Make the most delicious, smooth and creamy Thermomix Bechamel Sauce in just 10 minutes. This classic white sauce is made entirely from butter, flour, milk, salt & pepper, with an optional sprinkle of nutmeg.
The perfect sauce for comfort food recipes such as lasagne, pasta bake, scalloped potatoes, mac and cheese, tuna pasta casserole and endless others.
And don't forget to try my yummy Thermomix cheese sauce variation too!
Bechamel sauce (also known as white sauce) is one of the most useful and versatile recipes you can make in your Thermomix.
Whether you're using it in your favourite lasagne, pasta or comfort food dinner recipe, this classic Thermomix sauce will become your go-to white sauce recipe in no time!
Why You're Going To Love Making Bechamel Sauce In Your Thermomix
The Thermomix makes the perfect bechamel sauce every time!
- Lump-Free - when making a traditional white sauce on the stove-top, it's important to continuously stir the sauce to avoid any lumps. The Thermomix does the continuous stirring for you, meaning perfectly smooth bechamel every single time.
- Made From Pantry Staples - this budget-friendly recipe is made using just butter flour, milk, salt and pepper, and nutmeg (optional).
- Versatile - this sauce is perfect to use in all your favourite comfort food recipes - lasagne, pasta, nachos, scalloped potatoes and more. See more of my recommended uses below.
- Ready In 10 Minutes - this quick and easy sauce will be ready to add to your favourite recipes in no time at all.
What You Need
A classic Thermomix white sauce is made using just a few basic ingredients.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method
- Butter - you can use salted or unsalted butter for this recipe. If using salted butter, reduce the amount (or omit) the extra salt
- Flour - use regular plain (all-purpose flour). When cooked with the butter, this roux thickens the sauce.
- Milk - it's important to use full cream (full fat) milk (not skim or light milk) in Thermomix bechamel sauce. Skim milk will result in a thinner sauce.
- Salt & Pepper - season to taste.
- Ground Nutmeg (optional) - this is a classic ingredient in a bechamel sauce. It has a strong flavour so you only need a small amount. You can omit the nutmeg if preferred.
- *Cheese (for my Thermomix cheese sauce variation) - adding grated cheddar cheese to your bechamel sauce turns it into a delicious Thermomix cheese sauce! See my instructions below for making this cheesy variation.
Equipment Needed
Unlike a traditional bechamel sauce where you need to use multiple pieces of equipment... making white sauce in the Thermomix couldn't be any more fuss-free - and all you need is a Thermomix!
Thermomix - you can use any of the Thermomix models for this recipe (TM31, TM5 or TM6). This machine will melt the butter, cook the roux and then thicken the sauce all in the one bowl!
Step By Step Instructions
Have a creamy bechamel sauce ready to use in just 10 minutes!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method
Step 1 - Melt The Butter
Place the chopped butter into the Thermomix bowl.
Melt for 2 minutes or until smooth (and completely melted).
Step 2 - Make The Roux
Add the plain flour to the melted butter and cook to make the roux.
The roux acts as a thickening agent when the milk is added.
Step 3 - Cook The Sauce
Add the milk, salt and pepper (and nutmeg if using) and cook until thickened (see Recipe Card below for cooking temperature and time).
Use the sauce immediately or store until required.
Note: the sauce will continue to thicken upon cooling.
Thermomix Cheese Sauce Variation
Want to turn your bechamel sauce into a cheese bechamel 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 (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.
How To Use Bechamel Sauce In Cooking
Bechamel sauce is one of the most basic and versatile sauce recipes.
It can be used in a wide variety of your favourite comfort food recipes.
Here's a few of my favourite ways to use my Thermomix Bechamel Sauce:
- Lasagne - the classic and most obvious choice for using white sauce! This makes the perfect choice for your smooth and creamy white sauce layer.
- Mac & Cheese - creamy, filling and the ultimate comfort food.
- Tuna Pasta Bake - a family favourite recipe. This budget-friendly dinner is taken to the next level with the addition of creamy bechamel sauce.
- Scalloped Potatoes - the ULTIMATE potato side dish is made even more decadent when smothered with thick white sauce.
- Nachos - forget about grated cheese... white sauce made in the Thermomix and drizzled over your nachos before baking will make them seriously EPIC!
- Moussaka - a classic Greek dish similar to lasagne but made with layers of eggplant, tomato and meat, and of course, bechamel!
- Fish Pie - seafood and a creamy white sauce are a match made in heaven...
FAQs
No. Bechamel is a simple sauce made using butter, flour, milk, salt and pepper. An alfredo sauce is made using cream, cheese (parmesan or cream cheese), butter, garlic and parsley.
Yes - this recipe is suitable for use in the TM31, TM5 and TM6 Thermomix models.
A roux is made using equal parts butter and flour. The roux acts as the thickening agent in the bechamel sauce.
Yes! My Thermomix bechamel sauce recipe is perfect for the creamy layer of lasagne. You can also use my cheese bechamel sauce variation (see above) if you prefer.
I don't recommend using light or skim milk in bechamel sauce as it doesn't thicken as well. Full cream milk is the best option when making a white sauce.
Expert Tips
Follow my simple tips for the perfect bechamel sauce!
- Use the Thermomix bechamel immediately - it's best to use bechamel sauce immediately as it thickens further upon cooling.
- 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, then allow to defrost in the fridge before using.
More Thermomix Recipes
Love using your Thermomix? These recipes are so simple to make (and even more delicious to eat!).
Browse my entire collection of Thermomix recipes here, or shop my Thermomix cookbooks here.
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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.
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