Bechamel Sauce

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I like it, especially over chicken breasts, with mussels on the side.

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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.

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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.

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You'll never put cheese in your lasagne again. The nutmeg just adds layers of flavor

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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

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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.

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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..

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Perfect! Follow directions to a T, and it's perfect.

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Easy, I used half and half. Creamy and smooth, don't forget to heat milk. Bravo!

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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.