What is Béchamel sauce?
[[Image:Lasagne.jpg|thumb|200px|right|Béchamel sauce is a key ingredient in many [[lasagne]] recipes]] '''Béchamel sauce''' ({{pronEng|beɪʃəˈmɛl}} in English, {{IPA2|beʃaˈmɛl}} in French, {{IPA2|beʃaˈmɛlla}} in Italian), also known as '''white sauce''', is a basic [[mother sauce]]. It can be used to make other sauces, such as [[Mornay sauce]], which is Béchamel and [[cheese]]. This basic sauce is usually made today by [[whisk]]ing [[scalded milk]] gradually into a white [[flour]]-[[butter]] ''[[roux]]'' (equal part clarified butter and flour), though it can also be made by whisking a [[knead]]ed flour-butter [[beurre manié]] into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour. [[Auguste Escoffier|Escoffier]] adds salt and an [[onion]] stuck with a [[clove]].<ref>{{cite book | last = Saulnier | first = Louis | year = 1914 | title = Le Répertoire de la Cuisine | publisher = Leon Jaeggi & Sons | isbn = 9780812051094 | translator = Édouard Brunet | url = https://books.google.com/books?id=72BEAAAAYAAJ&q=bechamel+clove | accessdate = 2010-11-28}}</ref> It is named after [[Louis de Béchamel]]. ==References== {{reflist}} {{Food-stub}} {{DEFAULTSORT:Bechamel sauce}} [[Category:Dishes named after people]] [[Category:Mother sauces]]