Your SEO optimized title page contents




Bechamel Sauce Recipe—Key to Luscious Gluten-free White Sauce Creations!

Bechamel Sauce Recipe—Key to Luscious Gluten-free White Sauce Creations!

Master this terrific gluten-free bechamel sauce recipe, choose a variation and makeover lackluster meals into irresistible gourmet delights!

Also known as "cream sauce" or "white sauce", a bechamel sauce recipe is the most elementary of sauces, the basis for yummy creamed dishes, cream soups, gravies and other special foods, such as soufflés and puddings.

The term, "cream" refers not to the addition of dairy ingredients, such as butter or heavy whipping cream, but to the texture and viscosity of the sauce.

Cooks often shy away from making a bechamel sauce recipe, thinking it is difficult to turn out a successful product.

This is not true!

Bechamel sauce recipe making is a simple technique.

Just follow the instructions and check out the tips below.

The key to mastery of any bechamel sauce recipe is properly developing the roux, stirring constantly and vigilance.


What is Roux?

Roux is a French term for "butter paste", a concoction of softened butter and flour of the proper proportions for the desired sauce consistency, such as for a thin, medium or thick bechamel sauce recipe.

Roux is cooked over low heat until the mixture becomes smooth and bubbles, about 1 minute or so.

The proportion of butter varies with the flour.

A classic bechamel sauce recipe calls for a 1:1 proportion of butter to white wheat flour, for example 2 tablespoons/30 ml butter to 2 tablespoons/30 ml white wheat flour.

This gluten free bechamel sauce recipe eliminates gluten by substituting White Gluten Free Flour Blend for wheat based all purpose flour.

Some people are allergic to certain types of flours and starches.

Consult the Gluten-free Substitutions Chart for an equivalent flour or starch to substitute for the White Gluten Free Flour Blend called for in this bechamel sauce recipe.

Make up a batch of gluten-free roux and store it in a covered container in the refrigerator to have on hand for quickly thickening soups, gravies and sauces.

It is one of those tricks-of-the-trades savvy chefs use in fine restaurants and diners to expedite food preparation.


Bechamel Sauce Recipe Making Tips

  • Thin Bechamel Sauce Recipe has the consistency of coffee creamers and is the perfect base for creating health building tasty cream soups and making cooked vegetables really special.
  • Medium Bechamel Sauce Recipe has the consistency of heavy whipping cream; use it for creamed and scalloped foods, such as creamed meats, vegetables and casseroles.
  • Thick Bechamel Sauce Recipe has the consistency of a heavy batter, great for making croquettes and splendid soufflés.
  • Leave the double boiler inherited from Grandma in the back of the cupboard and cook the bechamel sauce recipe over direct heat; not only will direct cooking save money, sauces made using this cookery method taste wonderfully flavorful.
  • If for some reason a cook must temporarily step away from cooking a bechamel sauce recipe, remove it from the heat source.

  • To prevent lumps from forming in a bechamel sauce recipe, use a wire whisk instead of a spoon to incorporate ingredients.


  • Double a bechamel sauce recipe and store the leftovers inside a covered container in the refrigerator for later use to dress up another meal or to enhance leftovers.
  • Bechamel sauce recipes made with half & half, light or heavy whipping cream are rich and delicious, indeed; frugal cooks can achieve similar results by substituting a can of evaporated milk and adding water to required measure or increasing the milk protein content of any milk-based sauce with the addition of powdered milk, about 1/2 cup per 2 cups of milk.
  • If gluten-free bechamel sauce is too thick, whisk in more milk until desired consistency is reached; likewise, if sauce is too thin, whisk in a bit of cooked roux and simmer while stirring constantly until desired consistency is reached.
  • For those allergic to dairy products, a scrumptious bechamel sauce can still be achieved by using a flavorful non-dairy fat or oil and a favorite non-dairy milk substitute; for best results choose an unsweetened milk substitute with no added flavorings.

Create a New Culinary Adventure!

Play with flavor nuances by changing up the fat.

Instead of butter, use non-hydrogenated vegetable shortening, lard, tallow, bacon grease or use one of many varieties of cold pressed oils, such as walnut or coconut oils.

