Reviewed: Oct. 31, 2009

I made this as the top layer of Pastitsia and it was perfect.

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Reviewed: Aug. 29, 2009

What a lovely sauce! Perfect over the spinach and prociutto tortellini I had on hand. I messed up slightly by adding all the milk all at once, which made the cooking process much longer, but it did thicken eventually. I had no nutmeg on hand, but I added some shaved gruyere and loved the result.

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Carole Ann

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Reviewed: Aug. 10, 2009

Great recipe, but found that from previous posts to be patient with it, but if you are too patient it tends to get too thick :) It would have been done from bubbling for few minutes then simmer. I also tried with whole wheat flour, it was alright but I am sure would have tasted better with white.

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stephhsupampered@yahoo.com

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Reviewed: Jul. 17, 2009

very quick,easy and delicious recipe for bechamel...Excellent as well for lasagne bolognese.

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Kitty1970

Cooking Level: Intermediate

Home Town: Twinsburg, Ohio, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Apr. 28, 2009

I was comparing Bechamel Sauce Recipes and this is similar to the one I found on Food Network by Mario Batali which I've made before with the exception of an increase in the nutmeg by 1/4 tsp. This recipe is fabulous and I have added a splash of white wine as I used the sauce for Spinach Lasagna. Decreased the salt to 1 tsp. due to the parm and romano I used with the Ricotta in the filling. Wow and Excellent!!

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QUEENSHARON00

Cooking Level: Expert

Home Town: Fairview, New Jersey, USA

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Reviewed: Mar. 25, 2009

Takes time but is worth it. I used this recipe as a base for mac and cheese.

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Shannon J.

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Greenbrier, Tennessee, USA

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Reviewed: Feb. 26, 2009

This sauce was very good i used it as a bottom & middle base for lasanga i will be making this again.

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Teresa

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Reviewed: Feb. 17, 2009

This is great and I use it in place of Ricotta in my lasagna recipe.

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Domenichelli Wines

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2008

I thought this was a great recipe! I have made many attempts at making white sauce and this so far has been the best. The only thing I did was add 1/2 an Onion to it during the simmering part. It absorbs alot of the onion flavor. Then I removed it. Thanks for a good recipe.

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pastries22

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Layton, Utah, USA

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Reviewed: Nov. 5, 2008

This recipe was great for lasagne. I thought it was helpful in explaining how to actually prepare the sauce. Easy, but does take some time. Well worth the effort!

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RECE2000

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Reviewed: Sep. 22, 2008

This recipe is very good.

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TINAFOX

Cooking Level: Expert

Living In: Lake Arrowhead, California, USA

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Reviewed: Aug. 29, 2008

very delicious and creamy I omitted the nutmeg and it was still fantastic! I used it for pasta. easy, simple and a great basic recipe to keep on hand.

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spicyme

Cooking Level: Expert

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Reviewed: Aug. 20, 2008

Great stuff. In addition to salt and pepper, added some cinnamon for a nice touch of flavor.

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pfwd44

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Reviewed: Jul. 26, 2008

Your patience will be rewarded with this one.

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jimmysam

Cooking Level: Expert

Living In: Sandwich, Illinois, USA

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Reviewed: Jun. 18, 2008

This was a cinch to make. I stirred in fresh basil and grated parmesan to the sauce after cooking (did not add salt due to the parmesan and omitted the nutmeg). Tossed it with gnocci pasta, chopped ham and peas. My family loved it. Thanks!!

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Kat

Cooking Level: Intermediate

Home Town: Saratoga, California, USA

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Reviewed: Apr. 27, 2008

This turned out perfectly but you have to be patient and cook it the recommended time. Next time, I might put in a little less salt.

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Priscilla

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2008

Easy, common ingredients (no rush to the store for that strange thing you'll never need again). I used this in a vegetable lasagna, worked great.

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Cooking in Tokyo

Cooking Level: Expert

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Reviewed: Nov. 18, 2007

Very good - my family loved it, and the hint of nutmeg just adds so much!

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Michelle

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

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Reviewed: Nov. 10, 2007

This sauce worked out great just perfect thickness and lovely taste.

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Tasha

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Reviewed: Oct. 26, 2007

Wow, this is great. This is what I expect from a bechamel sauce recipe! I think the user who thought it was too water maybe didn't give it time to thicken up, because mine was perfect!

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