Béchamel sauce, also known as white sauce, is a classic French sauce that serves as a base for many other sauces. It is made from a roux (butter and flour) and milk. Béchamel is one of the five mother sauces in French cuisine, as classified by the renowned chef Auguste Escoffier.
Here's a basic recipe for Béchamel sauce:
Prepare the Roux:
Cook the Roux:
Gradually Add Warm Milk:
Simmer and Thicken:
Season:
Strain (Optional):
Use as Desired:
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