Sourdough Béchamel Sauce | Creamy White Sauce
Learn how to make sourdough béchamel sauce in this easy step-by-step recipe that uses sourdough starter discard to thicken the sauce instead of flour alone.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Lockrem Homestead
Equipment
- saucepan
- whisk
- kitchen scale or measuring cups and spoons
Ingredients
- 85 g unsalted butter 6 tbsp
- 250 g sourdough starter 1 cup
- 976 g whole milk 4 cups
- 1 tsp salt
- ½ tsp black pepper
- a pinch freshly grated nutmeg
Instructions
- Place a small saucepan on the stove over medium heat and add the butter and heat until it's completely melted.
- Next, whisk in the sourdough discard. It forms a thick paste as it heats up.
- Reduce the stove to low heat while stirring constantly and cook for 2 minutes.
- Be sure to cook the flour mixture for 2 minutes, otherwise, there will be an uncooked flour taste in the sauce.
- Add half of the milk and whisk until it's incorporated well. Then add the remaining milk and continue to whisk over low heat until the sauce is silky smooth and coats the back of the spoon.
Storage
- Make the sauce as directed and transfer to a storage bowl. While it's still hot, press a piece of plastic wrap directly on the top of the sauce. Without the plastic wrap, the sauce will form a skin on top as it cools.
- To reheat, warm the sauce on the stove over low heat. Whisk in additional milk to thin if needed.
Notes
Nutrition information is automatically calculated, so it should only be used as an approximation.
Nutrition
Calories: 1425.1kcalCarbohydrates: 94gProtein: 39.3gFat: 100.8gSaturated Fat: 61.8gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 24.6gTrans Fat: 2.8gCholesterol: 299.9mgSodium: 2709.5mgPotassium: 1498.2mgFiber: 1.9gSugar: 47gVitamin A: 3710.7IUCalcium: 1226.8mgIron: 0.1mg
Tried this recipe?Let us know how it was!
