Cooking-ez.com

987 easy and fully explained recipes, with 12,014 photos and 77 videos

Bechamel sauce

Bechamel sauce

Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.

275,7904.0/5

Grade this recipe :

Last modified on: February 21th 2011

For 350 ml, you will need:

How long does it take?

PreparationCookingStart to finish
3 min.15 min.18 min.
Preservation: Several days in the fridge, in a closed jar.
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
3 min.
Bechamel sauce : Photo of step #1 Melt 2 tablespoons butter in a pan on low heat.

When it sizzles, add 2 tablespoons flour all at once.
Stage 2
5 min.
Bechamel sauce : Photo of step #2 Mix well and cook, stirring continuously, until the mixture become light brown.

This mix, which can be prepared beforehand, is called a "roux", and in this case a "blond roux". If you continue cooking, you will get a "brown roux".
Stage 3
10 min.
Bechamel sauce : Photo of step #3 Pour 2 glasses milk (cold) onto the roux, all at once. Mix thoroughly.

You have there the secret of succeeding with a bechamel:
  • if roux is hot, add cold milk
  • if roux is cold (perpared beforehand), add hot milk


Salt, pepper and add grated nutmeg.

Leave to cook on low heat, stirring up continuously until bechamel thickens.
Stage 4
Bechamel sauce : Photo of step #4 The thickness of bechamel is a question of taste.
Stage 5
Bechamel sauce : Photo of step #5 You can make variations on bechamel: like for example Mornay sauce, which is a bechamel with grated cheese added.

Remarks

Bechamel can be easily made beforehand, and reheated when necessary.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 350 ml : 0.47 €

Note : These prices are only approximate.

Change currency:

Recipes which use this 5

Stuffed artichokes au gratin
Stuffed artichokes au gratin
Montlebon toast
Montlebon toast
Harvest Gratin
Harvest Gratin
Leek and Mimolette tart
Leek and Mimolette tart
Bolognaise lasagne
Bolognaise lasagne
Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Gingerbread, Arizona cupcakes, Béarnaise sauce, Corsican tarts, Cannelés, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Apricot blancmange, Potimarron (Japanese chestnut pumpkin) purée, New hamburger buns, Liège waffles, Pancake batter, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Almond cream or frangipane, Polenta with spinach and soft-poached egg, Hollandaise sauce, Roast pork with sage, cooked in a bag., Lime meringue tart, ... All
PepperPepper: You can get more informations, or check-out other recipes which use it, for example: Curried prawn risotto, Poivrade Artichoke Salad, Röstis, Potatoes with bacon and herbs, Cassoulet, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-03-31)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page