What did not happen when you made a bechamel sauce and it di not get thick?

Answer 1

one of two things did not happen

first your roux wasn't cooked enough, this breaks down the flour starches allowing them to thicken the sauce

or second you added too much milk or cream which thins the sauce.

To make a good bechamel sauce you start with four tablespoons of butter, and sautee about 1/4 to 1/2 a medium onion, diced or minced, only until softened.

To this add two tablespoons flour and stir it in until smooth, if it is thin add more flour a little at a time, if it absorbs all the butter and clumps up add more butter. It should spread evenly through the pan and not clump up.

After cooking this on low to medium heat for 10 to 15 minutes (do not brown it) add milk 1 cup then 1/4 cup at a time, stirring until the mixture bubbles and thickens, about 5 minutes (the first cup will bubble and thicken right away), faster if pan is very hot, add more milk to thin the sauce as it thickens. Once you get it to the right consistency add a pinch of nutmeg and stir it in well, remove from heat and strain into boat or bowl for use.

Veloute sauce is similar but 50/50 cream(milk) and chicken stock.

Add duxelles of mushrooms after straining for a creamy mushroom gravy, or add more cream with duxelles for cream of mushroom soup.

Add a cup or more of shredded cheese to a cup of bechamel for cheese sauce.

Or romano (or parmesan) and garlic for Alfredo sauce.

Bechamel and veloute sauces are often interchangeable in making other sauces and creamy soups.