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.
455 K 4.0/5 (46 reviews)
20 min.
Easy
0.50 €
350 ml
6 IngredientsLast modified on: June 13th 2024
2 tablespoons 
2 tablespoons 
2 glasses 
Grated nutmeg
Times for this recipe
Preparation: 3 min.
Cooking: 15 min.
All in all: 20 min.
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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 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
How much will it cost?
- For 350 ml : 0.50 €
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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
Potato and broccoli gratin
A very simple recipe: a layer of potatoes, a layer of broccoli, bechamel sauce and grated cheese.
249 K3.8 2 hours 1 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.
61 K5 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.
125 K5 1 hour 35 min.
Spinach and hard-boiled egg gratin
In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.
164 K4.7 35 min.
Croque-monsieur potatoes
A way to revive potatoes, "croque-monsieur" style: topped with bechamel sauce, ham and cheese, then browned in the oven.
42 K 40 min.
This recipe uses (among others)
Butter
Like these other recipes: Apple and almond cake, Caramelised apple custards, Seafood feuillantines, Gnocchi alla romana, Almond tuiles, ... See them all 498
Flour
Like these other recipes: Meatballs, Chocolate sweetcrust pastry, Cheese tart, Gâteau Basque , Hollandaise sauce, ... See them all 214
Milk
Like these other recipes: Pancake batter, Chocolate rolls (petits pains), Potimarron (Japanese chestnut pumpkin) purée, Mouna, Lime crémeux, ... See them all 67
Grated nutmeg
Like these other recipes: Cauliflower "moelleux" in ramekins, Gnocchi alla romana, Pasta with green asparagus, Foie gras cured in salt, Parmesan cauliflower cheese, ... See them all 12
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