Sos Béchamel

A creamy white sauce used in pasta preparation. Ideal for lasagna and rum sauce.

  • milk 1 l
  • butter 200 g
  • sour cream 500 g
  • flour 120 g
  • salt 2
  • pepper 2 g

Servings: 1

Preparation time: less than 15 minutes


Heat the milk. After 2 minutes you can melt the butter.

When the milk is hot and steaming, pour the flour, salt and pepper into the melted butter and mix until smooth over low heat. Pour the hot milk over the mixture and mix vigorously over medium heat until creamy.

Turn off the heat and add the cream, stir and the sauce is ready!

I also made a video with the preparation method: https://www.youtube.com/watch?v=C1dzl6lYZCo

Tips sites


The milk must be boiling, be careful not to set it on fire.


Cream cools the sauce and slows its thickening excessively.


After refrigeration, the sauce becomes much more solid (thick) than it was initially.


You can add a little nutmeg to the sauce but I prefer without.

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Blogosphere recipes

Penne 500g
Mushrooms Champignon 400g
Kaizer or bacon 400g
1 liter of milk
Butter 200g
Flour 100g
2 onions
4 bay leaves
8 whole cloves
a knife point of ground nutmeg
Optional (worth it at the end, believe me) grated Parmesan

Method of preparation:
Let's start with the béchamel sauce

And now we move on to the last part.

This is what the pens with béchamel sauce served on the plate should look like.

Baked Brussels sprouts with Bechamel sauce

Although I'm not a fan of ready-made sauces, bought commercially, sometimes, when the situation requires it, I also use them. The same happened with Bechamel sauce from today's recipe. To be clear, he woke me up with him in the kitchen, received, say, a gift, although that would not be the right word. But as this summer I received a visit from my relatives settled in Italy and they did not come empty handed, I could not refuse the little attention I received. That sauce stayed in the pantry for several months as I had forgotten about it until the last few days when, refusing Aura's blog that was assigned to me for & # 8220Secret Challenge & # 8221 this month by Cerasella (Saffron and Dates) who organizes the parade at At the end of the month, I saw a simple and quick recipe for Brussels sprouts made in the oven with Bechamel sauce.

Brussels sprouts were also poor in the freezer waiting their turn to be transformed into something tasty, most likely a Brussels sprouts soup that I prepared some time ago and that I found extremely tasty. But it wasn't like that because after seeing Aura's recipe I decided to change its destination and turn it into a Brussels sprouts in the oven using the Bechamel sauce from & # 8220dotare & # 8221. That would be the story :) The idea to remember is that when you browse a culinary blog it is good to keep in mind what is left over in your pantry or refrigerator to make the most of the ingredients you have at your disposal. So I would include today's recipe in the category of those quick and economical recipes. What do you think? How do you choose a recipe from a culinary blog you browse?

How to make Bechamel Sauce

Contrary to popular belief, it is better to add milk at the same time, not little by little. The following recipe results in a sos Bechamel of medium consistency, which, before being served, can be thickened with sour cream.

Ingredients for Bechamel sauce (for 600 ml Bechamel sauce):

  • 1 small onion, cut in half
  • 4 whole cloves
  • 600 ml standard milk 3.5% fat
  • 1 bay leaf
  • 45 g butter
  • 45 g flour
  • salt
  • white pepper, ground
  • nutmeg, freshly bred
  • 100 ml double cream (over 40% fat) - optional.

Milk Sauce (Bechamel)

The sauce can be prepared in two ways: with toasted flour or with unroasted flour.
With toast.
Lightly fry the flour in butter.

Quench with hot milk, pouring a little and stirring constantly so as not to make lumps.

Add salt to taste and simmer for 10 minutes. Serve hot. Other spices can be added, such as nutmeg.
With unroasted flour. Dissolve the flour with the milk, pouring the milk into the flour little by little. Put on low heat, stirring constantly for 8-10 minutes.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


BECHAMEL SAUCE is considered the king of white sauces, and its recipe has undergone many changes, some of which have established themselves as independent sauces. The correct consistency for a Bechamel sauce - thin, medium or thick & # 8211 depends on how it is to be used.

