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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
Spiced butternut gratin
For this recipe, the butternut squash is cooked in two stages: first roasted, then finished in a gratin with Mornay sauce (bechamel with cheese).
40 K 1 hour 20 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.
Spinach and hard-boiled egg gratin
In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.
164 K4.7 35 min.
Bolognaise lasagne
Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce.
275 K4.4 2 hours 3 min.
Gratin "grilled inside"
We think of a classic gratin, potatoes and cauliflower, but in this recipe we start by grilling them before assembling the gratin, which gives a slightly crunchy texture, and especially a delicious taste.
35 K 1 hour 45 min.
This recipe uses (among others)
Butter
Like these other recipes: Moist chocolate cake, Fillet of salmon meunière, Celeriac and sesame soup, Yeast-based flaky dough (for croissants), Grapefruit cake, ... See them all 498
Flour
Like these other recipes: Arizona cupcakes, Toffee apple upside-down cake, Cottage cheese tart, Kouign-amann, Pitta bread, ... See them all 214
Milk
Like these other recipes: Household cake (Gâteau de ménage), Crème brulée, Crackers, Polenta, Pretzels, ... See them all 67
Salt
Like these other recipes: Polenta parmentier, Tenderloin steaks marinated in red wine with rosemary, Baked sea bass fillet with lemon and tarragon, Crunchy little pieces of fish, Seven-hour lamb, ... See them all 699
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