The Mother Sauce Series: Béchamel

The “Mother Sauces” are the five most basic sauces that any legitimate sauce is derived from. For each class of this series we are learning one mother sauce and expanding on them to create sauces you can use in everyday cooking.

Béchamel is a smooth, classic white sauce is made from cooking butter and flour together, then whisking in milk. It forms the basis of a slew of other sauces and is usually served with white meats, eggs, fish, pastas (cream sauces) and vegetables.