Creamy Bechamel Classic White Sauce Recipe (Besciamella)

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This creamy Bechamel classic white sauce recipe (Besciamella) dates back to the 17th century and was invented by Marquis Louis de Bachamel. This delicious bechamel white sauce was created to introduce a new way of eating dry cod fish.

Did you know?

It is rumored that the actual origin of Bechamel sauce also referred to as Bescciamella in Italian, dates to the 14th century in Tuscany Italy to the Royal family of France where It was then applied to french cuisine. A bit confusing right? There are actually four different theories on who might of been the sole creator of this golden cream sauce.

What is Bechamel Sauce?

Bechamel is a basis of French sauces. It’s the mother sauce of all sauces. In other words, this classic white sauce is the fundamental building blocks to create other sauces. In it’s basic form, it made by melting butter in a pot with equal amounts of flour then cooking them together with milk until the mixture thickens which is known as a roux. Spices and vegetables are then added to elevate it’s flavor and texture of the sauce.

How To Make Béchamel Sauce (White Sauce)

Ingredients for Bechamel Sauce in grams:

• 60 grams unsalted butter
• 60 grams All purpose flour
• 500 ml Homogeneous milk
• 50 grams Finely chopped pearl onion or leeks (optional)
• 10 grams Cilantro or Parsley chopped in pieces (optional)
• 1 gram nutmeg (optional)
• 2 grams of salt

Ingredients for Bechamel Sauce in volume measurements:

• 4 tablespoons Unsalted butter
• 4 tablespoons All purpose flour
• 2 cups Homogeneous milk
• 2 Finely chopped pearl onion or leeks (optional)
• 3 tablespoons Chopped Cilantro or Parsley (optional)
• 1/4 teaspoon all nutmeg ( optional)
• 1/2 teaspoon salt

How to prepare Bechamel sauce?

1. In a medium size pot or saucepan,add the butter and melt on medium low heat.
2. Add the chopped onions or leeks and cook till they are soft.
3. Slowly add the flour to the butter mixture and stir using a whisk.
4. Cook this mixture for about 2 minutes stirring constantly on medium low heat.
5. Add the milk, salt and nutmeg and continue to stir over medium heat until mixture comes to a boil and begins to thicken.
6. Remove from heat.

How to use Bechamel Sauce?

Now that you’ve prepared your yummy creamy Beshamel sauce, here are some ways to put it to use.

1. Cod fish casserole
2. Chicken or Meat Pies
3. Fish Pies
4. Scalloped Potatoes
5. Meat casseroles
6. Macaroni cheese ( Just add cheddar cheese )
7. Lasagna Bolognese
8. Pastas ( Spaghetti, linguine, Penne or Fettuccine
9. Baked or cooked vegetables
10. Soups or chowders
11. Gratins

Five simple sauces to make with Bechamel Sauce:

1. Monray Sauce – Add 100 grams of gruyère cheese and 50 grams parmesan cheese to 500 grams ( 2cups) of Bechamel sauce and bring to a simmer.
2. Soubise  Sauce – Just add 50 grams caramelized onions to 500 grams of Bechamel sauce and bring to a simmer..
3. Three Cheese Sauce – Add 50 grams Monterey jack, 50 grams Gouda & 50 grams Cheddar to 500 grams of Bechamel Sauce and bring to a simmer.
4. Dairy Free Bechamel Sauce – Just replace the milk with soymilk or almond milk.
5. Nantua Sauce- Add 60 grams ( 4 tablespoon) shrimp butter and 125 grams ( 1/2 cup) cream to 250 grams ( 1cup) of bechamel and bring to a boil)

How to Store Bechamel Sauce?

Once you Bechamel sauce is prepared, let it cool down then transfer to air tight jars and store in the refrigerator. The sauce will can be used up to 2 weeks.

Creamy Bechamel Classic White Sauce Recipe (Besciamella)

This creamy Bechamel classic white sauce recipe (Besciamella) dates back to the 17th century and is was invented by Marquis Louis de Bachamel. This delicious bechamel white sauce was created to introduce a new way of eating dry cod fish.

5 from 11 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Sauce, Side Dish

Cuisine French, Italian

Servings 6 people

Calories 60 kcal

Ingredients

  

Ingredients for Bechamel Sauce in grams:

• 60 grams unsalted butter
• 60 grams All purpose flour
• 500 ml Homogeneous milk
• 50 grams Finely chopped pearl onion or leeks optional
• 1 grams nutmeg optional
• 2 grams of salt
• 10 grams Cilantro or Parsley chopped in pieces
  
  

Ingredients for Bechamel Sauce in volume measurements:

• 4 tablespoons Unsalted butter
• 4 tablespoons All purpose flour
• 2 cups Homogeneous milk
• 2 Finely chopped pearl onion or leeks optional
• 1/4 teaspoon nutmeg optional
• 1/2 teaspoon salt
• 3 tablespoons Cilantro or Parsley chopped in pieces
  optional

Instructions

 

• In a medium size pot or saucepan,add the butter and melt on medium low heat.
• Add the chopped onions or leeks and cook till they are soft.
• Slowly add the flour to the butter mixture and stir using a whisk.
• Cook this mixture for about 2 minutes stirring constantly on medium low heat.
• Add the milk, salt and nutmeg and continue to stir over medium heat until mixture comes to a boil and begins to thicken.
• Add the cilantro or parsley and remove from heat.

Keyword Bechamel, bechamel cream, Bechamel Recipe, Bechamel sauce, bechamel white sauce, Besciamella, easy bechamel sauce, french bechamel sauce, White Sauce Recipe