Wayne Gisslen

Béchamel Sauce

Preparation info

  • 1

    gal
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Review instructions for making and incorporating roux.
  2. Heat the butter in a heavy saucepot over low heat. Add the flour and make a white roux (Fig. 9.3a). Cool roux slightly.

Per 1 fl oz (29.57 mL): Calories, 40; Protein, 1 g; Fat, 3 g (63% cal.); Cholesterol, 10 mg; Carbohydrates, 3 g; Fiber 0 g; Sodium, 30 mg