Sauce Bechamel

This is a streamlined bechamel that skips the traditional roux-then-milk method and instead combines everything in one pot: butter, flour, cream, salt, pepper, and grated Swiss cheese. Heat and stir until the cheese melts and the sauce thickens. That’s the whole recipe.

Using table cream instead of milk gives this sauce a richer body right from the start, so you need less flour to thicken it. The result is silkier and more luxurious than a standard milk-based bechamel. The Swiss cheese melted in at the end turns it into a Mornay-style sauce with a nutty, savory depth.

This is the kind of all-purpose sauce that goes on top of steamed vegetables, baked chicken, pasta, or as a base for gratins and casseroles. At just five minutes of prep and 15 minutes of cooking, it’s fast enough for a weeknight dinner.

Chef Tips

• Stir constantly as the sauce heats. The cream and flour can scorch on the bottom if left unattended
• Grate the Swiss cheese finely so it melts evenly and quickly into the sauce
• The sauce should coat the back of a spoon when it’s done. If it seems thin, cook it a minute or two longer
• Make it fresh each time. Bechamel doesn’t reheat as smoothly as it cooks the first time

Variations

• Gruyere upgrade: Use Gruyere instead of Swiss for a deeper, more complex cheese flavor
• Mustard bechamel: Stir in a teaspoon of Dijon mustard for a tangy, sharper sauce
• Herb bechamel: Add a pinch of nutmeg and fresh thyme for a classic French touch