Warming the half-and-half and chicken broth helps the sauce come together more quickly and prevents the formation of lumps. For an even richer flavor, infuse the half-and-half with a bay leaf and a few black peppercorns while warming. Remove before adding to the roux. If lumps do form, don't despair! Simply whisk vigorously or use an immersion blender to smooth out the sauce. Bechamel can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, whisking frequently.
Bechamel Sauce
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME20 mins
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SERVING16 People
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VIEWS525
Embark on a culinary journey to create a luscious Bechamel, the mother of all creamy white sauces. Infused with delicate aromatics, this velvety elixir elevates any dish from simple to sublime. Perfect for gratins, lasagnas, or simply drizzled over vegetables, this Bechamel will become a staple in your kitchen.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol13 mg
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Fiber0 g
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Protein1 g
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Saturated Fat3 g
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Sodium147 mg
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Sugar0 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a small, heavy-bottomed saucepan, melt the butter over medium-low heat. (2 minutes)
02 Step
Recipe View 3 mins Stir in the grated onion, flour, salt, and white pepper. Cook, stirring constantly with a whisk, until a smooth paste forms and the mixture is fragrant (a roux). Be careful not to brown the roux; you want it to remain pale. (3 minutes)
03 Step
Recipe View 5 mins Gradually whisk in the warmed half-and-half and chicken broth, a little at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps from forming. (5 minutes)
04 Step
Recipe View 9 mins Continue to cook, stirring frequently, until the sauce has thickened to your desired consistency. It should be smooth and coat the back of a spoon. (8-10 minutes)
05 Step
Recipe View 1 mins Remove the saucepan from the heat and stir in the thyme and cayenne pepper. Taste and adjust seasoning as needed.
06 Step
Recipe View Strain the sauce through a fine-mesh sieve for an even smoother texture, if desired. Serve immediately or keep warm in a double boiler, stirring occasionally, to prevent a skin from forming.
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RECIPE REVIEWS
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Darwin Ebert
Jun 17, 2025This is way better than the jarred stuff!
Suzanne Carroll
Feb 27, 2025The straining tip is a game-changer! My sauce has never been so smooth.
Diamond Rolfson
Dec 7, 2024This is a great recipe, thank you!
Sterling Kuvalis
Nov 13, 2024My kids are obsessed with mac and cheese made with this bechamel sauce!
Mariana Lang
Jul 6, 2024I like to use shallots instead of onion for a more delicate flavor.
Destiny Barton
Apr 2, 2024This recipe is so easy to follow and the sauce turns out perfect every time!
Nora Padberg
Oct 18, 2023I added a bay leaf to the half-and-half and it gave the sauce a wonderful aroma.
Watson Dibbert
Jul 20, 2023I found that adding a little lemon juice brightens up the flavor.
Lydia Rowe
Apr 15, 2023Can I use this as a base for cream of mushroom soup?
Jenifer Rippin
Mar 18, 2023I accidentally burned the butter, is there a way to fix that?