Best 20 Bechamel Sauce Recipes

BASIC BECHAMEL SAUCE

Steps:

• Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

BECHAMEL SAUCE FOR LASAGNA BOLOGNESE

Steps:

• Melt butter in a heavy-bottom, medium saucepan over medium-low heat. Add flour, whisking constantly. Cook, whisking occasionally, 2 to 3 minutes; do not let roux brown.
• Whisking constantly, add about 2 tablespoons hot milk to saucepan.
• Pour half of the remaining hot milk into the saucepan in small increments, whisking the mixture constantly, until a smooth paste forms.
• Whisk remaining milk into pan; add nutmeg and salt. Cook, stirring with a wooden spoon, making sure to scrape bottom and sides, until sauce is thick and creamy, about 15 minutes; if any lumps form, stir sauce rapidly with a whisk. Season with pepper; remove from heat. Let sauce stand until lukewarm, about 30 minutes, before assembling lasagna.

ITALIAN SAUSAGE AND MUSHROOM LASAGNA WITH BECHAMEL SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Place the sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain the sausage and set aside.
• To make bechamel sauce, melt the butter in a saucepan over medium heat and whisk in the flour. Allow the flour and butter to cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in the salt and nutmeg and bring the sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from the heat and set aside.
• In a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined.
• To assemble lasagna, pour about 1 1/2 cup of marinara sauce into the bottom of the prepared baking dish and top the sauce with 4 lasagna noodles, overlapping if necessary. On the noodles, layer 1/3 of the ricotta mixture, followed by 1/3 of the cooked sausage, 1/3 cup of mushrooms, 1/4 of the bechamel sauce, 1 cup of the mozzarella cheese, 1/8 cup of the Parmesan cheese and 1 more cup of marinara sauce. Repeat the layers twice more, ending with a final layer of noodles topped with a layer of marinara sauce, bechamel sauce, the remaining mozzarella cheese, and remaining Parmesan cheese. Cover the dish with foil.
• Bake in the preheated oven until bubbly and the noodles are tender, about 1 hour. Remove foil and bake until the top cheese layer is browned, about 5 more minutes. Allow the lasagna to stand for 10 minutes before cutting.

BECHAMEL SAUCE

Steps:

• Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat.
• Melt the butter in a separate saucepan over low heat. When it's bubbling, add the flour and whisk until it forms a golden paste, about 3 to 4 minutes.
• Whisking constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.
• Whisk in the nutmeg and the cheese, and serve at once

STUFFED CREPES WITH MUSHROOMS, HAM AND BECHAMEL SAUCE

Steps:

• For Filling
• Place porcini mushrooms in large bowl. Pour 2 cups hot water over; let stand 30 minutes to soften. Using slotted spoons, remove mushrooms from soaking liquid. Discard liquid. Finely chop porcini.
• Heat oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add porcini and parsley and saute 1 minute. Add wine and boil until liquid evaporates, about 2 minutes. Reduce heat to medium-low. Mix in button mushrooms. Cover and cook until tender, stirring occasionally, about 10 minutes. Uncover and simmer until liquid evaporates, about 3 minutes. Season with salt and pepper.
• For Sauce
• Melt butter in large saucepan over medium heat. Add flour and stir 3 minutes (do not brown). Gradually whisk in milk. Simmer until sauce thickens, stirring occasionally, about 5 minutes. Stir in nutmeg. Season with salt and pepper. Cool to lukewarm, about 30 minutes.
• For Crepes
• Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
• If necessary, add more milk by tablespoons to batter to thin to consistency of heavy whipping cream. Heat 8-inch diameter nonstick skillet over medium-high head. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
• Place 8 crepes on work surface. Place 1 ham slice in center of each crepe. Spread 1 tablespoons sauce over each. Top each with 2 rounded tablespoons mushroom filling. Roll up crepe jelly roll style. Arrange rolled crepes in single layer in 13x9x2-inch glass baking dish. Spoon remaining sauce over.
• Preheat oven to 475°F. Bake uncovered until crepes are heated through and top is golden, about 20 minutes. Sprinkle with cheese.

CLASSIC BECHAMEL: WHITE SAUCE

Steps:

• In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan. Keep the milk on low heat.
• Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf.
• To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface.
• Serve with fish, shellfish, vegetables or egg dishes.

BECHAMEL SAUCE

Steps:

• MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
• 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.
• Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
• 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!
• 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.

