bechamel sauce
Creamy white base
Bechamel sauce is a creamy white sauce made from butter, flour, and milk, forming one of the five French mother sauces from which many other sauces derive.
The butter and flour are cooked together to form a roux, then milk is gradually whisked in until the mixture thickens and becomes smooth.
Bechamel serves as the base for dishes like macaroni and cheese, lasagna, and croque monsieur, and can be seasoned with nutmeg, salt, and white pepper.
The bechamel needs to simmer until it coats the back of a spoon.
- rouxCooked fat-flour paste
- mornayCheese-enriched white sauce
- nutmegAromatic seed spice
- bay leafDried culinary aromatic
- moussakaLayered eggplant casserole
thickening · silky smooth · milk · low heat · gratin · lasagna · cannelloni · baked pasta · classic French · flour · macaroni and cheese · butter · whisk · simmer · creamy texture · French cuisine · quiche · culinary techniques
- European foodbaguette, bouillabaisse, beef bourguignon, coq au vin, croissant
bechamel saucetomato sauce
Cooked, seasoned puréed fruit
marinara sauce · red sauce · salsa roja · pomodoro sauce · brown sauce
bechamel saucered sauce
Tomato-based pasta topping
brown sauce · marinara sauce · mole sauce · black bean sauce
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