A velvety béchamel sauce is the secret to a great lasagne, but standing over a hot stove constantly whisking is nobody's idea of fun. This Thermomix method handles all the stirring for you, leaving you with a perfectly smooth white sauce every time.
Like a lot of people, béchamel was one of the first things I learned to make in cooking class at school - or home economics, as it was called back then. I still know how to make it the traditional way, but honestly, the Thermomix makes it so much easier.
Why You'll Love This Recipe
- Just four ingredients - butter, flour, milk, and optional nutmeg.
- Ready in 15 minutes, start to finish.
- It's the foundation for cheese sauce, parsley sauce, and watercress sauce.
Recipe Ingredients
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, not self-raising flour, as the baking powder in self-raising flour will affect the texture of the sauce.
- Milk - use whole milk; lite milk will make the sauce watery.
- Nutmeg - optional; use sparingly, as it's a strong spice and can easily overpower the sauce.
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, 60℃, speed 2.
- Add the flour and cook for 2 minutes, 100℃, speed 1, scraping down the sides of the bowl halfway through.
- Add the milk and nutmeg.
- Cook for 6 minutes, 90°C, speed 4 until the sauce thickens.
Storage
Store the béchamel sauce in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop, stirring frequently.
Freeze for up to 3 months in a freezer-safe container. Thaw in the fridge overnight. It may look slightly separated when reheated but will come back together.
📖 Recipe
Thermomix Béchamel Sauce
Ingredients
- 50 g unsalted butter roughly cut into cubes
- 50 g plain flour
- 500 g full cream milk not light milk
- pinch of nutmeg optional
- seasoning to taste
Instructions
- Add the butter to the Thermomix bowl and melt for 3 min/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 and cook for 6 min/90°C/speed 4. Season with salt and pepper.
- Serve immediately, or see notes below on storage.
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