Experiment with different herbs, spices and cheeses.

Dare to add a dash or two of tantalizing flavor from all those bottles of flavors sitting on the cupboard shelf, such as Sriracha HOT Chili Sauce or Tabasco Pepper Sauce, prepared Dijon mustard or chopped dried tomatoes.

Wow your family and friends with a new creation by dishing up family favorites and leftovers with a new gluten-free bechamel sauce variation!





Print Friendly and PDF

Bechamel Sauce Recipe—Key to Luscious Gluten-free White Sauce Creations!


By

Béchamel Sauce Recipe—Key to Luscious Gluten-free White Sauce Creations!


Mouthwatering! Transform your hum-drum meals, making them extraordinary with this versatile béchamel sauce recipe.

Prep Time: 5 minutes
Cook Time: 12 minutes
Yield: 2 cups

Thin Bechamel Sauce Recipe

Ingredients:
- 2 tablespoons butter (or shortening)
- 2 tablespoons White Gluten Free Flour Blend
- 1 teaspoon salt
- 1/4 teaspoon grated black pepper
- 1/4 teaspoon paprika
- 2 cups milk (or milk substitute)

Instructions:
1. In a small bowl, stir together flour, salt and paprika.
2. In a saucepan over low heat, melt the butter.
3. Whisk in flour mixture; cook until mixture is smooth and bubbling, about 1 minute, stirring constantly.
4. Gradually add milk, whisking in rapidly.
5. Reduce heat and simmer until sauce thickens, about 8 to 11 minutes; stir constantly and be careful sauce does not boil.
6. Cook for 1 minute more, and then remove from heat.
7. Serve hot.

Medium Bechamel Sauce Recipe

Ingredients:
- 1/4 cup butter (or shortening)
- 1/4 cup White Gluten Free Flour Blend
- 1 teaspoon salt
- 1/4 teaspoon grated black pepper
- 1/4 teaspoon paprika
- 2 cups milk (or milk substitute)

Instructions:
1. In a small bowl, stir together flour, salt and paprika.
2. In a saucepan over low heat, melt the butter.
3. Whisk in flour mixture; cook until mixture is smooth and bubbling, about 1 minute, stirring constantly.
4. Gradually add milk, whisking in rapidly.
5. Reduce heat and simmer until sauce thickens, about 8 to 11 minutes; stir constantly and be careful sauce does not boil.
6. Cook for 1 minute more, and then remove from heat.
7. Serve hot.

Thick (Heavy) Bechamel Sauce Recipe

Ingredients:
- 1/2 cup butter (or shortening)
- 1/2 cup White Gluten Free Flour Blend
- 1 teaspoon salt
- 1/4 teaspoon grated black pepper
- 1/4 teaspoon paprika
- 2 cups milk (or milk substitute)

Instructions:
1. In a small bowl, stir together flour, salt and paprika.
2. In a saucepan over low heat, melt the butter.
3. Whisk in flour mixture; cook until mixture is smooth and bubbling, about 1 minute, stirring constantly.
4. Gradually add milk, whisking in rapidly.
5. Reduce heat and simmer until sauce thickens, about 8 to 11 minutes; stir constantly and be careful sauce does not boil.
6. Cook for 1 minute more, and then remove from heat.
7. Serve hot.

Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free, Nut-free, Soy-free, Sugar-free, Vegan, Vegetarian




Variations

Almond Sauce

  1. Prepare as directed in Medium Bechamel Sauce key recipe.
  2. To flour mixture, add 2 teaspoons gluten-free bouillon granules.
  3. In a saucepan over low heat, melt the butter.
  4. Stir in 1/2 cup toasted slivered almonds.
  5. Cook as directed in key recipe.
  6. Serve with fish or cooked vegetables.


Bleu Cheese Sauce

  1. Prepare and cook as directed in Medium Bechamel Sauce key recipe.
  2. Remove sauce from heat and stir in 1/2 cup sour cream and 1/2 cup crumbled gluten-free bleu cheese.
  3. Serve with cooked vegetables.


Caper Sauce

  1. Prepare and cook as directed in key recipe.
  2. Stir in 1/4 cup minced capers and 2 tablespoons minced fresh parsley.
  3. Serve over brains, fish, lamb or sweetbreads.


