A white sauce given extra flavour by infusing the milk with carrot, onion, celery, black peppercorns, blade mace and bay leaf for 30 minutes. Béchamel is the base for many other sauces and was named after its inventor, Louis XIV's steward Louis de Béchamel.
A flavoured white sauce often used as a base for other sauces. !-- google_ad_client = "pub-1726214582897073"; google_ad_width = 728; google_ad_height = 90; google_ad_format = "728x90_as"; google_ad_type = "text_image"; google_ad_channel =""; google_color_border = "f8f8ff"; google_color_bg = "f8f8ff"; google_color_link = "0000FF"; google_color_url = "008000"; google_color_text = "000000";
milk thickened with a butter and flour roux
A French white sauce made with milk and a roux of butter and flour. A thin sauce is made with 1 tbsp each butter and flour to 1 cup of milk. For medium sauce, use 2 tbsp each, and for a thick sauce, use 3 tbsp each.
A white sauce made from butter, flour, and milk. Recipe: Basic White Sauce
Basic white french sauce made from a white roux and seasoned milk.
This is a white sauce made with milk or cream and thickened with a roux. Bechamel sauce is generally used as a base for other more complex sauces, though it may be used alone for binding or moistening.
A term for light white or blond sauces. In its simplest form, white sauce is cream or milk mixed into a white roux (a combination of butter and flour which isn't browned). Also called "white sauce."