Bechamel Sauce is one of my favorites. Extremely simple, it takes a mere 10 minutes to make and can be used in a variety of dishes! Creamy, dreamy, buttery and nutty – this is a staple sauce you need in your repertoire. I was making a savory Greek cheese pie and I needed bechamel sauce for it; in my opinion, it’s absolutely necessary for the dish, and I figured I would share the recipe because it’s too good to be kept secret! Made with just a handful of kitchen staple ingredients, you’ll find yourself repeatedly reaching for this recipe!
The mother of French sauces
Now, we all have our favorite sauces, but there are a few that have been given the name of “the five mother French sauces” – béchamel, velouté, espagnole, hollandaise, and tomato are those five and they are staples in most French cuisine. Classical French cuisine has been extraordinarily influential in the culinary world and countless sauces have derived from these originals. Bechamel or “white sauce,” is a simple milk-based sauce made from butter, flour, and milk. It adds a creamy, richness, and complexity to almost any dish and can be used as a base for many other sauces!
Ingredients
Flour – all purpose Butter – unsalted Milk – Use your preference, dairy or non dairy. Seasoning – one thing that bechamel sauce cannot go without – nutmeg and salt.
How to make bechamel sauce
Tips & Tricks
How to use bechamel
This is an amazing sauce that can be used in so many recipes! For me, it’s a mandatory ingredient every time I make Greek cheese pie, but it can also be used in dishes including pasta, casserole, sauces and pies! Try some of these options:
Use your bechamel in a homemade Mac and Cheese Make a Mornay Sauce – Shred some strong Cheddar or any mix of hard and medium cheeses into your bechamel, maybe a bit of onion, and you’ve got a mornay! Add it to a casserole or creamy carbonara Souffle Layer it in a lasagna or add it to a pasta dish! Use it as a base to a variety of different sauces, like this homemade Alfredo! Get creative!
Storing your sauce
You can store your bechamel sauce in an airtight container or jar for 4-5 days in the refrigerator. Cool the leftovers and place a piece of plastic saran wrap directly in contact with the surface of the sauce prior to refrigerating it! This will ensure that your bechamel won’t form a skin and will also help slow down oxidation!
Freezing
Freeze sauce in an airtight container or freezer safe bag for up to 3 months. Keep in mind, freezing cream based soups and sauces won’t can change the texture and can affect the flavour when reheated.
Reheating
Thaw frozen sauce overnight in the fridge and reheat back on the stove top until heated through.
Did you like this homemade sauce recipe? Try these!
BBQ Buffalo Cranberry Cheese Enchilada Sweet and Sour Homemade Tzatziki Ranch Marinara Teriyaki Chimichurri Homemade Mayonnaise
Originally shared March 2011, updated with pics and better information.
