This bechamel sauce is quick and easy to make. Instructions are included in how to make it in the microwave or on the hob. Use as a pasta sauce or the base for a cheese or parsley sauce.
I use this often in lasagna. Instead of the cream and broth, I use 2 cups milk and a bouillon cube. Sometimes I'll also add in some grated emmental or parmesan cheese. - 12 Jul 2007 (Review from Allrecipes US | Canada)
I thought this was DELICIOUS pasta sauce, although I made lots of substitutions based on my cupboard and because I'm a vegetarian. I used skim milk and added an extra T. of flour. I used dehydrated minced onion, and vegetable stock instead of chicken broth. For spices I used a few sprinkles of Italian seasonings and a little chili powder. I would use this again for pasta sauce (I might use one T. flour so it's not so thick), or make it the same way and use it as a gravy. Thanks for the great inspiration. - 01 Dec 2007 (Review from Allrecipes US | Canada)
This is okay, not spectacular,but okay. Even after using rosemary instead of thyme, it was still mediocore in taste. In needs something... but I can't say what. After pouring over my chicken with pasta, I had to add extra S&P and parmesean cheese...in excess of what should have been neccessary just to "spice up" the dish. It wasn't bad...just not that good. thanks anyway. - 27 Mar 2002 (Review from Allrecipes US | Canada)