Bechamel Sauce

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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!

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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.

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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!

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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.

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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.

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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.

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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!

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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.

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Easy, perfect white sauce everytime.
Thank you

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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!