Béchamel Sauce with Milk
This sauce brings out new notes in dishes you already love! Béchamel is a wonderfully tasty addition to white poultry, fish, or vegetables. Be sure to make it from scratch — it's very simple.
Annelly
Recipe author
Béchamel Sauce with Milk
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 %
4 g
Fats 43 %
10 g
Carbohydrates 39 %
9 g
144 kcal
GI:
50
/
0
/
50
- Peel the onion and quarter it — you'll need one quarter; stud it with the clove buds. Pour the cold milk into a saucepan, drop in the clove-studded onion piece, and add the nutmeg and bay leaf. Bring to a boil over low heat and simmer for 10 minutes, then remove the onion and bay leaf. In a separate saucepan, make the roux: cut the butter into pieces, dust them with the flour, put them in the pan, and set it over medium heat. Once the butter has melted to a smooth consistency, very carefully pour in half of the aromatic milk in a thin stream, stirring constantly (use a wooden spatula). When it comes to a boil, pour in the rest of the milk and cook until thickened. At this stage, don't let the sauce come to a boil! If lumps form as it cooks down, smooth them out with an immersion blender at the end. Spoon the sauce over fish, meat, or vegetables. Enjoy a fresh take on familiar dishes!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk, 3.5% fat - 64 kcal/100g
- Milk, 3.2% fat - 60 kcal/100g
- Milk, 1.5% fat - 47 kcal/100g
- Concentrated milk, 7.5% fat - 140 kcal/100g
- Milk, 2.5% fat - 54 kcal/100g
- Cloves - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Butter, 82% - 734 kcal/100g
- Unsalted butter (Lyubitelskoye) - 709 kcal/100g
- Unsalted butter (Krestyanskoye) - 661 kcal/100g
- Salted butter (Krestyanskoye) - 652 kcal/100g
- Ghee (clarified butter) - 869 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Nutmeg - 556 kcal/100g
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