Bechamel sauce is also known as white sauce. In a pan, you melt some butter. You then mix in some flour to make a paste called a roux. Milk is then added and the roux blended in and brought to a boil. The flour thickens the sauce.
The basic recipe for bachamel sauce (or white sauce) is
2oz butter
2oz flour
1 pint warm milk infused with
1 onion studded with 2 cloves (optional)
some are mornay sauce(cheese sauce)
Parsley sauce
Sauce moutrade ( mustard sauce)
Bechamel sauce is made butter, flour and milk or cream.
butter, flour, onion, milk or cream, and a pinch of nutmeg.
Bechamel sauce is a variety of white sauce made from a roux of butter and flour, to which hot milk is added.
Bechamel sauce is also known as white sauce!
Is called a bechamel sauce or a roux.
A Mornay sauce- bechamel with cheese Nantua sauce Creme sauce
bechamel sauce use in pasta that we cal it white sauce
Bechamel is glossy due to the fat in the butter and smooth from the expanded gluten in the flour.
Bechamel sauce is a variety of white sauce made from a roux of butter and flour, to which hot milk is added.
* Bechamel sauce(White Sauce) * Espagnol Sauce(Brown Sauce) * veloutes Sauce * Tomato Sauce * Mayonnaise Sauce * Hollandaise Sauce
Sauce Cardinale is a derivative of Bechamel, which is a classic French roux-thickened milk sauce. The Bechamel is seasoned with cayenne and truffle oil, and finished with lobster butter. I have seen tomato product (paste) used in some cases as well.
Mornay sauce starts out as a bechamel sauce (a basic roux of flour, milk & butter). Then it is added with a cheese, such as gruyere.
Secondary sauces are derived from the five mother sauces. Hollandaise, Tomato, Espagnole, Veloute, Bechamel. Are the five mother sauces and an example of secondary sauce is making sauce Mornay from Bechamel Sauce
veloute
Bechamel