A thin sauce is ideal for covering vegetables, fish and red meat, and to give the consistency of a soup.
A medium sauce is also used for vegetables, especially in a Mornay sauce for cauliflower with cheese. It is also very suitable for pasta.
A thick sauce is used to bind the ingredients of a filling and for soufflés. The amounts of flour and butter used in the preparation of the sauce will determine its consistency, although a Bechamel that is too thick can always be thinned with milk.
Regardless of the desired consistency, if a Bechamel sauce has lumps, mix vigorously or transfer the composition to a mixer or blender and process until smooth.

Contrary to popular belief, it is better to add milk all at once, little by little, to avoid the formation of lumps.

The following recipe is that of a Bechamel sauce with a thick consistency.

To prepare the BECHAMEL sauce we need the following ingredients:1 small onion, cut in half 4 whole cloves 1000 ml skim milk 1 bay leaf 100 g unsalted butter 65 g flour half a teaspoon ground nutmeg a pinch of ground white pepper salt (optional: 3 egg yolks and 80 g grated Parmesan ).

Preparation:Cut the onion in half and bread the onion halves with cloves. Then put in a saucepan, along with milk and bay leaf. Heat, almost boiling and simmer over low heat for 4-5 minutes. It is then left to cool and to infuse the taste of bay leaf, onion and cloves.
In another pan, melt the butter over low heat. Add the flour and cook slowly, for 30-40 seconds, stirring frequently with a wooden spoon, until you get a yellow rantas. Take the pan off the heat. Strain the milk over the rantas and mix vigorously, to homogenize as well as possible (if you have a mixer you can pour the whole composition into the mixer and let it mix until the composition is homogenous).
Return the pan to medium heat and continue stirring for another 4-5 minutes, until the sauce thickens and is ready to boil. After it starts to boil, turn the heat to low and simmer for a few more minutes, until the sauce is smooth and shiny.
Season with salt, white pepper and nutmeg (optionally you can add at the end the yolks, previously rubbed, and grated Parmesan cheese).

Preparation in images:

If you are in a hurry and want to prepare the Bechamel sauce quickly, I propose the following recipe:

Ingredient: 1 liter of milk 65 g butter 65 g flour 1 bay leaf ground nutmeg (1/2 teaspoon) a pinch of ground white pepper salt 1 sprig of green rosemary.

Preparation:Pour the milk into a pot, then add the melted butter, flour, bay leaf, rosemary sprig, salt, pepper and stir all the time (or pour everything into a blender and mix until smooth). Put the composition in a pot, on the stove, and stir constantly over medium heat, so as not to catch the composition. After the sauce acquires the consistency of a cream, remove the rosemary sprig and the bay leaf, then add salt, pepper, ground nutmeg and grated Parmesan cheese. Mix again until the composition is homogeneous. After the composition has homogenized, turn off the heat.

Sos bechamel

One of the most beloved and most used sauces, found all over the world with slight changes depending on the geographical area, is Bechamel Sauce, it being one of the 5 basic sauces of European gastronomy. This sauce originated in France, its etymology starting from the name of the Marquis de Nointel, Louis de Bechamel, who was the "finance minister" in the time of Louis XIV. Although it seems to have as a precursor, a certain sauce called & # 8222salsa colla & # 8221 from Tuscany and which was brought to France by Queen Catherine de Medici, it still appeared under this name for the first time in & # 8222Le Cuisinier Francais & # 8221, in 1651. At its origin it seems to have been a veal stock enriched with sour cream, after which Auguste Escoffier comes up with a standard recipe that was something like this: & # 8222 cook 20 minutes & # 8222. Over time, there have been many changes in the attempt to improve the recipe, but I think each of us should be familiar with the basic recipe.

Ingredient: 50 gr butter,

Melt the butter in a saucepan, then add the flour and let it fry for a few seconds. Meanwhile, heat the milk and gradually pour it over the butter, mix with a wooden spoon until the composition thickens. At the end, season with salt and pepper, optionally you can put nutmeg, bay leaf, sour cream, and even a small onion in which 4 cloves are inserted.

As I said since the introduction, this sauce has a wide range of uses depending on the consistency we want. Thus Bechamel sauce can be:

-thin, and is used for: light coating of vegetables, meat, fish. including the well-known Lasagna.

