Bechamel Sauce

Bechamel Sauce

105

"A creamy classic - your standard white sauce!"
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Ingredients

servings 52 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
  2. Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
  3. Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
  4. After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!
  5. STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.

Reviews

105
  1. 145 Ratings

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Most helpful positive review

I use this often in lasagna. Instead of the cream and broth, I use 2 cups milk and a bouillon cube. Sometimes I'll also add in some grated emmental or parmesan cheese.

Most helpful critical review

This is okay, not spectacular,but okay. Even after using rosemary instead of thyme, it was still mediocore in taste. In needs something... but I can't say what. After pouring over my chicken ...

I use this often in lasagna. Instead of the cream and broth, I use 2 cups milk and a bouillon cube. Sometimes I'll also add in some grated emmental or parmesan cheese.

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 dehyd...

This is okay, not spectacular,but okay. Even after using rosemary instead of thyme, it was still mediocore in taste. In needs something... but I can't say what. After pouring over my chicken ...

For Dreginek to help "spice it up" a bit more you could simmer the cream with a 1/4 of a white onion, bay leaf, and one whole clove. Remove these items and then thicken w/ roux and season to tas...

This recipe was EXCELLENT and very, very easy. I followed it to a T, but after it thickened and I removed it from the stove I added some shredded white cheddar - YUM. Any time I need a white sau...

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 use this recipe as a basic sauce for all occasions: add blue cheese or roasted pepper (these are only examples) for a great pasta sauce, or mix left over vegetables or potatoes with it and bak...

Excellent! The chicken broth, thyme, and cayenne pepper improved the flavor of this sauce over other Bechamel sauce recipes I tried. For a more delicate, yet creamier flavor, you might want to s...

This was an excellent recipe. Easy and very flavorful. I used dried onion flakes instead of the grated onion and I only had skim milk, so I just added an extra tablespoon of flour. Will defin...