Tenina's Crazy Good Bechamel Sauce
This base sauce is excellent in lasagne and can be made into a cheese sauce that is perfect for mornay's or savoury crepes, and goes beautifully with seafood—simply add grated cheese of your choice (the stronger the better), omit the nutmeg, and add a dash of mustard in the last two minutes of cooking time.
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Need
- 40 Grams parmesan cheese cubed (optional)
- 2 cloves garlic
- 50 Grams butter BUY
- 25 Grams cornflour or cornstarch
- 1 whole egg
- 2 egg yolks
- Generous Pinches pink salt flakes BUY
- 200 Grams milk
- 50 Grams cream
- 2 Tablespoons Italian parsley, finely chopped
Do
- 1
If using the Parmesan, place into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
- 2
Place the garlic and butter into the Thermomix bowl and chop 5 sec/speed 5. Saute 5 min/Varoma/speed 1/MC off.
- 3
Place all remaining ingredients into the Thermomix bowl and cook 8 min/80°C/speed 4. Cook 2 min/90°C/speed 4.
- 4
Use at will on steamed veggies, in dishes requiring something more. (Cheese on toast...OMG)
Served with
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!
