Bechamel sauce


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)
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Last modified on: June 13th 2024
For 350 ml, you will need:

Change these quantities to make:
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.
Bechamel sauce
Melt 2 tablespoons butter in a pan on low heat.

When it sizzles, add 2 tablespoons flour all at once.

Stage 2 - 5 min.
Bechamel sauce
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".

Stage 3 - 10 min.
Bechamel sauce
Pour 2 glasses Milk (cold) onto the roux, all at once. Mix thoroughly.

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
Bechamel sauce
The thickness of bechamel is a question of taste.

Stage 5
Bechamel sauce
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 recipe10 RDI=4 %40 RDI=3 %40 RDI=4 %550 RDI=20 %2,310 RDI: 20 %
Per 100 g5 RDI=1 %10 RDI=1 %10 RDI=1 %200 RDI=7 %830 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman
Possible allergens in this recipe: Milk, Gluten
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
Spinach and hard-boiled egg gratin
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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Montlebon toast
Montlebon toast

Not just plain old cheese on toast, these slices are loaded with delicious toppings: bechamel sauce, caramelized onions and sticks of morteau sausage. The slices are finished with grated Comté, then browned in the oven.
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Grilled ham and bechamel sandwiches
Grilled ham and bechamel sandwiches

Tartines topped with a generous layer of béchamel sauce, grilled ham cubes and baked au gratin.
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Spinach Croque-monsieur
Spinach Croque-monsieur

A croque-monsieur is a French toasted sandwich. Here, the 2 slices of buttered bread are filled with bechamel sauce, hard-boiled eggs, blanched spinach and melted cheese. The assembled sandwich is popped in the oven to toast the bread and melt the cheese.
69 K4.5 45 min.
Croque-monsieur potatoes
Croque-monsieur potatoes

A way to revive potatoes, "croque-monsieur" style: topped with bechamel sauce, ham and cheese, then browned in the oven.
30 K 40 min.
This recipe uses (among others)
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