Bechamel Sauce

Prep Time
Cook Time
Ready In

Recipe: #13914

August 17, 2014

"Basic Bechamel. Makes 3 cups"

Original is 3 servings


  • Serving Size: 1 (275.8 g)
  • Calories 317
  • Total Fat - 21.3 g
  • Saturated Fat - 14.2 g
  • Cholesterol - 49.9 mg
  • Sodium - 359.2 mg
  • Total Carbohydrate - 21.3 g
  • Dietary Fiber - 0.4 g
  • Sugars - 12 g
  • Protein - 10.5 g
  • Calcium - 329.5 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Melt butter in medium saucepan over medium-low heat.

Step 2

Whisk in flour and cook 3 minutes.

Step 3

Whisk in milk and bring to boil, stirring.

Step 4

Add salt, pepper, nutmeg and Parmesan.

Step 5

Reduce heat; keep stirring while simmering until thick enough to coat back of spoon.


No special items needed.

4 Reviews


I made this sauce adding Asiago cheese to make a sauce to use for a chicken lasagna I was making. I added onion, garlic and a bit of fresh tarragon for extra flavor. It was just what I wanted!


review by:
(16 Nov 2020)


This turned out great! I used food coloring (blue and yellow) to make it green to have over your spinach mold. Love the flavor and it was delicious over the spinach!


review by:
(21 Nov 2018)


Made as written and it turned out perfectly. Used it for a quick tuna-mushroom alfredo.


review by:
(30 Oct 2014)


I did make a few changes to this recipe due to food intolerances and this turned out perfectly delicious! I used potato flour instead of regular flour, substituted almond milk to make this non dairy and I used nutritional yeast flakes in lieu of the parmesan cheese. I drizzled this over steamed broccoli and OH BOY YUM!!


review by:
(6 Sep 2014)

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