Recipe courtesy of Michele Urvater

Bechamel or Veloute Sauce

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  • Level: Easy
  • Yield: 3 cups of sauce
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4 tablespoons butter

5 tablespoons flour

2 3/4 cups hot milk or chicken broth

Salt and freshly ground black pepper

1/4 cup light cream

3/4 cup grated Swiss cheese or Fontina


  1. Heat butter and add flour. Cook slowly for a minute or two. Add the hot liquid and bring to a boil, stirring continuously. Season to taste with salt and pepper; beat in cream. Off heat, add cheese and adjust the seasoning.