{"id":1864178,"date":"2023-03-16T16:52:03","date_gmt":"2023-03-16T21:52:03","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1864178"},"modified":"2024-04-28T11:52:41","modified_gmt":"2024-04-28T16:52:41","slug":"how-to-make-bechamel","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/how-to-make-bechamel\/","title":{"rendered":"How to Make Bechamel Sauce"},"content":{"rendered":"

Even if you've never heard of bechamel sauce, chances are high that you've enjoyed it. From mac and cheese to chicken and dumplings, bechamel is the white sauce<\/a> that is the base for many rich and creamy comfort foods.<\/p>\r\n

With the humble combination of butter, flour and milk, this technique-based sauce is like watching magic as it comes together. And while it may feel intimidating for a beginner, if you follow these steps, you'll be making restaurant-style sauces in no time.<\/p>\r\n\r\n

What Is Bechamel?<\/h2>\r\n\"white\r\n

A bechamel sauce is one of the five mother sauces<\/a> of French cuisine. You start by making a roux, whisking butter and flour together over heat, then the milk or cream is slowly whisked in. The mixture thickens as it's stirred and soon becomes thick enough for things like creamy gravy or a Lasagna with White Sauce<\/a>.<\/p>\r\n\r\n

How to Make Bechamel from Scratch<\/h2>\r\n

Ingredients<\/h3>\r\n