5 from 7 votes
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 60 kcal


Thicken to the sauce

  • 200 g Vegetable stock
  • 20 g Butter
  • 2 tbsp Freshly squeezed lemon juice
  • 2 tbsp Salt
  • 2 tbsp Ground pepper white
  • 2 tbsp Nutmeg
  • 40 g Milk
  • 25 g Cornstarch


  • Heat the milk, vegetable stock with butter and lemon juice in a saucepan while stirring constantly with a whisk. Season with salt and pepper, a little grated nutmeg. Mix the 40g milk with 25g corn starch to thicken the sauce.
  • This is my interpretation of a bechamel sauce, only slightly modified. Good Appetite


Serving: 100gCalories: 60kcalCarbohydrates: 3.5gProtein: 2.7gFat: 3.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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