Sauces Recipes
Nutritional Facts for Bechamel Sauce
Serving Size: 1 (1112 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 330.7
- Calories from Fat 202
- Total Fat 22.4 g
- Saturated Fat 13.7 g
- Cholesterol 62.5 mg
- Sodium 390.5 mg
- Total Carbohydrate 23.0 g
- Dietary Fiber 0.4 g
- Sugars 12.9 g
- Protein 9.6 g