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Bechamel Sauce

Bechamel Sauce

Holly

A creamy classic - your standard white sauce!

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
  2. Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
  3. Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
  4. After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!
  5. STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.
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Reviews

bibi
59
7/12/2007

I use this often in lasagna. Instead of the cream and broth, I use 2 cups milk and a bouillon cube. Sometimes I'll also add in some grated emmental or parmesan cheese.

Rusty
41
12/1/2007

I thought this was DELICIOUS pasta sauce, although I made lots of substitutions based on my cupboard and because I'm a vegetarian. I used skim milk and added an extra T. of flour. I used dehydrated minced onion, and vegetable stock instead of chicken broth. For spices I used a few sprinkles of Italian seasonings and a little chili powder. I would use this again for pasta sauce (I might use one T. flour so it's not so thick), or make it the same way and use it as a gravy. Thanks for the great inspiration.

DREGINEK
30
7/23/2003

This is okay, not spectacular,but okay. Even after using rosemary instead of thyme, it was still mediocore in taste. In needs something... but I can't say what. After pouring over my chicken with pasta, I had to add extra S&P and parmesean cheese...in excess of what should have been neccessary just to "spice up" the dish. It wasn't bad...just not that good. thanks anyway.