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Rating: 4.57 stars
173 Ratings
  • 5 star values: 116
  • 4 star values: 45
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1

A creamy classic - your standard white sauce!

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.

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  • 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.

Nutrition Facts

52 calories; protein 0.9g; carbohydrates 1.6g; fat 4.7g; cholesterol 13.2mg; sodium 147.1mg. Full Nutrition
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Reviews (123)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2007
I use this often in lasagna. Instead of the cream and broth, I use 2 cups milk and a bouillon cube. Sometimes I'll also add in some grated emmental or parmesan cheese. Read More
(72)

Most helpful critical review

Rating: 3 stars
07/23/2003
This is okay not spectacular but okay. Even after using rosemary instead of thyme it was still mediocore in taste. In needs something... but I can't say what. After pouring over my chicken with pasta I had to add extra S&P and parmesean cheese...in excess of what should have been neccessary just to "spice up" the dish. It wasn't bad...just not that good. thanks anyway. Read More
(33)
173 Ratings
  • 5 star values: 116
  • 4 star values: 45
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
07/12/2007
I use this often in lasagna. Instead of the cream and broth, I use 2 cups milk and a bouillon cube. Sometimes I'll also add in some grated emmental or parmesan cheese. Read More
(72)
Rating: 5 stars
12/01/2007
I thought this was DELICIOUS pasta sauce, although I made lots of substitutions based on my cupboard and because I'm a vegetarian. I used skim milk and added an extra T. of flour. I used dehydrated minced onion, and vegetable stock instead of chicken broth. For spices I used a few sprinkles of Italian seasonings and a little chili powder. I would use this again for pasta sauce (I might use one T. flour so it's not so thick), or make it the same way and use it as a gravy. Thanks for the great inspiration. Read More
(46)
Rating: 3 stars
07/23/2003
This is okay not spectacular but okay. Even after using rosemary instead of thyme it was still mediocore in taste. In needs something... but I can't say what. After pouring over my chicken with pasta I had to add extra S&P and parmesean cheese...in excess of what should have been neccessary just to "spice up" the dish. It wasn't bad...just not that good. thanks anyway. Read More
(33)
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Rating: 2 stars
01/17/2007
For Dreginek to help "spice it up" a bit more you could simmer the cream with a 1/4 of a white onion bay leaf and one whole clove. Remove these items and then thicken w/ roux and season to taste. Read More
(19)
Rating: 5 stars
11/19/2003
This recipe was EXCELLENT and very, very easy. I followed it to a T, but after it thickened and I removed it from the stove I added some shredded white cheddar - YUM. Any time I need a white sauce for anything, this is the recipe I'll be using. Read More
(18)
Rating: 5 stars
12/09/2008
Super easy and very good sauce too! My first try ever at bechamel and it came out perfectly. I cut this in half. I used half heavy whipping cream and half 2% milk and made my own half and half. I used onion powder about 1/2 tsp instead of grated fresh. No lumps, super creamy, very rich. I used this in a chicken and pasta dish and it turned out beautiful and was so delicious. This took about 25 min total time for me, so it can't be done in a hurry like package mix and gravies can, but so worth the little extra time it takes. Thanks for the wonderful recipe, I will use this again and again now that I know how easy and foolproof this is. Read More
(17)
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Rating: 4 stars
05/26/2007
I use this recipe as a basic sauce for all occasions: add blue cheese or roasted pepper (these are only examples) for a great pasta sauce, or mix left over vegetables or potatoes with it and bake in the oven for 30 minutes - makes a very tasty casserole. I like this easy to make recipe to pep every-day meals up. I have to admit that it is a bit too bland to use it as a simple sauce over meat or potatoes - but it is very versatile if someone uses it with some ideas! Thanks for the recipe - I use it a lot! :) btw - I do not have chicken broth, chicken bouillon cubes do just fine, though. Just cut down on the extra salt. Read More
(14)
Rating: 5 stars
08/17/2004
Excellent! The chicken broth, thyme, and cayenne pepper improved the flavor of this sauce over other Bechamel sauce recipes I tried. For a more delicate, yet creamier flavor, you might want to substitute the 2 TBsp flour and 1 cup half-and-half for 1 TBsp corn starch and 1 cup table cream. Mix the corn starch with the cold cream and room-temperature chicken broth prior to adding it to the melted butter. Read More
(14)
Rating: 5 stars
03/28/2004
This was an excellent recipe. Easy and very flavorful. I used dried onion flakes instead of the grated onion and I only had skim milk so I just added an extra tablespoon of flour. Will definitely use again! Read More
(10)