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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)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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 5 g RDI=8 % | 14 g RDI=6 % | 13 g RDI=18 % | 198 kcal RDI=10 % | 833 kJ RDI=10 % |
| Whole recipe | 14 g RDI=22 % | 41 g RDI=16 % | 36 g RDI=50 % | 552 kcal RDI=28 % | 2,314 kJ RDI=28 % |
How much will it cost?
For 350 ml
0.50 €
Per Bechamel sauce
0.05 €
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 all 32 other
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This gratin is built up in layers: sautéed courgettes, minced beef, bechamel sauce, fried tomatoes, more meat and bechamel, then grated cheese for a brown topping.
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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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For this recipe, a half-topinamus, half-potato gratin, with a little smoky taste provided by diced Morteau sausage.
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