Homemade Bechamel Sauce

Bechamel sauce is the basic white sauce used in as a topping for casseroles in which eggs can be added to the basic recipe. Cheese can be added for a cheese sauce, along with herbs, spices etc., for added flavors. Once you mastered this sauce you no longer need to purchase any ready to make soups again.

Bechamel Sauce can be used in the following dishes:
Moussaka and casseroles such lasagnas, creamed spinach, baked cauliflower, au gratin, crepe filling, cream soups, creamy pastas and warm dressings.

2 Tablespoons Butter 
2 Tablespoons All Purpose Flour 
1 Cup Milk 
Salt & Black pepper powder to taste 


Melt the butter over medium heat. Add the flour, whisk until smooth, continue cooking until light golden. 
Slowly, add the milk and continue whisking until thick and creamy.   

After 10-12 minutes it should look like this. Thick and smooth. Add a pinch of salt and pepper powder to taste, whisk again.  
If adding eggs, cheese and other spices,  add when the sauce is slightly cooled.   
My Notes :
For a healthier version of this sauce , use cornflour or  whole wheat flour.

Thinner Sauce: For mousakka, casseroles, baked dishes. Reduce the butter and flour to 1 tablespoon per cup of milk

Thicker Sauce: for stuffing vegetables , meat stuffed.  Use 3 tablespoons of butter and flour per cup of milk

This sauce can be kept in the refrigerator for up to 4 days in an airtight container and in the freezer for a month. 

To reheat, place sauce in a double boiler, stirring constantly by adding a little milk if needed.  

Labels: Jams & Sauces, Soup, Healthy, Homemade, International Cuisine   
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.

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