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.
321,3174.0/5 for 34 ratings
Grade this recipe: Last modified on: February 21th 2011
For 350 ml, you will need:
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 3 min. | 15 min. | 18 min. |
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?
Keeping:
Several days in the fridge, in a closed jar.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 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 553 Kcal or 2,315 Kj | 14 gr | 42 gr | 36 gr |
| 28 % | 6 % | 4 % | 6 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 199 Kcal or 833 Kj | 5 gr | 15 gr | 13 gr |
| 10 % | 2 % | 1 % | 2 % |
How much will it cost?
- For 350 ml : 0.47 €
Note : These prices are only approximate.
Some recipes that use this recipe
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.
268,9755/5 for 1 ratings 1 hour 29 min.
Leek and Mimolette tart
This baked tart has a shortcrust pastry case, filled with a layer of chopped, braised leeks topped with a bechamel sauce with eggs and Mimolette cheese.
35,4414.1/5 for 16 ratings 1 hour 16 min.
Croque-monsieur
A classic of French "street food" or bistros: a slice of ham between two slices of bread spread with béchamel sauce. The sandwich is then sprinkled with cheese and toasted in the oven.
216,5924/5 for 4 ratings 46 min.
Scallops au gratin
Scallops rapidly pan-fried, then arranged in shells on a bed of finely chopped leeks, topped with a bechamel sauce and browned in the oven.
21,901 1 hour 7 min.
Harvest Gratin
Purple artichokes, cauliflower and mozzarella combined with bechamel sauce in a gratin to cheer up the end of summer.
30,4874.1/5 for 16 ratings 1 hour 15 min.
Source
Home made.More recipes?
This recipe uses (among others) | Milk: You can get more informations, or check-out other recipes which use it, for example: Thin endive tart, Little vanilla, clementine and chestnut verrines, Nantes Tourton, Chocolate rolls (petits pains), Crackers, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Little chocolate and hazelnut fondants, Hazelnut and orange cake, Italian toast, Old style brioche, Chestnut moelleux, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Spring veal sauté , Lobster Thermidor, Oat shortbread biscuits, How to succeed in making sabayon (syllabub), ... All |
 | Grated nutmeg: You can check-out other recipes which use it, like for example: Gratin Dauphinois, Potato gratin, Foie gras cured in salt, Pasta with green asparagus, Cauliflower "moelleux" in ramekins, ... All |
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