Bechamel (White Sauce)
Prep time
Cook time
Total time
  • 50 gr. white rice flour (unbleached all purpose flour for not GF)
  • 50 gr. butter
  • 2 cups of chicken broth (include the mushroom liquid)
  • 1 cup of milk
  • salt
  1. Melt the butter in a pot a medium heat.
  2. Add the flour and with a whisk mix well, removing any lumps.
  3. Pour the chicken broth a little at a time while whisking.
  4. Pour the milk and let it cook at a medium-low temp until it thickens.
  5. Remember to whisk to avoid lumping.
  6. Add salt to taste.
  7. If you notice that it is sticking to the bottom of the pot lower the temperature.
  8. If it thickens too much add a bit more liquid (preferably milk).
  9. This should yield approximately 3½ cups of bechamel.
Recipe by Belmondo Foods at