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My review
Bechamel Sauce
Holly
"A creamy classic - your standard white sauce!"
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Ingredients
servings 52 calsOriginal recipe yields 16 servings (2 cups)
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Directions
{{model.addEditText}} Print- MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
- 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
Per Serving: 52 calories; 4.7 g fat; 1.6 g carbohydrates; 0.9 g protein; 13 mg cholesterol; 147 mg sodium. Full nutrition
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Reviews
Read all reviews 119161 Ratings
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Most helpful positive review
7/12/2007
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.
Most helpful critical review
3/27/2002
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 ...
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7/12/2007
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.
12/1/2007
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 dehyd...
3/27/2002
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 ...
1/17/2007
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 tas...
11/17/2003
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 sau...
12/8/2008
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. ...
5/25/2007
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 bak...
8/17/2004
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 s...