Foodie Crush · by Heidi Larsen★ 5.0 (2)
How to Make Béchamel Sauce
NUTRITION · PER SERVING20M COOK
CAL 9%·PRO 16%
CARBS 14G30% OF CAL
2G FIBER0G ADDED8G INTRINSIC4G OTHER8G TOTAL SUGAR
FAT 12G56% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic French béchamel sauce made with butter, flour, and milk with subtle nutmeg and bay leaf flavoring. Used as a base for lasagna, gratins, casseroles, and other composed dishes.
componentfrench🥄 saucepan🍳 skilletvegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 bay leaves
- 2 1/2 cups cold milk (, whole or 2% milk)
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
At a glance
PER SERVING · TIME 20M
CAL 9%·PRO 16%
CARBS 14G30% OF CAL
2G FIBER0G ADDED8G INTRINSIC4G OTHER8G TOTAL SUGAR
FAT 12G56% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 20m
- Sodium
- 310mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 276mg
- Calcium
- 198mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 310MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.