- 50 g butter
- 50 g plain flour
- 500 g milk full cream (not skim)
- salt & pepper to taste
- pinch of ground nutmeg optional
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.
Cheese Sauce Variation:
- 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.
Other Tips:
- 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.
Calories: 140kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 85mg | Potassium: 136mg | Fiber: 1g | Sugar: 4g | Vitamin A: 343IU | Calcium: 106mg | Iron: 1mg