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.
420K 4.0/5 based on 46 reviews
Last modified on: June 13th 2024
Keywords for this recipe:
2 tablespoons 
2 tablespoons 
2 glasses 
grated nutmeg
Times for this recipe
Preparation: 3 min.
Cooking: 15 min.
All in all: 18 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 6 % | 40 4 % | 40 6 % | 550 30 % | 2,310 30 % |
| Per 100 g | 5 2 % | 10 1 % | 10 2 % | 200 10 % | 830 10 % |
How much will it cost?
- For 350 ml : 0.39 £
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 30
Spinach and cauliflower with sesame béchamel sauce
Spinach and cauliflower, each cooked on its own side, then bound together with a roasted sesame béchamel.
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Chilli chicken and spinach gratin
A classic combination of chicken and spinach is pepped up with chilli spices and balanced with a velvety bechamel sauce, topped with cheese and browned in the oven.
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Harvest Gratin
Purple artichokes, cauliflower and mozzarella combined with bechamel sauce in a gratin to cheer up the end of summer.
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Moussaka
Here is my personal version of this famous recipe from the eastern Mediterranean. It's a kind of gratin, made with layers of aubergines, cooked meat with tomatos and bechamel sauce with cheese.
370K 14 2 hours 53 min.
Mornay Sauce
Mornay sauce is made from béchamel sauce, to which egg yolk and grated cheese are added.
5,958 15 min.
This recipe uses (among others)
Flour
Like these other recipes: Red mullet fillets with a reduced white-wine sauce, Caramelized apple and walnut cake, Chocolate madeleines, Special small breads, Génoise (Genoa sponge), ... See them all 194
Milk
Like these other recipes: Liège waffles, Jam doughnuts, Prune Far, Chocolate eclairs, Pancake batter, ... See them all 60
Butter
Like these other recipes: Boulangère potatoes, Potimarron (chestnut pumpkin) "au gratin", Fried bread with leek and poached egg , Four quarters, Sautéed green vegetables, ... See them all 448
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