Easiest and nicest white (bechamel) sauce in the Thermomix

Easiest and nicest white (bechamel) sauce in the Thermomix

Every home cook needs a good bechamel sauce in their repertoire and should master the art (which is really not that difficult with a Thermomix) of creating a good, smooth white sauce.

This sauce is so versatile, it’s used in croque monsieur, lasagna, courgette gratins and is the backbone of macaroni & cheese and other pasta bakes. It is used for souffles, forms the basis for so many other sauces: cheese sauce, parsley sauce for fish and is the secret behind creamy casseroles.

Give it a go – you won’t regret it.

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.

Active time: 2 minutes – Total time: 10 minutes

Serves 4


  • 500ml milk
  • 40g salted butter
  • 60g plain flour
  • Salt & pepper to taste

Let’s go…

  1. Add 500g milk, 40g butter, 60g plain flour, salt & pepper to taste. Cook for 8 minutes / 90C / speed 4. 


For cheese sauce  – add 100g grated cheddar cheese, a spoonful of mustard and Worcestershire sauce to taste and mix for a further 30 seconds / speed 2

To store: Store in an airtight container in the refrigerator for up to 5 days. Reheat over very low heat.

Delicious. Bon appetit x


  1. Great recipe!
    This sauce worked beautifully well with olive oil, gf self-raising flour and Bonsoy for a vegan version. I added a little more soy milk to thin it down for lasagna top

  2. Great sauce. Did cheese version was perfect. Added a little extra milk to make it slightly less thick for a pasta bake sauce.

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