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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the milk on low heat making sure that it doesn't boil. | 2. In another small saucepan melt the butter. (Be carefull: do not let it brown.). | 3. Slowly add the sifted flour, stirring with a whisk. Cook it for a few minutes, stirring constantly, always being carefull don't let it brown or crispy. | 4. That's the "roux", as the French call it. | 5. Now remove it from the heat, slowly add the hot milk, stirring with a wooden spoon. | 6. Put the saucepan on medium heat, until it boils, add a pinch of salt and a pinch of nutmeg. Then simmer for 15 minutes while covered, or until the sauce doesn't look thick, stirring from time to time. | 7. Your Bechamel Sauce is ready! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	quart		595.36	46.6528	30.744	31.9152
butter	6 -7	tablespoons		0.0	0.0	0.0	0.0
wheat flour	6 -7	tablespoons		0.0	0.0	0.0	0.0
fine salt				-	-	-	-
nutmeg			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.