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Bechamel sauce

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Melt the butter in a saucepan on low heat.
Add flour.
Stir until smooth, continuing to heat up.
Bring the mixture to a boil, stirring.
To get the basics of sauce, called roux.
Then add cold milk.
Once the mass begins to thicken, mix thoroughly.
When milk start change structure, get thick,
season with salt and pepper
Turn off heat.
Mix 10 sec. more.
This is a base sauce, so depending on its specific purpose you can put a variety of spices and additives.
Sauce may be slightly thicker or thinner, depending of the recipe.


To prepare Bechamel sauce use:
butter - 50 g
milk - 500 ml
plain flour - 50 g
salt - 2 g
ground black pepper
plain flour

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Bechamel sauce

Comments Bechamel sauce

#1: Sosiskin, 03.03.2011
Can i use Bechamel sauce to preper chaud sausages?
#2: Bechamel sauce, 03.03.2011
No , no, and one more time no , even never don't try to add this Bechamel sauce inside in choud sausages,bad idea
#3: grjazen, 03.03.2011
You can use beshamel for pasta, I know some recipes. Can upload if u need.
#4: Kolik, 31.07.2012
Here you go, let me know how it turns out: Sindhi Biryani1 1.5 kg chicken/mutton4 cups bastami rice, soaked for 20 mins (try to use pakistani bastami rice, I might be biased but I am convinced it is better than the Indian rice!)2 medium potatoes, roughly diced1/2 kg tomatoes, choppeda little over a cup of yogurt (around 250g)1 tsp red chili powder (use less if you don't like hot food)1 1/4 tsp salt3 medium onions, sliced2 tsp each garlic and ginger paste4 black cardamom pods (this is larger than regular cardamom and has a different flavor)8 green cardamom pods10 cloves1 tsp black peppercorn1 tsp cumin seeds2 bay leaves1 cinnamon stick3-4 green chillies, whole, stalks removed (use birds eye if you want it hot, jalapenos if you want a milder flavor. using whole chilies will infuse the biryani with their fragrance & not give it additional heat)a handful of chopped mint and coriander leaves8 10 prunes2-3 bay leaves, 2 black cardamom pods and 1 stick of cinnamon extra (optional)Fry the sliced onions in a little oil on medium heat (in a large pot) for 10 15 mins until they are reddish in color. keep stirring around to make sure they don't burn, you want a nice reddish-brown color. Remove a little over 1 tbsp with a slotted spoon and set aside to cool on absorbent paper. (since these onions are used in a lot of pakistani dishes for garnish, you want them to look crispy. for that fluff them with a fork while they are cooling, so the steam escapes). To the remaining onion, add the ginger and garlic, tomatoes, prunes, and all the spices as well as diced potatoes. Stir fry on medium high heat until the tomatoes are pulpy and oil seperates from the gravy. Add the meat and yogurt and a couple of tablespoons of water (add 1/2 cup water if making it with mutton) , stir fry on medium high for 1-2 mins, till the meat is coated with the gravy. Then cover and simmer until the meat is tender and the water has reduced. One indication that everthing is cooked is when oil starts separating from the curry. Add whole green chillies, half of the mint and coriander leaves and simmer, uncovered, for 2- minutes. Boil rice with 3 tsp salt, bay leaves, cinnamom sticks and black cardamom (if using) till it is half-done. Drain water. Layer the half-boiled rice over the curry in a pot. sprinkle remaining mint leaves, coriander leaves and the fried onion on top of the rice. Cover tightly, cook on low heat for maybe 10 mins and then remove from heat.Remove cover, gently mix everything up. Serve with a cooling Raita.

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