Silky, lump-free bechamel in 10 minutes flat - no stirring required, no standing over the stove.
This Thermomix Bechamel Sauce is the one I make on repeat for my Easy Beef Lasagne and One Pot Mac And Cheese - four ingredients, zero lumps, and the Thermomix does all the boring stirring for you.
A Quick Look At The Recipe
✅ Recipe Name: Thermomix Bechamel Sauce
🕒 Ready In: 10 minutes
👨👩👧 Serves: 6
🔥 Calories: 140kcal per serve
🧈 Main Ingredients: butter, flour, milk
🌿 Dietary: vegetarian, freezer-friendly (contains dairy & gluten)
⭐ Why You'll Love It: Four pantry staples, zero lumps, ready before the pasta's even boiled.
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My go to bechamel recipe - tastes like made on the stove.
- Bek
That's honestly the biggest compliment a white sauce can get! Bechamel (also called white sauce) is one of the most useful things you can make in your Thermomix, and it's the base for my Mornay (cheese) Sauce too.
Whether it's going into a Tuna Pasta Bake or a Cheesy Broccoli and Cauliflower Bake, this will become your go-to white sauce recipe.
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Why You're Going To Love This Recipe
- Lump-Free - on the stovetop, you've got to stir constantly to avoid lumps. The Thermomix does the stirring for you, so it's perfectly smooth every single time.
- Made From Pantry Staples - this budget-friendly recipe is just butter, flour, milk, salt, pepper and a pinch of nutmeg (optional).
- Versatile - perfect for all your favourite comfort food recipes, from lasagne to nachos. See my recommended uses below.
- Ready In 10 Minutes - quick and easy, and ready to add to your recipes in no time.
Bechamel Sauce Ingredients
A classic Thermomix white sauce is made using just a few basic ingredients.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Milk - use full cream milk, not skim or light. Skim milk gives you a thinner, more watery sauce.
- Ground Nutmeg (optional) - a classic bechamel ingredient with a strong flavour, so a little goes a long way. Leave it out if you prefer.
- Cheese (for the Mornay sauce variation) - grated cheddar turns this into a delicious cheese sauce. See my instructions below, or head to my full Mornay Sauce recipe.
Equipment Needed
Unlike a traditional bechamel where you need a saucepan, a whisk and constant attention, making white sauce in the Thermomix couldn't be more fuss-free. All you need is a Thermomix!
Thermomix - this recipe works in any Thermomix model, including the TM6 and the newer TM7 (plus the older TM31 and TM5). One machine melts the butter, cooks the roux and thickens the sauce, all in the same bowl. Tip: if you've got a TM6 or TM7, you can also use the built-in Thicken mode/100°C for a quicker, one-step version - just add everything to the bowl at once. I still prefer the 3-step method below for a silkier result, but the shortcut is there if you're in a rush.
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How To Make Bechamel Sauce In A Thermomix
Have a creamy bechamel sauce ready to use in just 10 minutes!
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Step 1: Melt the butter. Place the chopped butter into the Thermomix bowl and melt until smooth and completely melted.
- Step 2: Mix the roux. Add the plain flour to the melted butter and cook to make the roux - this is what thickens the sauce once the milk goes in. Scrape down the sides of the bowl first so the flour doesn't stay stuck on top of the blades.
- Step 3: Cook the sauce. Add the milk, salt and pepper (and nutmeg if using) and cook until thickened (see the recipe card below for the exact temperature and time). The sauce will keep thickening as it cools.
- Step 4: Use or store. Use the sauce immediately, or store it for later - see my Expert Tips below for how to stop it forming a skin.
Thermomix Cheese Sauce Variation
Want to turn your bechamel sauce into a cheese sauce? It's SO easy. Here's how:
- Grate 100g of cheddar cheese in the Thermomix bowl for 10 seconds, Speed 8. Set aside.
- Prepare the bechamel sauce as per the recipe card below (I usually skip the nutmeg for the cheese version).
- Once the sauce has finished cooking, add the grated cheese and mix for 30 seconds, Speed 8.
How To Use Bechamel Sauce In Cooking
Bechamel is one of the most basic and versatile sauces you can make. Here's a few of my favourite ways to use it:
- Easy Beef Lasagne - the classic, most obvious choice for using white sauce. Makes the perfect smooth, creamy layer.
- One Pot Mac & Cheese - creamy, filling and the ultimate comfort food.
- Tuna Pasta Bake - a family favourite budget dinner, taken up a notch with creamy bechamel.
