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
1 litre 50 ml
6 IngredientsLast modified on: June 13th 2024
For 1 litre 50 ml, you will need:
6 tablespoons 
6 tablespoons 
6 glasses 
grated nutmeg
Change these quantities to make:
Change measures:
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 6 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 | 40 RDI=20 % | 120 RDI=10 % | 110 RDI=20 % | 1,660 RDI=80 % | 6,940 RDI: 80 % |
| Per 100 g | 5 RDI=2 % | 10 RDI=1 % | 10 RDI=2 % | 200 RDI=10 % | 830 RDI: 10 % |
How much will it cost?
- For 1 litre 50 ml : 1.40 €
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
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.
77 K 1 hour 7 min.
Purple artichokes in a cheesy gratin
Purple artichokes cooked in two stages: first boiled, then sautéed, and baked as a gratin in a Mornay sauce (cheesy bechamel) with morsels of fried ham.
32 K 1 hour 30 min.
Mornay Sauce
Mornay sauce is made from béchamel sauce, to which egg yolk and grated cheese are added.
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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.
31 K 1 hour 2 min.
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.
42 K 1 hour 35 min.
This recipe uses (among others)
Butter
Like these other recipes: "Buttonhole" quail eggs, Green beans with tomatoes, "BN style" chocolate-filled biscuits, Cannelés, Kale and potato soup, ... See them all 470
Flour
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Milk
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Grated nutmeg
Like these other recipes: Foie gras cured in salt, Quiche filling mixture, Potato gratin, Parmesan cauliflower cheese, Cheese Soufflé, ... See them all 12
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