Traditional Bechamel Sauce
Forget the lumps. Forget the stodgy thick and unappealing white mass.
A stock standard in your recipe arsenal, bookmark or pin this one for future reference. You will need it again and again. If you get Bechamel right, you will love it. If for some reason you get it wrong (read; use the wrong recipe...as in not this one) then it can be quite a nasty experience. I love adding eggs to my bechamel, and the cooking temps and times need careful attention as well.
Discover Bechamel...here is the best recipe out there. (Just saying!)
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Need
- 100 Grams butter BUY
- 50 Grams cornflour
- 3 eggs
- 2 egg yolks
- 1 Pinch pink salt flakes BUY
- 400 Grams milk
- 100 Grams cream
- Freshly grated nutmeg, to taste
Do
- 1
Place all ingredients into Thermomix bowl and cook 8 min/80ºC/speed 4.
- 2
Cook 2 min/90ºC/speed 4.
- 3
Use as required.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
