Thyme-flavoured béchamel sauce
Want to revisit a classic? This recipe for thyme-flavoured béchamel sauce is perfect for lasagna or croques monsieur.
Bechamel sauce is a white sauce that originated in France and is said to be the result of an improvement on an old cream-based sauce invented by François Pierre de La Varenne.
Béchamel sauce is prepared from a roux (a mixture of flour and butter) cooked with milk or cream.
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Baking 15 min
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Servings About 600 ml of sauce
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Level Débutant
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Energy ≈ 130 kcal / 100 g
Ingredients
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Thyme-flavoured béchamel sauce
Want to revisit a classic? This recipe for thyme-flavoured béchamel sauce is perfect for lasagna or croques monsieur.
Bechamel sauce is a white sauce that originated in France and is said to be the result of an improvement on an old cream-based sauce invented by François Pierre de La Varenne.
Béchamel sauce is prepared from a roux (a mixture of flour and butter) cooked with milk or cream.
Ingredients
- Flour : 50 grams
- Unsalted butter : 50 grams
- Milk : 50 centiliters
- Thyme (Sprigs) : 5
- Nutmeg : 1 pinch
- Salt : 1 pinch
- Pepper : 1 pinch
Preparation steps
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First, put the milk in a saucepan. Add the thyme and allow to heat over low heat.
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In another pan, melt the butter.
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When it has melted, add the flour all at once.
Mix well with a whisk.
Heat the mixture, which is called a "roux", for 2 minutes over medium heat. -
Remain the milk from the pan to remove the thyme sprigs (don't hesitate to squeeze the sprigs to extract all the aromas) and add it little by little to the roux.
It is essential to whisk well and leave on medium heat. -
The cream will gradually thicken, at which point add salt and pepper and grate a little nutmeg.
The béchamel is ready to be used.
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