Diet Béchamel sauce?!

Diet Béchamel sauce?

I have tried to make a good Béchamel sauce using margarine instead of butter but this requires that I use about 20% more to thicken it. Also, any tips on making real Béchamel sauce (I love to indulge at times).

11 hours ago
With margarine I need to add 20% more flour to thicken and the taste isn't as rich.

it's not going to happen. you cannot take a sauce like that and strip it down without compromising everything about it (creaminess, thickness, richness, velvetiness)

don't bother. either take it for the calories and fat it has, or leave it for someone who truly appreciates it and is willing to take the hit. (if they're lucky they'll have my metabolism. i break all the rules with "never trust a skinny chef")

if you want a tip, always add a touch of fresh grated nutmeg to white saces. you can't actually taste the nutmeg, per say, but it brings white sauce to life. next time you make a white sauce, do everything and taste it. then add fresh nutmeg and try it again. you'll be floored. also NEVER pre-ground, always buy whole nutmeg. HUGE difference in taste and whole nutmeg will last forever compared to pre-ground.