Easiest and nicest white (bechamel) sauce in the Thermomix
Every home cook needs a good bechamel sauce in their repertoire and should master the art of creating a good, smooth white sauce. In order to do so, you need an great whisk (this is the one I used to use) or a Thermomix!
This sauce is so versatile, it’s used in croque monsieur, lasagna, courgette gratins and is the backbone of macaroni & cheese and other pasta bakes. It is used for souffles, forms the basis for so many other sauces: cheese sauce, parsley sauce for fish and is the secret behind creamy casseroles.
Give it a go – you won’t regret it.
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Active time: 2 minutes – Total time: 10 minutes
- 500ml milk
- 40g salted butter
- 60g plain flour
- Salt & pepper to taste
- Add 500g milk, 40g butter, 60g plain flour, salt & pepper to taste. Cook for 8 minutes / 90C / speed 4.
For cheese sauce – add 100g grated cheddar cheese, a spoonful of mustard and Worcestershire sauce to taste and mix for a further 30 seconds / speed 2
To store: Store in an airtight container (you can’t go wrong with this lot) in the refrigerator for up to 5 days. Reheat over very low heat.
Delicious. Bon appetit x