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Laura Calder

Basic Bechamel Sauce


Ingredients

Method

  1. Steep the milk with a piece of onion or garlic and a bay leaf for 15 minutes.
  2. Melt the butter in a saucepan.
  3. Whisk in the flour and cook for a minute.
  4. Gradually whisk in the milk.
  5. Cook, stirring constantly, until thick.
  6. Season.
  7. For thick béchamel, use ratio of 2 tablespoons butter + 2 tablespoons flour for 1 cup/250 ml milk
  8. For very thick béchamel for soufflé base: 3 tablespoons butter, 5 tablespoons flour, 1 cup/250 ml milk. It makes the souflee more stable.
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  • Jo-Anne12
    February 2010

    Since I have severe allergy to eggs, beef, and any dairy products from cows, sheep and goats can you suggest other ingredients to substitute (perhaps chicken stock), to make some of your wonderful recipes for me. I still make them with the regular recipes for my friends and family. Lactose free also does not work.

    I have tried rice milk and soy milk also and it also does not work. Thank you

    • Wja
      March 2010

      Hi Jo. My mother makes bechemel using chicken stock or water. Its a great low fat dairy alternative. She uses sunflowr oil instead of butter

  • Lorraine64
    September 2009

    beautiful sauce, just love it and make it all the time.

  • Romina7
    September 2009

    it is just gorgeous!!!

  • Clau14
    August 2009

    so easy but really yummy!

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