Bechamel Sauce

This classic sauce, sometimes simply called white sauce, adds a rich and creamy quality to a variety of vegetable dishes. It can be spooned over hot cooked vegetables just before serving or mixed with them to make an easy yet elegant creamed vegetable course. To turn the creamed vegetables into a gratin, place in a baking dish, top with cheese and then bake in the oven until golden. To create a cheese sauce, whisk 1/2 cup grated Gruyere, Parmigiano-Reggiano or other cheese into the finished bechamel sauce. If a lighter sauce is desired, substitute chicken stock for part of the milk.
Average Customer Rating:
3 out of 5
3
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Bechamel Sauce
Review 1 for Bechamel Sauce
3 out of 5
3 out of 5
NouveauChef
,Alexandria
,VA
March 30, 2013
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
-2points
0of 2found this review helpful.
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Needs a little something
March 30, 2013
I made the béchamel sauce to go over chicken cordon bleu. I was really glad I had shredded extra gruyere for the chicken because the béchamel sauce definitely needed something else to flavor it. Otherwise the sauce was a success!
Pros: Yield, Good Value, Will Make Again
Cons: Ingredients