-medium, we use it for: gratinating vegetables, such as cauliflower, for the well-known Lasagna, but also for layered potatoes (recipe here).

-thick: useful for soufflés or in binding ingredients in fillings.

Sos ini mula wujud pada zaman Pertengahan dari Toscana, Itali sebagai dengan nama Balsamella [3] atau Béchamel sauce is banyak catatan resipi yang wujud pada zaman itu turut memberi nama sos ini sebagai Glue Sauce Yours Salsa Colletta ("sos / kuah gam") kerana kelikatan kuah ini.

Ia dibawa ke Perancis oleh para tukang masak Caterina de 'Medici, raja permaisuri Henri II pada tahun 1533. Sos ini dinamakan semula sempena Louis de Béchamel, seorang pembesar bergelar Marquis untuk kampung Nointel [4] yang turut berkhidmat sebagai santan ketaja pel Louis XIV nama ini mula-mula dicatat dalam buku Le Cuisinier François, (1651) karya François Pierre La Varenne (1615–1678).

Sos ini pada asalnya adalah veal velvety dengan penambahan banyak krim. [5] Directory Saulnier membentangkan satu resipi seperti berikut: "Roux putih dibasahkan dengan susu, garam, bawang bersama cengkih, dimasak selama 20 minutos." [6]

Seketul mentega dicairkan bersama tepung yang dibubuh sama banyak menghasilkan suatu rou [ru], rou ini dimasak di bawah haba rendah sambil dikacau dengan berhati-hati supaya ia tidak memerang.

Setelah itu susu dipanaskan dimasukkan secara beransur-ansur sehingga kuah terhasil tampak pekat dan lembut. Susu ini adakalanya diperisakan dengan mereneh bersama suatu bunjut ikat bawang sebiji atau sepotong disemat dengan seputik atau lebih cengkih dan sehelai dua daun salam sebelum susu ini ditapis. Nisbah roux dan susu menentukan kepekatan so, biasanya 1-3 sudu besar bagi setiap tepung dan mentega untuk setiap cawan susu:

  • satu sudu mentega dan tepung bagi setiap cawan susu menjadikannya ia cair dan mudah dicurah,
  • dua sudu besar bahan roux secawan susu memekatkan sos sederhana pekat,
  • Tiga sudu pula membuatkan sos lebih pekat, seperti yang digunakan untuk mengisi croquette atau sebagai asas soufflé.

Garam dan lada putih ditambah secukup rasa. Secubit serbuk pala juga lazim dalam sesetengah resipi tradisi. [7]

Sos Sunting

Sos Béchamel adalah asas untuk beberapa sos klasik lain dengan bahan-bahan tambahan ditambah termasuk:

    (keju) (udang krai, mentega dan krim)
  • Crème sauce (crimson cheese) (biji sawi) (bawang dipotong dadu halus dan telah ditumis dalam mentega)

Istilah "sos putih" atau white sauce juga boleh digunakan untuk sos yang mudah yang hanya terdiri daripada susu dan mentega cair, tanpa tepung atau rempah. [8]

Recipe for bechamel sauce & # 8211 a white sauce based on butter and milk

Bechamel sauce - a white sauce based on butter and milk

This sauce has French origins and its appearance dates back to 1651.

Bechamel sauce is a white sauce and is a kind of base of other sauces obtained by adding other ingredients, for example cheese, mustard, dill, etc. It is obtained from milk, butter and flour.

Ingredients bechamel sauce & # 8211 a white sauce based on butter and milk

Method of preparation

Bring the milk to a boil when mixing the ingredients.
In a saucepan, melt the butter over low heat, add the flour and mix well with the whisk until you get a cream, being careful not to brown.

Gradually pour the hot milk, stirring constantly to avoid lumps, gradually add the milk like oil to mayonnaise: pour a little milk, stir in the sauce, and milk, and mix and so on until the milk is finished, boil the sauce until it thickens. .

At the end, season with salt, pepper and nutmeg to taste, keep warm until we use it in food.

1.Ingredient 2.Unt 3.Unt melted 4. A tablespoon of flour 5. flour mixed and fried in oil 6. Milk 7. Gradually add the milk 8. Season with pepper 9. Season with salt 10. Season with nutmeg 11.Sos obtained 12.Sos bechamel 13.Sos bechamel