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How long will bechamel keep?

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  • farmersdaughter Jan 31, 2005 03:52 PM
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I am serving a macaroni & cheese dish with a bechamel base and want to make the bechamel today and assemble bake it tomorrow. Will the bechamel suffer if I make it today and reheat it tomorrow, and then add the cheese to the rehated bechamel?

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  1. I don't think it will suffer at all, especially if you are infusing it with any herbs or anything - it will probably get better. I would put it in a non-reactive bowl, just in case, and put plastic wrap right on the surface to avoid any 'skin' that might form. You might need to loosen it up with a bit of milk tomorrow, but it will be just fine.

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    1. re: Cyndy

      Agreed. I've kept leftover bechamel sauce (w/ cheese already added) for a couple of days in the fridge w/ no problems. Does thicken, so just add a little milk or broth to thin.

      BTW, recently discovered a yummy brunch use for bechamel w/ gruyere: served over a poached egg atop wilted swiss chard on toasted country bread. Mmmmm...