OTHER LANGUAGES: deGerman

Sauce Béchamel
Recipe Sauce Béchamel with many tips directly from the chef’s kitchen. Chef Thomas Sixt shows you how to prepare the classic sauce step by step and gives you tips for variations.
Servings Prep Time
4Persons 5Minutes
Cook Time
15Minutes
Servings Prep Time
4Persons 5Minutes
Cook Time
15Minutes
Ingredients
  • 1tsp oliv oil
  • 1l milk
  • 70g Butter
  • 3pc shallotsor a medium-sized onion
  • 2tbs floursieved
  • 1cl dry white wine
  • 1tsp salt
  • some pepperfreshly grounded
  • some nutmegfreshly grated
  • 2leafs bay leaf
  • 2corns Piment
Instructions
  1. Cut a medium-sized onion into small cubes.
  2. Heat up the pan, then add the onion cubes, butter, bay leaves and allspice and sauté.
  3. Sweat the onion cubes until translucent and add the flour. Sweat the flour briefly.
  4. Add the white wine while stirring and bring to the boil.
  5. Add cold milk while stirring constantly and bring to the boil. Flavour with salt, pepper, nutmeg and cayenne pepper.
  6. Put some ready-made sauce on a cold plate and check the binding.
  7. Ready is the perfect sauce, e.g. for lasagne. Enjoy your meal!
Recipe Notes

4. Calories and nutritional Values to this Dish

Nutrition Facts
Sauce Béchamel
Amount Per Serving
Calories 225 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 5g
Cholesterol 54mg 18%
Sodium 248mg 10%
Potassium 379mg 11%
Total Carbohydrates 12g 4%
Sugars 0.02g
Protein 8g 16%
Vitamin A 18%
Vitamin C 5%
Calcium 30%
Iron 0.1%
* Percent Daily Values are based on a 2000 calorie diet.

5. More Ideas for Cooking by Yourself

Sauce Recipes
Barbeque Sauces
Fondue-Sauces

Sauce Hollandaise
Sauce Bernaise
Mustard-Sauce
Tomato Sauce
Sauce for Duckbreast
Vealstock
Mayonnaise

OTHER LANGUAGES: deGerman