Bechamel Sauce

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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.

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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

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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

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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!

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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!

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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.

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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