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Le Chaudron recipe
Béchamel au Cookéo (Cookéo)
Béchamel sauce (Cookeo)
⏱ 15 minServes 6Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
50 g (2 oz)butter
50 g (2 oz)flour
500 ml (2 cups)milk
1 pinchnutmeg
1 pinchsalt
1 pinchwhite pepper
1 leafbay leaf
- 50 g (2 oz) butter
- 50 g (2 oz) flour
- 500 ml (2 cups) milk
- 1 pinch nutmeg
- 1 pinch salt
- 1 pinch white pepper
- 1 leaf bay leaf
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run the BROWN mode for 3 minutes and gently melt the butter without browning it.
- Add the flour all at once and whisk hard for 1 to 2 min to cook the roux without browning.
- Gradually pour in the cold milk, whisking constantly to avoid lumps.
- Add the bay leaf and run SIMMER mode for 6 minutes, lid off, whisking often, to thicken.
- Keep whisking until smooth and thick enough to coat a spoon, then remove the bay leaf.
- Season with nutmeg, salt and white pepper, adjust the texture with milk and use right away.
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