Béchamel sauce (English: /bɛʃəˈmɛl, beɪʃəˈmɛl/ French: [beʃamɛl], Italian: besciamella [beʃʃaˈmɛlla]), also known as white sauce, is one of the mother sauces of French cuisine and is used in many recipes of the Italian cuisine, e.g. lasagne emiliane, and in other cuisines of the world. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese). It is traditionally made by whisking scalded milk gradually into a white flour-butter roux (equal parts clarified butter and flour by weight). Another method, considered less traditional, is to whisk kneaded flour-butter (beurre manié) into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour.
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Bechamel sauce, wikipedia.org