BĂ©chamel sauce recipes
A white sauce given extra flavour by infusing the milk with carrot, onion, celery, black peppercorns, mace and bay leaf for 30 minutes. Like hollandaise, mayonnaise and crème anglaise, béchamel forms the basis of numerous other sauces. It was named after its inventor, Louis XIV's steward Louis de Béchamel. It’s a versatile sauce for all sorts of dishes including macaroni cheese, lasagne and croque monsieur.
by Delia Smith
Delia' shows you how to make béchamel sauce, using a mixture of butter and flour called a roux. A béchamel sauce is one of the French "mother sauces" and is a really good one to learn.
Each serving provides 640 kcal, 16g protein, 34g carbohydrates (of which 19g sugars), 48g fat (of which 31g saturates), 1g fibre and 2.2g salt.