Caraway Sauce

  1. To flour mixture, add 1 to 2 tablespoons caraway seeds.
  2. Prepare and cook as directed in key recipe.
  3. Stir in 3 tablespoons minced fresh parsley.
  4. Serve over cooked cabbage, ham, pork, sauerkraut or spareribs.


Celery Sauce

  1. To flour mixture, add 1 teaspoon celery seed.
  2. Prepare and cook as directed in key recipe.
  3. Stir in 1/4 cup minced fresh parsley.
  4. Serve over cooked eggs, fish, heart or liver.


Cheese Sauce

  1. Prepare as directed in Medium Bechamel Sauce key recipe.
  2. To flour mixture, add 1/2 teaspoon dry mustard powder.
  3. Cook as directed in key recipe.
  4. Over low heat, stir in 1 cup shredded cheddar cheese until cheese is melted and sauce is smooth.
  5. Serve over cooked pasta, rice or cooked vegetables.


Cheese Pimento Sauce

  1. Prepare and cook as directed in Medium Bechamel Sauce key recipe.
  2. Remove sauce from heat and stir in 1 1/2 cups shredded Pimento cheese until melted or add 4 tablespoons diced pimentos to cooked cheese sauce.
  3. Serve over fish, asparagus, broccoli, cauliflower or cooked leafy green vegetables.


Cream Sauce



  1. Prepare as directed in key recipe.
  2. Omit milk.
  3. Whisk in 2 cups cream.
  4. Cook as directed in key recipe.


Creamy Sauce



  1. In a small bowl, stir together flour, salt, pepper and paprika.
  2. To 1 cup cold milk, whisk in 1/2 cup powdered milk until dissolved, and then add rest of milk.
  3. In a saucepan over low heat, melt the butter.
  4. Stir in flour mixture; cook until mixture is smooth and bubbling, about 1 minute, stirring constantly.
  5. Gradually add creamy milk mixture, whisking in rapidly.
  6. Reduce heat and simmer until sauce thickens, about 8 to 11 minutes; stir constantly and be careful sauce does not boil.
  7. Cook for 1 minute more, and then remove from heat.
  8. Serve hot.


Cucumber Sauce

  1. Prepare as directed in Medium Bechamel Sauce key recipe.
  2. To flour mixture, add a pinch of cayenne pepper.
  3. Cook as directed in key recipe.
  4. Stir in 1 cup shredded, chopped or thinly sliced cucumber (zucchini can be substituted for cucumber).
  5. Simmer sauce for 5 minutes more.
  6. Serve on the side with fish.


Curry Sauce

  1. Prepare as directed in Thin Bechamel Sauce key recipe.
  2. Omit paprika.
  3. To flour mixture, add 4 teaspoons gluten-free curry powder.
  4. In a saucepan over low heat, melt the butter.
  5. Add 3 tablespoons grated onion and 1 clove garlic, minced.
  6. Stir in flour mixture; cook until mixture is smooth and bubbling, about 1 minute, stirring constantly.
  7. Cook as directed in key recipe.
  8. Serve over chicken, fish, lamp, potatoes, rice or shrimp.


Dill Sauce



  1. Prepare as directed in Medium Bechamel Sauce key recipe.
  2. To flour mixture add 1 to 3 teaspoons crushed dill seeds (or stir in 2 tablespoons minced fresh dill weed with milk).
  3. Prepare and cook as directed in key recipe.
  4. Serve over cooked eggs, fish, lamb, potatoes or veal.



Egg Sauce

  1. Prepare and cook as directed in Medium Bechamel Sauce key recipe.
  2. Stir in 4 chopped hard cooked eggs (or stir in 1 1/2 teaspoons gluten-free Worcestershire sauce, 1/4 cup lemon juice or tarragon vinegar and 2 to 4 hard cooked eggs sliced).
  3. Serve over fish, asparagus, broccoli, cauliflower or cooked leafy green vegetables.


Herb Garlic Sauce



  1. Prepare as directed in Medium Bechamel Sauce key recipe.
  2. To flour mixture, add 1 teaspoon crushed dried basil or tarragon. 
  3. In a saucepan over low heat, melt the butter.
  4. Add 2 cloves minced garlic and cook for 30 seconds.
  5. Cook sauce as directed in key recipe.
  6. Serve with cooked vegetables.


