Sauces & stocks
Classic bechamel
The creamy white sauce essential for gratins and croquettes.
Vegetarian
Ingredients
- 500 g of whole milk
- 50 g of wheat flour
- 50 g of butter
- 30 g of mild olive oil
- Salt to taste
- White pepper to taste
- Nutmeg to taste
Step-by-step
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- Put the butter and oil in the mixing bowl and melt 3 min/90°C/speed 1.
- Add the flour and saute 2 min/100°C/speed 2 to cook the roux.
- Pour in the milk, salt, pepper and nutmeg through the lid opening.
- Set 8 min/90°C/speed 4 without the measuring cup so it evaporates.
- Check the texture; if you want it thicker, set 2 more min/90°C/speed 4.
- Blend 20 sec/speed 6 if you want a totally smooth bechamel and serve.
Tips
- For croquettes reduce the milk to 400 g and you will get a firmer dough.
- Add a little grated cheese at the end for a tastier bechamel.
- Use warm milk to shorten the cooking time.
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