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.
423 K 4.0/5 (46 reviews)
20 min.
Easy
350 ml
6 IngredientsLast modified on: June 13th 2024
For 350 ml, you will need:
2 tablespoons 
2 tablespoons 
2 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 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.
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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.
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This recipe uses (among others)
Milk
Like these other recipes: Household cake (Gâteau de ménage), Chocolate cream, Flognarde, Mustard baps, Chocolate rolls (petits pains), ... See them all 60
Butter
Like these other recipes: Sweetcrust pastry (pâte sablée), Brioche dough, Apple Batter Puddings, Arlesian Biscuits, Creamy spinach and potato gratin, ... See them all 450
Flour
Like these other recipes: Lobster Thermidor, Old style brioche, Cod loin with saffron, Fruit crumble, Hazelnut and orange cake, ... See them all 196
Pepper
Like these other recipes: Lebanese Tabbouleh, Couscous, Coq au vin, Potted meat (rillettes), Béarnaise sauce, ... See them all 606
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