Lemon Rosemary Béchamel
This creamy béchamel is flavored with lemon and rosemary for an extra special sauce. It pairs well with chicken in a variety of ways. How will you use it first?
Servings: 12 Servings
Ingredients
- 4 Tablespoons salted butter
- 4 Tablespoons all-purpose flour
- 2½ cups milk sometimes I use half chicken broth, half milk. Shh, don’t tell!
- 3 Tablespoons lemon juice
- 2 sprigs fresh rosemary
Instructions
- In a saucepan or skillet, melt the 4 Tablespoons salted butter over medium to medium-low heat.
- Stir in the 4 Tablespoons all-purpose flour and cook for a couple of minutes. You don’t want to roux to take on any color, but you want the flour flavor to cook out.
- Whisk in the 2½ cups milk until smooth. Don’t panic if it is a little lumpy at first, keep whisking until it isn’t.
- After a minute or two, add the 3 Tablespoons lemon juice and 2 sprigs fresh rosemary. Continue to cook over medium to medium-low heat, stirring frequently until you reach your desired consistency. It should just take a couple of minutes more.
- Remove the springs of rosemary before using.
Nutrition
Serving: 1Serving | Calories: 74kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 49mg | Potassium: 84mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 0.1mg
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