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.
410K 44 4.0
Grade this recipe:

Last modified on: February 21th 2011

Keywords for this recipe:
For 350 ml, you will need:

Change these quantities to make: 175 ml 350 ml 700 ml 1 litre 50 ml
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
3 min.15 min.18 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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 bechamel: like for example Mornay sauce, which is a bechamel with grated cheese 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
Whole recipe
Energetic valueProteins CarbohydratesFats
553 Kcal or 2,315 Kj14 gr42 gr36 gr
28 %6 %4 %6 %
Per 100 g
Energetic valueProteins CarbohydratesFats
199 Kcal or 833 Kj5 gr15 gr13 gr
10 %2 %1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Gluten
How much will it cost?
  • For 350 ml : 0.47 €

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 recipes that use this recipe

Harvest Gratin
Harvest Gratin

Purple artichokes, cauliflower and mozzarella combined with bechamel sauce in a gratin to cheer up the end of summer.
46K4.1 1 hour 15 min.
Endives
Endives

A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.
306K5 1 hour 29 min.
Leek and Mimolette tart
Leek and Mimolette tart

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.
53K4.1 1 hour 16 min.
Potato and broccoli gratin
Potato and broccoli gratin

A very simple recipe: a layer of potatoes, a layer of broccoli, bechamel sauce and grated cheese.
218K3.8 2 hours 1 min.
Spinach Mornay
Spinach Mornay

This gratin is made with a layer of pre-cooked spinach, then sliced hard-boiled eggs and a Mornay sauce (an enriched bechamel with cheese).
53K4 40 min.
See all recipes that use it
This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Sausage buckwheat pancakes, Kouign-amann brioche, Mushrooms on toast, French style, Foie gras fingers, Almond cream or frangipane, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Galette Charentaise, Chestnut and hazelnut biscuits, Doughnuts, Gâteau Basque , Aperitif rolls, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Almond tuiles, Pancake batter, Crème caramel, Old style brioche, Muffin dough, ... All
Grated nutmegGrated nutmeg: You can check-out other recipes which use it, like for example: Pasta with green asparagus, Gnocchi alla romana, Asparagus "en petit pois", Cauliflower "moelleux" in ramekins, Ramekins of duchess potatoes, ... All
Other recipes you may also like
Lille style chicken
Lille style chicken
Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.
346K3.8 50 min. May 10th 2023
Half-cooked chocolate cake with raspberry coulis
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.
322K5 1 hour 21 min. October 3rd 2010
Loin of pork with herbs and julienne vegetables
Loin of pork with herbs and julienne vegetables
Pork loin is cut into individual portions, which are split and filled with herbs before cooking. They are served with crunchy julienne vegetables and a cream sauce.
345K4.2 2 hours 33 min. November 27th 2015
Blackcurrant coulis
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
434K 23.5 25 min. February 21th 2011
Blackcurrant sorbet for Edith
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you...
241K4.9 23 min. October 13th 2010
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page