- This sauce is a creamy white sauce that is used in kitchens to control the consistency of a dish.
- Main ingredients include: onion pique, cream and white roux. The cream is first clarified in a heated pan and then the white roux is added. Stir until the roux and cream are evenly mixed, then add the milk. Stir until all lumps are gone.
- Bechamel is used to make the following sauces: Creme, Mornay, and Cheddar Cheese.
- Common dishes served with this sauce: Lasagna, Scalloped potatoes, Macaroni and cheese, and Spinach Gratin with hard boiled eggs.