Ever wondered how to make that lovely creamy white sauce without using any flour? It's way simpler than you'd think. Not only gluten-free but also keto and so much easier to make than the original version, without compromising on its authentic taste. What a great addition to your repertoire!
April 19 2018 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Condiments
Ever wondered how to make that lovely creamy white sauce without using any flour? It's way simpler than you'd think. Not only gluten-free but also keto and so much easier to make than the original version, without compromising on its authentic taste. What a great addition to your repertoire!
USMetric
6 servingservings
Ingredients
- 1¾ cups 425 ml heavy whipping cream
- 7 oz. (4⁄5 cup) 200 g (210 ml) cream cheese
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- ¼ tsp ¼ tsp ground nutmeg
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Instructions
Instructions are for 6 servings. Please modify as needed.
Add the heavy whipping cream, cream cheese, salt, pepper, and nutmeg to a medium-sized, nonstick saucepan. Bring to a boil over high heat, while stirring continuously.
Reduce temperature to medium-low, and simmer uncovered for a few minutes, until a desired consistency is reached.
Prior to serving, season with salt, pepper, and nutmeg, to taste.
Tip!
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
16 comments
1
Annie
April 26 2018
This is how I make cheese sauce though I do it by eye rather than measuring! I add grated Cheddar and Parmesan for flavour. Using a flavoured cream cheese is nice too. I use Garlic and Herb Boursin (I'm in the UK).
2
Beverly
May 2 2018
You can achieve an even more traditional tasting bechamel by heating cream and butter in the same proportion you would use for the roux method (2 cups liquid 2 T butter) with a touch of salt. Then take it off he heat and sprinkle with a t of guar gum. (It's a superior product that's crossed over from molecular gastronomy and works brilliantly in any cream sauce. Also for other things like thickening stewed blueberries). Mix the gg in thoroughly and wait a while to see if the sauce texture is what you want. Adjust accordingly. I love cream cheese too, but it doesn't taste like a true bechamel. This does.
Reply: #6
3
Alice
September 12 2018
How long can I store this for? Can I make it in advance to just put together my dish when I serve it?
4
Birgit
October 6 2019
This is probably a very nice sauce. But a true bechamel does not taste like fat and protein only. I therefore think, a thickener instead of cream cheese would make the result come closer to a true bechamel. What method was perfect to mix in guar, xanthan or carob seed flour is another question though. I think, mixing the powder with butter or some other oil/fat and then add that mixture to the sauce would help.
5
Dee
October 21 2019
I make mine the traditional roux way using almond flour and almond milk. Putting it through the blender once it is fully cooled takes away any grainyness. It's to die for.
Reply to comment #2 by Beverly
Oscar
February 19 2020
Hi Beverly,
This sounds really interesting
I will try it;)7
Ema
May 27 2020
Even though this is not quite true to the original carby béchamel sauce, it is still a very decent alternative that is super easy to make! Why not try a fennel and endive bake using this sauce as a base and flavoured with onion and lemon.
Reply: #8
8
Reply to comment #7 by Ema
Kristin Parker Team Diet Doctor
May 27 2020
Even though this is not quite true to the original carby béchamel sauce, it is still a very decent alternative that is super easy to make! Why not try a fennel and endive bake using this sauce as a base and flavoured with onion and lemon.
That sounds delicious!
9
anaelisacornejo
August 5 2020
I used some almond milk, seasoned it, and added the cream cheese and whisked away! It came out delicious! A pinch of xantham gum to thicken it up. Made for an amazing pizza sauce! (I would've never thought to do with cream cheese).
Reply: #10
10
Reply to comment #9 by anaelisacornejo
Kerry Merritt Team Diet Doctor
August 5 2020
I used some almond milk, seasoned it, and added the cream cheese and whisked away! It came out delicious! A pinch of xantham gum to thicken it up. Made for an amazing pizza sauce! (I would've never thought to do with cream cheese).
Great! So glad you enjoyed it!
11
Nutmeg
July 6 2021
Can this bechamel sauce be used for making cheese souffles?
Reply: #12
12
Reply to comment #11 by Nutmeg
Kristin Parker Team Diet Doctor
July 6 2021
Can this bechamel sauce be used for making cheese souffles?
We have not tested that, but it sounds delicious.
13
Donna
November 25 2022
Wow! I just made this sauce to replace the sauce (Step 3) in this fantastic green bean casserole for Thanksgiving: https://www.bonappetit.com/recipe/bas-best-green-bean-casserole. I halved the sauce recipe but otherwise followed the directions and it's fabulous! After tasting I added a pinch more nutmeg and white pepper and BAM! I didn't taste the cream cheese at all and my son, who has made a lot of bechamel sauces, thought it was excellent and couldn't believe it was keto. I made the sauce about an hour before making the green bean casserole and it had thickened up as it cooled. I added the parmesan for the casserole recipe then thinned the sauce just a bit with almond milk before pouring over the green beans. This sauce is definitely a keeper and has endless flavor options! I can't wait to make my Kicked Up Cheese Sauce keto using this as the base. https://sallysbakingaddiction.com/spicy-nacho-cheese-sauce/
Reply: #14
14
Reply to comment #13 by Donna
Kirsty von Boch
November 25 2022
Hi Donna, we're so glad it was such a hit! Thanks for sharing your success with us!
15
Kim
March 14 2023
I add a really aged cheddar cheese and it was delicious.
16
Paloma
April 14 2023
This is a French bechamel lover woman saying: this is delicious!
I WANT the high fat/high protein,
so this is perfect.
Bye bye carbs, I won't miss you!
Thank you
