Sauces · ALWAYS FREE
Chive béchamel sauce
A smooth milk-and-butter white sauce thickened with a pale roux and finished with fresh chives.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Melt butter in a heavy small saucepan over medium-low heat. Add flour and whisk for 2 minutes, keeping the paste pale rather than browned.
- Remove from heat and whisk in about 3.53 oz of the milk until the paste is smooth. Whisk in the remaining 14.11 oz milk in several additions, scraping the corners of the pan.
- Return to medium-low heat. Whisk for 5-8 minutes until the sauce gently bubbles and thickens, then simmer very gently for 3 minutes, stirring continuously. Do not taste raw flour paste.
- Remove from heat and stir in chives, salt and pepper. Rest 3 minutes and divide into six equal portions. The estimate covers sauce alone. Refrigerate leftovers in a shallow covered container within 2 hours, use within 3-4 days and reheat to 165°F (74°C), stirring.
Estimated nutrition
Per serving · 1 of 6- Calories
- 106 kcal
- Protein
- 3.3 g
- Total carbohydrate
- 7.9 g
- Total fat
- 6.8 g
- Total sugars
- 4.3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All flour, butter and milk are retained in the sauce and divided into six equal portions. Evaporation changes finished weight, not portion count; foods served with the sauce are excluded.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Chive béchamel sauce: whole milk; unsalted butter; all-purpose flour; fresh chives; fine salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
