Béchamel
Preparation : 5 min
Cooking : 9 min
Total time : 14 min Rest : 0 min
15 g potato flour
50 g plain flour
1 pinch salt
1 pinch pepper
50 g butter, at room temperature
500 ml of milk
1 pinch nutmeg
Associated products
For a light béchamel sauce, replace the butter with 40ml rapeseed oil, then replace the flour with a wholemeal flour or a mixture of 30g cornflour and 30g cornstarch.
- 50 g butter, at room temperature
- 500 ml of milk
- 15 g potato flour
- 50 g plain flour
- 1 pinch salt
- 1 pinch pepper
- 50 g butter, at room temperature
- 1 pinch nutmeg
- 500 ml of milk
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
9 comments
simple recipe that works every time
I didn't believe that this all in one method would work, but it's amazing!
Wonderful! Straightforward and foolproof. Lovely to be able to get on with something else while the sauce cooks itself. Tip: Can modify to create other sauces by adding further ingredients at the end of the process (eg grated cheeses for Sauce Mornay) and cooking for a few minutes more.
Love this recipe, so versatile
we have found sauce lumpy at speed 4 and find a higher speed better
perfect sauce , so easy
This is 100% my go to Bechamel recipe. it just never fails
I made this sauce following the recipe closely. Not happy sauce very thin no taste. I added extra nutmeg, reset speed to 12 for 2 mins. excellent result .
so smooth & easy