Bechamel Sauce also known as 'White sauce', is basically made of butter and flour, cooked in milk. It is a versatile sauce,commonly used in pasta (Casserole, Lasagna, no bake pasta dishes) and soup preparations.

       It takes an important place in french cuisine. The butter is melted and the flour is added and cooked in a gentle heat to get 'Roux' paste consistency. Then this paste is dissolved in milk and cooked by constant stirring. Actual Sauce proportion is one to three tablespoon of flour and butter in a cup of milk.

      You can dress this sauce with grated Parmesan cheese or herbs of your choice. Easy to make tasty sauce, also can be used as a dip with fried dishes like fish fingers etc.


All purpose Flour- 2 tablespoons
Butter- 2 tablespoons
Milk- 250-300 ml (1 1/2 cup)
Pepper powder- pinch
Salt- to taste


  • Heat a pan and add the butter to melt. Once it is melted reduce the flame, add the flour and allow to cook for a minute by constant stirring.
  • It forms a paste (Roux) and starts to become thick.
  • Immediately add little milk and using a whisk make a paste (to avoid forming lumps). Then add the whole lot of milk and allow to cook by constant stirring using a whisk.
  • Season with pepper powder and salt to taste.
  • Cook till you get a nice silky smooth flowing paste. Consistency should be such that the sauce should coat if dipped with a laddle . If you draw a line in the backside of the laddle it should not merge.

  • Note: I earlier used to add  a tablespoon of grated Parmesan cheese some times to make it more rich taste (optional)