Bechemel Sauce

[sobfu]

I usually check this forum first for recipes but couldn't find one for a Bechemel Sauce
I have copied this recipe from a Canadian site Béchamel Sauce.

This rich and luscious white sauce is the one found in lasagne and moussaka. It is the base of a great cheese sauce, or for macaroni and cheese. Recipe developed by Valerie Lugonja: A Canadian Foodie.
Yield: 240g                       Prep Time: 5 min.                 Cook Time: 12 min.
Ingredients:
• 1000g milk
• 100g flour
• 60g butter, chopped
• 1 tsp. salt

Instructions:
1.  Place all ingredients into TM bowl; cook for 12 minutes at 90°C on speed 4
2.  Serve
Note:   A fabulous cheese sauce can be made by adding shredded cheese to this recipe after the sauce has cooked for 12 minutes; melt it into the sauce for 1 minute at 90°C on speeds 2-3

This was way too much for 2 people so i halved the recipe and it worked fine.
I also changed the recipe slightly by adding in a handful of grated cheese at the 8 minute mark along with some dried parsley, salt and pepper.

It must have been good because Mandy went for seconds.

[judydawn]

Both the recipes for Béchamel sauce in the Australian and UK book that came with the Thermomix use half the quantity of this recipe Dave so yes, halving it would be the way to go unless you are making a huge lasagne or moussaka.

One of our members has posted My Special Awesome Cheese Sauce which is a very popular Béchamel recipe.

[fundj&e]

I make the full quantity and freeze ˝, for the next time I need it

[judydawn]

It does freeze well Uni, I usually do it with leftovers but have never thought to do a double batch and freeze a lot more 

[fundj&e]

I also freeze some in the ice cubes trays, I like adding a few cubes to a boscaiola sauce or for when i just need a tiny amount for involtini and  arancini

[Alexis]

I would never have thought to freeze this sauce What a great idea.