Béchamel sauce (roux)
Béchamel sauce is a classic French white sauce made from a white roux (flour and butter cooked together) and milk, often seasoned with salt, white pepper, and a hint of nutmeg. It's one of the five French mother sauces and serves as a creamy base for countless dishes like lasagna, gratins, and croquettes.
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🍽️ Nutrition at a glance
Béchamel is high in fat and calories, primarily from butter and milk, with a moderate amount of carbs from the flour and very little protein. A typical 1/2 cup serving can range from 150-250 calories, providing calcium from the milk but also a significant amount of saturated fat.
Nutrition breakdown
| Calories | 235 kcal |
| Protein | 6.2 g |
| Carbs | 12.5 g |
| Fat | 18 g |
| Fiber | 0.5 g |
| Sugar | 5 g |
| Sodium | 850 mg |
| Calcium | 220 mg |
| Phosphorus | 180 mg |
| Vitamin A | 150 µg RAE |
| Vitamin D | 1.5 µg |
| Vitamin B12 | 0.4 µg |
| Riboflavin (B2) | 0.2 mg |
| Selenium | 8 µg |
| Cholesterol | 55 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Béchamel is a foundational pillar of French cuisine, named after Louis de Béchameil, a 17th-century French steward. Its simple, adaptable nature makes it a culinary 'blank canvas,' allowing it to be transformed into countless variations by adding cheese, herbs, or stock.
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AI estimate may be inaccurate · Terms