Béchamel Cream Sauce
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Béchamel Cream Sauce

15 mins

1 cup sauce

What you are creating

The French term for a medium-thick white sauce is béchamel. Béchamel is one of the five “mother sauces” used in culinary cuisine.

In the culinary arts, the term “mother sauces” refers to béchamel, espagnole, hollandaise, tomato, and veloute sauces.

Each sauce is considered a base recipe and is called mother sauce because it is the matriarch of its own unique family.

Use our rich creamy béchamel sauce as a starter recipe for developing your own family of recipes

Directions:

  1. Combine half and half and milk and heat for 45 seconds in the microwave. Do not boil!

  2. Melt the butter in a saucepan.

  3. Stir in the flour and cook on medium heat until it turns to a paste and begins to bubble.

  4. Remove from heat and add ¼ of the hot milk mixture.

  5. Stir until blended.

  6. Return to the burner and add the remaining milk mixture, stirring constantly until the sauce thickens.

  7. Remove from heat.

  8. If you are going to use the sauce later, cover it with wax paper to prevent a skin from forming.

Ingredients

  • 2 tablespoons flour

  • 2 tablespoons butter

  • ¼ cups half and half

  • 1 cup whole milk

  • Salt

  • Pepper

  • Optional: Pinch of nutmeg

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Butter = Unsalted Sweet Cream butter unless otherwise noted


Tags:

Béchamel Cream Sauce, Cream Sauce, Sauce, Cream, Béchamel Cream, Béchamel Sauce, Savory, White Sauce, Basic White Sauce, White Sauce Recipes, Sauce Recipes

Categories:

Italian

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