1,568 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

455 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

Escalope cordon bleu

Escalope cordon bleu, or "cordon bleu", is a great classic of French family cooking: a cutlet of poultry (often chicken) that is folded over a slice of ham, béchamel sauce and strips of cheese, then breaded and baked in the oven. It's a delicacy that most French children have eaten at home, or at...
39 K 1 hour 35 min.

Spinach on toast with bechamel

A slice of buttered toast, layers of spinach and sliced hard-boiled egg, topped with bechamel sauce and grated cheese, then browned in the oven.
81 K4.3 35 min.

Gratin slices with spinach

A slice of bread with a gratin of bechamel containing hard-boiled egg and topped with cheese, served with fresh spinach.
110 K4.1 1 hour 35 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)