Cooking-ez.com

1,010 easy and fully explained recipes, with 12,324 photos and 77 videos

Bechamel sauce


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.
278,1634.0/5 for 25 ratings
Grade this recipe:

Last modified on: February 21th 2011

For 350 ml, you will need:

How long does it take?

Time required
PreparationCookingStart to finish
3 min.15 min.18 min.
Keeping:
Several days in the fridge, in a closed jar.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 3 min.
Bechamel sauce : Photo of step #1
Melt 2 tablespoons butter in a pan on low heat.

When it sizzles, add 2 tablespoons flour all at once.

Stage 2 - 5 min.
Bechamel sauce : Photo of step #2
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.
Bechamel sauce : Photo of step #3
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
Bechamel sauce : Photo of step #4
The thickness of bechamel is a question of taste.

Stage 5
Bechamel sauce : Photo of step #5
You can make variations on bechamel: like for example Mornay sauce, which is a bechamel with grated cheese added.

Remarks

Bechamel can be easily made beforehand, and reheated when necessary.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Recipes which use this 5

Moussaka
Moussaka
Ham "friand" pie
Ham "friand" pie
Spinach and hard-boiled egg gratin
Spinach and hard-boiled egg gratin
Spinach on toast with bechamel
Spinach on toast with bechamel
Croque-monsieur
Croque-monsieur

Source

Home made.

More recipes?

This recipe uses (among others)
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Lemon Confectioner's Custard, Toasted almond cake, Mouna, Crackers, Blackcurrant, vanilla and lime verrine , ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Cannelés, Caramelised apple pie, Spinach and Comté Loaf, Cocotte eggs with Comté, Elsa's Comtoise galette, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Almond macaroon cake, Peanut rolls, Pretzels, Liège waffles, Hazelnut and orange cake, ... All
Grated nutmegGrated nutmeg: You can check-out other recipes which use it, like for example: Potato gratin, Cheese Soufflé, Ramekins of duchess potatoes, New York style pasta, Gratin Dauphinois, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page