Gourmet Béchamel Sauce

I happily cook up the thermomix EDC version of bechamel sauce for for cauliflower and cheese for the family mid week but I find it’s not right for many other dishes. If you are looking for a plain bechamel that is thick and can be used as a layer in dishes like lasagne or moussaka without sliding off the top or turning your dish into a sloppy mess then my Thick Béchamel Sauce recipe is for you.

If you’re looking for a béchamel sauce with more flavour and really want to impress your search is over, this is the one you’ve been looking for. I’ve included both standard and thick methods. Note that there will be leftover milk for both methods.         

TIP – If you’re using this as a top layer in a dish I recommend topping it with 60g of grated parmesan, mill this first on speed 9, 10 seconds before cooking the béchamel sauce 

 

Gourmet bechamel can be made in a sauce version perfect for mornays or pouring over vegetables or in a thick version needed as a layer in baking dishes such as lasagna or moussaka
 


INGREDIENTS

35g butter (store bought is denser and works better than homemade) 

50g flour (I use bakers because it’s in the cupboard, plain is fine)

680g full cream milk

1 medium brown onion

12 cloves

1/2 teaspoon of nutmeg

60g grated cheese (thick method only)

TIPI use colby cheese because it’s always in my fridge, cheddar, tasty and other ‘sandwich’ cheeses all work fine
STANDARD METHOD

1) Stud onion with cloves and place into steamer basket. Add 580g milk to jug, 1/2 teaspoon of nutmeg, insert steamer basket and cook for 7mins, 90c, speed 4

2) Remove basket and onion with cloves, and pour out milk and set aside, dry bowl thoroughly

3) Add 35g butter (cut into chunks) and 50g flour to bowl and cook at 90c, 3mins 30 secs, speed 4

4) Return only 500g of milk to jug and cook 7mins, 90c, speed 4

THICK METHOD

1) Grate cheese and set aside

2) Stud onion with cloves and place into steamer basket. Add 580g milk to jug, 1/2 teaspoon of nutmeg, insert steamer basket and cook for 7mins, 90c, speed 4

3) Remove basket and onion with cloves, and pour out milk and set aside, dry bowl thoroughly

4) Add 35g butter (cut into chunks) and 50g flour to bowl and cook at 90c, 3mins 30 secs, speed 4
5) Return only 390g of milk to jug and cook 5mins, 90c, speed 4
6) Add grated cheese and continue to cook for 2mins, 90c, speed 4

TIPIf you are setting this aside to use later it will form a thick layer on top, simply give it a mix to work the layer back in. If the béchamel is cold, warm it in the microwave before mixing

One Comment Add yours

  1. jodes says:

    Is this easy to double to you know – and also why only use 390g of the milk – seems like a waste?

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