- Cheesy Broccoli and Cauliflower Bake - a creamy veggie gratin using bechamel as the base.
- Scalloped Potatoes - the ultimate potato side dish, made even more decadent when smothered in thick white sauce.
- Nachos - forget grated cheese, bechamel drizzled over your nachos before baking makes them seriously epic.
- Moussaka - a classic Greek dish similar to lasagne, made with layers of eggplant, tomato, meat and, of course, bechamel.
- Fish Pie - seafood and creamy white sauce are a match made in heaven.
Expert Tips
- Use it straight away - bechamel keeps thickening as it cools, so it's best used immediately.
- Stop it getting a 'skin' on top - if you're not using it straight away, pop it in a container and lay plastic wrap directly onto the surface of the sauce.
- Store - in a container in the fridge for up to 1 week (with plastic wrap over the top, see above).
- Freeze - cool completely, then freeze in ziplock bags or an airtight container for up to 3 months. Thaw in the fridge before using. It can look a little separated after freezing, but whisking it while it gently reheats brings it straight back together.
- Short on time? If you've got a TM6 or TM7, chuck everything in at once and use Thicken mode/100°C. It's a genuine shortcut, though I still think the 3-step method makes a slightly silkier sauce.
Thermomix Bechamel Sauce FAQs
This shouldn't happen in the Thermomix since it stirs constantly for you, but if you do get a few lumps, it's usually because the flour wasn't fully mixed into the butter before the milk went in. Give the sauce an extra 20 to 30 seconds on Speed 4, or push it through a fine sieve to smooth it out.
Yes! Make it up to a day ahead and store it in the fridge with plastic wrap pressed directly onto the surface to stop a skin forming. Gently reheat on the stove or in the microwave, stirring well, before using.
I don't recommend it. Light or skim milk doesn't thicken as well and leaves you with a thinner, more watery sauce. Full cream milk is the best option for a proper bechamel.
They're not the same thing. Bechamel is a simple sauce made from butter, flour, milk, salt and pepper. Alfredo is made using cream, cheese (parmesan or cream cheese), butter, garlic and parsley.
Yes, for up to 3 months in an airtight container or ziplock bag. Thaw it in the fridge overnight before using. It might look a little separated once it's thawed, but a good whisk while gently reheating will bring it right back together.
More Thermomix Recipes
Love using your Thermomix? These recipes are just as simple to make (and even more delicious to eat).
Thermomix Bechamel Sauce
Ingredients
- 50 g butter
- 50 g plain flour
- 500 g milk full cream (not skim)
- salt & pepper to taste
- pinch of ground nutmeg optional
Instructions
- Chop the butter and place into the Thermomix bowl. Melt for 2 minutes, 80 degrees, Speed 2.
- Add the flour and cook for 2 minutes, 100 degrees, Speed 1.TIP: Ensure the flour is not stuck on top of the blades before mixing.
- Add the milk, salt, pepper and nutmeg (if using) and cook for 6 minutes, 90 degrees, Speed 4.
Notes
- Grate 100g of cheddar cheese in the Thermomix bowl for 10 seconds, Speed 8.
- Set aside.
- Prepare the bechamel sauce as per the recipe card below (Note: I generally omit the nutmeg when making the cheese sauce variation).
- Once the sauce has finished cooking, add the grated cheese and mix for 30 seconds, Speed 8.
- Use full cream milk - I don't recommend using light or skim milk in bechamel sauce as it doesn't thicken as well and gives the sauce a watery texture. Full cream milk is the best option when making white sauce.
- Avoid the white sauce getting a 'skin' on top - If you're not using the white sauce immediately, place it into a container and then lay cling-wrap or plastic wrap directly on top of the sauce. This will stop a 'skin' forming on the top.
- Store - In a container in the fridge for up to 1 week (with plastic wrap over the top - see previous tip).
- Freeze - allow the sauce to cool before placing into ziplock sealable bags or an airtight container. Freeze for up to 3 months. Allow to defrost in the fridge before using.
Emma says
Delicious and easy.
Bek says
My go to bechamel recipe - tastes like made in the stove.
Sharon says
Can this be doubled easily?
Lucy says
Hi Sharon, it can but you'll need to increase the cooking time until it reaches your desired consistency.
Shaz says
Wow. Absolutely easy as thank you ❤
Jill Hancock says
Thankyou for your much improved method for bechamel sauce.
I must sign up for your recipes unfortunately I don’t do social media
older generation
Lucy says
Thank you so much!