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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.
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
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.
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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.
15 K 1 hour 30 min.
Spinach and cauliflower with sesame béchamel sauce
Spinach and cauliflower, each cooked on its own side, then bound together with a roasted sesame béchamel.
27 K 60 min.
Mornay Sauce
Mornay sauce is made from béchamel sauce, to which egg yolk and grated cheese are added.
33 K 15 min.
Spinach parmentier
A parmentier with its classic layer of mashed potatoes on top, but sliced hard-boiled eggs underneath, and grilled spinach and bacon tied together with a béchamel sauce.
17 K 60 min.
This recipe uses (among others)
Butter
Like these other recipes: Doughnuts, Corsican tarts, X-Files cookies, Chaud-froid of grapefruit, pineapple and lime custard , Sweetcrust pastry (pâte sablée), ... See them all 498
Flour
Like these other recipes: Chocolate mug cake, Walnut short bread, Oat shortbread biscuits, Traditional nutty choc-chip cookies, Cookies for Camille, ... See them all 214
Milk
Like these other recipes: Muffin dough, Loaf for "les filles'", Little vanilla, clementine and chestnut verrines, Old style brioche, Lemon Confectioner's Custard, ... See them all 67
Salt
Like these other recipes: Pan-fried fish fillets, braised cabbage with Noilly Prat, Curried mussels with cabbage, Veal Chop With Assortment of Vegetables, Mexican ceviche, Greek Pesto, ... See them all 699
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