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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?

forkful of creamy lemon bechamel covered chicken and mushroom stuffed crepes.

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!

creamy chicken and mushroom crepes with lemon rosemary bechamel on plate with pan of crepes in the background.

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

Pan of creamy lemon bechamel with sprigs of rosemary steeping inside.
forkful of creamy lemon bechamel covered chicken and mushroom stuffed crepes.

Lemon Rosemary Béchamel

Servings: 12 Servings
Author: Carlee
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?
4.85 from 13 ratings
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes


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


  • In a saucepan or skillet, melt the butter over medium to medium-low heat.
    4 Tablespoons salted butter
  • 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.
    4 Tablespoons all-purpose flour
  • Whisk in the milk until smooth. Don’t panic if it is a little lumpy at first, keep whisking until it isn’t.
    2½ cups milk
  • 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.
    3 Tablespoons lemon juice, 2 sprigs fresh rosemary
  • Remove the springs of rosemary before using.


Serving: 1ServingCalories: 70kcalCarbohydrates: 5gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gCholesterol: 14mgSodium: 58mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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4.85 from 13 votes (13 ratings without comment)
Recipe Rating

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


Saturday 29th of August 2020

Ooooh, that sounds good!


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.


Saturday 29th of August 2020

That sounds amazing!


Sunday 6th of September 2015

How delicious!


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.


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?!