Recipe by MATHIEUDAIGLE
"This is a quick and easy bechamel sauce."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
freshly grated nutmeg
Thanks for reminding me of the basic proportions of butter, flour, and milk. Can be seasoned 1000 ways to serve as a base for zillions of dishes. I use it instead of condensed cream of mushroom soup to bind casseroles when I don't want the mushroom taste. With a little nutmeg it is the "creamed" part of creamed spinach. It surrounds the main ingredients in chicken pot pie. It isn't much by itself--its glory is what you can do with it and the rich, comforting texture it gives to a dish, especially casseroles. I looked up the recipe for something to use to bind a salmon casserole, and of course I will add minced onion and seafood-friendly seasonings like Worcestershire to it. If it is too thin for your purpose, simply turn the heat down as low as possible (or put it in the top of a double boiler) and continue cooking and stirring until it thickens more, and/or add grated cheese. For the guy who found it didn't work for pastitsio, that is because the sauce traditionally used for that dish is not actually bechamel, but more of an unsweetened, soft egg & cheese custard. Unfortunately many recipes for moussaka and pastitsio incorrectly refer to the topping as bechamel simply because some flour is used in thickening the milk base (as is done in bechamel) before the egg and cheese are added.
I found this bechamel sauce too watery.
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.
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!!
This turned out wonderful. Simple recipe and great results! I made it for a party of 2 with only one cup of milk and it thickened faster than I expected. Really watch it on the stove if you make a smaller portion. Seemed much faster than 20 minutes to thicken.
Your patience will be rewarded with this one.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Basic Bechamel Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 87
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make a spicy, sweet-and-sour sauce for Korean fried chicken.
Discover Chef John's secret to making the creamiest, best-ever tzatziki sauce.
See how to make a sweet, smoky Kansas City-style BBQ sauce with bite.