Béchamel sauce (/bɛʃəˈmɛl/ or /beɪʃəˈmɛl/; French: Béchamel [beʃaˈmɛl]), 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).

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  • Béchamel sauce (/bɛʃəˈmɛl/ or /beɪʃəˈmɛl/; French: Béchamel [beʃaˈmɛl]), 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). (en)
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  • White sauce (en)
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  • Milk infusing with bay leaf, peppercorns, shallot and flat-leaf parsley prior to being added to the roux (en)
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  • Béchamel sauce (en)
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  • Béchamel sauce (/bɛʃəˈmɛl/ or /beɪʃəˈmɛl/; French: Béchamel [beʃaˈmɛl]), 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). (en)
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  • Béchamel sauce (en)
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