Béchamel Sauce
Béchamel sauce, also known as white sauce, is one of the five French mother sauces, originating from 17th-century French cuisine. It is a simple, creamy sauce made from a white roux (butter and flour) whisked with milk, and is often seasoned with salt, white pepper, and a hint of nutmeg. It serves as a versatile base for countless dishes like lasagna, gratins, and croque monsieur.
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🍽️ Nutrition at a glance
Béchamel is a high-fat, calorie-dense sauce due to its butter and whole milk content, with a moderate amount of carbohydrates from the flour. A typical 1/2 cup serving contains roughly 150-200 calories and provides calcium and some protein from the dairy.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 3 g |
| Carbs | 5 g |
| Fat | 10 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Sodium | 450 mg |
| Calcium | 80 mg |
| Phosphorus | 65 mg |
| Vitamin A | 90 mcg RAE |
| Vitamin D | 0.3 mcg |
| Riboflavin (B2) | 0.05 mg |
| Vitamin B12 | 0.15 mcg |
| Cholesterol | 25 mg |
| Selenium | 4 mcg |
Per 1/2 cup (125 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Béchamel is a foundational pillar of French culinary education, symbolizing the importance of mastering basic techniques. Nutritionally, its richness is balanced by its role as a flavor carrier, allowing it to enhance and bind other ingredients in a dish.
AI estimate may be inaccurate · Terms