Béchamel Sauce

Yield 1½ cups of sauce

Author Bibi

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

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Béchamel Sauce

Béchamel sauce is a smooth, creamy white sauce made with butter, flour, milk, and egg yolks. Gently cooked and seasoned with salt and Vegeta, it thickens into a rich, velvety sauce perfect for lasagne, baked pasta, vegetables, and classic comfort dishes.

Ingredients

Ingredients

• 30-40 g butter
• 2 tablespoons plain flour
• 150 ml water (to make a slurry)
• 2 tablespoons milk
• 2 egg yolks
• A pinch of salt
• Vegeta, to taste

Instructions

Melt the butter

1. Place the butter in a saucepan and melt gently over low heat.

Prepare the flour slurry

1. In a small bowl, mix the flour with 150 ml water until smooth and lump-free.

Make the base

1. Slowly pour the flour slurry into the melted butter, stirring constantly to prevent lumps.
2. Remove the pan briefly from the heat and stir in the milk.

Cook the sauce

1. Return the pan to the heat and bring gently to the boil, stirring continuously.
2. Add salt and Vegeta to taste.

Finish with egg yolks

1. Remove the sauce from the heat.
2. Stir in the two egg yolks and mix until the sauce thickens and becomes glossy.

Notes

• Stir constantly to prevent lumps and scorching.
• Do not boil the sauce after adding the egg yolks, or they may scramble.
• This sauce is ideal for lasagne, baked pasta, vegetables, or moussaka.
• If the sauce thickens too much, loosen with a splash of warm milk.

Nutrition Facts

Calories

439

Fat

39 g

Sat. Fat

22 g

Carbs

14 g

Sugar

2 g

Protein

9 g

Sodium

530 mg

Cholesterol

468 mg

Fiber

0 g

Net Carbs

14 g