Bechamel Sauce

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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

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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!

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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

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It is a simple recipe but I found it too runny.. I suggest adding a tablespoon of flour...

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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!

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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!

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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.

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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!

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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.

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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.