1,534 easy and fully explained recipes, with +66K photos and 78 videos

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.

448 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

Ham "friand" pie

A "friand" (the word means "fond"!) is a sort of French pasty. This pie-style version has two layers of puff pastry filled with a mixture of cheese, ham and bechamel sauce.
102 K4.2 1 hour 5 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.
31 K 1 hour 20 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.

Stuffed artichokes au gratin

For this recipe we'll attempt to use the whole of the artichoke: the heart, of course, but also the leaf bases in bechamel sauce with mushrooms and shallots, as a tasty filling for the hearts.
118 K5 1 hour 35 min.

Montlebon toast

Not just plain old cheese on toast, these slices are loaded with delicious toppings: bechamel sauce, caramelized onions and sticks of morteau sausage. The slices are finished with grated Comté, then browned in the oven.
57 K5 30 min.

This recipe uses (among others)