Herb Sauce



  1. Prepare as directed in Medium Bechamel Sauce key recipe.
  2. To flour mixture, add 1 teaspoon crushed dried herbs, such as basil, marjoram, oregano, sage, thyme or tarragon, or add 1 teaspoon caraway or celery seeds. 
  3. Cook sauce as directed in key recipe.
  4. Serve with poultry or cooked vegetables.


Horseradish Sauce

  1. Prepare as directed in Medium Bechamel Sauce key recipe.
  2. To flour mixture, add 1/2 teaspoon dry mustard.
  3. Cook sauce as directed in key recipe.
  4. Stir in 1/4 cup grated fresh horseradish and simmer 5 minutes longer.
  5. Spoon the sauce into a decorative serving dish.
  6. Garnish sauce with a sprinkling of paprika.
  7. Serve on the side with beef, ham, heart, kidney, liver, pork or tongue.


Italian Cheese Sauce



  1. Prepare and cook as directed in Medium Bechamel Sauce key recipe.
  2. Stir in 1/2 cup grated fresh Parmesan or Romano cheese.
  3. Serve with pasta, ravioli, beef, hamburgers, gluten-free Italian sausage, pork, poultry or cooked vegetables. 


Lemon Chive Sauce

  1. Prepare and cook as directed in Medium Bechamel Sauce key recipe.
  2. Stir in 2 tablespoons snipped fresh chives or 2 teaspoons freeze-dried chives, and 1 tablespoon lemon juice.
  3. Serve over fish or cooked vegetables.


Medium Gluten Free Bechamel Sauce Dry Mix

Ingredients

  • 2/3 cups powdered milk
  • 1/4 cup White Gluten Free Flour Blend
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika

Instructions

  1. Combine all ingredients and store in an air tight container.
  2. To use, blend Medium Bechamel Sauce Dry Mix with 2 cups water.
  3. In a saucepan over low heat, melt 1/4 cup butter.
  4. Gradually add milk mixture, whisking in rapidly.
  5. Reduce heat and simmer for 8 to 11 minutes; stir constantly and be careful sauce does not boil.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Thin Bechamel Sauce Recipe

Ingredients

Instructions

  1. In a small bowl, stir together flour, salt, pepper and paprika.
  2. In a saucepan over low heat, melt the butter.
  3. Whisk in flour mixture; cook until mixture is smooth and bubbling, about 1 minute, stirring constantly.
  4. Gradually add milk, whisking in rapidly.
  5. Reduce heat and simmer until sauce thickens, about 8 to 11 minutes; stir constantly and be careful sauce does not boil.
  6. Cook for 1 minute more, and then remove from heat.
  7. Serve hot.

Medium Bechamel Sauce Recipe

Ingredients

  • 60 ml butter (or shortening)
  • 60 ml White Gluten Free Flour Blend
  • 5 ml salt
  • 1.25 ml black pepper
  • 1.25 ml paprika
  • 500 ml (or milk substitute)

Instructions

  1. In a small bowl, stir together flour, salt, pepper and paprika.
  2. In a saucepan over low heat, melt the butter.
  3. Whisk in flour mixture; cook until mixture is smooth and bubbling, about 1 minute, stirring constantly.
  4. Gradually add milk, whisking in rapidly.
  5. Reduce heat and simmer until sauce thickens, about 8 to 11 minutes; stir constantly and be careful sauce does not boil.
  6. Cook for 1 minute more, and then remove from heat.
  7. Serve hot.

Thick (Heavy) Bechamel Sauce Recipe

Ingredients

  • 125 ml butter (or shortening)
  • 125 ml White Gluten Free Flour Blend
  • 5 ml salt
  • 1.25 ml black pepper
  • 1.25 ml paprika
  • 500 ml (or milk substitute)

Instructions

  1. In a small bowl, stir together flour, salt, pepper and paprika.
  2. In a saucepan over low heat, melt the butter.
  3. Whisk in flour mixture; cook until mixture is smooth and bubbling, about 1 minute, stirring constantly.
  4. Gradually add milk, whisking in rapidly.
  5. Reduce heat and simmer until sauce thickens, about 8 to 11 minutes; stir constantly and be careful sauce does not boil.
  6. Cook for 1 minute more, and then remove from heat.
  7. Serve hot.


