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Bechamel Recipe

User Rating 3 Star Rating (3 Reviews)


Bechamel is a white cream sauce that is used in many dishes. It acts as a base for many sauces. Originating in France, bechamel is popular in many types of cuisines.

Cook Time: 10 minutes

Total Time: 10 minutes


  • 1/2 cup margarine or butter
  • 6 tablespoons flour
  • 4 cups warm milk


In a large, deep, saute pan, melt butter over a medium high heat. Add flour, a little bit at a time. Stir constantly to avoid lumping. Stirring quickly and vigorously is very important!

Once flour and butter is a creamy, smooth mixture, slowly add warm milk. Keep stirring to avoid clumping.

Bring mixture to a boil. You have to bring it to a boil because this is what will thicken your sauce. It may take several minutes over a medium high heat and constant stirring.

Allow to boil for one minute. Reduce heat to low and allow to simmer. If you are adding cheese to the sauce, now would be the time to do so. Stir constantly until the cheese is melted.

Cover and keep on low, stirring every few minutes until ready to use. If mixture sits too long, it will thicken. Simply add 1/4 cup of warm milk to thin out.
User Reviews

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 3 out of 5
Only halfway there!, Member JSRFgirlywhirl

This is really only the base of the recipe. I learned to make this recipe with something the French call a piquee. Once you have added all of your flour and the sauce is smooth, you allow to boil for a minute with a pique (one half an onion studded with clove stuck with a bay leaf or two). You may have to spoon some of the bechamel over the piquee to impart the flavor of the clove and bay. You could also invert the piquee to offer some direct contact of the clove and bay to the sauce. Just be careful and count your cloves- don't want someone biting down on that! For even more flavor, I would suggest adding some salt, pepper, and some cayenne or even paprika. It will have your guests wondering what your secret ingredient is! And if it is the winter holidays...add a dash of nutmeg for good measure. :)

2 out of 3 people found this helpful.

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