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.
435 K 4.0/5 (46 reviews)
20 min.
Easy
175 ml
6 IngredientsLast modified on: June 13th 2024
1 tablespoon 
1 tablespoon 
1 glass 
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 1 glass 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 | 7 RDI=3 % | 20 RDI=2 % | 20 RDI=3 % | 280 RDI=10 % | 1,160 RDI: 10 % |
| Per 100 g | 5 RDI=2 % | 10 RDI=1 % | 10 RDI=2 % | 200 RDI=10 % | 830 RDI: 10 % |
How much will it cost?
- For 175 ml : 0.25 €
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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
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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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A slice of bread with a gratin of bechamel containing hard-boiled egg and topped with cheese, served with fresh spinach.
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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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This recipe uses (among others)
Butter
Like these other recipes: Gratin Parmentier, Pilau rice, Nonettes, Creamy Comtoise artichoke gratin, Panettone, ... See them all 470
Flour
Like these other recipes: Cannelés, Dipping bread with cheese, Almond tuiles, French onion soup, Nonettes, ... See them all 201
Milk
Like these other recipes: Confectioner's custard (Crème pâtissière, or French pastry cream), Nantes Tourton, Potato gratin, Potato Waffles with Smoked Salmon, Dublin fruit scones, ... See them all 60
Grated nutmeg
Like these other recipes: Quiche filling mixture, Gnocchi alla romana, Foie gras cured in salt, Cheese Soufflé, Asparagus "en petit pois", ... See them all 12
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