Basic bechamel sauce

bechamel sauce
As simple as it is savoury, béchamel sauce is useful in all sorts of French recipes. Whether added to chicken pot pie or lasagna, poured over a salmon fillet or puff pastry, béchamel will make any dish rich and creamy. Print this recipe and hang it on your fridge door so it's always handy when you're cooking!

Basic bechamel sauce

bechamel sauce


  • 125 mL (1/2 cup) butter 
  • 1 onion, chopped 
  • 125 mL (1/2 cup) flour 
  • 1.5 L (6 cups) milk 
  • To taste salt and pepper

Yield: 1.75 L (7 cups)
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes


  • Melt butter in a saucepan over medium-high heat. Add onion and sauté for a few minutes, until translucent. 
  • Whisk in flour and heat for 1 to 2 minutes, stirring constantly.  
  • Whisk in milk, stirring constantly to prevent lumps from forming. Cook over medium-high heat for 7 to 8 minutes, until thickened. Season to taste.

Chef's secret

You can season the bechamel sauce as you like. It makes the perfect base for:

  • Vol-au-vent
  • Chicken or seafood lasagna
  • Chicken or ham pasta
  • Chicken and/or spinach pastries

Les trucs de Ricardo : La parfaite béchamel