By JP Mills
Béchamel White
8 steps
Prep:10minCook:20min
**Béchamel is a base and has near no taste until cheese or seasonings are added**. Add either fresh grated cheese of choice, seasonings of choice, or both, AFTER final step of listed recipe. (Difficult recipe to get correct).
Updated at: Thu, 17 Aug 2023 06:40:44 GMT
Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
6
Low
Nutrition per serving
Calories203.1 kcal (10%)
Total Fat15.4 g (22%)
Carbs11.7 g (4%)
Sugars5.9 g (7%)
Protein4.9 g (10%)
Sodium48.2 mg (2%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Have flour pre-sifted (unclumped), cheese grated, seasonings next to work station, milk measured and resting in own sauce pan before beginning cook. Have a wisk or fork handy.
Step 2
Heat 1/2 stick unsalted butter on low heat in medium-small sauce pan.
Step 3
Immediately after melted, add 4 tablespoons of flour and begin to whisk with a utensil rapidly for 30-60 seconds until roux has formed (thick golden paste)
Step 4
Immediately remove roux from heat and place saucepan with milk on same burner at same temp. Heat until milk is hot BUT not boiling.
Step 5
Pour the hot milk slowly over the roux pot while whisking and place roux pan back on same burner
Step 6
Continuously whisk the new roux/milk mixture for about 10-15 minutes until slightly inter an Alfredo consistency (add slight heat if it dosnt thicken). Once at previous consistency, add cheeses/seasonings. Continue to whisk gradually.
Step 7
Once sauce finally reaches an alfredo consistency, remove from heat and taste. Add any extra additional needed seasonings or cheeses and let sit stirring occasionally to prevent clumping while main meal finishes cooking.
Step 8
Pour on or dip items
Notes
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