This Thermomix Béchamel Sauce recipe will change your life! No more stirring a saucepan, no more lumpy sauce! Just a quick and easy white sauce.
Making Béchamel and Cheese Sauce was a bit of a game changer for me when I first got my Thermomix.
Recipes that require a Béchamel to be made as well as everything else just seemed like a bit of a chore. I'm pretty sure making the white sauce is the number one thing that puts people off making a lasagna more often.
Well now, with the Thermomix, you can leave the dream machine to do all the hard work, while you get on with the other things. There are just a couple of steps to this easy recipe and you will come back to a smooth creamy sauce in just minutes!
Mama Loves to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
This post contains affiliate links. If you make a booking or purchase using one of these links, we may receive a small commission – at absolutely no extra cost to you.
Why you will love this recipe
- It uses just three ingredients - flour, butter and milk
- The Thermomix makes it super simple - no stirring, no lumpy sauces
- It is very versatile - can be used for cheese sauce, lasagna, pasta bakes etc
What is Béchamel Sauce?
A Béchamel Sauce is a white sauce made by combining a roux (equal amounts of flour and butter) with milk.
Traditionally to make a béchamel sauce you cook the roux and then gradually add in the milk, continually stirring or whisking while you bring it to the boil and allow it to thicken. It is notorious for getting lumpy. However... not with the Thermomix!
Making Béchamel in the Thermomix is so super simple as it takes away all that hard work of continually stirring and keeping it the right temperature. Just set and forget - and you will have a thick, creamy, lump-free sauce.
Fun Fact: Béchamel is one of the five mother sauces of classical French cuisine, alongside Velouté, Hollandaise, Espagnole and Tomato.
Full ingredients with recipe instructions can be found in the recipe card at the bottom of this post.
There are three basic ingredients to make a Béchamel sauce:
- Plain flour
- Milk - Use whole milk for best results. You could used skimmed or low fat but it may result in a watery sauce.
You can choose how to season your Béchamel and it will depend on what you plan to use it for. Just a sprinkling of salt & pepper is usually fine.
Larousse Gastronomique suggests infusing the milk first with a bay leaf, slice of onion and a blade of mace or nutmeg. King of chefs Joel Robuchon adds just a pinch of salt and dash of cayenne. He also suggests a grating of nutmeg as an optional extra.
How to make Béchamel Sauce
Making a creamy Béchamel Sauce in the Thermomix could not be easier.
Start by melting the butter in the Thermomix bowl. Then add the flour to the melted butter and allow to cook for a couple of minutes. And finally add the milk and set it for 10 minutes. Job done!
Doubling/Tripling/Halving the Recipe
It is so super easy to double, triple or halve the recipe or make any portion size you want. Just follow the 10/10/100 rule:
- 20g butter, 20g flour, 200g milk
- 30g butter, 30g flour, 300g milk
- 50g butter, 50g flour, 500g milk
If you like a slightly thinner béchamel, just add extra milk.
FAQs and Top Tips
There is no difference between the two. White sauce is the same as Béchamel. Béchamel just sounds a bit fancier.
No. A roux is made my mixing equal parts butter and flour. It is used as a thickening agent for sauces. You add milk to a roux to make a béchamel sauce.
An Alfredo sauce is very different to a Béchamel sauce. Béchamel is just flour, butter and milk, while Alfredo is made with butter, garlic, cream and parmesan cheese.
For best results, use it immediately. If you need to store it, transfer it to a container and lay a sheet of plastic wrap directly onto the sauce to prevent a skin from forming. Cover and store in the fridge for up to a week.
Yes, transfer it into a ziploc bag and store in the freezer for up to 3 months. Allow to defrost in the fridge.
You may also like these recipes:
- Thermomix Hollandaise Sauce
- Thermomix Cheese Sauce
- Thermomix Mayonnaise
- Thermomix Aioli
- Thermomix Pesto
- Thermomix Vegetable Stock Paste
- Thermomix Chicken Stock Paste
Thermomix Béchamel Sauce
- 50 g butter
- 50 g plain flour
- 500 g milk
- pinch salt & pepper
- pinch nutmeg (optional)
- Add butter to the Thermomix bowl. Melt for 2 minutes / 60 degrees / speed 2.
- Add the flour to the bowl. Cook for 1 minute / 100 degrees / speed 1 with the simmering basket on the lid in place of the MC.
- Scrape down the sides of the bowl and ensure all flour is on the butter and not on the blades. Cook again for 2 minutes / 100 degrees / speed 1.
- Add the milk, salt, pepper and nutmeg (if using). Cook for 10 minutes / 100 degrees / speed 3 with the simmering basket on the lid in place of the MC.