This is a super easy recipe for a smooth and creamy Thermomix Béchamel Sauce. It's a versatile base for various dishes, including lasagne, moussaka, gratins, and fish pie.
Béchamel Sauce is simply butter and flour mixed together to make a roux. Then, milk and a pinch of nutmeg (if using) are added and heated until thickened. The key to success is continuously stirring the sauce so no lumps form.
What is a Roux?
A roux is a mixture of equal parts flour and fat cooked together until a light brown paste forms. When combined with milk and simmered until thickened, it creates a sauce.
Making it in the Thermomix saves time and effort. The machine's constant stirring and controlled heat ensure a creamy, lump-free sauce every time.
Jump to:
Why You'll Love This Recipe
- No stirring is involved - the Thermomix does all the hard work.
- Three ingredients, with the option of adding a pinch of nutmeg.
- It can be used as the base for other sauces, such as cheese sauce, parsley sauce, and watercress sauce.
Ingredient Notes
Note: The full quantities are shown in the recipe card below.
- Butter - use unsalted butter to control the salt content.
- Plain flour - use plain flour as self-raising flour, which contains baking powder which interacts with the other ingredients.
- Milk - use whole milk - lite milk results in a watery Béchamel.
- Nutmeg - optional - just a tiny pinch, as nutmeg is a strong spice.
Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the butter to the Thermomix bowl and melt for 3 minutes.
- Add the flour and cook at a high temperature for 2 minutes until a roux forms.
- Add the milk and nutmeg.
- Cook for 6 minutes at 90°C until the sauce thickens.
A Few Tasty Ways to Use Béchamel Sauce
- Lasagne
- Moussaka
- Croques Monsieur
- Cauliflower Cheese
- Fish Pie
- Vegetable Gratins
- Tuna Mornay
- Macaroni Cheese
Storage
Béchamel can be stored in an airtight container in the fridge for up to 5 days. To reheat the Béchamel Sauce, pour the desired amount into a saucepan and warm it gently on the stovetop over medium heat. Stir the sauce frequently while heating it.
FAQs & Expert Tips
Yes, you can successfully freeze the Béchamel Sauce. Place it in a container or ziptop bag suitable for freezing, leaving some space for expansion. You can freeze it for up to 3 months. To thaw, leave it in the fridge overnight. It may look separated when reheated but should return to its original texture.
Yes - see my Theremomix Cheese Sauce recipe.
You May Also Like
📖 Recipe
Thermomix Béchamel Sauce
This is a super easy recipe for creamy Béchamel Sauce, which can be used as the base for many tasty dishes.
Ingredients
- 50g unsalted butter, roughly cut into cubes
- 50g plain flour
- 500g full cream milk (not light milk)
- A pinch of nutmeg (optional)
- Salt and pepper to taste
Instructions
- Add the butter to the Thermomix bowl and melt for 3 mins/60°C/speed 2. Scrape down the sides of the bowl with a spatula.
- Add the flour and cook for 1 min/100°C/speed 1. Scrape down the sides of the bowl with a spatula and along the blades. Cook again for 1 min/100°C/speed 1.
- Add the milk and nutmeg (if using) and cook for 6 mins/90°C/speed 4. Season with salt and pepper.
- Serve immediately, or see notes below on storage.
Notes
Storage
For storage, transfer your Béchamel Sauce into an airtight container and keep it in the fridge for up to 5 days. When it's time to reheat, pour the desired amount into a saucepan and warm it gently on the stovetop over medium heat. Remember to stir the sauce frequently during heating to maintain its smooth consistency.
You can successfully freeze the Béchamel Sauce. Place it in a container or ziptop bag suitable for freezing, leaving some space for expansion. You can freeze it for up to 3 months. To thaw, leave it in the fridge overnight. It may look separated when reheated but should return to its original texture.
Pat says
So easy