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Classic Beshamel White Sauce

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 10 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 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