Homemade: Béchamel Cheese Sauce

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Before I bought my thermomix, I spent many years searching for the perfect cheese sauce recipe. Watching Emmanuel Mollois of Choux Cafe Perth make his bechemal cheese sauce on Poh’s Kitchen (an ABC TV cooking show) I finally found it. An absolutely superb cheese sauce. I wanted to replicate this in the thermomix and the end result was fabulous. The basic cheese sauce in the EDC is great and very quick and easy. This sauce takes a tad more effort but is still such a breeze to make. I have included a non-thermomix method below too.

Cauliflower with cheese sauce. Yum!

Thermomix Method

Ingredients

  • 75g butter
  • 50g plain flour
  • 450g milk
  • 100g grated cheese
  • Season with pink salt & black pepper
  • optional – 2 egg yolks (these make a richer sauce that sets a bit more)

This amount is what I usually make for a family dinner – lasagne, moussaka, vegetable mornay. It can be doubled if you need a larger amount.

Method

  1. Place butter and flour in TMX – use the spatula to brush and flour off the blades before starting cooking
  2. Cook butter and flour 90C, 6 min, Sp 1. Don’t be tempted to cook for less time – the sauce tastes so good because the flour is cooked before the milk is added.
  3. Pour in milk and cook 90C, 7 min, Sp 4 (with MC)
  4. Cook at 90C, 1-2 min, Sp 4 while adding grated cheese through the lid
  5. Mix 1-2 min, Sp 4 (no heat) while seasoning with salt and pepper and (optional) adding egg yolks through the lid

Non-Thermomix Method

Ingredients

  • 75g butter
  • 50g plain flour
  • 500ml milk
  • 100g grated cheese
  • Season with pink salt & black pepper
  • optional – 2 egg yolks (these make a richer sauce that sets a bit more)

This amount is what I usually make for a family dinner – lasagne, moussaka, vegetable mornay. It can be doubled if you need a larger amount.

Method

  1. Place milk in a saucepan and heat until boiling
  2. In the meantime make the roux – melt the butter in a saucepan, add the flour and cook for 6 min over gentle heat, stirring occasionally. Don’t be tempted to cook for less time – the sauce tastes so good because the flour is cooked before the milk is added.
  3. Pour the boiling milk into the pan with the roux and incorporate with a whisk. The sauce should thicken rapidly.
  4. Continue to whisk over gentle heat for a further 2 min
  5. Add grated cheese while sauce is still on the heat and whisk until melted and incorporated
  6. Take sauce off the heat, whisk in seasoning and (optional) egg yolks
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8 responses »

  1. Pingback: Feeding the Funky Bunch: Moussaka « Hungry Hungry Hippies

  2. Pingback: Feeding the Funky Bunch: Vegetable Mornay with Sage & Red Onion Crumb | Hungry Hungry Hippies

  3. Thanks so much for the recipe. I had only made a white sauce once before in my thermomix and it was very thin and no too tasty. Your recipe will be my go to from now on. A definite winner.

  4. Pingback: Top 13 for 2013 | Hungry Hungry Hippies

  5. Pingback: Little People: Cooking for Kids | Hungry Hungry Hippies

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