# Bechamel

A creamy bechamel sauce made with a roux, milk, salt, nutmeg, and candied onion, finished with a touch of brandy.

- Cuisine: French
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 360 g melted butter
- 360 g flour
- 6 L milk
- 2 handfuls salt
- 1 tbsp nutmeg
- candied onion
- 1 glass Brandy

## Instructions

1. Melt 360g of butter.
2. Add 360g of flour to the melted butter.
3. Cook the flour over low heat to make a roux.
4. Heat 6 liters of milk in the back.
5. Add 2 handfuls of salt to the milk.
6. Add 1 tablespoon of nutmeg to the milk.
7. Once the roux has the desired color, add candied onion to it.
8. Add a glass of brandy to the mixture.
9. Integrate everything over high heat.
10. Bring the mixture to a boil and let it boil for 10 minutes.
11. Blend the mixture at maximum power for one minute to integrate the onion.

## Tips

- Adding candied onion gives a toasted color and flavor to the bechamel.
- Do not strain the bechamel; let the onion stay integrated for a better flavor and texture.

## Source

- Original video: https://www.tiktok.com/@naxete20/video/7630864020928564502?is_from_webapp=1&sender_device=pc&web_id=7565423711281890838
- Recipe page: https://www.cliprecipe.com/recipe/b7eb2710-34d1-43f4-b682-7a56788398f4
- Extracted: 2026-04-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt