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)724653
Last 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.
When should you start or finish this recipe?
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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.
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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.
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This recipe uses (among others)
Milk
Like these other recipes: Flognarde, Profiteroles, Ciabatta, Clafoutis batter, Pesto crackers, ... See them all 67
Butter
Like these other recipes: Dublin fruit scones, Cabbage julienne with ham, Morbiflette, Sausage mushroom and cheese crumble, Baked Camembert, ... See them all 498
Flour
Like these other recipes: Tomato, mustard and tuna cake, Oatmeal and chocolate shortbread, Meatballs, Cottage cheese tart, Grapefruit cake, ... See them all 214
Pepper
Like these other recipes: Salmon and Spinach Gratin, Escalopes in a sesame crust, Turnip and Jerusalem artichoke soup, Potato and two ham gratin, Sliced veal with leeks and mushrooms, ... See them all 666
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