Can we make bechamelle sauce with 1% milk?

Question

Using the microwave.
Tried it last night and never got thick?
I put 2 tablespoon of butter, micorwaved for 20 seconds
Added 2 tablespoon of flour. Mixed and microwaved for 20 seconds.
Added 2 cups of milk.
Microwaved for 2 minutes. Stirred.
Repeated 4 times.

Answer 1

Bechamel sauce - microwave

Yield: 1 servings
2 tablespoon Unsalted Butter
2 tablespoon All-Purpose Flour
1 pinch Salt
Fresh Chives, Chopped
1 dash Tabasco Sauce
1 cup 1% Milk
GARNISH Microwave butter in a medium microwave safe bowl, covered with plastic wrap, on high power until butter is melted, about 1 minute. Stir in flour, salt and Tabasco sauce until smooth. Gradually pour in milk whisking until smooth. Microwave, covered with plastic wrap, on high for 2 minutes. Whisk until smooth. Microwave for 2 minutes longer. Serve warm. Garnish with chopped chives. Makes 1-1/4 cups

Answer 2

I can say that I have never tried to make a bechamel sauce in the microwave before. I really don't see making it with 1% milk working in the microwave, but try to substitute it for the half and half in with the measurements listed here and see what happens.
2 TB Unsalted Butter
2 TB All-Purpose Flour
1 pinch Salt
1 c Half And Half

Microwave butter in a medium microwave safe bowl, covered with plastic wrap, on high power until butter is melted, about 1 minute. Stir in flour and salt until smooth. Gradually pour in Half and Half, whisking until smooth. Microwave, covered with plastic wrap, on high for 2 minutes. Whisk until smooth. Microwave for 2 minutes longer. Serve warm.
Another thing that you can add to thicken it up is any melting cheese! This turns out so much better on a stove, but I hope this will help you!

Answer 3

I agree. Cooking sauces in the microwave doesn't work. The flour has to boil before it will thicken. Hard to watch in the microwave. Plus I had a lot of problems with lumps

You can get skim evaporated milk. NO fat and thicker than regular milk. That would be good

Answer 4

While it is possible, I think it would turn out much better on the stove. I've even made a bechamel with skim milk before, and just upped the flour a bit.

Answer 5

I feel that the sauce must simmer for 20 minutes to allow the flour to cook out and thicken to full potential. Also, consider a bit of grated nutmeg for clasic bechamel.