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Martha's Bechamel Sauce for Lasagna

  • Servings: 12


  • 8 cups heavy cream
  • 8 cups chicken stock
  • 3 large eggs
  • Coarse salt and freshly ground white pepper


  1. Combine cream and chicken stock in a large saucepan, bring to a boil over medium-high heat, and immediately reduce to a simmer. Let simmer until liquid has reduced to 4 cups.

  2. Working in batches, transfer cream mixture to the jar of a blender. Start by blending on low speed and increasing to medium speed. Add eggs and blend. Season with salt and pepper. Strain mixture through a fine mesh sieve set over a bowl; discard any solids. Let cool to room temperature.

Reviews Add a comment

  • MS10076430
    25 AUG, 2015
    There's clearly a problem with this recipe! You probably shouldn't reduce the 16 cups of liquid to 4 cups. I did so, it took many hours (while making the brown chicken stock), at one point it separated, it became so thick and greasy that there was brown butter happening in the "sauce", I had a hard time blending it... If you think about that, reducing heavy cream four times, it is not right. I have a chicken-flavored brown butter on hand (let's call it that) that does not look like bechamel.