Reviewer:

JosieLLL

Cooking Level: Expert

Home Town: Uncasville, Connecticut, USA

Living In: Lemoore, California, USA

Reviewed: Feb. 14, 2012

This bechamel recipe was easy enough and worked well for what I needed it for, BUT I found 2 tsps to be too much salt. I think 1 maybe 1 1/2 would have been just right. Just goes to show, ALWAYS taste before salting.

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Reviewer:

Sofi's Mom

Reviewed: Jan. 19, 2012

Turned out perfectly, just takes patience. I will use this again for my vegetable lasagna and try it over angel hair pasta.

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Reviewer:

Soul Food Girl

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Reviewed: Dec. 3, 2011

I would start with 1 tsp. salt and go from there because I found 2 a bit overly salty for my palette.

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Reviewer:

sizial

Cooking Level: Intermediate

Reviewed: Nov. 23, 2011

I thought this was an excellent recipe. I used to be able to make Bechamel without even thinking about it, but too many years out of practice and I needed a bit of reminding on proportions. Made the perfect Croque Monsieur. To person who thought it was "too watery," I'd have to ask if you cooked it long enough. You do need to stick to the times given or perhaps adjust your cooking temperature.

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Reviewer:

belleoftheblog

Reviewed: Nov. 14, 2011

Excellent and easy. I used this to teach my Home Ec class, reworking the quantities for 16 servings and it turned out fabulously - they even ran through a game of Rock-Paper-Scissors to see who would get to "lick the pot" LOL. A perfect beginner's sauce.

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Reviewer:

vsnewltr

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Pointe-Claire, Quebec, Canada

Reviewed: Nov. 9, 2011

For the life of me I could not remember basic proportions and this was just what I needed. I did simmer some chopped shallot and a bay leaf in the milk and strained before adding to roux

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