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Béchamel Sauce

A dish — butter and flour carry it.

contains glutencontains dairycontains eggscontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1-1/2 cups highly seasoned chicken stock
  • 1/2 cup hot thin cream
  • Yolk 2 eggs
  • Salt, pepper, few grains nutmeg
Make it lactose-friendly
  • 4 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1/2 cup hot thin cream → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. PROCESS: Melt butter in a saucepan, add flour, stir to a smooth paste; add stock slowly, stirring constantly; add cream and continue stirring. Bring to boiling point, remove from range and add egg yolk slightly beaten. Add seasonings. Beat until smooth and glossy. Keep hot over hot water. Do not allow sauce to boil after adding yolk of egg.

This is a variation — Gutenberg edition. Base recipe: Béchamel Sauce →

Make it yours (1 variations)

Edition Primary Gutenberg

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (estimated, per serving)
Calories377
Protein3.6 g
Fat34.6 g
Carbs14.1 g
Fiber0.4 g
Sodium47 mg

Source

Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States