The recipe for homemade bechamel sauce – top santé

Simple to make from a mixture of flour and butter, milk or cream, this white sauce gives smoothness to many cooked dishes. Making your homemade bechamel sauce also helps to avoid additives and other artificial flavors.

Whole milk, oil, butter or crème fraîche … Commercial recipes provide about 10 g of lipids for 10 cl of sauce. At home, we can put less fat and halve (or even remove) the amount of lipids. Industrial recipes always tend to contain a lot of salt. At home, you can be content with a small pinch, or even remove it, especially if you add cheese to the final recipe (gratin, lasagna …).

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8 recettes sauces vinaigrettes minceur - The recipe for homemade bechamel sauce - top santéThe recipe for homemade béchamel sauce

Ingredients for 50 cl of sauce:

  • 25g butter
  • 40 g flour
  • 50 cl of semi-skimmed milk
  • a little grated nutmeg
  • salt and pepper

In a saucepan, melt the butter over low heat. Add the flour, mix well and cook for a few moments while stirring.

Drizzle in the milk, whisking briskly to avoid lumps. Leave to cook for a few moments, still stirring, until you obtain a smooth sauce.

Season with salt and pepper and add a few pinches of nutmeg.

The variants

Béchamel light. We simply mix 50 g of cornstarch with a little cold milk taken from the 50 cl. Bring the remaining milk to a simmer, add the diluted cornstarch. We heat without stopping whipping until thickened.

Béchamel sauce with spices. Turmeric or saffron to tint it yellow-orange. Curry to spice it up, paprika, five spices … Enough to wake up endives with ham, lasagna, spinach, cauliflower gratin …

Béchamel with vegetable "milk". We swap cow's milk for a vegetable drink. It will be very sweet to the taste. Choice of: hazelnut, chestnut, almond milk … And since they are lactose-free, they are easier to digest.

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