Thermomix White Sauce Recipe

Hummus Thermomix recipe

Having or not having a Thermomix for the preparation of the white sauce also called bechamel sauce really makes the difference!

When I visit my mother-in-law and see she has prepared lots of baking pans of lasagne for the Christmas Eve I always think: "How much time did she take to stir and stir the white sauce inside a pan fearing it could burn?". When I prepare lasagne instead, the white sauce is never a concern of mine: I put all the ingredients in my Thermomix mixing bowl, set the temperature and go doing other thousand things in the meantime.

A great difference, isn't it? The Thermomix béchamel prepares itself :-)

If I had to do it for sure, at least some béchamel sauce would burn, because while I cook there is a son who arrives with his homework, another who wants water or who shows me his design proudly (how can I not get distracted?). Or there is my sister calling me, a friend, a business call ...

Quantity: the recipe is 1 Liter of milk, abundant. But if you want to do it with less milk, read how to do it in the tips!

How to use:Thermomix White Sauce, is usually included in the preparation of complex dishes with the intention of combining the various ingredients. It is also very good to season some particular dishes and garnish some starters.

Variants: I like to flavour and vary the béchamel according to the type of dish I have to prepare. For the Parisian gnocchi, for example, I add the Parmesan cheese (or even the Gruyère).

For a sea-scented sauce you can add a spoonful of anchovy paste.

Blending the spinach inside you can prepare the green béchamel. Blending shrimp or salmon, the fish white sauce. And so on. If you have a special recipe, write it in the comments below or on the Thermomix Recipes Facebook page ;-)

Some history about white sauce:
The inventor of white sauce is the marquee of Nointel, called Louis de Béchamel who was the first to propose it in its recipes in the XVII century. However, the name "béchamel" was given by François Pierre de la Verenne later on, he was the cook of King Louis XIV who inserted it in its recipes book "Le Cuisinier François" in order to honour its inventor.

Nowadays many authoritative chefs agree with the possible Italian origin of White Sauce: it may be derived from Tuscan "salsa colla" (glue sauce) and exported to France by Catherine De Medici.


(1 liter sauce)

- 1000 g whole milk
- 100 g plain flour
- 50 g butter
- 1 tsp salt
- nutmeg powder to taste
- black pepper powder to taste

Let's cook

Put 1000 g whole milk, 100 g plain flour, 50 g butter, 1 tsp salt in the mixing bowl and cook 12 Min. 90C Speed 4.

Add nutmeg powder to taste and black pepper powder to taste and mix 10 Sec. Speed 4.


You can prepare half the amount and cook for half the time. 6-7 Minutes.

You can have a thicker sauce by adding a little more flour; contrariwise if you want a runnier sauce, just add some more milk.

Add more butter if you want a tastier sauce; black pepper and nutmeg are optional but they give a special flavour to your white sauce.

White sauce variants

You can obtain many different variants of white sauce by substituting the ingredients or varying the quantities.

If you add grated Gruyere cheese or Parmesan cheese and whipped cream to the white sauce, you will have Mornay sauce, which is great with eggs, vegetables and roasted fish. To have anchovy sauce you just need to add some anchovy paste to your white sauce.
Another derived sauce is the Nantua sauce, a little more complicated it requires white sauce, crayfish butter and a drop of Brandy.

Translated from the Besciamella Bimby
Copyright: Thermomix White Sauce Recipe from Thermomix Recipes
Photocredit: Thermomix Recipes