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Small Batch Béchamel Sauce

Make a small batch béchamel sauce with butter, flour, milk, and nutmeg in about 5 minutes. Use it for lasagna, gratins, and creamy pasta.

By

Sara Noel
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Small Batch Béchamel Sauce

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A smooth white sauce of butter, flour, and milk with a little nutmeg. Use it for lasagna, gratins, or creamy pasta.
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Prep Time3 minutes
Cook Time4 minutes
Total Time7 minutes
CourseCondiment
CuisineAmerican
Servings2 servings
Calories103
Ingredients Equipment Directions

Ingredients
  

  • 1 Tbsp salted butter
  • 1 Tbsp all-purpose flour
  • ⅛ tsp salt
  • ⅛ tsp white or black pepper
  • ⅛ tsp nutmeg
  • ½ cup whole milk

Equipment

  • saucepan
  • whisk

Directions
 

  1. Melt the butter in a small pot over medium-low heat.
  2. Add the flour, salt, pepper, and nutmeg. Whisk constantly for about 1 minute.
  3. Slowly whisk in the milk.
  4. Simmer for about 2 minutes, stirring, until the sauce thickens.

Nutrition

Serving: 73g | Calories: 103kcal | Carbohydrates: 6.1g | Protein: 2.4g | Fat: 7.8g | Saturated Fat: 4.8g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 219mg | Potassium: 89mg | Fiber: 0.2g | Sugar: 3.1g | Vitamin A: 277IU | Vitamin C: 0mg | Calcium: 72mg | Iron: 0.2mg

Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; ⅛ tsp white or black pepper (the first choice counted). Brands and portions vary, so use it only as an approximation.

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