1,505 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

438 K 4.0/5 (46 reviews)

20 min.

Easy

0.50 €

350 ml

6 Ingredients

Last modified on: June 13^th 2024

For this recipe: I want to make it (636×) I made it (555×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 350 ml, you will need:

1 2 tablespoons butter
2 2 tablespoons flour
3 2 glasses Milk
4 grated nutmeg
5 salt
6 pepper

Change these quantities to make:

175 ml 350 ml 700 ml 1 litre 50 ml

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 3 min.

Cooking: 15 min.

All in all: 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 3 min.

Melt 2 tablespoons butter in a pan on low heat.

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

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".

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:

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Gluten

How much will it cost?

For 350 ml : 0.50 €

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 32

Ham "friand" pie

A "friand" (the word means "fond"!) is a sort of French pasty. This pie-style version has two layers of puff pastry filled with a mixture of cheese, ham and bechamel sauce.
94 K4.2 1 hour 5 min.

Gratin "grilled inside"

We think of a classic gratin, potatoes and cauliflower, but in this recipe we start by grilling them before assembling the gratin, which gives a slightly crunchy texture, and especially a delicious taste.
25 K 1 hour 45 min.

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.
50 K5 30 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.
33 K 1 hour 30 min.

Grilled ham and bechamel sandwiches

Tartines topped with a generous layer of béchamel sauce, grilled ham cubes and baked au gratin.
29 K 55 min.

This recipe uses (among others)

Other recipes you may also like

Real custard sauce (crème anglaise)

Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17^th 2018425 K 24.3 45 min.

Coconut paste

Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.
October 13^th 2010298 K 14.2 15 min.

How to prepare spinach

For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.
June 5^th 20153.39 M3.5 1 hour 9 min.

New leavened bread

This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
December 30^th 2019920 K 34.3 7 hours

Lettuce "chiffonade"

Chiffonade is a French term meaning "made of rags.", it consists of shredding the heart of a lettuce into thin ribbons.
February 21^th 2011228 K 15 35 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Step by step recipe

Stage 1 - 3 min.

Stage 2 - 5 min.

Stage 3 - 10 min.

Stage 4

Stage 5

Milk

Butter

Flour

Grated nutmeg