Spicy Bechamel Sauce
A creamy bechamel made with butter, flour, milk and light cream, warmed up with cayenne and a pinch of nutmeg. Ready in about 20 minutes for pasta, vegetables and casseroles.
Servings 6 servings (about 1/2 cup)
Calories 299kcal
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk warmed
- 1 1/2 cups light cream warmed
- 1/4 to 1/2 teaspoon cayenne pepper powder depending on heat tolerance
- 1/2 teaspoon salt or to taste
- 1 pinch ground nutmeg optional
- 1 teaspoon chicken soup base optional, for a savory version; cut the salt if you use it
Instructions
- Warm the milk and light cream together in a small saucepan or the microwave until steaming, but don't let them boil.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes, until it smells lightly toasty but hasn't browned.
- Slowly pour in the warm milk and cream a little at a time, whisking constantly to keep it smooth.
- Whisk in the cayenne, salt, nutmeg and chicken soup base, if using. Bring to a gentle simmer and cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 8 minutes. Taste and adjust the salt and cayenne.
Notes
Cayenne runs 30,000 to 50,000 SHU. Start with 1/4 teaspoon and add more at the end once you've tasted it.
For a thicker sauce, simmer it a few minutes longer. For a thinner one, whisk in a splash more milk.
Store in the fridge for 3 to 4 days with plastic wrap pressed on the surface. It thickens as it cools, so reheat gently with a splash of milk, whisking until smooth.
Nutrition
Calories: 299kcal | Carbohydrates: 9g | Protein: 4g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 238mg | Potassium: 160mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 975IU | Vitamin C: 0.4mg | Calcium: 120mg | Iron: 0.3mg