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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


  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.

  • 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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