Bechamel (roux 40x40) for sauces

30 min
Suitable for vegetarians
Additional culinary preparation: Sauces
Seasonal period: All year
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Margarine 0.04 kg
Plain flour 0.04 kg
Ground white pepper 0.002 g
Ground nutmeg 0.002 g
Table salt 5.0 g
  • Heat the milk in a casserole.
  • Melt the butter, stir in the flour at once and mix both ingredients well.
  • Remove from the heat and allow it to cool for a couple of minutes.
  • Add the warm milk gradually as you stir.
  • Once you have added all the milk, place it on the heat once again and let it boil for a few minutes stirring continuously.
  • Season with salt, pepper and nutmeg.


Nutritional information (1 portion)
Fiber 0.27 g
Saturates 5.61 g
Monounsaturated fatty acids 3.64 g
Polyunsaturated fatty acids 3.23 g
Cholesterol 37.2 mg
Calcium 244.13 mg
Iron 0.31 mg
Zinc 0.67 mg
Vitamin A 134.0 ug
Vitamin C 3.6 g
Folic acid 11.76 ug
Salt (Sodium) 652.5 mg
Sugars 10.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.