Warming the half-and-half and chicken broth helps the sauce come together more quickly and prevents the formation of lumps. For an even richer flavor, infuse the half-and-half with a bay leaf and a few black peppercorns while warming. Remove before adding to the roux. If lumps do form, don't despair! Simply whisk vigorously or use an immersion blender to smooth out the sauce. Bechamel can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, whisking frequently.
Darwin Ebert
Jun 17, 2025This is way better than the jarred stuff!
Suzanne Carroll
Feb 27, 2025The straining tip is a game-changer! My sauce has never been so smooth.
Diamond Rolfson
Dec 7, 2024This is a great recipe, thank you!
Sterling Kuvalis
Nov 13, 2024My kids are obsessed with mac and cheese made with this bechamel sauce!
Mariana Lang
Jul 6, 2024I like to use shallots instead of onion for a more delicate flavor.
Destiny Barton
Apr 2, 2024This recipe is so easy to follow and the sauce turns out perfect every time!
Nora Padberg
Oct 18, 2023I added a bay leaf to the half-and-half and it gave the sauce a wonderful aroma.
Watson Dibbert
Jul 20, 2023I found that adding a little lemon juice brightens up the flavor.
Lydia Rowe
Apr 15, 2023Can I use this as a base for cream of mushroom soup?
Jenifer Rippin
Mar 18, 2023I accidentally burned the butter, is there a way to fix that?