How to make Bechamel Sauce

Bechamel Sauce is one out of the six mother Sauces of French Cuisine. Originated in Italy It is a thick white sauce made from white Roux and Milk. It is a base for various other sauces such as Mornay( bechamel with Cheese),Cardinal(bechamel with onion Puree).This sauce has a creamy taste and used in various dishes such as Cauliflower Mornay, Lasagne etc. A perfect Bechamel is clear white in color having a thick consistency and a creamy flavor.


  • 300 ml Milk
  • 1+1/2 Tbsp Butter
  • 1+1/2 Tbsp Flour
  • Half Onion
  • 2 cloves
  • 1 Bay Leaf
  • 1/2 Tbsp Salt


1. Add Milk to a Pan and put it on flame. Wrap a Bay Leaf Over a half of Onion using 2 Cloves and Put it in the milk.Heat this till it becomes little hot (60-65°C)

  1. Take another Pan and put it on Flame. Add Butter, Flour and saute it for 30-4o Sec to make white Roux.


3- Add the hot Milk(removing the onion) in the Pan with Roux on medium flame and continuously whisk it so that it does not form any Lumbs

Once It obtains a thick Sauce consistency, add salt to it and the final mixture obtained is
Bechamel Sauce.


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