Bechamel Sauce, from www.PremierSystems.Com/recipes
Google: Bruce Moffitt


Bechamel is one of the great sauces, and is the base for many fine derivitives. This is a first class version of a Bechamel sauce, and is the recipe that Bob Bentley and I used at Casa Vieja Restaurant, in Corrales, New Mexico, back in the 1970's. We were world renown for our Northern Italian cuisine, and even Vincent Price once dropped in for dinner.

Use this in Lasagna, Moussaka, Crepe things, pasta, ect. It is a natural around lobster, sole, and other seafood.

To Begin your Bechamel Sauce:

In a stainless steel saucepan, add:

  • one small onion stuck with 3 or 4 cloves.
  • 1 Qt. Chicken Stock
  • Small handful parsely
  • tsp or so salt
  • dash of peppercorns

Simmer together for a half hour.

Meanwhile, in another saucepan, bring a quart of milk with a bit of nutmeg in it slowly up to a simmer. Don't let boil.

When above are ready, in a saucepan that will hold both of above, melt:

  • 6 Oz butter

Whisk in:

  • 1 Cup, and a bit more, Flour

When smooth, Strain in the Chicken broth, heating and whisking until thickened.

Add the milk, whisking in, and heat until simmering. Simmer a couple or three minutes more, whisking often. Whisk occassionally while cooling, and use immediatly or refrigerate. A bit of butter melted over the top will stop a skin from forming.

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