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Béchamel Sauce

Béchamel Sauce

Béchamel (bay-shah-MEHL) is the French term for white sauce.


This recipe goes with Creamed Collards

Southern Living NOVEMBER 2008

  • Yield: Makes about 4 1/2 cups
  • Cook time: 9 Minutes
  • Prep time: 10 Minutes


  • 1/2 cup butter
  • 2 medium shallots, minced
  • 2 garlic cloves, pressed
  • 3/4 cup all-purpose flour
  • 4 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg


1. Melt butter in a heavy saucepan over low heat; add shallots and garlic, and sauté 1 minute. Whisk in flour until smooth. Cook 1 minute, whisking constantly.

2. Increase heat to medium. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 to 7 minutes or until mixture is thickened and bubbly. Stir in salt, pepper, and nutmeg.

Note: Mixture can be made ahead and stored in an airtight container in the refrigerator up to two days. Warm sauce over low heat before using.


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Béchamel Sauce Recipe