Name: Bechamel - Basic White Sauce
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 cups, 6-8 serving(s)
Ingredients: 2 cups milk; 1 slice onion, large; 1 bay leaf; 1/2 teaspoon peppercorn; 3 tablespoons unsalted butter; 3 tablespoons flour; 1 pinch nutmeg; salt; white pepper

Community Pick

29

Recipe by kiwidutch

26

People talking

Join In Now Join the conversation!

Bechamel - Basic White Sauce created by -Sylvie-

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

Ready In:: 25mins
Serves:
Yields:
Units:

26

People talking

Join In Now Join the conversation!

ingredients

2 cups milk
1 slice onion, large
1 bay leaf
¹⁄₂ teaspoon peppercorn
3 tablespoons unsalted butter
3 tablespoons flour
1 pinch nutmeg
salt
white pepper

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@kiwidutch

Contributor

@kiwidutch

Contributor

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

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Aly J.

8/24/2016

Best Alfredo sauce I ever tasted.

Reply
review by Chef Krasno

11/12/2013

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
tweak by Chef Krasno

11/12/2013

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
review by PomPaws

1/18/2013

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.

1

Reply
review by T-Sawyer

11/15/2012

Simple & perfect for anything!

Reply