Béchamel Sauce
from pastatherapy.com

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oncooking , a textbook of culinary fundamentals defines Béchamel
as: "a leading sauce made by thickening milk with a white roux and adding seasonings".


When I co-taught my life-skills cooking class with Chef Peter, this was one of the very first sauces he demonstrated to the class. Simple, yet elegant, this basic sauce will work for a white lasagna as well as compliment any pasta dish.


  • one onion
  • one carrot
  • one celery stalk
  • 1 1/4 cup milk
  • 1/4 cup of all purpose flour
  • 2  Tablespoons of butter
  • salt and pepper


  1. Peel and chop onion, carrot and celery
  2. Add milk and vegetables, heat to almost boiling.
  3. Turn down heat and simmer for 30 minutes. Cover.
  4. In a separate saucepan, melt butter and stir in flour to make your roux.
  5. Cook one to two minutes until flour and butter are incorporated. Set aside.
  6. Strain vegetable and milk mixture through cheese cloth or strainer.
  7. Place roux mixture back on stove. Gradually adding the milk vegetable mixture to roux. Stir robustly.
  8. Bring to a boil until sauce thickens. Remove from heat.
  9. Add salt and pepper to taste.


  • You can use this sauce as the basis for countless other dishes.
  • Add cheddar cheese, or parmesan to make a cheese sauce
  • Add white wine and cheese to this sauce to create a fantastic taste


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