Low Sodium Bechamel Sauce

Total time20 min

Prep time5 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 tbsp unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
See all
2 tbsp all-purpose flour
2 cups whole milk
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅛ tsp ground white pepper
⅛ tsp ground nutmeg

Instructions

1
Warm the milk in a small saucepan over medium-low heat until steaming but not simmering, about 3–4 minutes, then remove from the heat.
2
Melt the butter in a medium saucepan over medium heat until foamy. Add the flour all at once and whisk constantly for 1–2 minutes, until the mixture is pale golden and smells faintly nutty — this cooks out the raw flour taste.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!