Béchamel sauce

I love making béchmel sauce! its one of the sauces that i just constantly keep tasting because i just simply love it! ❤

Bechamel sauce also is one of the mother sauces that you can also make too many sauces based on it, for example, Cheese sauce, you can only add a bit of cheddar or parmesan cheese on it and then you can call it a cheese sauce!

Nutrition Facts

Serving: 6 – 8
Preparation and Cook time: 30 min
Calories: 105


Milk650 ml (3 cups)
Cream1 liter (4.5 cups)
Butter90 g (7 tablespoon)
White wheat flour110 g (1 cup)
Peeled onion1/2 piece
Cloves4 pieces
Bay leaves 1 piece
Salt & pepper To taste


1- Cook the milk

  • Bring milk to a boil.
  • Make an Onion Pique (stick cloves and bay leaves to the onion).
  • Put it into the boiled milk.
  • Let it simmer in medium heat.
Onion Pique

2- How to make a roux?

  • In another pot add butter and white flour.
  • slightly sauté to white roux.
White Roux

3- Pour the milk to the roux.

  • Strain boiled milk to the white roux, immediately keep on whisking.
  • Add Cream
  • Season it with salt, pepper and nutmeg.
  • Keep on whisking till it get thick.

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