Homemade Béchamel

Homemade Béchamel

Too few ratings

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
750 ml milk
bay leaf
1 tsp sugar
50 g butter
50 g flour
½ lemon (juice)
nutmeg
salt
pepper
Metric
Imperial

Utensils

  • fine sieve
  • fine grater
  • liquid measuring cup
  • citrus press
  • whisk
  • 2 pots
  • cooking spoon

Nutrition per serving

Cal
264
Protein
8g
Fat
17g
Carb
19g

Step 1/3

  • 750 ml milk
  • 1 bay leaf
  • 1 tsp sugar
  • nutmeg
  • salt
  • pepper
  • pot
  • fine grater
  • liquid measuring cup
  • whisk

Heat milk in a pot over medium heat. Season with salt and pepper. Add the bay leaf and freshly grated nutmeg to taste. Add sugar, whisk thoroughly, and let simmer for approx. 5 – 7 min. Discard bay leaf, remove milk from heat, and pour into a large measuring cup. Set aside.

Step 2/3

  • 50 butter
  • 50 flour
  • ½ lemon (juice)
  • sieve
  • pot
  • citrus press
  • cooking spoon

Add butter to another pot and melt over medium heat. Be careful not to burn the butter. Sift flour into the melted butter. Stir continuously until a roux forms. Add the hot milk to the roux. Whisk vigorously until the consistency becomes smooth. Add lemon juice and season with salt and pepper. Whisk thoroughly. Enjoy in creamy mac and cheese or lasagna, or use it as a rich base for more complex white sauces!

Step 3/3

  • 50 butter
  • 50 flour
  • ½ lemon
  • sieve
  • citrus press
  • spatula

Add butter to another saucepan. Melt it over medium heat. Be careful not to burn the butter. Sift flour into the melted butter. Stir continuously until a roux forms. Add the hot milk to the roux. Whisk vigorously until the consistency becomes smooth. Juice lemon into the pan and season with salt and pepper. Whisk thoroughly and enjoy!