My Easy Béchamel Sauce

Here is my tried-and-true recipe for Béchamel sauce—it’s foolproof and easy to make.

Béchamel is a traditional sauce in French cuisine, made with butter, flour, and milk.

It is used in classic dishes such as stuffed galettes, croque-monsieur, croquettes, lasagna, vegetable gratins, endives with ham, moussaka, savory soufflés, veal Orloff, vol-au-vents, and many other dishes.

Béchamel is also a base used in the preparation of many sauces: Mornay, Cardinal, Nantua, white wine, Breton, suprême, chaud-froid, tarragon, German (or Parisian), Soubise…

As you’ll see, it’s a very simple sauce to make, but you still need to follow a few principles that I detail in this recipe. Enjoy making it, and thank you in advance for your comments!