Reviewed: Oct. 28, 2009

This is requested quite regularly as a topping for Croque-Monsieurs. My boyfee loves them and so do I!

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§cript Kitty

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

It was just OKAY for us. We do like our foods more spicy and I tried to spice it up more, but with very little success. I actually added 4 pinches of ground red pepper and a dash of liquid shrimp boil. I added chicken and sliced red/green peppers. These peppers were the best part of the dish. My try using as a base and making major alterations for the next time, but will not make as called for in this recipe...too bland for us.

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BusyMomInMN

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2009

This was really good with seafood ravioli. I added a pinch of basil and a pinch of oregano. Next time I might add a bit more of those and skip the thyme.

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tonyadusold

Cooking Level: Expert

Home Town: La Porte City, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: May 19, 2009

Great base. Was very easy. Thank you.

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HONEYKITTEN

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Mar. 29, 2009

i took the advice of another reviewer and used a bouillion with 2 cups of milk, simply because it seemed easier and we never buy cream in our house. it turned out perfectly.

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CADON23

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Warsaw, Masovian, Poland

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Reviewed: Feb. 23, 2009

I needed this for a cod fish casserole dish and it was good. I did add about 1/4 cup of italian shredded cheese blend when it was done and some dried parsley with the dried thyme. I also omitted the cayenne pepper. But this is a great basic recipe. Thank you!

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Gida

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2009

This is absolutely my favourite bechamel sauce. I use it with any "au gratin", with pasta and in lasagna. I didn't have half and half and didn't like the idea of chicken broth making my sauce brown, so I used 2 cups of milk instead. I also added the seasoning in while it was cooking, and it was so good that I do it that way every time. I also add some grated cheddar cheese in the end when I use it in an "au gratin". DELICIOUS!

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GloryForest

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Reviewed: Jan. 30, 2009

My husband and I thought this was a pretty good sauce. Just needs a bit more spices to kick it up a bit

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Yaylie

Cooking Level: Intermediate

Living In: Boulder, Colorado, USA

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Reviewed: Jan. 19, 2009

Love it. It's my favorite when making Chicken Alfredo

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Edion

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2008

Super easy and very good sauce too! My first try ever at bechamel and it came out perfectly. I cut this in half. I used half heavy whipping cream and half 2% milk and made my own half and half. I used onion powder about 1/2 tsp instead of grated fresh. No lumps, super creamy, very rich. I used this in a chicken and pasta dish and it turned out beautiful and was so delicious. This took about 25 min total time for me, so it can't be done in a hurry like package mix and gravies can, but so worth the little extra time it takes. Thanks for the wonderful recipe, I will use this again and again now that I know how easy and foolproof this is.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 26, 2008

Very good sauce!

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TCarter

Home Town: Renton, Washington, USA

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Reviewed: Apr. 27, 2008

good sauce for my vegetable lasagna. very tasty. thanks!

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blugrassgurrl

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

Living In: Groton, Connecticut, USA

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Reviewed: Feb. 24, 2008

Good, took quite a while to thicken as much as I wanted.

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NOTQUITEMARTHA

Cooking Level: Expert

Living In: Davis, California, USA

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Reviewed: Jan. 5, 2008

Very good. I added more chicken boullion. Quite flavourful. Also added bacon.

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Bigloaf

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Reviewed: Dec. 1, 2007

I thought this was DELICIOUS pasta sauce, although I made lots of substitutions based on my cupboard and because I'm a vegetarian. I used skim milk and added an extra T. of flour. I used dehydrated minced onion, and vegetable stock instead of chicken broth. For spices I used a few sprinkles of Italian seasonings and a little chili powder. I would use this again for pasta sauce (I might use one T. flour so it's not so thick), or make it the same way and use it as a gravy. Thanks for the great inspiration.

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Rusty

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Reviewed: Nov. 14, 2007

My husband prefers white sauce over red so I decided to try to make it from scratch and this recipe was super easy! I used 2 cups of half and half (I was trying to use it up), cornstarch instead of flour and a bouillion cube, plus I didn't have grated onion so I used a dash of garlic powder instead. It was still a bit on the bland side for me so I added about 1/2 cup of sundried tomatoes that I had. I poured it over Four Cheese Ravioli from Costco and my husband loved it. I will definitely use this as the base to most of my white sauces in the future.

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JANAI

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Springville, Utah, USA

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Reviewed: Oct. 23, 2007

Excellent! I added a little bit of cornstarch dissolved in water because it wasn't thick enough. The cayenne pepper gives this sauce a nice touch!

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Isabelle

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2007

Lacks flavor, although great for those who want to expirement. Add some spice, add some whine, and add some grated cheese when cooking up. I experimented with wine and fresh herbs.

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Henry J

Cooking Level: Expert

Home Town: Wautoma, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Sep. 7, 2007

Great! This recipe makes approximately 1.5 C. I used fat free half and half and fat free chicken broth and it still tasted rich and creamy. I wasn't sure what "grated onion" was, so I used one finely chopped green onion. I also used regular pepper.

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MPEPLIN

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Reviewed: Jul. 20, 2007

In a Bechamel Sauce the actual dairy ingredient is milk but using half and half is a not too bad idea. Only thing I wouldn't put in is dried thyme, ground cayenne pepper, and chicken broth

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