Thermomix Bechamel Sauce

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 and salt & pepper, with an optional sprinkle of nutmeg.

5 from 6 votes

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Course: basics

Cuisine: French

Cook Time: 10

Total Time: 10

Servings: serves

Calories: 140kcal

Author: Lucy - Bake Play Smile

Cost: $2

Equipment

Thermomix any model (TM31, TM5 or TM6)

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

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.

Nutrition