Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today In Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Magazines   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Chef with red wine glass


2 qt Heavy cream
2 qt Milk; or 1/2 & 1/2
1 c  Onions; chopped; or shallots
1 1/2 ts Sauté seasoning*
1/2 ts Tobasco sauce
2    Bay leaves
1 1/2 tb Chicken Base
2 tb Lemon Juice
4 c  Roux, as needed
1 x  Nutmeg (optional)

Combine all ingredients in sauce pan.
Bring to a simmer, stirring constantly
Thicken with roux to medium consistency...simmer 15 minutes.
STRAIN through china cap.

*Saute seasoning - this is a mixture of 2 parts salt to one part white pepper that I make in batches for convenience

Amusing email from 3/2/04
From: Evan ( I was searching the internet for ideas on recipes when i stumbled upon your recipe for a bechamel sauce and as a chef this offends me greatly.  First there is no cream and chicken stock because that addition would make it a veloute any idiot knows this.  As for the directions, adding all the ingrediants in a pot and simmering then putting in a roux.  Thats retarded this is completely wrong you simply make a roux and incorporate it with scalded milk that is a bechamel sauce.  No cream, stock, lemon juice, or saute seasoning.   I suggest you go to school or get a real job....dumbass
Well you are offended, have called me retarded, an idiot and a dumbass. Not very professional.
Apparently you are not aware that Béchamel sauce was originally made by adding cream to a thick veloute sauce. 
You might do some research before you send rude emails.




   Hot & Warm Sauces pg 1    ·    Agra Dolce (1904)    ·    Almond Sweet Red Pepper Relish    ·    Anchovy Sauce    ·    Bearnaise Sauce (Basic Recipe)    ·    Bechamel Sauce    ·    Bechamel Sauce, Antoine's    ·    Bechamel Sauce: Careme's & Modern    ·    Bechamel Sauce, Classic    ·    Bearnaise Sauce    ·    Bolognese Long Simmered Sauce    ·    Bolognese Sauce    ·    Bolognese Sauce (Beef & Veal)    ·    Bordelaise Sauce, Quick    ·    Carmalized NY Bold Onion Gravy    ·    Cashew Curry Sauce    ·    Cherry Sauce    ·    Chocolate Sauce    ·    Coney Island Hot Dog Sauce    ·    Cucumber & Tomato Toping    ·    Cranberry Cumberland Sauce    ·    Dried Cherry Relish    ·    Drunken Cherries    ·    Duxelles    ·    Garden Fresh Tomato Sauce    ·    Ginger Sauce    ·    Green Chile Cream Gravy    ·    Hollandaise Sauce    ·    Hollandaise, Key Lime Hollandaise    ·    Horseradish Sauce (1896)    ·    Horseradish Sauce (1904)    ·    Horseradish Sauce, Old Fashioned   

  Home   ·   About Us & Contact   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.





Culinary Posters

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.