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    Home » Recipes » Thermomix Basics » Thermomix Bechamel Sauce

    Published: Aug 23, 2022 · Modified: Sep 11, 2024 by Marianne Rogerson · This post may contain affiliate links.

    Thermomix Bechamel Sauce

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    This Thermomix Bechamel Sauce recipe will change your life! No more stirring a saucepan, no more lumpy sauce! Just a quick and easy white sauce.

    Thermomix bechamel sauce in a jug with a spoon

    Making Bechamel and Cheese Sauce was a bit of a game-changer for me when I first got my Thermomix.

    Recipes that require a Bechamel 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!

    Jump to:
    • Why you will love this recipe
    • What is Bechamel Sauce?
    • Ingredients
    • How to make Bechamel Sauce
    • Doubling/Tripling/Halving the Recipe
    • FAQs and Top Tips
    • Try these other simple Thermomix basics:
    • Thermomix Béchamel Sauce

    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 Bechamel Sauce?

    A Bechamel Sauce is a white sauce made by combining a roux (equal amounts of flour and butter) with milk.

    Traditionally to make a bechamel 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!

    Jug of bechamel sauce from above

    Making Bechamel 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.

    Ingredients

    Full ingredients with recipe instructions can be found in the recipe card at the bottom of this post.

    Jug of bechamel sauce with spoon showing consistency

    There are three basic ingredients to make a Bechamel sauce:

    • Butter
    • Plain flour
    • Milk - Use whole milk for best results. You could used skimmed or low fat but it may result in a watery sauce.

    Bechamel seasoning

    You can choose how to season your Bechamel 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.

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    How to make Bechamel Sauce

    Making a creamy Bechamel Sauce in the Thermomix could not be easier.

    Melted butter in Thermomix bowl
    Roux of butter and flour in Thermomix bowl
    White sauce in Thermomix bowl

    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 bechamel, just add extra milk.

    FAQs and Top Tips

    What is the difference between bechamel and white sauce?

    There is no difference between the two. White sauce is the same as Béchamel. Béchamel just sounds a bit fancier.

    Is a roux and bechamel the same?

    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.

    Is bechamel sauce the same as Alfredo?

    An Alfredo sauce is very different to a Bechamel sauce. Bechamel is just flour, butter and milk, while Alfredo is made with butter, garlic, cream and parmesan cheese.

    How do you store bechamel sauce?

    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.

    Can you freeze bechamel sauce?

    Yes, transfer it into a ziploc bag and store in the freezer for up to 3 months. Allow to defrost in the fridge.

    Try these other simple Thermomix basics:

    • Thermomix Mayonnaise in a jar with a spoon.
      Thermomix Mayonnaise
    • Homemade Pesto Thermomix.
      Homemade Pesto Thermomix
    • Thermomix Aioli in a white bowl with spoon.
      Thermomix Aioli
    • Hollandaise Sauce on eggs
      Hollandaise Sauce Thermomix

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @mamalovestocookblog and follow along on Pinterest and Facebook! Enjoy!!! 

    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

    Thermomix Bechamel Sauce in jug with spoon

    Thermomix Béchamel Sauce

    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.
    5 from 6 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: French
    Cook Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4
    Calories: 210kcal
    Author: Marianne Rogerson

    Ingredients

    • 50 g butter
    • 50 g plain flour
    • 500 g milk
    • pinch salt & pepper
    • pinch nutmeg (optional)

    Instructions

    • 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.

    Notes

    If using the TM6 measuring cup (MC), when cooking at temperatures over 95 degrees, Thermomix recommends using the simmering basket on the lid in place of the MC.

    Nutrition

    Calories: 210kcal | Carbohydrates: 15g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 128mg | Potassium: 204mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 515IU | Calcium: 159mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @mamalovestocookblog or tag #mamalovestocook!
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