Microwave Magic

  1. In a 2 quart casserole dish, melt butter in microwave oven on Full Power for 30 to 45 seconds or until melted.
  2. Stir in flour mixture and blend into a smooth paste.
  3. Gradually add milk, whisking in rapidly.
  4. Cook in microwave oven on Full Power for 2 1/2 to 3 minutes or until thickened; stir 3 or 4 times during cooking time.


Mock Hollandaise Sauce



  1. Prepare as directed in Medium Bechamel Sauce key recipe.
  2. Whisk in 4 beaten egg yolks.
  3. Whisk in 4 tablespoons melted butter and 6 tablespoons lemon juice.


Mushroom Sauce

  1. Prepare as directed in Medium Bechamel Sauce key recipe.
  2. In a small bowl, stir together flour, salt, pepper and paprika.
  3. In a saucepan over low heat, melt the butter.
  4. Add 1 to 2 cups sliced mushrooms and 2 teaspoons grated onion, and then sauté for 5 minutes.
  5. Stir in flour mixture; cook until mixture is smooth and bubbling, about 1 minute, stirring constantly.
  6. Prepare and cook sauce as directed in key recipe.
  7. Serve over cooked eggs, croquettes, fish, ham, meat patties, pasta or rice.


Mustard Sauce

  1. Prepare as directed in Medium Bechamel Sauce key recipe.
  2. To flour mixture add 2 to 4 teaspoons dry mustard.
  3. Prepare and cook sauce as directed in key recipe.
  4. Serve over corned beef, ham, heart, liver, pork or tongue.


Newberg Sauce



  1. Prepare as directed in Medium Bechamel Sauce key recipe.
  2. Add 1/8 teaspoon cayenne to flour mixture.
  3. Prepare and cook sauce as directed in key recipe.
  4. In a small mixing bowl beat together, 2 egg yolks, 1/2 cup heavy whipping cream and 2 tablespoons dry sherry or dry white wine.
  5. Briskly whisk egg mixture into sauce until smooth.


Olive Sauce

  1. Omit salt.
  2. Prepare as directed in Medium Bechamel Sauce key recipe.
  3. Stir in 1/2 cup chopped or sliced olives.
  4. Salt the sauce to taste.
  5. Serve over cooked eggs, fish, ham, lamb, veal, asparagus, broccoli, cauliflower or cooked leafy green vegetables.


Onion Sauce

  1. Prepare as directed in Medium Bechamel Sauce key recipe.
  2. To flour mixture add a dash of cayenne pepper.
  3. Stir in 2 cups sautéed minced onion.
  4. Serve over cooked eggs, heart, lamb, liver, pork, tongue or veal.


Pimento Sauce

  1. Prepare as directed in Medium Bechamel Sauce key recipe.
  2. Stir in 1/2 cup chopped canned or sautéed fresh pimento.
  3. Serve over cooked eggs, fish, lamb, liver or pork.


Piquant Sauce

  1. Prepare as directed in Medium Bechamel Sauce key recipe.
  2. To flour mixture, add a pinch of dried thyme and a dash of fresh ground nutmeg.  
  3. In a saucepan over low heat, melt the butter.
  4. Add 3 cups chopped onions and 2 cups shredded carrots, and sauté for 5 minutes.
  5. Stir in flour mixture; cook until mixture is smooth and bubbling, about 1 minute, stirring constantly.
  6. Prepare and cook sauce as directed in key recipe.
  7. Stir in 1/4 cup lemon juice or tarragon vinegar, and 4 tablespoons minced fresh parsley. 
  8. Serve over fish, ham, heart, liver, rice, veal, asparagus, broccoli, cauliflower or cooked leafy green vegetables.


