Bechamel Sauce & Cheese Sauce recipe is an easy, basic sauce recipe. Master this and you can make many different sauces.<
Béchamel sauce is known as white sauce, is made from a white roux (butter and flour) and milk. It is a mother sauce of French cuisine. This simply means it’s the base sauce for other sauces such as Mornay sauce, which is Béchamel with cheese.
With a medium thickness, this sauce is perfect for mac and cheese. It’s often used in gratins like potatoes and baked vegetables.
Bechamel Sauce & Cheese Sauce
You can make this white velvety sauce in two easy steps. Make a roux and add gradually your milk. Season with salt.
It’s simply delicious!
How do you make this sauce?
- Melt butter in a saucepan.
- Stir in an equal amount of flour
- Cook the mixture for just under a minute. This is known as a roux.
- Stir in milk, a little at a time, making sure to stir well so that no lumps form.
- Bring the mixture to the boil, stirring constantly, so that the mixture thickens and becomes glossy.
Melt butter, add flour and cook 2 minutes.
Add milk and bring to a boil.
Add 2 c cheese and stir until melted for Cheese Sauce.
Basic Bechamel Sauce (instructions for Cheese Sauce included)
How to make the 'mother sauce' bechamel as well as cheese sauce.
Servings: 8 servings
Calories: 50kcal
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons self-rising flour
- 1/8 to 1/4 teaspoon Salt and pepper
- 1 cup milk
Instructions
- Melt 2 T butter in a sauce pan.
- Whisk in 2 T self-rising flour. Cook a couple minutes. Do not let brown.
- Add Salt and pepper.
- Pour 1 c milk into sauce pan and whisk until smooth.
- Bring to a boil, then reduce and simmer until thick.
- Taste and adjust seasoning.For Cheese Sauce
- Add 2 cups you favorite cheese to Bechamel Sauce.
- Whisk until melted.
Nutrition
Calories: 50kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 74mg | Potassium: 40mg | Fiber: 1g | Sugar: 2g | Vitamin A: 137IU | Calcium: 34mg
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Kimmy says
How much pasta should you use for this sauce?
Paula says
It just depends on how saucy you want the noodles. I would use 8 ounces of dry pasta. You can also double, triple, etc that base sauce for as much as you need.
Jackie says
Hi
Why don’t you have a print button on your website.
Paula says
This is probably the only recipe I don’t have a print on. Because it’s in a step by step process. .