Bechamel Sauce is a white and velvety cream, obtained by cooking flour, butter, and milk. Perfect for accompanying numerous dishes, it is a classic of Italian cuisine.
This famous sauce is named after Louis de Béchamel, Marquis of Nointel, grand chamberlain of King Louis XIV (17th century)
S. Lopez's aphorism about him is famous: 'You don't need to have founded an empire to go down in history: just invent a sauce: look at Béchamel!'
Blend the milk with the flour, salt, pepper, and nutmeg
Pour it into a saucepan where you have melted the butter over low heat
Bring to a boil, stirring constantly with a wooden spoon
After about 3 minutes of boiling, the sauce will have thickened and will be ready to use
Pan
Wooden spoon
Stove
Italia
| Energy (kcal) | 183.21 |
| Carbohydrates (g) | 10.88 |
| of which Sugars (g) | 7.83 |
| Fat (g) | 12.19 |
| of which Saturates (g) | 7.12 |
| Protein (g) | 8.13 |
| Fiber (g) | 0.1 |
| Sale (g) | 0.37 |
