Bechamel Sauce

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
3 cups
Level:
Easy

Ingredients
Directions

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.


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4.5 63
wI thought I saw you using at least three eggs but you don't say anything about them item not reviewed by moderator and published
What can I sat that everyone else hasn't?! Incredibly easy and just delicious. I pushed the butter/flour mixture to an almost browned stage to give it a little nuttier flavor. It's going to be a layer in my lasagna so I wanted it a little earthier. This should be everyone's go to recipe for b├ęchamel. item not reviewed by moderator and published
Tasty, easy, great base also. Try putting some white Truffle oil, takes it to a whole new level! item not reviewed by moderator and published
Really, really good! Used three types of cheeses (sharp American, cheddar and a Spanish cheese called queso blanco) in small amounts to give this sauce extra depth and flavor. Had no ground nutmeg, so I used a little bit of smoked paprika (also known as pimenton). Combined with cooked and chopped chicken breast and green onions for a killer good mac and cheese. Only issue I had was that I forgot to heat the milk while making the roux; the roux got just very slightly grainy, but at least the milk eliminated the grainy feeling. Other than that, this is a good starter base for your favorite cheese sauce. Way to go, Mario! :) item not reviewed by moderator and published
I had a practicatl at skill and was lost, went on the internet and this sauce saved my grade. Thanks food network. item not reviewed by moderator and published
Great recipe and super easy! Just a lot of stirring....but worth the effort. Mario is the King so I didn't change a thing. item not reviewed by moderator and published
Perfect! I had some extra roast chicken and roast veggies in the fridge. Whipped up some pastry and this bechamel for a small pot pie. I halved the recipe and while heating the milk added sprigs of rosemary and thyme. Very satisfied with the sauce and pot pie. Will definitely use this recipe again for white lasagna and mac n cheese. Easy. Consistency was just what I needed. item not reviewed by moderator and published
I had never made bechamel sauce before, and used this recipe as a guide. It was delicious in the "white lasagna" I made--layered with zucchini and parmesan. I did not use as much milk as called for (probably used 3 cups), and forgot to heat the milk first, which didn't seem to matter. I also had no whisk, so used a fork for the forever-stirring part--which is the hardest part! But it is so fun to see the sauce thicken, and was worth the wait. item not reviewed by moderator and published
Isnt 4 cups a bit overkill? Other recipes put like 2 cups maximum, of milk that is. item not reviewed by moderator and published
There's no need at all to warm the milk. Add it cold to the roux and the sauce will be less likely to lump. item not reviewed by moderator and published
I made this recipe and it came out perfect! I cooked it for just a little longer, about 15 minutes just to thicken it a bit more. I cut the recipe in half. I used one cup half and half and one cup skim milk. I think it is also important to put less salt! It came out nice and creamy and I also think the nutmeg is a must. Gives it a nice flavor. item not reviewed by moderator and published
ok how about replacing the nutmeg with half a white onion studded with few cloves and infused into the milk well your cooking out the flour, that is the way i was taught adds a nice shuttle hint of flavor item not reviewed by moderator and published
This is so good! I used it in lasagne in place of marinara-using fresh pasta sheets,leftover chicken and veal simmered in marsala,crimini mushrooms,smoked artichoke hearts,and good Austrian cheese. Do just what the recipe instructs and stir constantly with a large good quality whisk-heaven!:D item not reviewed by moderator and published
Yum! Just made this to use over artichoke-hearts-and-ground-chicken-stuffed shells. I'll admit I'm not the greatest cook and usually end up with a floury-tasting sauce, but I followed this recipe exactly as stated (except I only cooked the flour about 3 minutes and it turned out perfect. I also do not understand the negative reviews. I cooked for the stated 10 minutes at medium heat (continuously stirring and my sauce was a nice, thick consistency similar to jarred Alfredo sauce. I wanted to stick a straw in it and slurp it up. And the nutmeg makes all the difference! item not reviewed by moderator and published
Loved it! I've never been able to understand the basic concept of the difference in a Bechamel Sauce & a basic white sauce. Now I get it! After reading the reviews - sorry, the nutmeg is NOT optional & heating the milk is key. The nutmeg gives it a fabulous flavor that is the star of the show. I even used this for a "leftover casserole"... I mixed extra grilled veggies - squash, onion, mushrooms with rice & chopped chicken. Baked - FANTASTIC! item not reviewed by moderator and published
This is a great classic recipe. I used it, and added 1/2 cup shredded cheddar jack cheese, to make chicken terazzini. The recipe I had called for canned soup. Using a bechamel sauce instead was fresher, better tasting and more affordable, plus I had control over the salt level and other seasonings. item not reviewed by moderator and published
