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Bechamel - Basic White Sauce

Bechamel - Basic White Sauce created by -Sylvie-

Formula for making a thin, medium and thick white sauce.

Ready In:
25mins
Serves:
Yields:
Units:

ingredients

directions

  • Scald the milk with the onion, bay leaf and peppercorns.
  • Cover and let infuse off heat for 10-15 minutes.
  • In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.
  • Off heat, strain in the hot milk.
  • Whisk well, then bring to a boil, whisking constantly until the sauce thickens.
  • season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes.
  • NOTE: This make what is called a "MEDIUM" Bechamel.
  • For a "THIN" Bechamel use 2 tbs. butter and 2 tbs. flour.
  • For a "THICK" Bechamel use 4 tbs. butter and 4 tbs. flour.
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RECIPE MADE WITH LOVE BY

@kiwidutch
Contributor
@kiwidutch
Contributor
"Formula for making a thin, medium and thick white sauce."
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  1. Aly J.
    Best Alfredo sauce I ever tasted.
    Reply
  2. Chef Krasno
    I drizzled the white sauce over the butternut squash ravioli. I did substitute Vanilla Almond Milk for milk and it was mildly nutty and delicious! Next time would just top it with some crushed pecans :) Thanks for sharing!
    Reply
  3. Chef Krasno
    I drizzled the white sauce over the butternut squash ravioli. I did substitute Vanilla Almond Milk for milk and it was mildly nutty and delicious! Next time would just top it with some crushed pecans :) Thanks for sharing!
    Reply
  4. PomPaws
    Fabulous and foolproof ... the nutmeg is what I most remember when I used to make this a HUNDRED years ago. Don't be afraid of using the nutmeg I always use freshly grated and it brings this basic sauce to another level. Thank you for posting.
    Reply
  5. T-Sawyer
    Simple & perfect for anything!
    Reply
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