béchamellike

Béchamellike refers to a category of sauces that share similar characteristics with Béchamel sauce but are not identical. These sauces are typically white sauces, often based on a roux (a mixture of fat and flour) and milk, but may differ in the type of fat, liquid, or seasoning used. For instance, a béchamelike sauce might use butter, oil, or animal fat as the base, and dairy milk, plant-based milk, or even broth as the liquid component. The thickening process through a roux is usually common, though other thickening agents like cornstarch can also be employed.

The term "béchamelike" is often used in culinary contexts to describe a sauce that functions similarly to Béchamel in dishes, such as providing a creamy base for gratins, pasta dishes, or as a component in other sauces like Mornay (which is Béchamel with cheese). While traditional Béchamel adheres to a specific recipe, béchamelike sauces offer flexibility and can be adapted to dietary restrictions or flavor profiles. Their purpose is to achieve a similar texture and binding quality, making them versatile alternatives in cooking. The distinction lies in the precise ingredients and proportions, which may deviate from the classic French Béchamel.