I like it, especially over chicken breasts, with mussels on the side. item not reviewed by moderator and published
This was perfect! I'm not sure I understand the negative reviews. Follow the recipe to the T and there should be no problem. I was the best bechamel ever. I even halfed the recipe and it was wonderful. If you've never made this before this is the go to recipe, but do follow the instructions and watch your heat. Just like any thing using butter and flour and milk, you can burn it easily if you don't pay attention. item not reviewed by moderator and published
This recipe is OK for it's butter:flour:milk ratio, but that's where it ends. Heating the rue until it's turns "sandy" is just burning your flour--a complaint on many of the negative reviews (too floury or thin. Instead, at the point that your flour has all dissolved into the butter, start whisking in hot milk about a tablespoon at a time. Once you've incorporated about one cup, you can add a cup at a time. It's three extra minutes of stirring, but 6-7 minutes less time spent ruining your sauce. With a bechamel this good, nutmeg is very optional. item not reviewed by moderator and published
You'll never put cheese in your lasagne again. The nutmeg just adds layers of flavor item not reviewed by moderator and published
the recipy is good and easy for anybody and if you cook it longer it gets thicker i used for the Catalunya canalones and it has to be thiner because it gets in the canalones item not reviewed by moderator and published
This sauce was not thick enough. My mother taught me how to make this sauce. It should not be this watery. The part of Italy where my family is from make it thicker. With this much milk you also lose the light buttery smell. item not reviewed by moderator and published
This came out perfect... I don't know why people are giving it a bad rep... this sauce is something you add to stuff like lasagna or mac and cheese (french style. And if it still tastes like flour then you need to cook it a little bit more to get rid of the raw flour taste. That's kinda why you taste stuff before you serve it.. item not reviewed by moderator and published
Perfect! Follow directions to a T, and it's perfect. item not reviewed by moderator and published
Easy, I used half and half. Creamy and smooth, don't forget to heat milk. Bravo! item not reviewed by moderator and published
I thought the video was a lot more helpful than the actual recipe given here. Whereas the written recipe calls for cooking the sauce for 10 minutes after all the ingredients are added, Molto Mario suggests 15-20 minutes to get rid of the floury taste. item not reviewed by moderator and published
Fantastic, just like Mr. Mario. second time I added a little more nutmeg. Otherwise, couldn't make it any better. ***** item not reviewed by moderator and published
The recipe worked and the sauce was delicious. I used fresh, local ingredients and I believe that makes a big difference in taste. item not reviewed by moderator and published
Hmm. Not so good. tasted like flour. Made it exactly as the recipe called. Bland and thin. So my daughter and I added a stick of butter, salt, garlic powder and more flour. Tastes a lot better. Don't know why everyone loves it. item not reviewed by moderator and published
I tried this recipe for the first time today, specifically to make mac and cheese. It's the first time I've ever attempted a bechamel, and it turned out exactly like the recipe described - super easy even if you're a relative novice. Once I figure out what cheeses to use in what amounts, I think it will turn out as the perfect avenue for an exceptional creamy homemade mac and cheese. item not reviewed by moderator and published
perfect item not reviewed by moderator and published
Delicious. Added some minced fresh rosemary, sliced garlic, & a pinch of cayenne. item not reviewed by moderator and published
sooo delicious & very easy to make item not reviewed by moderator and published
this is delicious and quick to make. a lot tastier than other recipes. item not reviewed by moderator and published
Seve interweaves almuerso o cena para hoy!!!!!!! item not reviewed by moderator and published
I've made bechamel sauce before, but never got anything that came close to this. I used it on New Year's Eve for penne with baby artichokes, mushrooms, pancetta and shallots and got loads of compliments for it. Thank you, Mr. Batali, for such an easy recipe. item not reviewed by moderator and published
This waaaas AMAZING really believe mee if youur doubting about doing it listen to me and pleaseee do it is really easy its perfect in consistency and flavor, i have made many and everyone fell out like a disaster thet looked curdly or tasted not so good, this is perfect absolutely perfect. Please take a chance and do it! item not reviewed by moderator and published
Easy to do. A must for lasagna. item not reviewed by moderator and published
This recipe is absolutely delicious. It is so easy and quick unlike my version was so many process. At the end it was exactly the same....The only thing I've added to this recipe is 2 gloves of minced garlic just perfect for my own taste...I'm using this to layered my lasagna tonite! Thank you for sharing this QUICK AND EASY recipe! I love you Mario! item not reviewed by moderator and published
