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=6 % | 40 RDI=4 % | 40 RDI=6 % | 550 RDI=30 % | 2,310 RDI: 30 % |
| Per 100 g | 5 RDI=2 % | 10 RDI=1 % | 10 RDI=2 % | 200 RDI=10 % | 830 RDI: 10 % |
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
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For this recipe, the butternut squash is cooked in two stages: first roasted, then finished in a gratin with Mornay sauce (bechamel with cheese).
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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.
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Spinach and hard-boiled egg gratin
In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.
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A parmentier with its classic layer of mashed potatoes on top, but sliced hard-boiled eggs underneath, and grilled spinach and bacon tied together with a béchamel sauce.
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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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This recipe uses (among others)
Milk
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Butter
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Flour
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Pepper
Like these other recipes: Endives "bonne femme", Purple artichokes braised in white wine, Sautéed Green Vegetables in pan, Filet mignon with mustard and tarragon sauce, Thin endive tart, ... See them all 622
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