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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.
447 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 €
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
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.
270 K4.4 2 hours 3 min.
Harvest Gratin
Purple artichokes, cauliflower and mozzarella combined with bechamel sauce in a gratin to cheer up the end of summer.
64 K4.1 1 hour 15 min.
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).
35 K 1 hour 20 min.
Endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.
326 K5 1 hour 30 min.
Grilled ham and bechamel sandwiches
Tartines topped with a generous layer of béchamel sauce, grilled ham cubes and baked au gratin.
37 K 55 min.
This recipe uses (among others)
Butter
Like these other recipes: Turnip and Jerusalem artichoke soup, Rum babas, Tart Tatin, Apple and almond gratin, Boulangère potatoes, ... See them all 479
Flour
Like these other recipes: "BN style" chocolate-filled biscuits, Coconut tuiles, Crackers, Gingerbread, Almond tuiles, ... See them all 205
Milk
Like these other recipes: Crème de foie gras, Cornmeal baps for Anne, Chocolate sauce, Prune Far, Pan-baked hash brown (Hash-brown casserole), ... See them all 62
Salt
Like these other recipes: Salt cod brandade, Buckwheat pancakes, Sautéed green vegetables, Mixed seed grissini, Oatmeal and chocolate shortbread, ... See them all 666
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