I've made this recipe several times exactly as written and it always turns out great! Perfect thickness, nice and velvety and delicious. I've used it for Pastitsio as well as Chicken and Artichoke Penne. Thanks Mario! item not reviewed by moderator and published
Mario's instructions were perfectly clear and made this easy to prepare. I used it to make a delicious baked zucchini dish, layering breaded, fried zucchini strips with sauteed cremini mushroom and sun-dried tomatoes with bechamel sauce. After 20 minutes in the oven, I put the dish under the broiler with a layer of tomato slices and fresh mozzarella until it browned nicely. The zucchini and tomatoes were fresh from the garden. Declicious! item not reviewed by moderator and published
Oh, thank you Mario ! I followed this recipe to the letter and it turned out perfect ! At first I thought it was going to be too salty, but I used it over cabbage and then baked that in a casserole with panko crumbs, and it was perfect. I think because the cabbage needed salt, it came out wonderfully well balanced. If I was just using it on top of something else that had salt on its own, I would consider cutting back to 1/2 of what's called for in the recipe. But then, my pallate is so underdeveloped, I'm not about to critique Mario !! Thanks for a great, easy recipe that made me feel like much more of a cook than I really am ! That was fun. item not reviewed by moderator and published
I have always wanted to make a bechamel because it sounds good and looks fairly easy, and it sounded like a perfect match for the Lobster Ravioli from Costco. So, how did it go? Well, I almost kinda screwed it up but it ended up okay. I measured four cups of milk to start heating, but when I mixed it with the roux, it was WAY too thick, so I thought ?Well, this is strange, I guess I have to add more milk.? (Thinking How can a recipe from Mario Batali be so wrong?) And I turned around and there was the rest of the milk on the counter. /slaps head/ So I completely didn't follow the cooking directions (because I didn't add the second batch of milk until about 8 minutes into the cooking, plus it was cold milk) but it still came out smooth and creamy. I added garlic salt, pepper, and parmesean and it was yummy. I will definitely make it again (and try other spices and cheeses)! item not reviewed by moderator and published
Unlike almost everyone else, my Bechamel turned out much too thick. The butter and flour aerated when I added the first 2 cups of milk, turning into a doughy lump. The texture was perfect immediately after I added the second 2 cups, but it was almost solid 2-3 minutes into the boiling. I added 2 cups of milk more (a total of 6 in all) to get the right consistency. The flavor was lovely, but I'm going to experiment with skim milk (rather than 2%) and simmering the sauce, rather than boiling, to see if that corrects the balance. Those finding the sauce too liquid might just need to turn up the heat on their boiling time. item not reviewed by moderator and published
I was taught how to make your basic bechamel sauce when I was young,but now thanks to Mario I know how to make a true bechamel sauce. Basic Techniqes are essential to cooking, and this sauce is the start for many others. Thank you Mario I appreciate you taking the time to post the basics. Recipies like this makes great chefs becaue everyone has to start somewhere. item not reviewed by moderator and published
I needed a sauce for the fresh pumpkin tortellini I nabbed at Whole Foods. This sauce was super simple (ok, I had to stand whisking for 10 minutes, but whatev) and came out smooth and creamy. Will definitely use this as a basic bechamel recipe. item not reviewed by moderator and published
This sauce is absolutely 'Restaurant Professional'! I was looking for exactly that to make my 'Hot Crab Sandwich' reincarnation of the one I eat at the Old Fisherman's Grotto on Monterey's Fisherman's Wharf. It was PERFECT. Thank you, Mario! item not reviewed by moderator and published
I followed the recipe as instructed but found that it came out too watery and milk-tasting. I would suggest cutting the milk in half for smaller recipe needs, or doubling the butter and flour amounts if you're going to use the 4 cups of milk. item not reviewed by moderator and published
Easy, perfect white sauce everytime. Thank you item not reviewed by moderator and published
Recipe delicious with your Bechamel sauce. I would reduce both salt and nutmeg by half. OK, this was bread with slices of ham and cheese cooked as a sandwich in a sandwich maker or Geo. Foreman grill, topped with a fried egg and covered with Bechamel sauce. --For you guys: This takes SOS to a new height! item not reviewed by moderator and published
The sauce came out perfect as is... nice & creamy & thick. Maybe folks didn't cook it for the entire 10 minutes. It got thicker as it cooked. The only negative thing was I thought it was a bit too salty. Next time I'd just ad one teaspoon. Thanks Mario... You're te BEST!! Keith, Phoenix, AZ item not reviewed by moderator and published
