Béchamel sauce

Béchamel sauce, also known as white sauce, is made from a white roux (butter and flour) and milk. Even though it first appeared in Italian cooking books (constituting one of the simplest sauces of the Italian cuisine), it is now considered one of the mother sauces of French cuisine. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese).

Classic Smooth and Silky Béchamel (White Sauce) Recipe

Béchamel is one of the mother sauces in classic French cooking, and one of the most important sauces to learn for all sorts of dishes, French and otherwise. It's a key ingredient in soufflé, a classic Bolognese lasagna, and even old-school mac and cheese. And it's incredibly easy to make. Here's how.

Daniel Gritzer