Small Batch Béchamel

Sauces & Condiments | 30 Minutes or Less, In the Microwave |

START TO FINISH: 5 minutes
Recipe Scoop Small Batch Béchamel

Cooking Notes

You can also use whole milk, half and half or cream.

Small Batch Béchamel

1 tablespoon butter
1 tablespoon all-purpose flour
1/4 cup 2% milk *(see Note)
1/4 cup vegetable broth or chicken broth
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Pinch ground black pepper

1. Place butter and flour in a 1-cup glass measure (microwave-safe). Microwave, uncovered, on high, just until butter is melted, about 30 seconds. Remove and stir well to incorporate flour. Microwave for another 15 seconds or until mixture is bubbling quickly.
2. Remove and stir in milk and broth, stirring well until completely incorporated and any lumps are gone. Microwave mixture for 30-second intervals, stirring well between each interval, until mixture is steaming and a consistency between thick cream and warm pudding. This will take up to 1 1/2 to 2 minutes. Remove sauce from microwave and use as needed. Cover any leftovers tightly, and refrigerate for up to 1 week. Reheat in the microwave and adjust consistency with additional milk, 1 teaspoon at a time.

Small Batch Béchamel

Approximate Values Per Tablespoon: 20 calories, 1.6 g fat (1 g saturated), 4 mg cholesterol, trace protein, 1 g carbohydrates, no dietary fiber, 118 mg sodium

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