Use it as a base to a variety of different sauces, like this homemade Alfredo! Get creative!.
Layer it in a lasagna or add it to a pasta dish!. Add it to a casserole or creamy carbonara Souffle. 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!. Use your bechamel in a homemade Mac and Cheese. 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: 
Sauce too thick? Whisk in more milk until you get your desired consistency if it’s too thin, continue to simmer it down, allowing evaporation to thicken the sauce up.
If your bechamel sauce is turning lumpy, add a little bit of ice-cold water instead of the next splash of milk and whisk like crazy! It’ll magically sort out any lumps!. The key is to whisk, whisk, whisk! This will ensure a smooth and creamy sauce. Cook for another 5 minutes and whisk as necessary. Add the rest of ingredients: Add the milk, nutmeg and salt and whisk everything together. Whisk ingredients: In a saucepan melt the butter and add the flour. Seasoning – one thing that bechamel sauce cannot go without – nutmeg and salt. Milk – Use your preference, dairy or non dairy. Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page! It adds a creamy, richness, and complexity to almost any dish and can be used as a base for many other sauces! Ingredients Bechamel or “white sauce,” is a simple milk-based sauce made from butter, flour, and milk. 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.Ĭlassical French cuisine has been extraordinarily influential in the culinary world and countless sauces have derived from these originals. 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 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. Whip this staple sauce up in under 10 minutes and add it to a variety of dishes!īechamel Sauce is one of my favorites. Creamy Bechamel Sauce made easy with just a handful of kitchen staple ingredients.
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