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Bechamel is a standard white sauce composed of mainly butter, flour and milk. Then some spices.
I think any decent supermarket in the states (or in Calcutta or Buenes Aires, for my part) should and/or will have at least some instant bechamel sauce-powder. Add milk, cook, ready. It really is a sort of standard issue sauce in a lot of international cuisine. It really is an easy sauce to make variations on, that is why it is one of the five 'Mother Sauces'.
Making it yourself is also possible. Here comes a copy-paste from some chef's site:
Bechamel sauce,
Approx. Yield: 2 qts.
Thin
8 oz. butter or shortening
2 oz. flour
2 qts. milk
2 tsp. salt
Medium
8 oz. butter or shortening
4 oz. flour
2 qts. milk
2 tsp. salt
Thick
4 oz. butter or shortening
8 oz. flour
2 qts. milk
2 tsp. salt
Melt butter in a sauce pan, add flour to form a roux, cook for 5 minutes.
Add hot milk, whipping constantly.
Bring to a boil and season with salt.
Strain.
* An onion pinque may be used as an optional seasoning enhancer.
Good luck!
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