Béchamel
(1 vote)
(1 vote)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 20 min.
Ready in
Calories:
140
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 140 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 114 mg | (3 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 shallot
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 200 milliliters Beef broth
- 200 milliliters milk
- 1 bay leaf
- salt
- freshly ground white peppers
- Nutmeg
- 3 Tbsps Whipped cream (30%)
- 1 tsp lemon juice
Preparation steps
1.
Peel and finely dice the shallot. Heat the butter in a pot, add the shallot, and sweat until translucent. Stir in the flour, combine thoroughly, and briefly cook.
2.
Gradually incorporate the broth and milk, whisking constantly. Add the bay leaf, and season to taste with salt, pepper, and nutmeg. Bring to a boil, reduce the heat, and simmer gently for 15 minutes over low heat. Stir occasionally to ensure the sauce doesn't burn. Pass through a fine strainer and mix with cream and lemon juice.
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