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
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

Not what you're looking for? Try:

Beef and Bechamel Lasagna

Recipe courtesy of Melissa d'Arabian