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This Bechamel Sauce Recipe is a very delicious staple sauce that you can add to many dishes from pancakes, and crepes to fish and meat. You can serve it over your favorite meals.

Bechamel sauce is a staple sauce for many European cuisines, but it has its roots in Tuscany, Italy. It became very popular in France and that’s why people sometimes call it French sauce.

This Bechamel sauce was referred to as a “glue sauce” which has a consistency similar to glue and white color. If you add nutmeg, you will get a slightly darker color. And the taste is absolutely delicious!

Bechamel sauce is often added to lasagna and then accompanied with meat sauce.

In Portuguese cuisine, you can find many dishes with bechamel sauce and as a fact, I decided to create this simple recipe. It will be my reference when I make more complicated recipes with bechamel sauce I will be using this recipe as an example.

What is the best season to make this recipe?

This bechamel sauce is perfect for making year-round. And you don’t need any specific ingredients or skills.

Can I add other ingredients?

Yes, you can also add other spices such as onion or garlic powder, dijon mustard, thyme, tarragon, or paprika, and you will get a delicious flavor. I use nutmeg and it perfectly complements the creaminess of the bechamel sauce.

What can I serve with this bechamel sauce?

Savory crepes with chicken or honey-baked baked turkey, macaroni and cheese, baked fish, chicken pot pie, pasta with cheese, cheese quiche, and other delicious meals.

Which drinks pair well with this sauce?

White wine works well if you serve this sauce over turkey or chicken. If you want to serve savory crepes consider rosé wine, it will accompany the bechamel sauce perfectly. Sparkling water, iced tea, or fruit juice will work great too.

Can I serve it straight away?

Yes, you can serve this sauce right after you made it.

How long can I store the leftovers?

Bechamel sauce can be stored in the refrigerator for up to 3-4 days.

Tip: let it cool to room temperature first. After you can transfer it to an airtight container and refrigerate it.

Reheating: Gently reheat the sauce on the stovetop over low to medium heat, stirring occasionally to ensure even heating. If the sauce becomes too thick, you can add a little bit of milk to reach the desired consistency.

Made this recipe?

Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications?

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Want another recipe?

Follow me on Pinterest and on the Food Bloggers’ Directory.
And check out these other quiche recipes that you will love:

• Hollandaise Sauce
• Truffle Mushroom Mayo
• Olive Oil Mayo

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