Traditional Bechamel | Bechamel | How to Make a Bechamel Sauce | Bechamel Sauce | White Sauce

Just because a sauce is a French mother sauce doesn’t mean it is hard to make. In this recipe, I will show you how easy it is to make a traditional bechamel. I’ll even give you a secret tip on how to make a lump-free sauce. This classic white sauce is, by nature, a basic sauce. However, when you pair it with additional flavors, the bechamel sauce transforms into delicious derivative sauces like Mornay (cheese sauce), soubise (onion sauce), crème (cream sauce) and even sausage gravy. Bechamel can be used with vegetables, chicken, pork, veal, and pasta dishes.
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Ingredients:
- 2 cups or 500ml Milk
- 2 tbsp or 30g Butter
- 2 tbsp or 20g Flour
- 1/2 Onion or 50g
- 1 Bay Leaf
- 1 Clove
- 1/4 tsp White Pepper
- 1/4 tsp Salt
- 1/4 tsp Nutmeg
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[@c.z.8159]

Caramel sauce!!! I can't seem to get it right and with the summer approaching, I would love to drizzle some homemade caramel sauce on vanilla ice cream. As always, thank you, Johnny Mac.👍👏

[@thesauceandgravychannel]

Thanks for watching. Caramel sauce sounds soooo good!!! I have a few ideas up my sleeve. Stay tuned!!!😊👍

[@abdulrehman5684]

Espagnole...if possible chef

[@thesauceandgravychannel]

@@abdulrehman5684 stay tuned👌 I have one in the works 👍

[@Traveljunkie01]

So no need for flour.

[@seamoreplant]

The Chef that taught me to make white sauce dumped all the cold milk into the rue all at once and said that is the way to keep it from clumping! It works! That is the way I have made it for 40 years! I make my roux with two parts butter one part flour and simmer it on low for 2/3 minutes or until the raw flour taste is gone! Taste every step of your cooking but be careful of the roux very hot, dip your spoon blow on it and touch it onto your finger then taste it. If it tastes raw cook another minute!

[@walterrosenkranz5655]

I love you internet. Thank you for giving me a channel about sauces.

[@XitSt4geLeft]

I looked up this recipe specifically so I can use it in place of ricotta cheese for lasagna. The authentic way of making lasagna in Italy.

[@recovering.with.rachel]

Wow! I've been struggling with my sauces since CUL140, and for my final today I watched this video a few times before starting my mornay sauce. If you aren't a chef, you sure do have Chef abilities! If nothing else you taught this Culinary student how to make it!

[@geekbaritone]

This was great. I made this as a base, added lemon juice and drained capers topped my panfried cod filets. It was amazingly good.

[@lianatomowich7150]

The BEST smoothest and easiest white sauce recipe!!!

[@glamdolly30]

This sauce needs to be in every good home cook's repertoire - so versatile and useful for that creamy accompaniment when you don't have any cream in the fridge, or are trying to avoid rich dishes for health or whatever reason. Best version of bechamel on KZbin - Bravo!

[@jordanandonov8856]

Great video, no bs no shilling of any products, just simple sauce. Subscribed.

[@denzilpennels77]

With all those additional flavors added to the sauce it must tasting absolutely delicious. Definitely will be trying this method.

[@thesauceandgravychannel]

Let us know how it turns out👍👌Thank you for watching 😊

[@ThereTillImNot]

I love this. No bs no maze, just straight up great content and an easy to follow recipe, subscribed for life fr 😂 thank you for your effort

[@jackyboonz8157]

So creamy, smooth and delicious thks for sharing stay safe

[@thesauceandgravychannel]

Thank you so much 😊 have a nice weekend 👍

[@OneHotBite]

Love the no lump tip!! So glossy and I love béchamel sauce!! It’s so versatile

[@thesauceandgravychannel]

Thank you Melissa 😊😊👍

[@pilosheht8239]

Didn't have any cream on hand for chicken pasta, so I made bechamel for the first time thanks to your video. Turned out great!

