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Bechamel Sauce Recipe-2668

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Comments: 1


Yield: 2 cups (medium-thick consistency)


  • 2 tablespoons unsalted butter
  • 3 tablespoons flour
  • 2 cups hot milk
  • Salt and freshly ground white pepper
  • Pinch of nutmeg


Melt the butter in a heavy saucepan, blend in the flour with a wooden spoon, and cook over moderate heat, stirring, until butter and flour foam together for 2 minutes without turning more than a buttery yellow color. Remove from heat, and when bubbling stops, vigorously whisk in all the hot milk at once. Bring to the boil, whisking. Simmer, stirring, for 2 minutes. Season to taste.

© 2000 Julia Child

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, and includes 1/2 teaspoon of added salt.

74kcal (4%)
132mg (5%)
5g (8%)
3g (15%)
14mg (5%)
52mcg RAE (2%)
0mg (0%)
70mg (7%)
0mg (1%)

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  • Simmy

    02.03.10 Flag comment

    I use this sauce to create what my family calls: Hamburger Crumble!
    I brown the chop meat with an onion, make the Bechamel Sauce but add 2T dry mustard. I combine the meat and sauce and cook 3-5 min.
    You can serve it over jasmine rice or mashed potatoes for a "warm fuzzy" meal anytime!


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