Indulgent béchamel sauce

Fat reduction

Indulgent béchamel sauce

Ingredion Ingredients Used: NOVATION® Indulge 3920 - 32300300

Ingredients of bechamel - French basic sauce



Ingredient Amount % as is
Skimmed milk, 0.1% fat 45.80
Water 40.36
Single cream, 19% fat 5.00
NOVATION® 8600 5.00
Butter 2.50
NOVATION® Indulge 3920 1.00
Salt 0.30
White pepper 0.04


  1. Blend the dry ingredients together.
  2. Add the water to a kitchen aid with a heating unit, stir gently and add the dry mix under slow agitation.
  3. Add the milk and cream to the mix.
  4. Set the heat to 90°C, at a moderate speed.
  5. Once the temperature reaches 60°C, add the butter and allow to melt.
  6. Hold at 90°C for around 10 minutes, until the starch is fully functionalised.
  7. Cool down to room temperature.
  8. Fill into containers and refrigerate.

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