Cooking-ez.com

1,076 easy and fully explained recipes, with 13,053 photos and 77 videos

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.

302,1384.0/5 for 27 ratings

Grade this recipe:

Last modified on: February 21^th 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 those ingredients for: 175 ml 350 ml 700 ml 1 litre 50 ml

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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?

Work this out...

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 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
553 Kcal or 2,315 Kj	14 gr	42 gr	36 gr
28 %	6 %	4 %	6 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
199 Kcal or 833 Kj	5 gr	15 gr	13 gr
10 %	2 %	1 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules 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:

Some recipes that use this recipe

Bolognaise lasagne

Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce.
182,8554.3/5 for 15 ratings 2 hours 3 min.

Scallops au gratin

Scallops rapidly pan-fried, then arranged in shells on a bed of finely chopped leeks, topped with a bechamel sauce and browned in the oven.
10,958 1 hour 7 min.

Spinach Mornay

This gratin is made with a layer of pre-cooked spinach, then sliced hard-boiled eggs and a Mornay sauce (an enriched bechamel with cheese).
9,109 40 min.

Croque-monsieur

A classic of French "street food" or bistros: a slice of ham between two slices of bread spread with béchamel sauce. The sandwich is then sprinkled with cheese and toasted in the oven.
209,1924/5 for 4 ratings 46 min.

Italian style gratin

This gratin is built up in layers: sautéed courgettes, minced beef, bechamel sauce, fried tomatoes, more meat and bechamel, then grated cheese for a brown topping.
51,8784.8/5 for 10 ratings 1 hour 8 min.

See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)

	Milk: You can get more informations, or check-out other recipes which use it, for example: Pancake batter, Deep leek and potato quiche, Choux pastry (pâte à choux), Pesto crackers, Thin endive tart, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Curried prawn risotto, Fraisier (French strawberry cake), Brioche galette, Moist Lemon Cake, Scrambled eggs with butter-fried bread and fresh spinach, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: How to succeed in making sabayon (syllabub), Little Christmas biscuits, Kouign-amann brioche, Génoise (Genoa sponge), Dipping bread with cheese, ... All
	Pepper: You can get more informations, or check-out other recipes which use it, for example: Sautéd broccoli with ham, Pasta with green asparagus, Individual creamy endive gratins, Sautéd mushrooms with spring onions and cured ham, Potimarron and celeriac autumn soup, ... All

Other recipes you may also like

Lille style chicken

Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.
75,4603.8/5 for 17 ratings 1 hour 5 min.

Half-cooked chocolate cake with raspberry coulis

A small chocolate cake, still runny in the middle, served with a raspberry coulis.
87,8215/5 for 12 ratings 1 hour 21 min.

Loin of pork with herbs and julienne vegetables

Pork loin is cut into individual portions, which are split and filled with herbs before cooking. They are served with crunchy julienne vegetables and a cream sauce.
91,7264.2/5 for 19 ratings 2 hours 33 min.

Blackcurrant coulis

Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
99,193 24/5 for 1 ratings 25 min.

Blackcurrant sorbet for Edith

If you love the taste of blackcurrants (like Edith), this sorbet is for you...
67,2054.9/5 for 18 ratings 23 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

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.