Bechamel Sauce

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This is an amazing sauce, but to the Folks who need to know if this is actually a bechamel or a mornay sauce... according to Wikipedia, a "Bechamel sauce, also known as white sauce, is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, for example lasagne. It is used as the base for other sauces (such as Mornay sauce, which is bechamel with cheese. A Mornay sauce is a Bechamel sauce with shredded or grated cheese added. Usually, it consists of half Gruyere and half Parmesan cheese, though some variations use different combinations of Gruyere, Emmental cheese, or white Cheddar.

It is often served with seafood or vegetables, and serves as a key ingredient in an authentic Hot Brown sandwich." However, I have seen many of the chefs on this site (and others refer to a white sauce with Parmesan cheese a bechamel more often than a Mornay... maybe its the Gruyere cheese that is really the determining factor....

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Super tasty and really easy to make. I used this to make an eggplant dish and wow...off the hook. The nutmeg really makes a difference too. I don't have fresh nutmeg so I used a tad bit more of the pre-ground that I have, and it was great. Also don't have Parm-Reg cheese, so I used straight freshly-grated parmesan, and again, it was perfect. I highly recommend this sauce. It would make a great pizza sauce too...yum!

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Delicious, easy, and creamy! I loved it!

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Very good!

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The recipe is the bomb. Will be making it again soon. I must confess though that I used noodles instead of the crepes. And please people get over the fact that Anne tastes the food with a spoon and then reuses it. At least she doesn't stick her fingers in the food to taste it and then continuea to cook like Paula does - now that's what I call "unappealing". Let the cook who has never tasted her food with a spoon before serving it to her family cast the first stone - Anne is the best cook on Foodnetwork and I could care less if she stuck her big toe in to taste it.

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We used ground lean pork and seasoned it with fennel and garlic in place of the fatty italian sausage. The manicotti recipe was a great hit with our company the first time we made it. Scraped-clean plates!

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The 5 *'s are for this incredibly good bechamel/mornay sauce...whatever...I used it in a lasagna recipe that called for bechamel because I was pretty sure I wanted to add parm to the sauce. This recipe is perfect. I personally don't care if Anne sticks her elbow in her food...she's not giving it to me to taste!
Face it, the filming of these shows moves FAST...cut her some slack; at least I don't have to suffer thru looking at "table-scapes" to go with my menu...jeez.

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I changed the pork sausage out with sweet italian sausage,and johnsonville brats. I love the flavors.Overall it is a great tasting dish.
Thanks Anne

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Great recipe, love Anne's show. I like her gonzo style approach to cooking. She's got game. I have a bit of an issue her with this bechamel recipe. Is it really bechamel or mornay? Not a big difference to most people, except some of us just want to be clear on what we are eating. Anne your wonderful and I love watching you cook up a store.

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I love, LOVE this show. It is not for the faint of heart in the kitchen. You need to approach Anne's recipes with confidence as she will not dumb down her knowledge for the masses...watch Rachel for that!
I also saw Anne do a 'quality check' with the spoon and put it back and thought, 'hey, you can't do that!' BUT, then I realized it is a TV show and she is not cooking for customers in her restaurant (and I don't think the boom guy cares that he will get to eat her yummy food with some of her germs. And, how do you really know what is going on in the back kitchen of any restaurant?
In fact, I appreciate Anne's unpretenstious approach to share her knowledge in a down to earth fashion. Love her confidence, style, and fun attitude about food prepared at home.