White Béchamel Sauce with Milk and Flour
The smooth, elegant béchamel is incredibly delicious.
Inna Ryabchenko
Recipe author
White Béchamel Sauce with Milk and Flour
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 %
4 g
Fats 40 %
8 g
Carbohydrates 40 %
8 g
120 kcal
GI:
50
/
0
/
50
- 1) Melt the butter over medium heat, add the flour, and stir well, letting the flour cook for about 2 minutes. 2) Then pour in the room-temperature milk in a thin stream, whisking constantly to keep lumps from forming. Bring the milk to a boil, add the spices, and salt to taste. Let the sauce simmer over low heat for another minute; if it's too thin, cook it a little longer, but keep in mind it will thicken a bit more as it cools. Serve the sauce warm. It keeps in the refrigerator for two to three days. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Nutmeg - 556 kcal/100g
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