[@donaldkasper8346]

You stop clumping by adding a bit of milk at a time, then more, then more. You don't dump it all in at once.

[@shortclips99-w8q]

Correct

[@user.mikeyj007]

That’s the old school way 😎

[@erikmurray3661]

Yep

[@blingbling2841]

Doesn't really matter. If it's cold milk then it mixes up pretty quickly regardless.

[@donaldkasper8346]

@@blingbling2841 Solubility of almost everything increases with temperature, and I am sure flour in water is the same, so the premise is false, and is just hysterical beating to get rid of lumps and claiming it is the cold temperature.

[@davidhunternyc1]

My grandmother used to make Dill Chicken with white sauce. She would add fresh dill to the white sauce and pour the sauce over skin on chicken breast in a pyrex dish and bake the chicken in the oven. She would serve the Dill Chicken over buttered egg noodles. I loved it so much. Whenever I try to replicate the white sauce, the sauce always breaks in the oven. It's as if the fat in the chicken breaks the sauce? How do I keep the white sauce nice and smooth in the oven while baking chicken. Thank you.

[@puddytat8390]

So did my grandma.

[@puddytat8390]

Think you need to add the sauce after you cook the chicken.

[@WhoMAI]

Great recipe. This time i nailed it after failing multiple times using other recipes! Clear concise and informative. Thank you

[@thesauceandgravychannel]

Awesome 👍 👌

[@xchimera9552]

Perfect I added thyme basil leaves crushed red peppers salt and pepper

[@jasonryan74]

Awesome video for an amazing sauce! I usually use a few cloves and pin fresh bay leaves to the onion. And yes, nutmeg makes it so good!

[@100PercentOS2]

Looking forward to trying this delicious looking Bechamel sauce for maybe to put on my Panko baked chicken.

[@thesauceandgravychannel]

Sounds delicious 👌 let me know how it turns out. Thanks for watching 😊👍

[@momayuphil]

Thank you for sharing becamel recipe 👍 👍

[@thesauceandgravychannel]

Thank you so much for watching 😊👍

[@yzzyred6107]

Very helpful tip cold and hot either milk or roux very smooth glossy finish. Thank you!

[@winiver77]

Very tasty made it today!

[@RetiredSchoolCook]

So creamy , and delicious , very flavorful . Thank you for sharing this good recipe .

[@thesauceandgravychannel]

Thank you and have a nice weekend😊

[@josuecenturiondomaniczky9297]

I'm no stranger to bechamel, I was seeking to improve it though so I watched many recipe videos. I went on and tried this and I can say it has improved vastly, I need to apply infusion more often. Also, it depends on what you want, but whisking usually makes it too creamy or too solid. With this method it aquires consistency while not loosing the texture, and if you want it creamier you can just whisk a bit in the end

[@livetoeat2507]

Wow so amazing n beautiful sharing

[@thesauceandgravychannel]

Thank you so much 😊

[@olo-burrows]

Instead of flour I used cornmeal, instead of milk I used 7-Up, instead of onion I threw in a MilkBone and it turned out great. I LOVE this recipe!

[@prashil3k594]

bro stop!😂

[@PaddyJoeCooking]

Absolutely perfect and the best tutorial on how to make a classic béchamel sauce that I've ever seen. I must admit I never think to really flavour a white sauce with anything other than salt an pepper but I'm definitely going to try it this way now with the onion and other spices. Sensational cooking once again on the express train to flavorville The Sauce and Gravy Channel 😋👍

[@thesauceandgravychannel]

Thank you Patrick!!! The flavor train rolls on 🚂🚂😊👍

[@c.z.8159]

I tried it and it worked beautifully. Thank you for the great tips you give in this video. Very educational! 👏👍

[@thesauceandgravychannel]

I am happy you tried it and liked it. Thank you for sharing your experience ❤👌👍

[@rhasanvand1359]

Can it be amde using rice flavour?