Wow! just made this sauce for my pastichio! Everyone loved it as it was really creamy, but the only thing I changed was 6Tablespoons of flour so that it was really nice and thick. Thank you Mario your the Best! item not reviewed by moderator and published
The person holding the spoon/whisk has to control how much liquid to add. Don't follow the recipe down the the exact measurements. Melt about 4 Tbspn butter and stir in about the same amount of flour. The same goes with the milk. Don't add all the milk/cream at the same time. Add it until you get the right thickness and then just a little more because it WILL thicken a bit. This recipe can be used for many differnt types of gravy. Try it for sausage gravy after you take the sausage out of the pan. The steps are the same. The sausage drippings replace the butter. My Grandmother has been making gravy like this for her whole life. Oh! - Throw in some parmesan, frozen shrimps and scallops to this recipe. combine with Alton Brown's blender crepes and you have a terrific Fruits De Mer (fruits of the sea) item not reviewed by moderator and published
It is a simple recipe but I found it too runny.. I suggest adding a tablespoon of flour... item not reviewed by moderator and published
My husband accidentally bought me skim milk to use in this recipe and it was quite runny. After reading one review it might not have even mattered what type of milk I used. But I poured it onto a quarter sheet pan and stuck it in the freezer for 15minutes, stirring every few minutes to cool it. The sauce thickened nicely and I spread it over the top of my lasagne and baked it as normal. I added some parmesan cheese to the hot sauce before I cooled it as well and it added a beautiful taste! item not reviewed by moderator and published
I cut this recipe down to revolve around 3c milk (cut everything else accordingly too), and it came out great! you do have to be patient though. when the butter and flour mixture turned from yellow foam to caramel water after about 5 minutes of cooking, I knew all was going to end well. ...until I found out i didn't have nutmeg. so i used a dash of jamaican allspice, and it was surprisingly still absolutely delicious! item not reviewed by moderator and published
I did this with leftover ziti and rigatoni, layered with steamed zucchini, yellow squash, carrot coins and mushrooms and leftover green onions. I was just cleaning out the produce drawer in the fridge. I steamed the veggies, made up the sauce, cooked the pasta in the veggie water. Then I shredded the last of the cheddar, some leftover manchego, and some part skim mozzarella. I baked in this in a 375 oven for 20 minutes. Lunch was yummy with a leftover cored apple cut into wedges. And there's lots of leftovers for lunch during the week using my vacuum seal bags. When we are ready for more, we can zap in the microwave or biol in the bags. item not reviewed by moderator and published
The sauce was good. I used it in a pasta casserole. After the sauce was done, I mixed it with pasta, peas, and broccoli and put it in the oven... Suggestions: add more salt,more flour, ground black pepper.... Basic Sauce --- Good! item not reviewed by moderator and published
The sauce is easy as long as you keep an close eye on it. It is dedication for the whole recipe but it comes out great. It is so easy to do that my husband helps me every time. item not reviewed by moderator and published
The sauce is a little too runny, and not thick enough. 4 TBL. of flour isn't enough, IMO, to thicken 4 cups of whole milk. Perhaps the word "heaping" or "rounded" Tbl. should have been added, or increase it to 5 or 6. item not reviewed by moderator and published
This is the easiest and most delicious bechamel sauce I've come across. item not reviewed by moderator and published
I had never made a bechamel sauce and this was so easy and delicious, i made my own version of mac and cheese with it... item not reviewed by moderator and published
I found the instuctions for this recipe easy to follow, and I like the fact that there aren't ten million ingredients that I have never heard of before in this recipe, but what I love most is the smooth and thick texture of this tasty sauce! item not reviewed by moderator and published
truffle oil is the worst invention in cooking ever. that stuff is garbage item not reviewed by moderator and published
It's proportional to the fat and flour...so no it's not too much. item not reviewed by moderator and published
u know, or just cut the recipe in half. easy peezee . why complain item not reviewed by moderator and published
actually u are wrong. The proper way to do a bechamel is the recipe. One cold and one hot so it thickens quicker. cold and cold is more likely to lump item not reviewed by moderator and published
"a nice shuttle hint" lol item not reviewed by moderator and published
wrong. u want to cook the flour taste out of the bechamel. follow the recipe. this guy doesnt have a clue item not reviewed by moderator and published
then u did it wrong item not reviewed by moderator and published
If it tasted like flour you did not cook it long enough. Since you put it "Don't know why everyone loves it"...the rest of us know how to cook. item not reviewed by moderator and published

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