Béchamel sauce

Category: Cutting Terms
Submitter: Chef_Frank

Béchamel sauce

This is a white sauce made with milk or cream and thickened with a roux. Béchamel sauce is generally used as a base for other more complex sauces, though it may be used alone for binding or moistening.

Submitted on:  Wed, 09-Jun-2010, 15:48