[@Sanriocookiepowder]

This is gonna be sooooo yummy😊

[@MoonkittyGaming]

New favorite channel

[@thesauceandgravychannel]

Awesome! Welcome to the channel! More sauces to come😊👍

[@johnmckinney2726]

Another classic! Well done

[@thesauceandgravychannel]

Thank you😊👍

[@johnmckinney2726]

@@thesauceandgravychannel would you make a good Italian tomato sauce for pasta/meatballs? I know you made the pizza sauce but I'd really appreciate some advice

[@thesauceandgravychannel]

Yum!!!! That sound fantastic 😊 I will definitely put that into the pipeline 👌👌👌

[@janaghofran9372]

Thank's chef I try it it's really soo delicious😍😍😍

[@thesauceandgravychannel]

Awesome! I'm happy you tried it out 😊Thanks for watching 👍

[@FairyKitchen_Gallina_Hyde]

Thank you very much for such a detailed recipe! Very tasty😍🥰😘

[@thesauceandgravychannel]

Thank you 😊👍

[@georgegri]

Thank you! That was great. I followed your instructions and got perfect results!

[@AlexRelon-qh2ch]

Nice 😊

[@amaarcreation5506]

Thanks for sharing.

[@thesauceandgravychannel]

Thank you for watching 😊👍

[@pcasarian]

If you pin the bay leaf to the onion with the clove I'll be much easier to fish it out. No sieve needed just keep whisking. Balloon whisk even better

[@dianeamero3405]

The sauce looks great. The coating in the measuring cup almost suggests you used a heavy cream, what kind of milk did you use? Thank you for the informative tutorial! 🙂

[@thesauceandgravychannel]

Thank you for watching. Any type of milk can be used for this sauce- from skim to whole milk and even cream will work.

[@sandijohnson4630]

I would put my money on heavy cream is what he used. It's too thick to be anything else. I noticed that your question wasn't answered.

[@skyline3053]

Just made a bechamel souce with coconut oil, where I put gluten free flour, and add oat milk, like to think it is a bit of healthier version, added salt and nutmeg, tasted absolutely delicious ..😊

[@AdaneMihrete]

😮good

[@abdulrehman5684]

Thankyou chef

[@thesauceandgravychannel]

Thank you for watching.

[@mluisa161]

Thank you.

[@thesauceandgravychannel]

Thanks for watching 😊

[@NayeGugya]

❤👍👍👍👍

[@ofer69dv8]

Is it good with blue cheese?

[@thesauceandgravychannel]

Sure that would work 👌👍

[@edwardmcmanus7496]

Absolutely. I use gorgonzola. Bon Appetit!

[@saicharangangam6731]

Which flours to adding you chef.

[@jakeesposito-leftwich9152]

First time making bechamel and it came out fantastic! Appreciate this content :)

[@thesauceandgravychannel]

Awesome! Thanks for watching 👍👍

[@yzzyred6107]

Me too

[@razawbarzingi5687]

👍🏼👍🏼👍🏼

[@GreenGrow-ck3pg]

I looked up if u can add media crema to pasta. It brought up this sauce. Then what kot my eye was some1s "my grama" made this with chicken. That chicken he spoke of is just milk flour salt pepper.

[@AGboiii]

how much gram of pasta should I make with rhus?

[@thesauceandgravychannel]

454g or 16oz of pasta should wok well with this recipe. I hope you enjoy 👍

[@Paulie771]

How much ground clove would be appropriate, if any, to replace the single whole clove?

[@thesauceandgravychannel]

Just a dash will do. I hope you enjoy it. Thanks for watching

[@Paulie771]

@@thesauceandgravychannel that’s exactly what I did. It is amazing! Using it in my first homemade lasagna recipe. Can’t wait! Thank you for the video and reply!

[@DistrictFire]

Awesome presentation!I have a “ heart shaped whisk” that gets those inside corners of the pan you mentioned.

