Food & Cooking Recipes Quick & Easy Recipes Bechamel Sauce 3.4 (91) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 17, 2023 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Yield: 4 cups Béchamel is one of the five mother sauces of French cuisine—but you don't need professional chef training to make it. Also known as white sauce, béchamel is versatile and creamy; it is made from milk and thickened with a roux of flour and butter. This sauce is used in lots of comforting recipes, from lasagna and mac and cheese to gratins and casseroles. Ingredients 3 tablespoons unsalted butter ¼ cup finely chopped onion ¼ cup all-purpose flour ½ teaspoon coarse salt 4 cups whole milk Directions In a medium saucepan, melt butter over medium. Add onion and cook until softened, about 6 minutes. Add flour and salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes. Whisking constantly, pour in 2 cups milk; add 2 more cups milk and whisk until smooth. Cook mixture, stirring constantly along the bottom of pan, until boiling, about 7 minutes. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a very small amount is rubbed between two fingers, about 10 minutes. Print