Bechamel Sauce


Did you know that white sauce is not just flour, butter and milk? I did not know that for so many years. Recently I found a more flavorful recipe from the Venkatesh Bhat show and I had to try it immediately. And I like the name too – Bechamel Sauce!  


Makes around 2 Cups


Unsalted butter         2 tbsp

All purpose flour       2 tbsp

Milk                                2 cups


Onion, peeled              1 medium

Cloves                            5-6

Bay leaf                          1

Nutmeg powder          1/2 tsp


  • Poke the cloves in the raw peeled onion at a inch apart from each other in a straight line
  • Melt the butter in a pan
  • Once the butter is melted, add the flour and whisk till it attains a sandy consistency
  • Add the milk and whisk till mixed together.
  • Add the onion, bay leaf, salt and nutmeg powder.


  • Whisk till the liquid thickens
  • Remove the onion and bay leaf from the sauce.
  • Remove the pan from heat and use it to make pasta or lasagna or anything else.
  • Enjoy!



  1. I did use the onion later on to cook. It worked fine.

This is my entry for the Blogging Marathon hosted by Srivalli.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58


11 Comments Add yours

  1. srividhya says:

    interesting sauce. Love the way you used onion and cloves. Bookmarking this

  2. Priya says:

    Super like, i can simply enjoy this sauce with pastas, our family favourite.

  3. sapana says:

    Very nicely prepared sauce.

  4. Varada says:

    I would say with the addition of onion this sauce is closer to a soubise than a bechamel.

  5. harini says:

    Very interesting way to cook the sauce with the onions and cloves.

  6. Suma Gandlur says:

    The addition of onions and cloves add a new flavor layer.

  7. harini says:

    good one and very flavorful with the addition of onions and cloves.

  8. this is classic bechamel as we are taught in culinary school – you did it perfectly

    1. Tom says:

      Ive just started culinary education and its how i am being taught myself.

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