1,541 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Bechamel sauce

Name: Bechamel sauce
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Yield: 350 ml
Cuisine: French
Ingredients: 2 tablespoons butter; 2 tablespoons flour; 2 glasses milk; grated nutmeg; salt; pepper

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.

450 K 4.0/5 (46 reviews)

20 min.

Easy

0.50 €

350 ml

6 Ingredients

Last modified on: June 13^th 2024

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: 280 grams

Times for this recipe

Preparation: 3 min.

Cooking: 15 min.

All in all: 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 3 min.

Melt 2 tablespoons butter in a pan on low heat.

When it sizzles, add 2 tablespoons flour all at once.

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".

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:

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 béchamel, such as Mornay sauce, which is a béchamel sauce to which egg yolks and grated cheese are added.

Remarks

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

Keeping: Several days in the fridge, in a closed jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	10 RDI=6 %	40 RDI=4 %	40 RDI=6 %	550 RDI=30 %	2,310 RDI: 30 %
Per 100 g	5 RDI=2 %	10 RDI=1 %	10 RDI=2 %	200 RDI=10 %	830 RDI: 10 %

Possible allergens in this recipe: milk, Gluten

How much will it cost?

For 350 ml : 0.50 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipeSee them all 32

Grilled ham and bechamel sandwiches

Tartines topped with a generous layer of béchamel sauce, grilled ham cubes and baked au gratin.
39 K 55 min.

Chard and potato gratin

All of the chard leaves (greens and stalk) will be used in this recipe. They are first boiled, then layered with sliced potatoes and topped with a bechamel sauce.
61 K 60 min.

New Zealand pies

New Zealand pies are small pies with different fillings that can be found in any "eatery", those informal places where you can eat in or take away. In this recipe, you'll find a spicy beef version, and another with salmon and bacon.
12 K 1 hour 30 min.

Gratin of Jerusalem artichokes à la Comtoise

For this recipe, a half-topinamus, half-potato gratin, with a little smoky taste provided by diced Morteau sausage.
32 K 1 hour 20 min.

Spinach on toast with bechamel

A slice of buttered toast, layers of spinach and sliced hard-boiled egg, topped with bechamel sauce and grated cheese, then browned in the oven.
79 K4.3 35 min.

This recipe uses (among others)

Other recipes you may also like

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.

June 21^th 2017482 K4.2 2 hours 15 min.

Surprise bread

This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.

December 27^th 2020722 K 84.5 6 hours 25 min.

How to heat milk without it catching on the bottom of the pan

Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.

February 21^th 2011268 K 24.2 1 min.

French baguettes

This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different.

October 24^th 20171.10 M 364.7 5 hours 6 min.

Choux pastry (pâte à choux)

Choux pastry is used for making profiteroles, eclairs and other small pastries.

February 13^th 2022556 K4.5 1 hour 4 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Step by step recipe

Stage 1 - ⌛ 3 min.

Stage 2 - ⌛ 5 min.

Stage 3 - ⌛ 10 min.

Stage 4

Stage 5

Butter

Flour

Milk

Grated nutmeg