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.
278,1724.0/5 for 25 ratings
Last modified on: February 21th 2011
For 350 ml, you will need:
- 1
2 tablespoons butter - 2
2 tablespoons flour - 3
2 glasses milk - 4
grated nutmeg - 5
salt - 6
pepper - Total weight: 278 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 3 min. | 15 min. | 18 min. |
Keeping:
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?
Step by step recipe
Stage 1 - 3 min.
Stage 2 - 5 min.
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".
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.
Pour 2 glasses milk (cold) onto the roux, all at once. Mix thoroughly.
You have there the secret of succeeding with a bechamel:
Salt, pepper and add grated nutmeg.
Leave to cook on low heat, stirring up continuously until bechamel thickens.
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
The thickness of bechamel is a question of taste.
Stage 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
How much will it cost?
- For 350 ml : 0.47 €
Recipes which use this 5
 |  |  |  |  |
Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Little Christmas biscuits, Cheese Soufflé, Rabbit civet, Flamiche, Moist chocolate cake, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Savoury mini-madeleines with 2 cheeses, French custard tart, Deep leek and potato quiche, "Psychedelic" sandwich bread, Alsatian apple tart, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Pan-fried salmon with white cabbage, Almond mug cake for Mary, Scallop and leek pancakes, Foie gras fingers, New hamburger buns, ... All |
| Pepper: You can get more informations, or check-out other recipes which use it, for example: Vol-au-vent, Potatoes with bacon and herbs, Fried eggs with tomatoes, Courgettes (zuchinis) , Poivrade Artichoke Salad, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)
Note: We'll never share your email with anyone else.
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.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.
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.