- Glossary
- Béchamel - classic white sauce
Béchamel - classic white sauce
Béchamel is one of the five French mother sauces. It is made from a roux of butter and flour, gradually whisked with milk while stirring constantly. The result is a smooth, creamy sauce. Béchamel is the foundation of lasagna, moussaka, and gratins. The sauce can be flavored with nutmeg, cheese, or herbs to create variations such as mornay or soubise.
- Béchamel is one of the five mother sauces of classic French cuisine.
- It is named after Louis de Béchameil, steward at the court of Louis XIV.
- The base of the sauce is a roux of butter and flour whisked with milk.
- Béchamel derivatives include mornay (with cheese) and soubise (with onion).
Nutritional values (100 g of product contains)
Energy
147 kcal
7 %
Proteins
4 g
8 %
Fats
11 g
15 %
Carbohydrates
9 g
4 %
Fiber
200 mg
< 1 %
Salt
885 mg
15 %
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