Béchamel sauce

Béchamel sauce

Total: 20 Min. | Active: 20 Min.
vegetarian
Nutritional value / dl: 152 kcal
, Fat: 11 g
, Carbohydrate: 7 g
, Protein: 6 g

Ingredients

4 dl

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

To cook the flour

2tbsp butter
2tbsp white flour

Béchamel sauce

3dl milk
1dl single cream
¼tsp salt
a little pepper
a little nutmeg

Cheese sauce

50g grated Sbrinz
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How it's done

To cook the flour

Heat the butter in a pan. Cook the flour in the warm butter over a medium heat, stirring with a whisk. The flour must not take on any colour. Remove the pan from the heat.

Béchamel sauce

Add the milk and cream to the flour in one go, bring to the boil while stirring, reduce the heat. Season the sauce, simmer over a medium heat for approx. 10 mins., stirring occasionally until the sauce is thick and creamy.

Cheese sauce

Béchamel sauce can easily be turned into a cheese sauce. Simply mix the cheese into the Béchamel sauce, season.

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