Sauce Bechamel
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Sauce Bechamel is a classic French Mother Sauce, made by thickening Milk (or Cream) with a White Cooked Roux and adding seasonings.

Varieties

Either cooked or uncooked roux will work with speed being the main determinant in choosing one over the other. Using an already cooked roux, is faster. Bechamel Sauce is a cream or white sauce. 

Sauce derived from a Bechamel Sauce include:

Sauce Avignonnaise

Sauce Cardinale

Sauce Ecossaise

Sauce Holstein

Sauce Mornay

Sauce Champignon

Sauce Nantua

Sauce Piémontaise

Sauce Soubise

Sauce Vierge

Low Fat

No

Low Calorie

No