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Béchamel Sauce

Béchamel Sauce
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Béchamel sauce, also known as white sauce, is made with a roux of butter and flour cooked in milk. It is one of the mother sauces of French cuisine. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese).

Uses of Béchamel Sauce
As a Ingredient:

Béchamel sauce is the base for a number of other classic sauces with additional ingredients added including:

1.Mornay sauce (cheese)
2.Nantua sauce (crayfish, butter and cream)
3.Crème sauce (heavy cream)
4.Mustard sauce (prepared mustard seed)
5.Soubise sauce (finely diced onions that have been sweated in butter)
6.Cheddar cheese sauce (Cheddar cheese, dry mustard, Worcestershire sauce)

The term "white sauce" or sauce blanche may also be applied to a simple sauce consisting only of milk and melted butter, without flour or spices.

Uses in Dishes:

Dishes made with béchamel sauce include:

1.Croque Monsieur
2.Parmo, a type of escalop originating in Middlesbrough, that is popular in North East England.
3.Moussaka and pastitsio, layered dishes found in Greece and throughout the Balkans and Middle East
4.Veal Prince Orlov
5.Fisherman's Pie
7.Cauliflower cheese

Read More at Wikipedia
Recipe for Béchamel Sauce:  Link 1    Link 2   Link 3

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