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.
434 K 4.0/5 (46 reviews)
20 min.
Easy
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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=4 % | 40 RDI=3 % | 40 RDI=4 % | 550 RDI=20 % | 2,310 RDI: 20 % |
| Per 100 g | 5 RDI=1 % | 10 RDI=1 % | 10 RDI=1 % | 200 RDI=7 % | 830 RDI: 7 % |
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 31
Chard and potato gratin
All of the chard leaves (greens and stalk) will be used in this recipe. They are first boiled, then layered with sliced potatoes and topped with a bechamel sauce.
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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.
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Asparagus and spinach gratin
A quick vegetable gratin made with asparagus and spinach cooked beforehand, in a bechamel sauce and topped with slivers of Brie.
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A very simple recipe: a layer of potatoes, a layer of broccoli, bechamel sauce and grated cheese.
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Stuffed artichokes au gratin
For this recipe we'll attempt to use the whole of the artichoke: the heart, of course, but also the leaf bases in bechamel sauce with mushrooms and shallots, as a tasty filling for the hearts.
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This recipe uses (among others)
Butter
Like these other recipes: Panettone, Brownies, Fruit crumble, Flaky chocolate brioche, Pistachio shortbread biscuits, ... See them all 470
Flour
Like these other recipes: Almond tuiles, "Moelleux" cake batter, Coq au vin, Chilli potato wedges, Ciabatta, ... See them all 201
Milk
Like these other recipes: Crème brulée, Chocolate-verbena cream, Almond tuiles, Cornmeal baps for Anne, Choux pastry (pâte à choux), ... See them all 60
Grated nutmeg
Like these other recipes: Gratin Dauphinois, Gnocchi alla romana, Parmesan cauliflower cheese, Cauliflower "moelleux" in ramekins, Potato gratin, ... See them all 12
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