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Ingredients
6 tablespoons butter
3 tablespoons flour
1 ¼ cups heavy cream
Salt and white pepper to taste
Pinch nutmeg
Nutritional analysis per serving
5 grams carbs; 87 milligrams cholesterol; 287 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 19 grams saturated fat; 29 grams fat; 1 gram trans fat; 159 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in a saucepan.
- Step 2
Add flour and cook the roux over low heat three minutes. Add heavy cream and whisk. Continue to stir over low heat for five minutes, until mixture thickens. Strain through fine sieve. Season with salt, pepper and nutmeg.
Private Notes
Comments
There is no need for heavy cream. Add a bit more flour (2 tbsp) and use milk or even vegetable stock for more flavor.
No cream. Whole milk. Grind nutmeg
Milk is fine but cream is better. Add chopped herbs to the milk or cream (tarragon is particularly good) and let sit for a bit before using. Also, after the milk is added and it's thickening, add a tablespoon of prepared Dijon mustard.
Bechamel is one of the French mother sauces and follows a standard ratio of 10 parts milk to 1 part roux (per Ruhlman, 2009). This recipe is not bechamel for two reasons. First, it uses cream rather than milk. Second, and more importantly, the ratio of roux to liquid is wildly wrong. Result is a thick mixture - almost a paste.
Omg sooo rich. I used this to make cauliflower au gratin. Too rich. Serve along side of Lipitor.
6 Tablespoons of butter is 85 grams