Thermomix Béchamel Sauce

This is a super easy recipe for a smooth and creamy béchamel sauce made in the Thermomix. 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 are added and heated until thickened. The key to success is continuously stirring the sauce so no lumps form.

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.

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 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.

1. Add the butter to the Thermomix bowl and melt for 3 minutes.

2. Add the flour and cook at a high temperature for 2 minutes until a roux forms.

3. Add the milk and nutmeg.

4. Cook for 6 minutes at 90°C until the sauce thickens.

Storage

Store the béchamel 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.