How to make bechamel sauce without butter
How to make Bechamel sauce without butter - it's creamy, silky smooth and so delicious. Use this sauce for many classic comfort food dishes even if you've run out of butter.
Servings: 2 cups
- 1 tbsp olive oil
- 1 heaped tbsp flour all-purpose
- 2 cups (500ml) full fat milk
- 1/2 tsp nutmeg grated
- salt and pepper to season
- 1 tbsp parmesan grated (optional)
- 2.8 oz (80g) gruyere cheese grated (optional)
Add the olive oil to a saucepan and warm it for a couple of seconds before adding the flour.
Once the flour has been added mix it together with a whisk or wooden spoon to form a paste and let it cook for one minute (this cooks the flour so you don't have a floury taste in your sauce).
Add 1/4 of the milk and whisk constantly to remove any lumps. Once it has started to thicken add a little more milk (around 1/4 at a time) until you have used up all the milk.
Continue to heat the sauce whilst stirring until thick. Once it's thick enough to coat the back of a metal spoon, take it off the heat and add nutmeg, salt and pepper and cheese if making a cheese sauce.
If making a cheese sauce stir the sauce until the cheese has melted. You may need to put it back on the heat for a few seconds. If it thickens too much add another splash of milk.
- The best cheese to add to bechamel sauce is something that melts well such as parmesan, gruyere, fontina or cheddar.
- Cals 400 without cheese 700 with cheese
Calories: 400kcal | Carbohydrates: 15g | Protein: 20g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 278mg | Potassium: 354mg | Sugar: 12g | Vitamin A: 770IU | Calcium: 707mg | Iron: 0.2mg