BASIC BECHAMEL (WHITE) SAUCE WITH VARIATIONS INCLUDING AU GRATIN

Steps:

• Melt butter in a saucepan over medium heat. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.
• NOTE - It is best to use warm to hot liquids when making sauce, which helps to prevent lumps. Also, constant stirring will help prevent the sauce from scorching on the bottom. If sauce turns lumpy, whisk vigorously with a wire whip or strain through a wire sieve before serving.
• Stir in milk or other liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season to taste with salt and pepper.
• Option: Reduce milk by the same amount you add white wine, sherry or brandy will create a lovely flavor.
• CHEESE SAUCE - Once sauce is made, remove from heat and stir in 1/2 to 1 cup sharp Cheddar cheese (or whatever flavor compliments what you are making -- better yet use 2 different cheeses), stirring until melted. To Au Gratin anything use this sauce mixed with potatoes, veggies, meats or whatever and heat through. Top with seasoned bread crumbs and more cheese finishing in the broiler.
• CURRY SAUCE - Stir in 1/2 teaspoon curry powder with the flour.
• DILL SAUCE - Stir in 1 teaspoon chopped fresh, or 1/2 teaspoon dried dill weed and a dash of ground nutmeg with the flour.
• MORNAY SAUCE.
• Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.
• VELOUTE SAUCE.
• Substitute chicken, beef, fish, or vegetable broth for the milk.
• HERB SAUCE.
• Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs.
• CREAM SAUCE.
• Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.
• MUSTARD SAUCE.
• Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.

BASIC WHITE SAUCE/BECHAMEL SAUCE

Steps:

• Melt butter in saucepan over low heat until it bubbles up. Blend in flour. This is the roux.
• In another pan, warm the milk. Infuse with flavours, if desired.
• Strain milk into the roux, combine and bring to boil.
• Reduce heat and simmer for about 10-15 minutes.
• Adjust taste by adding salt and pepper. Strain.

BECHAMEL SAUCE

Steps:

• Add the butter and onion to a large saucepan over medium heat. Season the onions with salt, to taste, and cook until they become translucent and very aromatic. Add the flour and cook until the flour and butter resemble wet sand, about 3 to 4 minutes. Gradually, whisk in the milk until incorporated. Add the bay leaf and nutmeg and season with salt, to taste. Slowly bring the milk/flour mixture to a boil, stirring frequently to prevent scorching on the bottom. Be sure that the milk comes to a boil or the flour will not cook out and you will be left with a very objectionable starchy feeling on your tongue.
• Once the sauce has come to a boil and has thickened, remove it from the heat. Discard the bay leaf. Stir in the grated Parmigiano, taste and adjust seasoning, if needed.
• Use right away or refrigerate, covered, until ready to assemble dish.
• Creamy!

BASIC BECHAMEL (WHITE SAUCE)

Steps:

• In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until blended, 1 minute. Add the paprika and/or nutmeg (if using) and add the bay leaf.
• Gradually add the warm milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Season with salt and white pepper.
• Increase the heat to medium and simmer to blend the flavors, 2 minutes. Discard the bay leaf before using.
• Now you can use your sauce any way you like. Like I said before, my personal favorite use is for making Recipe #514039, but I also like eating this bechamel, AS IS, on veggies or making a cheese sauce (see *Notes below). Enjoy!
• *Note: For a thinner sauce, reduce the flour and butter to 2 tablespoons each, but stay the same with the liquid(s). (I highly recommend this if you plan to make a cheese sauce with this (posted below).
• *Note: To create a cheese sauce, whisk 1/2 cup (or more) of grated Gruyère, Parmigiano-Reggiano, Sharp Cheddar or Farm-house White Cheddar (my fav) or any other cheese into the finished béchamel sauce. If a lighter cheese sauce is desired, substitute chicken stock for part of the milk, or use a lesser amount of the flour & butter ratio (like posted above).

BASIC BECHAMEL SAUCE

Steps:

• In a medium saucepan, melt butter over medium. Add onion and garlic; cook until onion is soft, 4 minutes. Add flour, season with salt, and cook, stirring, until mixture is pale golden with a nutty aroma, 4 minutes. Whisking constantly, add half the milk. Add the remaining milk and whisk until smooth. Cook, whisking constantly, until sauce comes to a boil and thickens, 10 minutes. Use immediately.

