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
700 ml
6 IngredientsLast modified on: June 13th 2024
For 700 ml, you will need:
4 tablespoons 
4 tablespoons 
4 glasses 
grated nutmeg
Change these quantities to make:
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Times for this recipe
Preparation: 3 min.
Cooking: 15 min.
All in all: 20 min.
If you start now, at , you will finish around : ?.Change start time
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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 4 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 | 30 RDI=10 % | 80 RDI=8 % | 70 RDI=10 % | 1,110 RDI=60 % | 4,630 RDI: 60 % |
| Per 100 g | 5 RDI=2 % | 10 RDI=1 % | 10 RDI=2 % | 200 RDI=10 % | 830 RDI: 10 % |
How much will it cost?
- For 700 ml : 0.95 €
Change currency: 
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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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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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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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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In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.
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A way to revive potatoes, "croque-monsieur" style: topped with bechamel sauce, ham and cheese, then browned in the oven.
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This recipe uses (among others)
Butter
Like these other recipes: Gratin of potatoes with morels and yellow wine, Tomato tatin, Red rice pannequets, Tournedos Rossini, Chocolate mug cake, ... See them all 470
Flour
Like these other recipes: Chocolate sweetcrust pastry, Pesto crackers, Hamburgers, Viennese Shortbread, Poppy seed and lemon cake, ... See them all 201
Milk
Like these other recipes: Little vanilla, clementine and chestnut verrines, Chocolate tart, Household cake (Gâteau de ménage), Liège waffles, Prune Far, ... See them all 60
Salt
Like these other recipes: Cauliflower and avocado rémoulade, Zucchini and potato scarpaccia, Lemony cabbage and potato salad, Small ratatouille with , Gravlax, ... See them all 647
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