Quick and Easy Béchamel Sauce with Nutmeg
This creamy sauce is perfect with both fish and meat dishes! The famous béchamel goes with just about everything and shows up in countless dishes—meat, fish, and pasta alike—so I'd like to share my recipe for it. The only difference in how you make it is the liquid: use fish stock when it's destined for fish dishes, meat stock for meat dishes, and plain milk in place of stock for everything else.
♚Larisynshik
Recipe author
Quick and Easy Béchamel Sauce with Nutmeg
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 %
4 g
Fats 52 %
14 g
Carbohydrates 33 %
9 g
179 kcal
GI:
44
/
0
/
56
Cooking method
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- Melt the butter in a small saucepan, add the flour, and heat until it starts to foam. Stirring constantly, pour in cold milk. Keep it over the heat, stirring all the while, until it thickens. Then season with salt and your spices.
- And the béchamel is ready! This sauce is wonderful over any kind of pasta—and plenty more besides.
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
- 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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