[@DES-dr9xr]

Is it better to use whole milk or buttermilk

[@thesauceandgravychannel]

It really depends on your personal preference - what taste you like best.

[@donaldkasper8346]

Cold milk to hot ingredients certainly does not stop lumping.

[@JR-ci6oc]

can this be frozen ?

[@thesauceandgravychannel]

Yes, it can be frozen - roughly 2 to 3 months.

[@TheMinot60]

Killing me as I sit here on keto diet. I'll have to explore options for a taste alike keto version. Butter cream coconut flour and xanthum gum?

[@TheMinot60]

I know this comment just hurt all the real cooks, but I wanted to share my pain this morning!!

[@thesauceandgravychannel]

A pretty tasty keto version I've seen has cream cheese, heavy whipping cream, salt, pepper and nutmeg.

[@puddytat8390]

I make it with paprika powder. I also sift the flour in while stiring, another way to eliminate clumps.

[@yuriart]

can i use coconut milk instead of regular milk? i am lactose intolerant

[@thesauceandgravychannel]

Yes you can substitute the milk with coconut milk on this one as well 😊👍

[@yuriart]

@@thesauceandgravychannel awesome, thank you

[@tamijoiskewl]

No nutmeg... Can i use garam masala instead?

[@thesauceandgravychannel]

Yes, you can use that to make it to your taste. I hope you enjoy 👍

[@sunitdas9745]

How to preserve this for letter..??

[@thesauceandgravychannel]

You should be able to store it in an airtight container in the fridge for roughly a week. Thanks for watching 👍let us know how it turns out and if you added anything to it😊

[@resone3645]

Do you simmer with lid off?

[@thesauceandgravychannel]

Yes that's correct 👍

[@glamdolly30]

Spot the clove that slipped through the sieve @ 3:59! Great recipe - very interesting you advise using cold milk. Some cooks, the late, great Julia Child among them, swore by the hot milk option. But I believe the consensus today is room temperature milk is best for avoiding lumps! For me, using a balloon whisk, not the wooden spoon I used to rely on, is a game changer for achieving a smooth sauce.

[@DELOS13]

Did you use regular milk or heavy whipping cream?

[@ckavdrns7011]

what kind of milk that you use?

[@kyleteal5888]

I wonder if you thinned it with chicken stock and half n half. Added chicken, cilantro, Northern beans, Mexican 4 cheese, yellow onion, and corn. If you did that what kind of Mexican Chicken Chilli you would end up with? And scrap the Nutmeg.

[@Hreodrich]

Wow I didn’t realize bechamel used onion and clove. This flavor is probably a lot like Scottish bread sauce.

[@HerNameIsNat]

What kind of milk did he use? It looked like heavy cream….

[@amarg959]

Bechamel don’t get onions 🤦‍♂️

[@erikmurray3661]

The onion is supposed to be charred a little.

[@douglasames6495]

Why not crush the onion and extract the juice? Isn't that what you're after?

[@jasonkrynicky3170]

a Spoon?! a Whisk can't get in there?!??? my friend, have you even looked at your Whisk, there is an outer wire that will absolutely get in there if you push hard enough, they are flexible like that.

[@vincent90s80]

Broooo i added 1 cup of flour what should i doooooooo😭😭😭😭😭😭😭😭

[@Scarekrow24]

Make a bunch of biscuits.

[@moxxy3565]

I'm sorry.... Is that a ducking cooktop that is also a scale?!?!?

[@nicolaspeyer-fz4rs]

Always use a wooden spoon

[@Agent-wp3yi]

Im not cooking that for 30mins

[@imaginariumveec3941]

It needs more flour. It s too liquid.

[@theabufamilytheupcause4662]

No good Bechamel

[@mkisner8060]

what a waste of an onion...

[@jeffmattel7867]

How to store it and how long does it last?

[@thesauceandgravychannel]

It can be stored in the refrigerator for roughly 1 week. Thanks for watching 👍