Cooking Louisiana  -  Béchamel Sauce
Béchamel Sauce (white sauce) - A Mother Sauce

Very simply, Béchamel is milk thickened with a white roux. As with the other Mother Sauces this is the base from which other sauces are made.

The following is a sample recipe to give you an idea of what it consists of:
3 tablespoons butter
3 tablespoons flour
1 cup milk
Salt and white pepper to taste

Melt butter in a saucepan over medium heat. Stir in flour and cook over medium heat stirring constantly until mixture is smooth and bubbly; about 1 to 2 minutes and do not brown. Slowly stir in milk. Heat to boiling, stirring constantly. Reduce the heat to low and add salt and white pepper and cook for 5 minutes, stirring occasionally. Reduce the amount of roux flour to thin the sauce.

Some of the variations (or children) of Béchamel follow:

Mornay Sauce - adds cheese

Cauliflower cheese - adds cheese

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