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Lemon Rosemary Béchamel

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This creamy béchamel is flavored with lemon and rosemary for an extra special sauce. It pairs well with chicken in a variety of ways. How will you use it first?

close chicken and mushroom crepes with lemon rosemary bechamel on top

Do you like creamy delicious sauces that are full of flavor?  Me too!  And this one fits the bill.  It has the perfect creamy texture.  It is everything you love about a béchamel but made brighter with lemon.  You with me?

Now, take that sumptuous sauce and infuse in some rosemary.

Yep!  It is really easy to make and will kick up anything you put it on.  Imagine it with chicken and pasta.  Ooh, or a white chicken lasagna.  I think that is happening!  SOON!

chicken stuffed crepes with lemon rosemary bechamel sauce

This time it baked over stuffed crepes and it was perfect!

lemon bechamel in pan on stove with fresh rosemary in it
Yield: 12 Servings

Lemon Rosemary Béchamel

plate with béchamel chicken and mushroom crepes ready to eat

This creamy béchamel is flavored with lemon and rosemary for an extra special sauce. It pairs well with chicken in a variety of ways. How will you use it first?

Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes

Ingredients

  • 4 Tablespoons butter
  • 4 Tablespoons flour
  • 2 1/2 cups milk (sometimes I use half chicken broth, half milk. Shh, don’t tell!)
  • 3 Tablespoons lemon juice
  • 2-3 sprigs fresh rosemary

Instructions

  1. In a saucepan or skillet, melt the butter over medium to medium-low heat.
  2. Stir in the flour and cook for a couple of minutes. You don’t want to roux to take on any color, but you want the flour flavor to cook out.
  3. Whisk in the milk until smooth. Don’t panic if it is a little lumpy at first, keep whisking until it isn’t.
  4. After a minute or two, add the lemon juice and sprigs of rosemary. Continue to cook over medium to medium-low heat, stirring frequently until you reach your desired consistency. It should just take a couple of minutes more.
  5. Remove the springs of rosemary before using.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 70Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 58mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 2g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

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Jesse Einhorn

Monday 24th of August 2020

I use this on orzo which I cook with the same broth I use in the bechamel, usually I add a shallot as well and occasionally some ricotta

Carlee

Saturday 29th of August 2020

Ooooh, that sounds good!

SammySeattle

Tuesday 7th of July 2020

I made this to go with smoked salmon and cream cheese stuffed crepes. I substituted some fresh lavender leaves for the rosemary and used some of the blossoms for garnish. It was delicious.

Carlee

Saturday 29th of August 2020

That sounds amazing!

NewMrsAdventures

Sunday 6th of September 2015

How delicious! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can't wait to see you next week!

Carlee

Sunday 6th of September 2015

Thank you!

Sandy Sandmeyer

Saturday 5th of September 2015

Delicious sounding recipe. Thanks so much for sharing it at the #AnythingGoes Link Party.

Carlee

Saturday 5th of September 2015

Thank you for hosting!

Unknown

Friday 4th of September 2015

I love the combination of lemon and rosemary and creamy sauces in general, this béchamel, sounds wonderful! Thanks for sharing at What'd You Do This Weekend?!

Carlee

Saturday 5th of September 2015

Thank you for hosting!