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 Photo by Salad Foodie |
Add a photo* Béchamel sauce is delightful enough to use on its own to accent fish, poultry, eggs and vegetables, but it’s the derivative sauces made from the béchamel sauce that can really tantalize the taste buds, as well as get the creative juices flowing. One of the most common sauces derived from béchamel is the simple addition of cream. The classic name for this sauce is crème sauce. The addition of the cream delivers richness and creaminess that suits it to a host of applications. By itself, crème sauce is ideal for rich pasta sauces, as well as draping over a pan-seared chicken breast or sea bass.
Ingredientes
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 c hot milk
- Kosher salt
- Pepper
- Pinch of nutmeg
Direcciones
- Melt the butter in a heavy saucepan, blend in the flour with a wooden spoon, and cook over moderate heat, stirring, until butter and flour foam together for 2 minutes without turning more than a buttery yellow color. Remove from heat, and when bubbling stops, vigorously whisk in all the hot milk at once. Bring to the boil, whisking. Simmer, stirring, for 2 minutes. Season to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 2 servings | |
| Calories 296 | |
| Calories from Fat 178 | 60% |
| Total Fat 20.13g | 25% |
| Saturated Fat 12.39g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 99mg | 4% |
| Potassium 365mg | 10% |
| Total Carbs 19.98g | 5% |
| Dietary Fiber 0.3g | 1% |
| Sugars 12.87g | 9% |
| Protein 9.19g | 15% |
Evaluaciones
05 de Marzo de 2012
Easy and delicious! I used half and half in place of the milk and served with panko breaded chicken breast filets. (In the photo I posted above the sauce appears thicker than it was at serving temperature, but photo was taken after sauce was refrigerated and had firmed up.)Yo he cocinado/probado esta recetaEsta es una variación
Comentarios
09 de Marzo de 2012I have used the half and half but it tends to be too heavy for my tummy sometimes so I have started using the milk...I have to say the half and half is better! Thanks for trying this recipe and giving me feedback! I always love hearing from those who try my stuff! And you get awesome points for taking a picture of the food!