BACON MACARONI AND CHEESE WITH BÉCHAMEL SAUCE AND CHEDDAR FRENCH FRIED ONION CRUST RECIPE

Steps:

• Preheat oven to 375 degrees. Butter or spray a 3-quart glass or ceramic baking dish with non-stick spray. To make the Béchamel Sauce, melt the TWISTED Bacon, Dijon Mustard & Green Onion Butter in a medium saucepan and stir in the flour. Cook over low heat, stirring constantly for 3 minutes. Slowly add the heated milk and cook over medium heat, stirring constantly for 4 minutes. Reduce heat and simmer for 3 minutes, stirring constantly to prevent scorching. Remove from heat and add salt, pepper, parmesan and Tabasco. Stir until the cheese in melted. Cover and set aside. Cook the bacon until just crispy and set aside to cool. Boil a large pot of water; add 1 tsp salt and the macaroni. Cook for approximately 5 minutes until the macaroni is very al dente. Drain the noodles and return to the pot. Immediately add the butter, garlic and Béchamel Sauce. Toss well. Place 1/3 of the macaroni in the baking dish. Evenly top with 1/3 of the shredded cheddar, 1/3 of the Velveeta and 3 slices of bacon broken into small pieces. Repeat until all noodles, bacon and cheese are in the pan. Top with the crushed French fried onions. Bake for 35 - 45 minutes or until the top is beginning to brown. Let sit for 5 minutes before serving

BECHAMEL SAUCE

Steps:

• In a 2 quart saucepan, melt the butter over medium heat.
• Add the flour and whisk until smooth, about 2 minutes.
• Gradually add the warm milk, whisking constantly to prevent any lumps from forming.
• Simmer over medium heat, whisking constantly, until the sauce is thick, smooth and creamy, about 10 minutes.
• Do not allow the bechamel sauce to boil.
• Remove from the heat and stir in 1/2 teaspoon salt and a pinch each of white pepper and nutmeg.
• Season the sauce with more salt, pepper and nutmeg to taste.
• The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.

BECHAMEL - BASIC WHITE SAUCE

Steps:

• 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.

BECHAMEL (WHITE SAUCE)

Steps:

• Melt the butter in a small saucepan over medium-high heat. Whisk in the flour, stirring constantly, about 2-3 minutes.
• Gradually add in the milk, stirring constantly, until thoroughly incorporated into butter mixture.
• Add salt, pepper, oregano, and minced garlic (I like using my garlic press for this). Stir frequently until thickened. See note for tip on thinning.

SAUCE BECHAMEL AUX CHAMPIGNONS (WHITE SAUCE WITH MUSHROOMS)

Steps:

• Prepare a sauce bechamel:.
• Melt 2 tablespoons of butter in a small sauce pan over medium heat.
• Stir in the flour and cook for a couple of minutes.
• Do not allow the flour to brown.
• Gradually mix in the milk and bring to a low boil.
• When the sauce is thick and smooth, stir in the nutmeg and pepper.
• Taste for salt.
• Keep the sauce at a low simmer until needed.
• Prepare the mushrooms:.
• Heat 2 tablespoons of butter in a fry pan over medium heat.
• Add the sliced mushrooms, sprinkle lightly with salt and cook.
• Stir often to prevent burning.
• When the mushrooms start to release water, add the lemon juice and increase the heat to high.
• When all the liquid has evaporated, add the mushrooms to the sauce.
• Just before serving, off the heat, stir in the last 1 tablespoon of butter.

CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BECHAMEL SAUCE

Steps:

• Cook cauliflower and broccoli in large pot of boiling water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
• Rinse spinach, then toss in large skillet over medium high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
• Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach, cheese and pepper flakes. Season with salt, pepper and a good pinch of nutmeg.
• Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach bechamel sauce; stir to blend. Season with salt and pepper. Butter 1-1/2 quart baking dish. Spread vegetable mixture in prepared dish. (can be made 6 hours ahead. cover and chill).
• Preheat oven to 350°F.
• Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled.
• Note: The white cheese sauce is quite thick. I tend to add more milk to thin it out so that it is a light coating on the veggies.

BROILED HALIBUT WITH BECHAMEL SAUCE

Steps:

• Cook's Note: The halibut can be substituted with 24 ounces of sole fillets. Reduce the cooking time in the wine mixture to 3 to 4 minutes.
• Spray a 7 by 11-inch glass baking dish with cooking spray. Set aside.
• For the bechamel sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes. Remove the pan from the heat and stir in the cheese, salt, pepper, and nutmeg.
• For the halibut: In a large saucepan, bring the wine and water to a boil over medium-high heat. Reduce the heat to a simmer and add the halibut. Cover the pan and cook until the flesh is opaque, 8 to 10 minutes. Using a fish spatula, carefully remove the fish and arrange in a single layer in the prepared baking dish. Season with salt and pepper.
• Preheat a broiler. Spoon the bechamel sauce over the fish and top with the Parmesan. Dot with butter and broil until golden, 2 to 4 minutes.

BAKED RIGATONI WITH BECHAMEL SAUCE

Steps:

• Preheat oven to 425 degrees F.
• Bechamel sauce:
• In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
• In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
• Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.