Béchamelike

Béchamelike refers to a class of sauces that share fundamental similarities with the classic béchamel sauce. At its core, béchamel is a white sauce made from a roux (a mixture of fat and flour cooked together) and milk. Béchamelike sauces typically also begin with a roux, but may substitute other liquids for milk, or incorporate different flavorings during or after the cooking process. For instance, a béchamellike sauce could be made with vegetable broth instead of milk, or have a hint of nutmeg or a touch of garlic added. The texture and color are often comparable to béchamel, being smooth and pale, though variations in liquid or added ingredients can cause slight differences. These sauces are commonly used as a base for other, more complex sauces, much like béchamel itself, serving as a foundational element in a variety of culinary applications, from gratins to pasta dishes. The defining characteristic is the use of a roux as a thickening agent combined with a liquid, resulting in a creamy, adaptable sauce.