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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.
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For this recipe, a half-topinamus, half-potato gratin, with a little smoky taste provided by diced Morteau sausage.
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Mornay Sauce
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A way to revive potatoes, "croque-monsieur" style: topped with bechamel sauce, ham and cheese, then browned in the oven.
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Purple artichokes, cauliflower and mozzarella combined with bechamel sauce in a gratin to cheer up the end of summer.
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This recipe uses (among others)
Milk
Like these other recipes: Pesto crackers, Ciabatta, Sardine and potato gratin, Nantes Tourton, Doughnuts, ... See them all 67
Butter
Like these other recipes: Grandma Solange's biscuits, Langoustine gratin, Cod loin with saffron, Cocotte eggs with Comté, Salad greens and small omelette, ... See them all 498
Flour
Like these other recipes: Bonnevaux apple tart, Fresh pasta dough, Toasted almond cake, Strawberry and rhubarb crumble, Grapefruit cake, ... See them all 214
Pepper
Like these other recipes: Cauliflower "moelleux" in ramekins, Eggs Florentine, Two-cheese vegetable gratin, Spinach à la Lorraine, Thin endive tart, ... See them all 666
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