Bechamel Sauce

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Italian Cheese sauce that can be used in pastas

prep time

5 mins

cook time

20 mins

serves

For The Béchamel Sauce

4 tbsp butter
3 tbsp flour
2½ cups milk
½ cup parmesan cheese (a little more to garnish)
½ cup cheddar cheese
½ cup cream
salt, to taste
pepper, to taste

To a pan, add the butter and flour. Stir the butter and flour in till it thickens a little.
Add the milk. Keep stirring till you see the sauce start to thicken.
Add the parmesan cheese, cheddar cheese and cream and mix everything together.
Keep stirring continuously. After a couple of minutes, the sauce should thicken considerably.
To check when the sauce is done, dip a spoon into the sauce. It should be able to coat the back of a spoon.
Add the salt, and pepper and take it off the heat.
Transfer to a clean bowl to cool down.
Note: Once the sauce has completely cooled down, you can store it in an airtight container in the fridge for almost a week.

Béchamel sauce is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. Béchamel may also be referred to as besciamella (Italy),besamel (Greece) or white sauce (U.S.) French, Italian and Greek Béchamel sauce recipes include salt and nutmeg as a seasoning base. Béchamel sauce is one of the “mother sauces” of French cuisine.

Dietary Information

Nutritional Information

Typical values*	per Serving	contents
Total Energy		395 Kcal
Protein	14%	57 Kcal
Fat	70%	278 Kcal
Carbohydrates	15%	60 Kcal

Factoid

Some legends attribute the invention of béchamel to Louis de Béchameil, a financier who held the honorary post of chief steward to King Louis XIV of France in the 17th century. Others assert that it was brought to France from Italy in 1533 and named for the flour and water beautifying masks, 'balsamo,' used by women in Florence. The first named béchamel sauce appears in The Modern Cook, written by Vincent La Chapelle and published in 1733

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