Richer Cheese Sauce

  1. Prepare as directed in Medium Bechamel Sauce key recipe.
  2. To flour mixture, add 2 teaspoons dry mustard powder.
  3. Cook sauce as directed in key recipe.
  4. Over low heat, stir in 3 teaspoons sherry, 1 teaspoon Worcestershire sauce and 2 cups shredded cheddar cheese until cheese is melted and sauce is smooth.
  5. Serve over egg-based dishes, pasta, rice or cooked vegetables.


Sauce Mornay

  1. Prepare as directed in Thick Bechamel Sauce key recipe.
  2. To flour mixture add 1/4 teaspoon cayenne pepper.
  3. Omit milk.
  4. Add 2 cups cream.
  5. Cook sauce as directed in key recipe.
  6. Stir in 2 cups shredded sharp cheddar cheese or Swiss cheese, or grated fresh Parmesan cheese.
  7. Serve with cooked eggs, hash and meats.


Sauce Verte (Green Sauce)

  1. Prepare as directed in Medium Bechamel Sauce key recipe.
  2. To flour mixture, add 1/2 teaspoon celery salt.
  3. Cook sauce as directed in key recipe.
  4. Stir in 2 tablespoons lemon juice and 2 tablespoons grated onion.
  5. Whisk in 1 1/2 cups chopped cooked spinach.


Seafood Sauce

  1. Prepare and cook as directed for Medium Bechamel Sauce key recipe.
  2. Stir in 1 to 2 cups cooked seafood pieces of your choice, such as clams, crab, lobster, muscles, oysters, scallops or shrimp.
  3. Serve with fish, or with cheese, fish or seafood soufflé.


Sherry Sauce

  1. Prepare and cook as directed for Medium Bechamel Sauce key recipe.
  2. Stir in 2 tablespoons sherry and simmer for 1 minute.
  3. Serve with fish, poultry or veal.


South of the Border Sauce

  1. Prepare as directed in Medium Bechamel Sauce key recipe.
  2. To flour mixture, add 1/2 teaspoon gluten-free chili powder.
  3. In a saucepan over low heat, melt the butter.
  4. Add 1/4 cup seeded chopped green chili peppers and sauté for 3 minutes.
  5. Cook sauce as directed in key recipe.
  6. Serve with beef or pork.


Special Sauce

  1. Prepare and cook as directed for Medium Bechamel Sauce key recipe.
  2. In a saucepan over low heat, melt the butter.
  3. Add 1 grated medium onion and sauté for 5 minutes.
  4. Cook sauce as directed in key recipe.
  5. Stir in 2 beaten egg yolks, 2 tablespoons lemon juice or sherry and 4 tablespoons grated fresh Parmesan cheese.
  6. Serve over beef, fish, heart, tongue, asparagus, broccoli, cauliflower or cooked leafy green vegetables.


Tomato Cream Sauce

  1. Prepare as directed in Medium Bechamel Sauce key recipe.
  2. In a small bowl, stir together flour, salt and paprika.
  3. Omit 1 cup milk.
  4. To 1 cup cold milk, whisk in 1/2 cup powdered milk until dissolved, and then stir in 1 cup cold tomato juice.
  5. In a saucepan over low heat, melt the butter.
  6. Stir in flour mixture; cook until mixture is smooth and bubbling, about 1 minute, stirring constantly.
  7. Gradually add creamy tomato mixture, whisking in rapidly.
  8. Reduce heat and simmer until sauce thickens, about 8 to 11 minutes; stir constantly and be careful sauce does not boil.
  9. Cook for 1 minute more, and then remove from heat.
  10. Serve hot.


Tomato Piquant Sauce

  1. Prepare and cook as directed in Tomato Cream Sauce recipe.
  2. Stir in 6 tablespoons chopped dill pickles, 2 teaspoons grated onion and 2 teaspoons minced fresh parsley.



More Sauce Recipes You Might Enjoy

BBQ Sauce--Texas Style

Cinnamon Honey Butter

Grandma's Cranberry Sauce Recipe

Irish Onion Gravy

Raspberry Sauce Recipe--Key to Exciting Everyday Meals

Spaghetti Sauce Recipe--Key Recipe to "Delizioso" Dinners!

Spicy Orange Sauce




New! Comments

Have your say about what you just read! Leave a comment in the box below.

  1. Home
  2. Sauces
  3. Bechamel Sauce Recipe