What can I use instead of bechamel sauce?

In this article, we will answer the question “What can I use instead of bechamel sauce?”, how to make bechamel sauce without butter, what is the golden ratio for making the ultimate bechamel sauce, and how to use bechamel sauce.

What can I use instead of bechamel sauce?

Bechamel sauce is laden with calories and fats. If you are someone who is watching out for weight gain or someone with a high cholesterol level, use the following substitutes instead of bechamel sauce. 

Ricotta cheese 

This is a great substitute unless you have an intolerance for dairy. To make its consistency similar to bechamel sauce, whisk it with some milk. 

The result is a rich and creamy ricotta sauce with a consistency similar to the bechamel sauce. This substitute works great for lasagna and pasta.

Cream 

This substitute works great for pies and crepes. The flavor profile of cream is different from bechamel sauce but its rich taste and creamy texture make up for it.

Cream cheese 

Cream cheese is a rich and buttery alternative to the bechamel sauce. To make the cream cheese substitute, mix 100 g of cream cheese with 1 cup skim or whole milk. Add some salt, pepper, and nutmeg as flavor enhancers. 

Yogurt 

Yogurt is a good alternative if nutrition is your main concern. Yogurt is low in calories and imparts its pleasant acidic flavor.

Rice milk 

This alternative is gluten-free and dairy-free, thus, great for anyone who has intolerances or follows a restricted diet due to other reasons. However, the flavor of rice milk is more or less bland. Add some olive oil and nutmeg to improve its taste.

How to make bechamel sauce without butter?

Ingredients 

  • 1 tablespoon olive oil
  • 1 heaped tbsp flour all-purpose
  • 2 cups (500ml) of full-fat milk
  • ½ teaspoon nutmeg grated
  • salt and pepper to season
  • 1 tablespoon parmesan grated (optional)

Instructions 

  • Heat the olive oil in a pan. When the oil starts to glimmer, stir in the flour. Use a wooden spoon or hand whisk for this purpose. Make sure the oil and flour are well incorporated. Stir and cook this mixture for at least a minute to eliminate the bland floury taste of raw flour.
  • Then go ahead and mix in ¼ cup of milk. Whisk continuously so as to dissolve any lumps. Keep adding the milk in increments of 1/4 cup until it’s all used up.
  • Cook on low until the sauce is nice and thick. Remove the pan from heat and season the sauce with some salt and pepper. Stir in shredded cheese if using.
  • Return the pan to the stove if the cheese does not melt properly. If the sauce is too thick for your liking, add some milk or water. 

Recipe notes 

  • Use the melt-in-mouth type of cheese for the bechamel sauce. For example, parmesan, gruyere, fontina, or cheddar.
  • If you add cheese, the calories shoot up to 700kcal from 400kcal.

Nutrition facts 

Calories 400 kcal 
Carbohydrates 15 g
Protein 20 g
Fat 28 g
Saturated fat 13 g 
Cholesterol 69 mg 
Sodium 278 mg 
Potassium 354 mg 
Sugar 12 g
Vitamin A 7701 IU
Calcium 707 mg 
Iron 0.2 mg 

What is the golden ratio for making bechamel sauce?

The secret to making the perfect bechamel sauce is to use flour and oil/butter in an equal ratio. A single tablespoon of olive oil whisked with a heaped tablespoon of flour is sufficient to thicken 2 cups/1/2 liters of milk. 

How to use bechamel sauce?

Bechamel sauce is very versatile. It goes well with veggies such as baked cauliflower and leeks, pasta such as Macaroni cheese, lasagna such as Cannelloni, souffles, pies, etc. 

Conclusion 

In this article, we answered the question “What can I use instead of bechamel sauce?”, how to make bechamel sauce without butter, what is the golden ratio for making the ultimate bechamel sauce, and how to use bechamel sauce.

References 

What was missing from this post which could have made it better?

Leave a Comment